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Baby Blueberry Banana Yogurt Muffins

baby blueberry banana yogurt muffin on a square of parchment surrounded by blueberries and more blueberry muffins.

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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!

Ingredients

Units Scale
  • 1/2 cup mashed very ripe banana (1 medium)
  • 1 large egg
  • 2 tbsp melted unrefined coconut oil or butter
  • 1/4 cup plain Greek yogurt
  • 1/2 tsp vanilla
  • 3/4 cup white whole wheat flour (or all purpose), divided
  • 1/2 tsp aluminum free baking powder
  • 1/4 tsp baking soda
  • pinch salt (optional)
  • 1/2 cup frozen wild blueberries, thawed and drained

Instructions

  1. 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.
  2. Mash the banana well until there are no lumps and measure out 1/2 cup.
  3. Toss the blueberries with 1 tbsp of the flour. This will help prevent them from sinking to the bottom of the muffins.
  4. In a large bowl, whisk the banana, egg, melted coconut oil, yogurt, and vanilla. 
  5. Stir in the remaining flour, baking powder, baking soda, and salt (if using), mixing until the streaks of flour just disappear.
  6. Gently fold in the blueberries. 
  7. Scoop the batter by 1 tablespoon into the prepared muffin pan. 
  8. Bake for 11-15 minutes, or until a toothpick inserted into the center emerges clean.
  9. Let muffins cool in the pan for at least 5-10 minutes before removing them.

Equipment

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 tbsp of pure maple syrup or cane sugar to the batter with the wet ingredients.