Go Back

Toddler Banana Muffins: Soft Banana Oat Muffins - Gentle, Naturally Sweet Bites

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 3 ripe bananas (spotty, mashed well)
  • 2 large eggs (or flax eggs for egg-free)
  • 1/3 cup unsweetened applesauce (or plain whole-milk yogurt)
  • 1/4 cup maple syrup (or honey for kids over one year)
  • 1/4 cup neutral oil (melted coconut oil, avocado oil, or light olive oil)
  • 1 teaspoon vanilla extract
  • 1 cup quick oats (or rolled oats pulsed a few times)
  • 1 cup whole wheat flour (or white whole wheat; use all-purpose if you prefer lighter texture)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon (optional but nice)
  • 1/4 teaspoon salt
  • Optional add-ins: 1/4 cup mini chocolate chips, 1/4 cup finely chopped walnuts or pecans (skip nuts for younger toddlers), 1/2 cup blueberries, or 2 tablespoons ground flaxseed or chia seeds

Method
 

  1. Prep the pan and oven. Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with liners or grease well.
  2. Mash the bananas. In a large bowl, mash the bananas until mostly smooth. A few small lumps are fine.
  3. Whisk in wet ingredients. Add eggs, applesauce, maple syrup, oil, and vanilla. Whisk until well combined.
  4. Mix the dry ingredients separately. In another bowl, stir together oats, flour, baking powder, baking soda, cinnamon, and salt.
  5. Combine gently. Add dry ingredients to the wet. Stir with a spatula until just combined. Do not overmix. Fold in any add-ins.
  6. Portion the batter. Divide evenly among the muffin cups. Fill each about 3/4 full.
  7. Bake. Bake 16–20 minutes, until the tops are set 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. Cool fully for the softest texture.
  9. Serve. Serve plain or with a swipe of nut butter or cream cheese for extra protein and fat.