These mini banana baked oatmeal muffins are made with no added sugar, and their soft texture is perfect for baby led weaning! Make them ahead for an easy, healthy breakfast or snack for babies and toddlers. (gluten-free)
Busy mamas who care about feeding their little ones nutritious meals and snacks (with minimal work!) - I have the perfect recipe for you today. You can make these no-sugar baked oatmeal muffins for the whole family to enjoy - everyone from babies and toddlers all the way to adults will love them!
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Why You'll Love These Banana Baked Oatmeal Muffins
These mini banana baked oatmeal muffins are the perfect breakfast or snack for baby led weaning babies and older babies who have moved on to finger foods. They are loaded with nutrients, have no sugar and are the perfect texture for little ones just starting solids. But they aren't just for babies! If you have other kids at home, you'll love that you can make one recipe that the whole family can enjoy. (For toddlers and adults, I like to sprinkle a few chocolate chips on top.)
Not only are these muffins quick and easy to prepare, they're also freezer-friendly, so you can be sure that you'll always have a nutrient-rich breakfast on hand for baby!
Baby-Beneficial Nutrients
- Fiber
- Protein
- Potassium
- B-Vitamins
- Zinc
- Iron
- Manganese
- Naturally sweetened
What You'll Need
- Ripe bananas (the more brown the better!)
- Eggs
- Milk
- Vanilla
- Oil (I use melted coconut oil or avocado oil)
- Rolled oats- also called old fashioned oats (use certified gluten-free if necessary)
- Flaxseed - optional but gives a little healthy fat boost
- Cinnamon
- Baking powder
Equipment you'll need: a mini muffin tin (I like the silicone ones best for minimal sticking!), bowl, and whisk
How To Make Them
- Mash the banana in a large bowl, then add the remaining wet ingredients.
- Mix the dry ingredients together in a bowl.
- Add the dry ingredients to the wet, and mix well.
- Scoop into a mini muffin pan by the tablespoon.
- Bake at 350°F for 15 minutes, or until the centers are set.
- Cool before popping out and serving to baby.
Storage and Reheating
Store muffins in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for 15-30 seconds, testing the temperature before serving to baby. You can also serve them cold!
Muffins can also be frozen for up to 3 months. Thaw them in the refrigerator overnight.
How To Serve Them for Baby Led Weaning
Serve mini muffins whole. Baby should be able to grab them and gum them easily. If you're making them in full-sized muffin cups, cut them in half for younger babies, or into fourths or smaller for older babies with a pincer grasp.
I like to give them alongside plain yogurt and a fruit, such as vitamin C-rich citrus.
Ready to get started with baby led weaning? Get my 100 First Foods Checklist and Allergen Checklist Bundle today!
Baby + Toddler Banana Baked Oatmeal Muffins (No Added Sugar)
These mini banana baked oatmeal muffins are made with no added sugar, and their soft texture is perfect for baby led weaning! Make them ahead for an easy, healthy breakfast or snack for babies and toddlers. (gluten-free)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: about 24 muffins 1x
- Category: breakfast
- Method: baked
- Cuisine: American
Ingredients
2 very ripe bananas, mashed (about ¾ cup)
2 large eggs
¾ cup milk
2 tbsp oil, such as avocado or melted coconut oil
1 tsp vanilla extract
2 cups rolled oats
2 tbsp ground flaxseed (optional)
1 teaspoon cinnamon
¾ teaspoon baking powder
Instructions
- Heat the oven to 350°F. Line a mini muffin tin with paper or silicone liners, or use a silicone mini muffin pan (which I have and love for these).
- In a large bowl, mash the bananas.
- Add the eggs, oil, milk and vanilla and mix well.
- In another bowl, combine the oats, flaxseed, cinnamon and baking powder.
- Add the oat mixture to the banana mixture and stir to combine.
- Scoop into the prepared muffin pan, about 1 tablespoon per muffin.
- Bake for 15-18 minutes, or until the centers are set.
- Cool before removing and serving to baby.
Notes
- Storage: Store muffins in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
- Regular sized muffins: You can bake these into regular sized muffins. Increase the bake time to 22-25 minutes.
- Mix-ins: You can mix in finely ground walnuts, pecans, or coconut, if you'd like. For adults and toddlers, mini chocolate chips are delicious, too.
Keywords: baby banana oatmeal muffins, no sugar banana baked oatmeal muffins, toddler banana oatmeal muffins, baby led weaning baked oatmeal muffins
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