Baby Banana Oat Mini Muffins (Small Batch, No Added Sugar)
These Banana Oat Muffins started as a baby-friendly muffin… but quickly became something I make for myself and the rest of my family just as much. And honestly? I prefer them to traditional banana muffins with added sugar. They’re naturally sweet, super soft, and don’t have that overly sugary aftertaste.
They’re also one of those recipes that feels like you’re doing something productive—meal prep, using up ripe bananas, feeding your kid something wholesome—while also ending up with a snack you’ll keep grabbing all week.
And just to address the obvious—I tried my hardest to not make these look like little meatballs. I really did. But I promise, despite appearances, they are actually delicious.
The Ingredients
This recipe calls for just a few ingredients but added some extras to be more wholesome. Here is what you need:
- Bananas: The riper, the better. This is where all the sweetness comes from. DO NOT use unripe bananas.
- Flour: Whole wheat keeps it nutrient-dense, but you can sub all-purpose if needed.
- Oil: Melted butter or coconut oil both work.
- Egg: You can try a flax egg, but texture will be slightly softer.
- Chia + flax: These help with texture and nutrition, but you can skip one if needed.
- Oats: Do not skip blending—this is key for baby-friendly texture.
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The Method
Important Step for Baby Texture
Blend the oats into a fine flour before mixing.
This prevents chewy oat pieces and gives you a soft, cohesive muffin that’s much easier for babies to handle and chew.
- Preheat oven to 350°F.
- Mash bananas completely smooth (no lumps). And again - use extra ripe bananas only
- Whisk in egg, oil, and vanilla.
- Stir in blended oats + remaining dry ingredients until just combined.
- Let batter sit 5–10 minutes (this softens the chia seeds).
- Spoon into a mini muffin tin.
- Bake for about 15 minutes, until set and lightly golden.
Tips for Success
- Can't overstate this enough: Use very ripe bananas.
- Don’t overbake—they should stay soft
- Let batter rest before baking for better texture
- Slightly underfill flour for a softer muffin
Yield & Serving Size & Storage
- Yield: ~20–24 mini muffins. I make a small batch and store them in the fridge but you can easily double the recipe.
Serving ideas:
- Babies (6–9 months): 1–2 muffins, broken into pieces
- Babies (9–12 months): 2–3 muffins
- Toddlers: 2–4 muffins
- Adults: 4–6 muffins (no judgment)
Tips for Serving to Babies & Toddlers
- Break into small, soft pieces for younger babies
- Pair with yogurt or nut butter (if introduced) for added protein
- Lightly warm to make them extra soft
- Always check texture—these should be moist, not crumbly
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Baby Banana Oat Muffins (No Sugar Added, 8 Months+)
Equipment
- Mini Muffin Pan
Ingredients
- 2 very ripe bananas
- 1 eggs
- 1/8 cup oil
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 cup whole wheat flour
- 1/4 cup old-fashioned oats
- 1/2 tbsp ground flax
- 1/2 tbsp chia seeds
- 1/4 tsp salt or skip entirely
- 1/2 tsp baking soda
Instructions
- Preheat oven to 350°F.
- Mash bananas completely smooth.
- Whisk in eggs, oil, vanilla.
- Stir in blended oats + remaining dry ingredients.
- Let batter sit 5–10 minutes (helps chia soften).
- Spoon into mini muffin tin (best size for babies).
- Bake 15 minutes
Notes
welcome!
Hi, I'm Margot Searls and my hope is to turn around recipes from my table to yours. The food you put on your table can truly turn your lifestyle around for the better—hence Turned Around Table.
