Banana Oat Mini Muffins (No Added Sugar)
Brown bananas on the counter and a toddler asking for a snack? These banana oat muffins use up the first and answer the second. They get all their sweetness from very ripe bananas, so there's no sugar or honey in the bowl. They bake in a mini tin, which makes each one a soft, two-bite snack your toddler can hold alone.
You need one bowl, a blender for the oats and about 30 minutes. Most of that time, the oven does the work.
The brown, spotty bananas on your counter are the secret to good banana muffins. The darker the peel, the sweeter the muffin. Yellow bananas with green tips won't give you enough flavor, so wait a day or two if you can.
A batch makes about 24 mini muffins, and the texture is soft and cakey with no crunchy edges to fight with. There are no nuts or raisins inside, so they suit toddlers who are still learning to chew. That's enough for snacks all week, plus a bag for the freezer. They also work as a grab-and-go option on our list of easy toddler breakfasts.
If you want more freezer-friendly bakes like this one, our toddler recipe collection has them in one place.
Quick answer
- Time: 10 minutes to mix, about 15 minutes to bake.
- Ingredients: ripe bananas, oats, eggs, plain yogurt, butter, baking powder and cinnamon.
- Sugar: none added. The bananas do the sweetening.
- Freezer-friendly: yes, for up to 3 months.
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
Banana Oat Mini Muffins
Got brown bananas? Turn them into about 24 soft mini muffins with no added sugar, in one bowl and 30 minutes.
Ingredients
Steps
Heat the oven to 350°F. Grease a 24-cup mini muffin tin with butter or oil, or use paper liners.
Blend the oats in a blender until they look like coarse flour, about 30 seconds.
Mash the bananas in a large bowl with a fork until almost smooth. Small lumps are fine.
Whisk in the eggs, yogurt, melted butter and vanilla.
Now stir in the oat flour, baking powder and cinnamon. Stop as soon as no dry flour shows. Then let the batter rest for 5 minutes so the oats soak up some liquid.
Spoon the batter into the tin, filling each cup about three-quarters full.
Bake for 12 to 15 minutes, until the tops spring back and a toothpick comes out clean.
Cool in the tin for 5 minutes, then move the muffins to a rack. Serve them warm, not hot, and break one in half for younger toddlers.
Tips & swaps
- Skip whole nuts and raisins for young toddlers, since both are on the CDC's list of choking hazards. Finely grated apple or mashed blueberries work instead.
- For a little extra protein, swap the yogurt for 2 tablespoons of smooth peanut butter, if your child already eats peanut safely.
- No mini tin? Use a regular muffin tin and bake for 18 to 22 minutes. You'll get about 10 muffins.
- Older kids can stir and spoon the batter. It keeps busy hands near you while the oven heats. On days they won't help, our quick play ideas buy you ten minutes.
Storage
- Fridge: in a sealed container for up to 4 days.
- Freezer: in a labeled bag for up to 3 months.
- To reheat, warm one muffin in the microwave for about 10 seconds, then check that the center isn't hot.
Silicone Suction Divided Plate
Stays put on the high chair and goes straight in the dishwasher.
- Suction base stays put on a smooth tray
- Dividers keep foods apart for picky eaters
- Dishwasher safe (per listing)
- Suction only holds on smooth, flat surfaces like a high chair tray; a determined toddler can still pop it off by pulling the edge.
Best for: messy eaters
Check price on AmazonFAQ
Can babies eat banana oat muffins?
These are soft and easy to break apart, so many families offer them once a child is eating finger foods. Every baby is different, though, so ask your pediatrician when your child is ready. The AAP's guide to starting solid foods lists the signs to look for. For babies under 1, keep honey out of the recipe.
Are they healthy without sugar?
They're a simple snack made from fruit, whole-grain oats, eggs and yogurt. There's no added sugar, so the sweet taste comes only from the banana. They still contain butter, so treat them as a snack, not a full meal. Pair one or two with fruit or a glass of milk. If your child knows sweeter store-bought banana muffins, the first bite may surprise them. Most kids come around once the bananas are really ripe.
Egg-free banana oat muffins
You can make them without eggs. Swap each egg for 3 tablespoons of unsweetened applesauce. The muffins come out a little denser and more moist, but they still hold together. Egg and milk are common allergens, so if they're new for your child, ask your pediatrician first. The AAP's page on food allergies in children explains the signs to watch for.
Why are my muffins gummy in the middle?
Usually they need a few more minutes in the oven, or the bananas were very wet. Bake until a toothpick comes out clean, then let them cool in the tin for 5 minutes. They firm up as they cool. Next time, measure the mashed banana so you use about 1 cup.
Freezing and reheating mini muffins
Cool the banana oat muffins all the way, then freeze them on a tray for an hour so they don't stick together. Move them to a labeled bag. To serve, thaw one on the counter for 20 minutes or warm it in the microwave for 10 seconds. Test the middle before you hand it over. More make-ahead ideas live on our feeding hub.
Know a mom with brown bananas on the counter?
Send her this. One bowl of banana oat muffins, no added sugar, and a freezer bag of snacks.
Mini Egg Muffins with Spinach & Cheese
Soft mini egg muffins with spinach and cheese. Bake 24 on Sunday and reheat two at a time all week.
Keep reading →
