Go Back

Healthy Mini Muffins for Kids: Banana Blueberry Mini Muffins - Soft, Sweet, and Easy

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 2 large ripe bananas (the more speckled, the better)
  • 1 large egg (or a flax egg for egg-free)
  • 1/3 cup plain yogurt (Greek or regular; dairy-free works too)
  • 1/4 cup neutral oil (melted coconut oil, avocado oil, or light olive oil)
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons maple syrup or honey (optional, adjust to taste)
  • 1 cup white whole wheat flour (or a 50/50 mix of all-purpose and whole wheat)
  • 1/2 cup old-fashioned oats (or quick oats)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon (optional but nice)
  • 1/4 teaspoon fine sea salt
  • 3/4 cup blueberries (fresh or frozen; wild blueberries fit mini cups well)
  • Nonstick spray or mini muffin liners

Method
 

  1. Prep your pan and oven: Heat oven to 375°F (190°C). Grease a 24-cup mini muffin tin or line with mini liners.
  2. Mash bananas: In a large bowl, mash the ripe bananas until mostly smooth. A few small lumps are fine.
  3. Whisk in wet ingredients: Add the egg, yogurt, oil, vanilla, and maple syrup or honey. Whisk until well combined.
  4. Add dry ingredients: Sprinkle flour, oats, baking powder, baking soda, cinnamon, and salt over the wet mixture. Stir gently with a spatula just until no dry streaks remain.
  5. Fold in blueberries: Toss blueberries with a teaspoon of flour if you like, then fold into the batter. Don’t overmix.
  6. Fill the cups: Divide the batter among the mini muffin cups, filling each about 3/4 full.
  7. Bake: Bake 10–13 minutes, until the tops spring back when touched and a toothpick comes out clean or with a few moist crumbs.
  8. Cool: Let muffins cool in the pan for 5 minutes, then move to a rack to cool completely. This helps them set and stay tender.