These blueberry banana muffins are a delicious, sugar-free way to start your little one's day! They are made healthy with Greek yogurt, whole wheat flour and sweetened only with banana. Great to make ahead for baby led weaning and toddlers!
This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
Baby Blueberry Banana Yogurt Muffins
These mini blueberry muffins are perfect for baby led weaning, babies in the finger food stage, and toddlers! As a mom, you can feel good about giving them to your little ones because they are:
- Made with just a few wholesome ingredients like whole wheat flour, bananas, Greek yogurt, egg, and wild blueberries.
- Free from added sugars
- A great texture for even the youngest of eaters
- Easy to make ahead and freezer-friendly
- A great use for over-ripe bananas
I also love that I can make them year-round thanks to frozen wild blueberries, which are tiny enough for little ones and available all year, not to mention extra delicious!
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Ingredients
- Very ripe banana - The riper the banana, the sweeter the muffins will be, so use one that is brown, or at the very least spotty. Be sure to measure it after mashing, since bananas vary in size.
- Egg
- Melted coconut oil or butter - A little fat helps muffins to retain moisture if they're not eaten right away. I like to use unrefined coconut oil in this recipe, but melted butter or your favorite neutral oil will work, too.
- Plain Greek yogurt - Gives these muffins moisture, a slight tang, and extra protein.
- Vanilla
- Whole wheat flour - Look for finely milled whole wheat flour or white whole wheat flour for the best texture. You can also use all purpose flour or a blend of half and half.
- Baking powder & baking soda - Buy aluminum-free baking powder if possible.
- Frozen wild blueberries - I like to use frozen wild berries because the tiny size is better distributed in the mini muffins, and because they taste great year-round. You can use fresh berries if they are available and in season.
Helpful Equipment: Mini muffin tin with paper liners, or a silicone muffin pan. I love the silicone pans for muffins since they pop right out without sticking! A mini cookie scoop is also helpful for easily scooping perfect portions.
Step By Step Instructions
For the full printable recipe, scroll to the recipe card at the bottom of the page.
- Mash the banana well to get it as smooth as possible and measure out ½ cup.
- Toss the blueberries with 1 tablespoon of the flour to evenly coat them. Set aside.
- In a large bowl, mix the banana, egg, melted coconut oil, yogurt and vanilla.
- Add the remaining flour, baking powder and baking soda. Mix until the streaks of flour just disappear.
- Gently fold in the blueberries.
- Scoop the batter by 1 tablespoon into a mini muffin tin lined with paper liners or a silicone mini muffin pan. (Lightly grease either option before adding the batter.)
- Bake at 350°F for 12 minutes, or until a toothpick inserted into the center emerges clean. Let the muffins cool in the pan for minutes before removing them.
Tips and Recipe Variations
- Make sure to measure the banana after mashing since bananas can vary in size quite a lot. You want to use the correct amount by volume in order for the texture to be right.
- Even when using muffin liners or a silicone muffin tin, I like to use a spray of oil before adding the batter to prevent sticking with this muffin recipe.
- Try not to over-mix the batter once you add the flour, or your muffins will be dense.
- I like using frozen wild blueberries for their size and year-round availability, but you can use fresh berries if they are in season.
- Thaw and drain the excess liquid from the frozen berries before tossing with flour and adding to the batter. If you skip thawing and draining the frozen berries, you may have to add an extra minute or two to the baking time.
- If you don't have yogurt you can use sour cream instead.
- Feel free to switch out the blueberries for other berries, such as chopped strawberries, raspberries or blackberries.
- These muffins are not very sweet since they have no added sugar and are meant for babies. If you're making these for older children or adults, you may want additional sweetener. You can either swap out the plain yogurt for vanilla or strawberry flavored Greek yogurt, or you can add 2-3 tablespoon of pure maple syrup or cane sugar to the batter with the wet ingredients.
Storage and Reheating
Because these muffins have no added sugar and not much oil, they won't keep at room temperature for long. Store in an airtight container on the counter for up to 1 day, or in the refrigerator for up to 4 days. They can also be frozen for up to 3 months. Thaw in the refrigerator overnight or on the counter for an hour.
To reheat, simply pop a couple in the microwave for about 15 seconds. Or try my favorite method, which to place them in the air fryer at the lowest setting for a few minutes. You can also serve them cold to teething babies!
How To Serve Blueberry Muffins To Babies 6 Months and Up
These mini muffins are great to serve to BLW babies 6 months and up, or babies in the finger food stage, just as they are - no alteration required. Just make sure you chop the strawberries small when you are making them. Add a little plain Greek yogurt or a scrambled egg on the side for protein and seasonal fruit (served in an appropriate shape for your little one) to round out the meal!
More Healthy Muffin Recipes for Baby & Toddler
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Baby Blueberry Banana Yogurt Muffins
These blueberry banana muffins are a delicious, sugar-free way to start your little one's day! They are made healthy with Greek yogurt, whole wheat flour and sweetened only with banana. Great to make ahead for baby led weaning and toddlers!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 18 mini muffins 1x
- Category: breakfast
- Method: baked
- Cuisine: American
Ingredients
- ½ cup mashed very ripe banana (1 medium)
- 1 large egg
- 2 tbsp melted unrefined coconut oil or butter
- ¼ cup plain Greek yogurt
- ½ tsp vanilla
- ¾ cup white whole wheat flour (or all purpose), divided
- ½ tsp aluminum free baking powder
- ¼ tsp baking soda
- pinch salt (optional)
- ½ cup frozen wild blueberries, thawed and drained
Instructions
- Heat oven to 350°F. Line a mini muffin pan with paper liners, or use a silicone muffin pan. Spray either option with oil to prevent sticking.
- Mash the banana well until there are no lumps and measure out ½ cup.
- Toss the blueberries with 1 tablespoon of the flour. This will help prevent them from sinking to the bottom of the muffins.
- In a large bowl, whisk the banana, egg, melted coconut oil, yogurt, and vanilla.
- Stir in the remaining flour, baking powder, baking soda, and salt (if using), mixing until the streaks of flour just disappear.
- Gently fold in the blueberries.
- Scoop the batter by 1 tablespoon into the prepared muffin pan.
- Bake for 11-15 minutes, or until a toothpick inserted into the center emerges clean.
- Let muffins cool in the pan for at least 5-10 minutes before removing them.
Notes
- Make sure to measure the banana after mashing since bananas can vary in size quite a lot. You want to use the correct amount by volume in order for the texture to be right.
- I like using frozen wild blueberries for their size and year-round availability, but you can use fresh berries if they are in season. If you skip thawing and draining the frozen berries, you may have to add an extra minute or two to the baking time.
- Even when using muffin liners or a silicone muffin tin, I like to use a spray of oil before adding the batter to prevent sticking with this muffin recipe.
- Try not to over-mix the batter once you add the flour, or your muffins will be dense.
- If you don't have yogurt you can use sour cream instead.
- These muffins are not very sweet since they have no added sugar and are meant for babies. If you're making these for older children or adults, you may want additional sweetener. You can either swap out the plain yogurt for vanilla or blueberry flavored Greek yogurt, or you can add 2-3 tablespoon of pure maple syrup or cane sugar to the batter with the wet ingredients.
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