Description
These baby muffins are soft, naturally sweetened, and perfect for babies and toddlers. Made with wholesome ingredients like bananas, oats, and eggs, they’re ideal for breakfast or snack time.
Ingredients
- 1 cup mashed ripe banana (about 2 large bananas)
- 2 large eggs
- 1 cup whole milk plain yogurt
- 1 teaspoon vanilla extract
- 1 cup quick oats
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 375°F and grease a mini muffin tin.
- In a medium bowl, stir together the mashed banana, eggs, yogurt, and vanilla.
- Add the oats, flour, baking powder, baking soda, and cinnamon. Stir gently to combine.
- Spoon the batter into the prepared muffin tin, filling each cup to the top.
- Bake for 14–16 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Use very ripe bananas for the best natural sweetness.
- Store in an airtight container in the fridge for up to 5 days or freeze for longer storage.
- You can add a handful of finely chopped fruit or veggies like grated carrots or apples.
- To make dairy-free, use a plant-based yogurt.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 45
- Sugar: 2g
- Sodium: 40mg
- Fat: 1.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 10mg
