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Today I thought it might be fun to share a recipe that our son has been enjoying lately.
He’s recently become interested in finger foods, so we’ve been trying to add more flavors and textures into the mix with creations like these healthy banana muffins. These aren’t your typical muffins– they look more like little hockey pucks, but luckily my little guy doesn’t mind (nor does he know any differently). He thinks they’re fantastic!
And despite their looks, they are pretty darn tasty.
Naturally sweetened with ripe banana, these muffins are free of refined sugars and added oils, and they are loaded with protein and fiber. Because baked goods made with coconut flour can tend to be dry, I’ve made these muffins extra moist to reduce the risk of choking, so they may not be the kind of snack you want to make for kids or adults who are expecting a traditional muffin. But, they are certainly healthy enough to serve to any of your loved ones!
This recipe only makes 6 small muffins, because our guy only eats about 1/4 of one at a time, but feel free to double the recipe and freeze the extras. They thaw well when stored in the fridge overnight!
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Banana Snack Muffins for Baby
Makes 6 small muffins
Ingredients:
2 large bananas (roughly 1 cup mashed)
1 egg
1/4 cup coconut flour
1/4 teaspoon ground cinnamon
1/4 teaspoon baking soda
Directions:
Preheat the oven to 350F and line a standard muffin tin with 6 baking cups. (In my experience, these silicone cups work best.) In a medium mixing bowl, mash the bananas with a fork until they resemble a relatively smooth puree. Stir in the egg, then add the coconut flour, cinnamon, and baking soda. Mix well, until a thick and uniform batter is created.
Spoon the batter into the prepared baking cups, then bake at 350F for 25-30 minutes, until the centers are firm. Allow to cool completely before serving. Store in a sealed container in the fridge for up to one week, or in the freezer for up to two months.
*Note: As you can see in the picture above, these muffins stuck pretty badly when baked in parchment baking cups. That doesn’t happen when you use silicone baking cups! Since parchment paper is lined with silicone anyway, I’ve preferred to use the reusable silicone version for my most of my baking needs lately.
Ingredients
- 2 large bananas (roughly 1 cup mashed)
- 1 egg
- 1/4 cup coconut flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
Instructions
- Preheat the oven to 350F and line a standard muffin tin with 6 baking cups. (In my experience, these silicone cups work best.) In a medium mixing bowl, mash the bananas with a fork until they resemble a relatively smooth puree. Stir in the egg, then add the coconut flour, cinnamon, and baking soda. Mix well, until a thick and uniform batter is created.
- Spoon the batter into the prepared baking cups, then bake at 350F for 25-30 minutes, until the centers are firm. Allow to cool completely before serving. Store in a sealed container in the fridge for up to one week, or in the freezer for up to two months.
Notes
Nutrition
Notes:
- You may be able to use a flax egg instead of a whole egg, but I haven’t tried it myself yet. (Our boy hasn’t been introduced to nuts or seeds yet, so we’ll get to that someday!) Flax eggs do not rise like chicken eggs, so the resulting muffins will be even more dense and moist than the recipe is already.
- To my knowledge, coconut flour has no substitute. Experiment at your own risk!
Enjoy!
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Reader Feedback: Do you have any healthy baby recipes to share? Feel free to link below!
These are yum and were a huge hit with the whole family especially my 1yo. Simple and quick to make. I used a mini muffin tin lightly greased with coconut oil and baked for 16 minutes came out perfect 🙂
*Love this* My son just turned 1 and I’ve been looking for a “healthy snack”…I’ve found it!! ( For the three of us!!) I love how its simple and easy to make. Thank you!
My granddaughter celebrates her first birthday. Imade these today and had fantastic results. Healthy and fun alternative.
Just made these but used almond flour instead of coconut flour and my son loved them!
Kara did you use the same amount of almond flour?
I have Have made these about six times since my 9 month baby is so interested in feeding herself. Lately I’ve been doing half puréed zucchini and banana and stir in shredded carrots. These are adult friendly my mom said they are the most delicious zucchini muffins she’s had. I K making a double batch now as I type!
I subbed with graham flour and they are delicious and quite fluffy. Nice recipe. Baby loves these.
Hi, Ive just tried the muffins(still in the oven) but I had some problem with measurements. In Europe we use weight of products so one cup of coconut flour is a little bit ambiguous. How much is one in your baking? Thanks
Hope they turned out great! One cup of coconut flour is the equivalent to 128 grams.
Delicious! WOW, I add 1 tsp vanilla, 1 tbps chocolate chips, 1 tsp of maple syrup. These are for me not baby 🙂
I tried these today and used a mix of chickpea and rice flour as I did not have coconut flour. I also substituted the egg with flax meal. They were great, soft and moist! My 14 month old ate a whole one in 2 mins!!! Thank you for sharing.