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.
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Servings: 24 mini muffins
Ingredients
- ⅓ 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
- ⅓ cup quick cooking oats
- ⅓ cup shredded unsweetened coconut
Instructions
- 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.