Banana Chia Muffins for Toddlers
Soft and naturally sweetened, these Banana Chia Muffins for Toddlers are made with bananas, oats, and chia seeds for a boost of fibre and omega-3s. Easy to prep, freezer-friendly, and perfect for snack time, daycare, or baby-led weaning.
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Servings: 24 mini muffins
Calories: 79kcal
Equipment
- 1 Large bowl
- 1 mini muffin pan
Ingredients
Wet Ingredients
- 1 cup banana (about 2 large or 3 small bananas), mashed
- 2 eggs
- ½ cup milk we used whole milk
- ½ cup applesauce unsweetened
- ¼ cup coconut oil melted
- 2 tsps vanilla
Dry Ingredients
- 1¼ cup whole wheat flour
- ½ cup rolled quick oats
- 1½ teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup chia seeds
- ½ cup raisins optional (omit for baby led weaning or rehydrate and finely dice or puree)
Instructions
- Preheat the oven to 350 ℉. Line or grease a mini muffin pan.
- In a large bowl, mash the banana until mostly smooth.
- Whisk in the eggs, applesauce, milk, melted coconut oil, and vanilla until well combined.
Add In The Dry Ingredients
- Add the whole wheat flour, oats, cinnamon, baking powder, baking soda, and chia seeds. Stir gently until combined.
- Fold in the optional raisins if using.
- Divide the batter evenly between the muffin cups. Bake for 18-22 minutes, until tops are golden brown and the centres are cooked through.
- Allow muffins to cool slightly before removing from pan.
Notes
Ensure muffins are cooled completely before storing or freezing.
Nutrition
Calories: 79kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.004g | Cholesterol: 14mg | Sodium: 45mg | Potassium: 93mg | Fiber: 2g | Sugar: 1g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg