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Three baby banana muffins next to some fresh bananas and a muffin tin.

Baby Banana Muffins

These baby banana muffins are the perfect no-added-sugar snack for little ones!

Course Snack
Cuisine American
Keyword baby banana muffins, no added sugar banana muffins
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 mini muffins
Calories 60 kcal
Author Dairy Free for Baby

Ingredients

  • 3 overripe medium bananas, mashed
  • 1 large egg
  • ¼ cup olive oil
  • ⅓ cup unsweetened oat milk (or another milk alternative)
  • 1 teaspoon pure vanilla extract
  • 1 ¼ cup whole wheat flour (spooned and leveled)
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ⅛ teaspoon salt

Instructions

  1. Preheat the oven to 375 degrees F. Grease a 24-count mini muffin tin.
  2. In a large bowl, whisk together the mashed bananas, egg, olive oil, dairy free milk, and vanilla.
  3. In a separate medium bowl, combine the flour, cinnamon, baking powder, and salt.
  4. Pour the dry ingredients into the bowl with the wet ingredients, and stir until combined.
  5. Pour the batter into the mini muffin tin, filling each just slightly short of full. Bake at 375 degrees F for 13 to 16 minutes, or until the muffins are a light golden brown and a toothpick pulls out clean from the center.
  6. Let cool in the muffin tin for about 5 minutes, then remove and allow to finish cooling. Enjoy!

Recipe Notes

  • Use overripe bananas for best results.
  • If your muffin batter seems too thick or dry (as can sometimes happen if the flour is not carefully spooned and leveled) - just add another 2 to 4 tablespoons of the dairy-free milk.  (Add one at a time until the batter is thick but not dry).

Nutrition facts (approximate per mini muffin): 60 calories, 3 g fat, 0.5 g saturated fat, 40 mg sodium, 8 g carbohydrate, 1 g fiber, 2 g sugar, 1 g protein, Vitamin D: 0%, Calcium: 2%, Iron: 2%, Potassium: 2%