Kid-Request Healthy Banana Muffins (20 minutes)

These healthy banana muffins are soft, moist, naturally sweetened, and maybe most importantly, super easy to make! With just a few minutes of prep time and less than 20 minutes, your entire family will enjoy these fluffy muffins!

Welcome to my Kitchen, let’s get baking!

Best Way to Mash Bananas

One of the easiest ways to mash bananas is to simply peel and toss the peeled, ripe, bananas into a medium mixing bowl and mash with a potato masher until you reach a desired consistency. If you don’t have a potato masher, the next best option is to mash bananas with a fork.

Toppings

Although these healthy banana muffins are completely delicious as is, feel free to experiment and mix in a few toppings. Toddlers and older kids love to help with sprinkling on their own toppings before baking!

• chopped walnuts
• chopped pecans
• chocolate chips
• white chocolate chips
• chopped strawberries
• blueberries

Mini Muffins

You can easily adjust these healthy banana muffins from regular size to mini muffins. Just bake mini muffins at the same temperature but decrease the baking time to 8-10 minutes. Mini muffins are one-third the size of regular muffins, which means that a muffin recipe that yields 12 large muffins will produce 36 mini muffins.

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Kid-Requested Healthy Banana Muffins (20 minutes)

These healthy banana muffins are soft, naturally sweetened, and maybe most importantly, super easy to make! It takes just a few minutes of prep to make these healthy muffins for toddlers and kids.

Course Breakfast

Prep Time 3 minutes minutes

Cook Time 18 minutes minutes

Total Time 21 minutes minutes

Servings 12 muffins

Author Michele Olivier

Equipment

• Stackable Glass Bowl Set
• Measuring Cups

Ingredients

• 1 3/4 cup flour, all-purpose, white whole wheat, 50/50 white and whole wheat, or a gluten-free blend
• 1 tsp cinnamon
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup mashed bananas from 2-3 very ripe bananas
• 1/3 cup maple syrup
• 1/3 cup melted butter or oil, avocado oil, olive oil, vegetable oil, coconut oil
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup toppings (optional)

Instructions

• Prep: Preheat the oven to 350° F. Spray or line a muffin tin.
• Whisk: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
• Stir: In a large bowl, stir together the mashed banana, maple syrup, butter/oil, eggs, and vanilla extract.
• Combine: pour the dry ingredients into the wet ingredients and stir until just combined. Do not overmix.
• Fill Muffin Tin: Scoop the batter into the muffin tin 3/4 of the way full. Add any toppings, if using.
• Bake: Place the muffin tin into the oven, and bake for 18-20 minutes or until just golden brown.
• Eat: Let cool for 5-10 minutes, and serve.

Video

Notes

Age: 9+ months

Mini or Regular Size: you can make these muffins into mini or regular-size muffins, the only difference is the baking time. For mini muffins, bake for 10-12 minutes, for regular muffins bake for 18-20 minutes. 

Storage: store in an air-tight container on the counter or fridge for up to 4 days or in the freezer for up to 2 months. 

Note on Flours: you can use all-purpose, white whole wheat flour, a mixture of 50/50 white and whole wheat flour, or gluten-free one-for-one flour. 

Oil/Butter: to make the muffins nice and moist. You can use coconut, avocado, vegetable, olive, or melted butter.

How to Store & Freeze

Once the muffins have cooled completely, store them in an airtight container. They will keep on the counter for up to 4 days and in the fridge for up to a week.

To freeze the muffins, place the mini muffins into a freezer zip-lock baggie or stasher bag and place in the freezer. They will keep for up to 3 months frozen. Thaw frozen mini Banana Muffins overnight in the fridge or by gently warming them in the microwave.

Medically reviewed and cowritten by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).

The post Kid-Request Healthy Banana Muffins (20 minutes) appeared first on Baby Foode.