Healthy Sugar Free Banana Muffins for Baby

An easy, sugar free banana muffin for your baby or toddler. Quick to make, healthy and delicious. 

I’m a big believer in batch baking and freezing for quick and easy snacks. These muffins are part of my older kids lunch box rotation too. Lightly sweetened with bananas and no added sugar. 

Just reheat or thaw for a simple morning breakfast for your baby or toddler. 

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Muffins are the perfect finger foods for little hands to grab. If you’re following baby-led weaning, these are a great snack to have on hand.  

As a bonus, I’ll show you my favorite way to freeze these healthy banana muffins without plastic. Now, get those bananas and let’s make some yummy banana muffins for your baby! 

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Banana muffin for baby recipe

Sugar free banana muffins made with simple ingredients and no refine sugar. Your baby will love the natural sweetness and banana flavor of this fluffy muffin.

Equipment

• Mini muffin tin or regular muffin pan
• Medium mixing bowl
• Muffin liners (optional)

Ingredients 

• 1 ½  cup mashed overripe bananas (about 3 medium sized bananas)
• 1 large egg
• ¼ cup oil (Or melted butter/coconut oil) 
• 1 cup milk (or sub Greek yogurt)
• 1 tsp vanilla extract
• 1 cup whole wheat flour
• ½ cup rolled oats
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ⅛ teaspoon salt (optional)

Makes 12-15 regular sized muffins or about 24 mini muffins

Preheat oven to 375 degrees F

Step 1

Prepare wet ingredients by mashing the bananas well. Add eggs, oil, milk and vanilla extract. Whisk well. 

Step 2

Next combine with dry ingredients by adding flour, oats, cinnamon, baking powder, baking soda, and salt. Mix together well. 

Step 3

Divide into a greased mini muffin pan or regular muffin pan. I like to use coconut oil to grease my pans and a little flour sprinkled in the pan to keep my muffins from sticking. 

Step 4

Bake for 14-16 minutes for mini muffins or 15-20 minutes for regular muffins. 

Step 5

Allow muffins to cool slightly before transferring to a cooling rack. 

Storage instructions

Store in an air-tight container in the refrigerator for 2-5 days. You can also freeze these for up to 3 months. 

Notes:

Bananas 

The more ripe, the sweeter they’ll be. Brown, mushy bananas are the best for this recipe or banana with a lot of brown spots on them.

If you don’t have over ripe bananas and you don’t feel like waiting a few days, you can use yellow bananas. Just remember they might not as sweet tasting. But really, my baby never seemed to mind. 

Oil

I generally use avocado oil, melted coconut oil, or butter. You can use your favorite oil here, even olive oil. If using salted butter you may want to omit the additional salt. 

Flour

I use whole wheat flour in the recipe to keep this baby muffin recipe as healthy as possible. You can certainly use regular flour if you have it on hand.

You can also sub the flour with oat flour if you’re looking for a gluten free option. 

Milk

Unsweetened coconut milk is a favorite alternative for us. Mostly because we like the flavor it adds. You can use any unsweetened milk that you prefer, including whole milk, oat milk, or almond milk. 

Sweetener

These are made with a baby and toddler pallet in mind. They will be lightly sweetened naturally from the mashed banana.

If you prefer, you can add ¼ cup of a sweetener of your choice (maple syrup, sugar, honey). You could also add a little bit of brown sugar to the tops of the muffins prior to baking. This would

When I want to sweeten our muffins more, I use dates. Usually about ¼-½ cup whole dates that I puree. The easiest way to puree them with this recipe, is to add them to the mashed bananas and eggs in a food processor or single serving blender.

Blend or pulse for 30-60 seconds. 

Extra mix ins:

Although these muffins are perfect on their own, you can certainly add chocolate chips, pepita seeds on top for older babies or toddlers, or anything else you dream up as a combination. 

Homemade snacks don’t have to be hard or complicated, or even take lots of time. These muffins take me about 30 minutes from start to finish for one batch, or a little longer if I’m making multiple batches. 

How to freeze sugar free banana muffins without plastic

I freeze batches by the dozen with wax paper (or freezer paper) instead of plastic bags when I can. Allow muffins to come to room temperature. Lay a large piece of wax paper or freezer paper on the counter.

Line 6 banana muffins in two rows in the middle of the wax paper. Stack 3 more down the middle of the rows on top. Wrap muffins similarly like a present.

Using packing tape to seal seams. If storing in a regular freezer use within 2-4 weeks or within 1-2 months in a deep freezer.

This method is not as airtight as a plastic freezer bag (because it’s not an airtight container), but it works well if you’re looking for more plastic free options for food freezer storage.

Our entire family loves these little snacks, so they don’t usually last very long in the freezer anyway.

Serving ideas

Cut in half spread with peanut butter for added protein on these healthy muffins. 

Serve with a scrambled egg and cut up fruit for an easy breakfast. 

The best way to enjoy these baby banana muffins are warm with melted butter. 

You can also make mini muffins for the perfect pint sized snack. 

More from Diary of a Midwest Mom

If you’re looking for more healthy baby recipes that are fast, easy, healthy and great for leftovers, click over to my How to Make Oatmeal with Eggs Recipe and 3 Ingredient Banana Pancakes Recipe. Your whole family will enjoy them too! 

Hungry for more healthy muffin recipes? This Oatmeal Banana Muffin Recipe is gluten free and is sweetened with a little maple syrup.