Description
These soft, naturally sweet mini muffins are the perfect healthy snack for toddlers! Packed with fruit, whole grains, and no refined sugar, they’re freezer-friendly and ideal for busy parents.
Ingredients
▢ 1 cup mashed banana (about 2 ripe bananas)
▢ 1/2 cup unsweetened applesauce
▢ 1/4 cup whole milk (or dairy-free alternative)
▢ 1 large egg
▢ 1 teaspoon vanilla extract
▢ 2 tablespoons olive oil or melted coconut oil
▢ 1 cup whole wheat flour
▢ 1/2 teaspoon baking soda
▢ 1/2 teaspoon cinnamon
▢ Pinch of salt
▢ 1/4 cup finely shredded carrots (optional)
▢ 1/4 cup blueberries or finely chopped strawberries (optional)
Instructions
1. Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin or line with paper liners.
2. In a medium bowl, whisk together the mashed banana, applesauce, milk, egg, vanilla, and oil.
3. In a separate bowl, combine the flour, baking soda, cinnamon, and salt.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Fold in shredded carrots or fruit, if using.
6. Divide the batter evenly among the mini muffin cups, filling each about 3/4 full.
7. Bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool completely before serving or storing.
Notes
• These muffins freeze beautifully. Let them cool, then store in a zip-top bag or container in the freezer for up to 2 months.
• Great for baby-led weaning and toddler lunchboxes!
• You can swap banana for mashed sweet potato or pumpkin for variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 mini muffins
- Calories: 70
- Sugar: 3g
- Sodium: 60mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg