Description
Soft, naturally sweet, and perfect for baby-led weaning or toddler snacks, these Banana Oat Baby Muffins are made with wholesome ingredients and no added sugar.
Ingredients
2 ripe bananas, mashed
2 eggs
1 cup unsweetened applesauce
1 cup rolled oats
1/2 cup whole wheat flour
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp vanilla extract
2 tbsp melted coconut oil or butter
Optional: 1/4 cup finely grated carrot or zucchini
Instructions
- Preheat oven to 350°F (175°C) and grease or line a mini muffin tin.
- Mash ripe bananas in a large bowl until smooth.
- Stir in eggs, applesauce, vanilla extract, and melted coconut oil or butter.
- Add rolled oats, whole wheat flour, baking powder, and cinnamon. Mix until just combined.
- Fold in grated carrot or zucchini if using.
- Spoon batter into muffin cups, filling each about 3/4 full.
- Bake for 14–16 minutes, or until a toothpick inserted comes out clean.
- Let muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
Use very ripe bananas for natural sweetness.
You can substitute quick oats for rolled oats.
For an egg-free version, use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
Store in an airtight container for up to 2 days at room temp or 5 days in the fridge.
Freeze for longer storage and reheat in microwave for 15–20 seconds.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 55
- Sugar: 3g
- Sodium: 10mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 10mg
