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These strawberry banana muffins have no added sugar and are a huge hit with my toddler!
These make ahead mini muffins are toddler approved and super simple to make! No sugar added, whole wheat flour, and freeze and reheat well. Definitely a new staple for us!
BABY LED WEANING
This would be a great recipe to serve babies starting at 6 months, once they’ve been safely introduced to the allergens in the recipe. For younger babies, typically it’s best to serve bigger pieces since those are easier for them to hold. Once they develop the pincer grasp (pointer and thumb pinching together), then you can start to give them smaller pieces.
For information on how to safely serve foods to babies depending on their age (plus so much more), I recommend Solid Starts. The app is free and has tons of information!
ALLERGENS
This recipe has eggs, dairy, and wheat. You can replace the butter + milk with a DF alternative.
If you’d like to try it with an egg replacer, this one available online at Target. This post highlights other ideas for egg substitutes in recipes.
STORAGE
I stored these in the fridge for 4 days, then transferred to the freezer. They can stay in the freezer for 2-3 months.
To freeze I would line a baking sheet with foil or parchment then lay in a single layer and place in the freezer. Once frozen (give it a few hours) you can transfer to another container. This way they are individually frozen rather than all stuck together in one huge block!
To reheat I would either thaw in the fridge overnight then toast or microwave, or just toast or microwave from frozen.
SUBSTITUTES & ADD INS
If your little one doesn’t like banana, you can sub in applesauce!
TOOLS USED/RECOMMENDED
Masher – I like this one because it doesn’t get stuck in the drawer!
Mini Muffin Tray – I recently got this silicone one, and it’s been SO nice!! Food pops right out and it’s dishwasher safe. Love it!
More easy and delicious recipes for your little one found here!
Strawberry Banana Muffins
Ingredients
- 2 ripe bananas mashed
- 3-4 medium strawberries finely chopped (or mashed)
- 1 cup whole wheat flour or all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup milk dairy or non-dairy
- 1 large egg
- 1/4 cup melted butter or coconut oil
- 1 tsp vanilla
Instructions
- Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners or grease it lightly.
- In a bowl, combine the mashed bananas, chopped strawberries, milk, egg, vanilla, and melted butter or coconut oil. Mix until well combined.
- Add the whole wheat flour and baking powder to the wet mixture. Stir until just combined (don’t over mix!) The batter should be thick but slightly spoonable.
- Spoon the batter into the mini muffin tin, filling each cup to the top.
- Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy!
Please report back with what your little one thinks of these!! Thank you for reading 🙂
Do you add in vanilla or not? States vanilla in ingredients list but not in instructions.
Sorry about that! I’ll update the recipe. Yes, I add it in when I add in the wet ingredients 🙂
If using a flour alternative like oat flour, how much would you recommend?
I haven’t tried with oat flour yet! You can try 1:1, but it may need more liquid if too think. Let me know if you try it out!
How much apple sauce is used to replace the banana?
Typically 1/2 cup for 1 banana is recommended 🙂