A favorite of my toddler’s, these banana mini muffins serve on flavor as well as a healthy bite. They’re naturally sweet, springy like a muffins should be, and soft. They’re bite-sized for me, and the perfect snack size for my toddler. She will run around the house with a muffin in each hand. You whip up the batter in one bowl and bake in a mini muffin pan – so easy! It’s a great snack for on the go, for school or to just keep at home. I will make a batch and freeze half of them. I hope you love these as much as my toddler and I do!
Ingredients
You will need Ripe Bananas – if they are not ripe, you can throw them in the fridge for a day, an Egg, Whole Fat Yogurt, Maple Syrup – you can use honey, Milk, Vanilla Extract, Whole Wheat Flour – you can use all purpose flour as well, Baking Powder, Cinnamon and Salt.
This is the muffin pan I use – Silicone Mini Muffin Pan. I also use these cookie scoops for easy transfer to the mini muffin pan – Cookie Scoops.
For Littles
Willow is obsessed with these muffins, so I’m sure your little one will be too. These muffins are naturally sweetened, and made with whole wheat flour and yogurt for an extra protein boost. They’re healthy for your little and I know they will love the flavor! You can serve these to your littles 7 months+.
This is Willow enjoying 🙂
How To
Mash your bananas and then add in your wet ingredients and whisk.
Add in your dry ingredients and mix. Scoop the muffin batter into the greased muffin pan. Bake for 15 minutes at 350.
Enjoy!
Healthy Banana Mini Muffins
Course: Breakfast, For Toddlers, Healthy, Recipes, Snacks, Sweets12
servings10
minutes15
minutesIngredients
2 ripe bananas
1 whole egg
1/3 cup whole fat yogurt
1/4 cup maple syrup
1/4 cup milk of your choice
1 teaspoon vanilla extract
1 1/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
Directions
- Preheat your oven to 350 degrees. Grease your mini muffin pan with olive oil spray or butter and set aside.
- In a big bowl, place in the bananas and mash with a potato masher or fork until there are no big chunks.
- Add in all the wet ingredients – egg, yogurt, maple syrup, milk and vanilla. Whisk until combined.
- Now add in your dry ingredients – flour, baking powder, cinnamon and salt. Mix with a rubber spatula until all the dry ingredients are incorporated.
- Using a 1/2 tablespoon cookie scoop or spoon scoop the batter into the mini muffin pan, making sure each cup has the same amount of batter. You shouldn’t have any batter left! It should make 24 mini muffins.
- Bake at 350 for 15 minutes. Let cool in the pan for 5 minutes and then pop out!
- Serve slightly warm. You can store in an airtight container for up to 3 days or freeze for up to 3 months. Enjoy!:)
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