I love how these baby banana oat muffins turn simple pantry staples into a naturally sweet, soft, grab-and-go breakfast that even picky little eaters reach for. With ripe bananas, oats, and no added sugar, they’re the kind of BLW-friendly bite I keep on repeat for babies, toddlers, and big kids too.

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I’m obsessed with these Baby Banana Oat Muffins because they taste like breakfast, not some sad “healthy” compromise. Ripe bananas bring the sweetness, rolled oats make them hearty, and the texture is soft enough for little hands but still satisfying for bigger kids who raid the muffin stash.

I love that they work for busy mornings, snack plates, lunchboxes, and those random toddler hunger emergencies that hit five minutes after breakfast. And no added sugar.

Big win. They’re simple, filling, and I eat them too.

But the best part? They disappear fast, which tells me everything I need to know.

Ingredients

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Ripe bananas bring natural sweetness, so these don’t taste like “health muffins.
”
Rolled oats make them hearty and soft, with a little cozy chew.
Milk keeps the batter gentle and creamy, whatever kind your baby uses.
Egg adds protein and helps everything hold together without getting crumbly.
Baking powder gives them that little puff, not flat pancake energy.
Cinnamon makes them smell warm and homey, without needing extra sugar.
Vanilla adds a sweet bakery vibe.
Basically, it makes everything friendlier.
Coconut oil keeps them tender, and neutral oil works if that’s your thing.
Yogurt adds moisture and richness.
Plus, it sneaks in a little tang.
Salt is optional, but for older babies, it wakes up the flavor.

Ingredient Quantities

2 ripe medium bananas (about 1 cup mashed)

1 1/2 cups rolled oats

1/2 cup whole milk or breastmilk or formula

1 large egg

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

2 tablespoons melted coconut oil or neutral oil

1/4 cup plain full fat yogurt or unsweetened applesauce

Pinch of salt (optional for babies over 1 year)

How to Make this

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1. Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin or line with paper liners.

2. Mash the ripe bananas in a large bowl until mostly smooth.

3. Stir in the milk, egg, vanilla extract, melted coconut oil and plain yogurt or applesauce until combined.

4. In a separate bowl, mix the rolled oats, baking powder, ground cinnamon and a pinch of salt if using.

5. Add the dry oat mixture to the banana mixture and stir until just combined; batter will be thick and slightly lumpy.

6. Spoon the batter into the prepared muffin tin, filling each cup about three quarters full.

7. Smooth the tops gently with the back of a spoon to even them out.

8. Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

9. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving to babies and toddlers.

Equipment Needed

1. Oven
2. 12-cup muffin tin or paper liners
3. Large mixing bowl
4. Small mixing bowl
5. Fork or potato masher for mashing bananas
6. Measuring cups and measuring spoons
7. Wooden spoon or rubber spatula for stirring
8. Spoon or ice cream scoop for portioning batter
9. Wire cooling rack
10. Toothpick or cake tester to check doneness

FAQ

Can these muffins be made without an egg? Yes. Replace the egg with 1/4 cup mashed banana plus 1 tablespoon ground flaxseed mixed with 3 tablespoons water, or use 1/4 cup plain yogurt for binding. Texture will be slightly denser.

Is it safe to use breastmilk or formula? Yes. Using breastmilk or formula in place of whole milk works well and adds familiar flavor for babies. Use the same volume as listed.

How should I store and reheat the muffins? Store cooled muffins in an airtight container in the refrigerator for up to 3 days or at room temperature for 24 hours. Reheat gently in a 325 F oven for 5 to 8 minutes or microwave for 10 to 15 seconds until warm.

Can I freeze them? Yes. Freeze fully cooled muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge or warm for a few minutes before serving.

How can I make them less sweet or more textured for older kids? For less sweetness, reduce banana slightly or use a firmer banana. To add texture, fold in finely chopped soft fruit, cooked carrot, or a tablespoon of finely ground nut butter if age appropriate and no allergies.

Should I add salt or spices for a baby under 1 year? Avoid added salt for babies under 12 months. A small pinch of cinnamon is fine for flavor, but keep added spices minimal and mild.

Baby Banana Oat Muffins Recipe Substitutions and Variations

Milk: swap with unsweetened oat milk or almond milk, 1 to 1 by volume.
Egg: replace with a flax “egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit until gelled).
Coconut oil: use melted unsalted butter or light olive oil, 1 to 1 by volume.
Yogurt: substitute plain mashed banana, unsweetened applesauce, or full fat coconut yogurt, 1 to 1 by volume.

Pro Tips

– Use very ripe bananas for the best natural sweetness and moisture. If you want an extra-smooth crumb for younger babies, pulse the oats briefly in a food processor before mixing or let the batter sit 10 minutes so the oats soften.

– To adjust texture, add a tablespoon or two more milk if the batter seems too thick, or fold in a tablespoon of extra yogurt for a denser, moister muffin. For older toddlers, toss in a tablespoon of finely chopped soft fruit or a few mashed berries for variety.

– Check doneness gently. Because the muffins are naturally moist, a toothpick may come out with a few moist crumbs. Look for a lightly golden top and a springy center when you press it lightly with a fingertip.

– Cool completely before serving to babies to avoid hot spots. Store cooled muffins in an airtight container in the fridge for up to 3 days or freeze individually wrapped for up to 2 months. Reheat briefly and check the temperature before offering to a child.

Baby Banana Oat Muffins Recipe

Recipe by Jot Punji

0.0 from 0 votes

Servings

servings

Calories

135

kcal

Equipment: 1. Oven
2. 12-cup muffin tin or paper liners
3. Large mixing bowl
4. Small mixing bowl
5. Fork or potato masher for mashing bananas
6. Measuring cups and measuring spoons
7. Wooden spoon or rubber spatula for stirring
8. Spoon or ice cream scoop for portioning batter
9. Wire cooling rack
10. Toothpick or cake tester to check doneness

Ingredients

2 ripe medium bananas (about 1 cup mashed)
1 1/2 cups rolled oats
1/2 cup whole milk or breastmilk or formula
1 large egg
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 tablespoons melted coconut oil or neutral oil
1/4 cup plain full fat yogurt or unsweetened applesauce
Pinch of salt (optional for babies over 1 year)

Directions

Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin or line with paper liners.
Mash the ripe bananas in a large bowl until mostly smooth.
Stir in the milk, egg, vanilla extract, melted coconut oil and plain yogurt or applesauce until combined.
In a separate bowl, mix the rolled oats, baking powder, ground cinnamon and a pinch of salt if using.
Add the dry oat mixture to the banana mixture and stir until just combined; batter will be thick and slightly lumpy.
Spoon the batter into the prepared muffin tin, filling each cup about three quarters full.
Smooth the tops gently with the back of a spoon to even them out.
Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving to babies and toddlers.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.