Coconut Baby Banana Muffins

A coconut banana baby muffin with multiple food sources of iron and fat! This recipe is bound to be a hit with your little eater and better yet, it’s freezer friendly.
a white bowl of mini coconut banana baby muffins

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This post was written in paid partnership with Manitoba Egg Farmers. As always, all opinions are our own.

Muffins can almost always be included on your mental list of “foods my baby will eat”. Am I right? Right! We’ve created a few baby muffin recipes in our ebook, Whole Food Recipes for Your Baby, and they’ve been a hit for so many of you. So, we set off in our kitchens to create more recipes that you, your baby, and even your toddler can enjoy.

While we were scheming up the perfect baby banana muffin recipe, we wanted to achieve a few things:

First, to prepare a recipe that was going to be nutrient dense with iron and healthy fats.

Secondly, ensure it was yummy without the use of refined sugar.

Lastly, safety. We wanted this recipe to be safe for a little eater who is starting out at 6 months or even an 8 month old baby who is embarking on their transition to finger foods.

Mama nation…We. Did. It.  

Welcome to a baby banana muffin that’s:

  • Designed to meet your growing baby’s nutritional needs (nod to our dear friends, iron and fat)
  • Crumbly and dissolvable so that it doesn’t gum up in baby’s mouth
  • Loved by ALL ages! The adults and children in our families all adore this muffin!

Why bake for baby with fortified infant cereal?

Substituting flour for fortified infant cereal is a great way to boost the iron content of baking recipes for your baby. You’ll notice this is included on our ingredient list. We’re the type of mama-Dietitians that are all over infant cereal. Moreover, we encourage you to use it in fun ways like baking, adding it as a thickener to soups or adding some to baby friendly smoothies (yes, that’s a thing!).

collage of photos for making coconut baby banana muffins. Left: image of the wet and dry ingredients being mixed together. Top right: mini muffin filled, read to go in the oven. Bottom right: mini muffin scoop filled with muffin batter.

Eggs contain a lot of nutrition for a growing baby

Eggs also help contribute a significant source of iron to this recipe. After multiple attempts and kitchen testing, we agreed that three eggs would be perfect – this allowed us to produce a muffin that not only includes iron but other key nutrients such as:

  • Fat: required for your baby’s rapid growth and development
  • Protein: important for building and repairing muscles, organs and other body tissues.  Protein is also a building block for hormones, enzymes, and antibodies
  • Iron: a critical nutrient that helps carry oxygen to all your baby’s cell; between 7 and 12 months, your baby’s iron needs are especially high
  • Choline: plays a vital role in cognitive development and processes that help your baby’s body produce and repair DNA
  • Vitamin B12: helps to keep the body’s nerve and blood cells healthy

Purchasing eggs means big time local love

If you live where we do, smack in the middle of Canada in a city affectionately known as Winterpeg aka Winnipeg, Manitoba, then it’s soooooo important for you to know this: the eggs you typically purchase at your local grocery store are likely supplied by an egg farmer who isn’t too far away. Eggs found on the shelves in Manitoba are produced in Manitoba. We definitely think that’s special. After all, farmers feed the world!

Eggs are a staple food for many families, and certainly for families with a young baby, eggs are an economical way for you to offer your baby a host of nutrients!

Mini coconut baby banana muffins on a cooling rack with a toddler hand reaching to grab one muffin.

A few more noteworthy considerations about this baby banana muffin recipe

We know…we get excited about our new recipes. But we just can’t help but gush! It was really important for us to create a muffin recipe that was sweet tasting without the addition of refined sugar or other syrups. If you’ve been through our Start Solids Confidently e-course, you’ll know that we discourage these sweets until your kiddo is closer to age two.

So, what’s a mama to do? Rely on naturally sweet fruits and vegetables! In this case, we use the powerful properties of ripe bananas and cinnamon to enhance the sweetness.

Lastly, shredded coconut…make sure you don’t skip out on this ingredient. The coconut not only enhances the fat content of the muffin but it also helps contribute to the exact texture we were after!

