These easy baby banana oat blender muffins are great for baby led weaning breakfasts or toddler snacks. With no added sugar, you can feel good about serving them to babies! (gluten-free)
For a super easy breakfast or snack that's easy to make ahead and nutritious for babies, toddlers, and moms alike, banana muffins are great! I seem to always have a few brown bananas hanging around that escaped the reasonable window of eating - and that's never a problem to me. Brown, mushy bananas are great for adding natural sweetness to baby's meals, from pancakes to oatmeal, to these easy baby blender muffins!
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Why You'll Love These Baby Banana Muffins
These baby banana muffins are made with nutritious ingredients like oats, bananas, Greek yogurt and eggs. They have no added sugar and are nice and tender - perfect for baby led weaning. But they're also a nutritious option for the whole family, so you can easily whip them up in the blender and have easy breakfast and snacks on hand any time!
What You'll Need
- Extra ripe bananas (the browner the better!)
- Rolled oats (also called old fashioned oats)
- Baking soda & baking powder
- Ground flaxseed - optional, but adds a little healthy fat
- Cinnamon (add a little nutmeg too, if you want!)
- Plain Greek yogurt
- Eggs
- Vanilla
You'll also need some equipment: a high speed blender (Vitamix is my go-to), a mini muffin tin (I love this silicone one for easy muffin removal!), and a small cookie scoop or tablespoon.
How To Make Them
- Add the dry ingredients (oats, flaxseed, baking soda, baking powder, cinnamon) to the blender and blend until a flour-like powder forms.
- Add the wet ingredients and blend until smooth. You may have to stop and scrape down the sides to get everything well-blended.
- Scoop into the silicone mini muffin tin or a prepared mini muffin pan. You'll use about 1 tablespoon of batter per muffin.
- Bake at 375°F for 8-10 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool before removing from the muffin pan and storing or serving to baby.
Recipe Variations
- You can add crushed walnuts or pecans to the batter or sprinkled on top before baking for some added allergen exposure. You can also sprinkle a little sesame seeds on top before baking. (Read More: Introducing Allergens To Babies)
- If you're making these for older kids (or yourself!) some mini chocolate chips never hurt!
- For regular sized muffins, increase the baking time to 10-15 minutes.
Storage
Because these muffins don't have any added sugar, they won't stay good very long at room temperature. Store in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Thaw frozen muffins in the refrigerator overnight.
To reheat mini muffins, microwave for 15-30 seconds. Test the temperature before serving to baby.
How To Serve Them For Baby Led Weaning
Serve muffins whole, or cut in half to younger babies (about 6-8 months). For older babies with a pincer grasp, you can cut them into small pieces, or continue to serve whole. (Read More: Shape and Size of Food for Baby Led Weaning)
Add a fruit, some plain Greek yogurt (or a thin smear of peanut butter), or possibly an egg if you're feeling ambitious!
Track your baby's journey through starting solids! Get my 100 First Foods Checklist and Allergen Checklist Bundle today!
More Baby Friendly Muffin Recipes
Baby Led Weaning Banana Oat Muffins (No Added Sugar)
These easy baby banana oat blender muffins are great for baby led weaning breakfasts or toddler snacks. With no added sugar, you can feel good about serving them to babies! (gluten-free)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: about 24 mini muffins 1x
- Category: breakfast
- Method: baked
- Cuisine: American
Ingredients
- 2 cups rolled oats
- 1 tbsp ground flaxseed (optional)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- 2 medium very ripe bananas
- 2 large eggs
- ½ cup plain Greek yogurt
- 2 tsp vanilla
Instructions
- Preheat oven to 375° F. Line a mini muffin tin with paper or silicone liners, then spray liners with oil. (I use this silicone mini muffin pan and love it!)
- Place all dry ingredients (oats, flaxseed, baking powder, baking soda, and cinnamon) in a high-powered blender, such as a Vitamix. Blend until a fine powder forms.
- Add wet ingredients (bananas, eggs, yogurt, and vanilla) and blend until smooth and well combined, stopping to scrape down the sides as needed.
- Scoop batter into muffin pan using a 1 tablespoon scoop.
- Bake muffins for 8-10 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool before storing or serving to baby.
Notes
- Storage: Store in an airtight container for up to 2 days at room temperature or up to 5 days in the refrigerator. Muffins can be frozen for up to 3 months.
- Testing for doneness: The muffins are done when a toothpick inserted into the center comes out clean. Try not to over-bake them so that they stay moist and tender.
- Add-ins: You can add crushed walnuts or pecans if you'd like, for a little extra allergen exposure! If you're making these for older kids or adults, you can also stir in mini chocolate chips.
- Full sized muffins: For regular sized muffins, bake for 10-15 minutes.
Mack says
Really nice! Have tried a few variations on this idea and these were the best so far. Thanks!
Kaleigh says
So glad you liked them!