Go Back
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

Ingredients

  • 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

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.