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.