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.
Servings: 24 mini muffins
Calories: 74kcal
Ingredients
- 1 cup packed mashed ripe bananas about 3 bananas
- ⅓ cup canola oil
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup white or whole wheat flour
- 1 cup iron fortified infant oat cereal
- ⅓ cup quick cooking oats
- ⅓ cup shredded unsweetened coconut
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Grease mini muffin tin or insert paper cups.
- In a medium sized bowl, combine the bananas, oil, eggs, and vanilla with a fork.
- In a separate large bowl, combine the flour, infant cereal, quick oats, coconut, baking soda, and cinnamon. 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.
Nutrition
Calories: 74kcal | Carbohydrates: 7g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 20mg | Sodium: 54mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.4mg
