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Banana Muffins Toddler: Healthy Banana Yogurt Muffins - Soft, Simple, and Naturally Sweet

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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 3 very ripe bananas (about 1 1/4 cups mashed)
  • 1/2 cup plain whole-milk yogurt (Greek or regular)
  • 1/4 cup neutral oil (avocado, canola, or light olive)
  • 1–3 tablespoons honey or maple syrup (optional; adjust to taste and age-appropriate guidelines)
  • 1 teaspoon vanilla extract
  • 1 large egg (or a flax egg: 1 tbsp ground flax + 3 tbsp water)
  • 1 cup white whole wheat flour (or half all-purpose, half whole wheat)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon (optional but nice)
  • Pinch of salt
  • Optional add-ins: 1/2 cup blueberries, finely chopped strawberries, grated apple, or mini chocolate chips

Method
 

  1. Prep your pan and oven: Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well. For toddlers, consider mini muffins; oil the mini pan lightly.
  2. Mash the bananas: In a large bowl, mash bananas until mostly smooth with a few small lumps. Measure to ensure about 1 1/4 cups.
  3. Whisk the wet ingredients: Add yogurt, oil, honey or maple (if using), vanilla, and egg. Whisk until creamy and well combined.
  4. Combine the dry ingredients: In a separate bowl, stir flour, baking powder, baking soda, cinnamon, and salt until even. This helps prevent clumps.
  5. Mix the batter gently: Add dry ingredients to wet. Stir with a spatula just until no dry streaks remain. Do not overmix or the muffins may turn dense.
  6. Fold in add-ins: If using fruit or chocolate chips, fold them in gently. For frozen berries, add straight from the freezer to avoid streaking.
  7. Fill the cups: Divide batter evenly. For standard muffins, fill about 3/4 full. For mini muffins, fill nearly to the top.
  8. Bake: Standard muffins take about 16–20 minutes; mini muffins take 10–13 minutes. They’re done when a toothpick comes out clean or with a few moist crumbs.
  9. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a rack. Cooling helps set the crumb so they’re easier for little hands to hold.
  10. Serve: Serve plain or with a thin smear of yogurt, nut butter, or cream cheese for extra protein and fat.