Close up of coconut baby banana muffins stacked one on top of the other.
close up of stacked baby banana muffins
Print Recipe
5 from 3 votes

Coconut Baby Banana Muffins

Prep Time30 mins
Cook Time20 mins
Course: Breakfast, Snack
Keyword: baby banana muffins
Servings: 24 mini muffins
Author: Jessica Penner & Nita Sharda, Registered Dietitians


  • cup canola oil
  • 3 eggs
  • 1 cup packed mashed ripe bananas about 3 bananas
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 cup white or whole wheat flour
  • 1 cup iron fortified infant oat cereal
  • cup quick cooking oats
  • cup shredded unsweetened coconut


  • Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
  • Grease mini muffin tin or insert paper cups.
  • In a medium sized bowl, beat the oil and eggs really well.
  • Add in the mashed bananas, followed by the baking soda, vanilla extract and cinnamon. Ensure everything is mixed really well.
  • In a separate large bowl, combine the flour, infant cereal, quick oats, and coconut. Create a well with these ingredients.
  • In the well, add in wet ingredients. Combine everything without over mixing.
  • Divide the batter evenly between the muffin cups, filling each cup about two-thirds full.
  • Bake muffins for 20 minutes (for mini muffins, longer for full size muffins), or until a toothpick inserted into a muffin comes out clean. Err on the side of over baked as you want to ensure the crumb is crumbly, not gummy, for your baby.
  • Place the muffin tin on a cooling rack to cool.
  • The muffins can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months.

Thanks again to Manitoba Egg Farmers for partnering with us to bring you this recipe!

jess and nita, registered dietitians
Meet Jess and Nita

Hi! We’re both Dietitians & boy mamas! We’re here to help you confidently raise kids who will grow up to be lifelong Happy Healthy Eaters. Dig into our site for kid-tested recipes & feeding tips. 

27 thoughts on “Coconut Baby Banana Muffins”

    1. Jessica Penner & Nita Sharda, Registered Dietitians

      Yay! We’re so happy baby AND the whole family loved them! We try really hard to make baby friendly recipes the whole family will love 🙂

    1. Jessica Penner & Nita Sharda, Registered Dietitians

      We haven’t tried it without the infant cereal ourselves. We included it to give babies that important boost of iron! But you could try replacing it with whole wheat flour.

  1. 5 stars
    These were absolutely fantastic and a big hit with everyone in every family. Thank you for the fantastic recipe.

    1. Jessica Penner & Nita Sharda, Registered Dietitians

      Yay! We always consider it a huge win if the whole family enjoys a recipe designed for baby!

  2. I just made these last night! I noticed on the underrated coconut packaging that it contains sulphites and 5mg sodium per 2 tablespoons. Is this still safe to give to an 8 month old.?

    1. Jessica Penner & Nita Sharda, Registered Dietitians

      Yes, that’s a small amount of sodium 🙂 And sulphites are not in and of themselves harmful. They are a top priority allergen in Canada though so it’s important to follow the current allergen introduction recommendations if you can!

  3. I have been baking these frequently since Nov 2020 for my now 17 month old. He loves to eat them, and so do I. I have taken them to work for my afternoon snack too. Thanks HHE!

  4. Would it be ok to add natural peanut butter to these? My baby had a reaction to natural peanut butter (after being fine with it) doctor recommended trying it in a baked good that cooked for 20 min or longer – and I like the sound of this recipe

  5. My grocery store had only desiccated rather than shredded unsweetened coconut. Is this safe to use or a choking hazard for my 7 month old? Thank you!

    1. Jessica Penner & Nita Sharda, Registered Dietitians

      Hi Samantha,
      Desiccated coconut is another term for shredded coconut so it should be the same thing. When it gets baked into the muffins, it softens up and just integrates into the muffin (if that makes sense).

  6. What is the nutritional content of the canola oil? Could it be substituted with another kind of oil or is it necessary for the structure of the muffin (the crumbly texture, that is)?

    1. Jessica Penner & Nita Sharda, Registered Dietitians

      You could substitute with a liquid cooking oil of your choice, such as olive oil. We tested it with coconut oil and that one didn’t work!

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