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Banana Muffin Recipe for Baby

Banana Muffin Recipe for Baby

Soft, naturally sweet banana muffins made for babies, packed with wholesome ingredients, easy to hold, and gentle on little tummies. Perfect for a nutritious snack or breakfast. Author: Use Default (Don’t show) Servings: 4 people Estimated Cost: $5 Times Prep Time: 0 days | 0 hours | 10 minutes (Show “0”) Cook Time: 0 days | 0 hours | 20 minutes (Show “0”) Resting Time (Custom Time Label): 0 days | 0 hours | 5 minutes (Show “0”) Total Time: 0 days | 0 hours | 35 minutes (Show “0”) Categories / Taxonomies Courses: Snack, Breakfast, Baby Food Cuisines: American Keywords: Banana Muffin Recipe for Baby, baby-friendly muffins, healthy banana muffins, toddler snacks
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Prep Time 10 minutes
Cook Time 20 minutes
5 minutes
Total Time 35 minutes
Servings: 4
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup about 2 medium ripe bananas, mashed
  • 1/4 cup unsweetened applesauce
  • 1 large egg or flax egg for vegan: 1 tbsp ground flax + 3 tbsp water
  • 1/4 cup plain yogurt optional, can use dairy-free
  • 1 tsp vanilla extract
  • 1 cup whole wheat flour
  • 1/2 cup rolled oats optional, for texture
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp ground cinnamon optional
  • Pinch of salt

Equipment

  • 1 — Mixing bowl (medium or large)
  • 1 — Fork or potato masher (for bananas)
  • 1 Measuring cups & spoons
  • 1 – Silicone spatula
  • 1 — Muffin tin (standard 6-8 cups)
  • 1 — Silicone muffin cups or parchment liners
  • 1 – Cooling rack

Method
 

  1. Preheat oven: Preheat oven to 350°F (175°C). Line a muffin tin with silicone or parchment liners.
  2. Mash bananas: In a medium bowl, mash the ripe bananas until smooth with a fork.
  3. Mix wet ingredients: Add applesauce, egg (or flax egg), yogurt, and vanilla extract to mashed bananas. Stir until well combined.
  4. Combine dry ingredients: In a separate bowl, whisk together whole wheat flour, oats, baking powder, baking soda, cinnamon, and salt.
  5. Mix batter: Add dry ingredients to wet ingredients and gently fold until just combined. Do not overmix — muffins should be soft and slightly lumpy.
  6. Portion batter: Spoon batter into the prepared muffin tin, filling each cup about 3/4 full.
  7. Bake: Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool: Let muffins cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.
  9. Serve or store: Serve warm or store in an airtight container for up to 3 days. Freeze extra muffins individually for later use.
  10. Nutrition (per 1 serving — 1 muffin, approximate)
  11. Calories: 120 kcal
  12. Carbohydrates: 24 g
  13. Fat: 2 g
  14. Protein: 3 g
  15. Fiber: 2 g

Notes

Use very ripe bananas for natural sweetness.
For vegan muffins, substitute egg with flax egg and yogurt with plant-based yogurt.
Muffins can be frozen individually and reheated in the toaster or microwave.
Add finely grated carrots or zucchini for extra nutrients.
Mild spices like cinnamon or nutmeg are optional and baby-friendly.