These healthy banana muffins for toddlers are made with whole wheat flour and are naturally sweetened with honey! They’re wonderful as a healthy breakfast or snack for kids.
My oldest child has been asking to help me bake more and more. I can’t say no to his sweet little voice when he asks, “Mommy, can we make banana bread?” We have definitely been making the banana bread lately. We recently made butterscotch banana bread and coconut banana bread which were so tasty but not exactly the healthiest of options.
I decided to take a break from the banana bread and make a healthier banana muffin instead. Banana muffins are a great idea, especially since overripe bananas are always a thing at my house. Last time, I accidentally ordered two bunches of bananas from my curbside grocery order instead of two bananas. This time, I forgot my husband bought bananas already so two bunches of bananas were hanging out in our fruit bowl.
These muffins are wonderful straight out of the oven and topped with a little butter. They also freeze well and are great for filling your freezer with.
Jump to:
Can muffins be healthy?
While most muffins from the store are not very healthy, homemade muffins can in fact be very healthy. These banana muffins are naturally sweetened with honey and are also made with whole wheat flour for added nutrients and fiber.
Ingredients needed for this recipe
To make this recipe, you will need:
- Olive oil: You’ll want to use extra virgin olive oil for this recipe.
- Honey: You can also swap the honey for maple syrup, if needed.
- Eggs: You’ll need two large eggs for this recipe.
- Bananas: You’ll want to use very dark bananas for this recipe since it doesn’t contain any sugar. The darker the banana, the sweeter your muffins will be.
- Milk: You can use regular milk as well as coconut or almond milk.
- Whole wheat flour: The base of our muffins.
- Baking soda: To make our muffins rise.
- Salt: You’ll need just ¼ of a teaspoon.
- Cinnamon and nutmeg: To give the muffins a little spice.
How to make these muffins
Preheat your oven to 350 degrees.
In a large bowl, add the dry ingredients and stir well with a large spoon.
Next, add in your wet ingredients.
Mix with a hand mixer until everything is well mixed.
Pour into a standard muffin tin that has been greased or lined with cupcake liners.
Bake for 18 to 20 minutes at 350 degrees.
Tips for this recipe
- Use extra ripe bananas. The darker the banana, the sweeter your muffins will be.
- This muffins can be frozen for up to 3 months. Freeze in a freezer safe container and then thaw when ready to eat again.
Variations
- You can add chocolate chips or raisins, if desired.
- If you want a sweeter muffin you can add an additional ¼ cup of honey.
How to store leftovers
Store any leftover muffins at room temperature in an airtight container. They will be good for up to four days after making.
Other banana recipes:
Healthy Banana Muffins for Toddlers {no sugar}
Equipment
- Muffin tin
Ingredients
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- ⅓ cup olive oil extra virgin
- ¾ cup honey
- 2 large eggs
- 2 large bananas, extra ripe mashed with a fork (about 2 cups)
- ¼ cup milk regular, almond, or coconut all work
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees.
- In a large bowl, add the dry ingredients and stir well with a large spoon.
- Next, add in your wet ingredients.
- Mix with a hand mixer until everything is well mixed.
- Pour into a standard muffin tin that has been greased or lined with cupcake liners.
- Bake for 18 to 20 minutes at 350 degrees.
Halie says
Any chance this recipe still works out with a different type of flour? I never keep whole wheat on hand.
Audrey says
You can substitute all purpose flour if needed.
Sarah Foss says
I made this for my son. I doubled the recipe and it made so many. I had big muffins, small muffins, and cookies. They were great. I ate some.
Kylee says
Can I switch the oil out for whole fat Greek yogurt? I’ve done this with pancakes before and they turned out great, but I’ve never tried it with muffins!
Audrey says
I haven’t tried it that way before so I’m not sure but if you decide to experiment please let us know how they turn out 🙂
Ramona says
Beautiful! I have made those for myself and they are brilliant! I have sent my friend the link too to make them for her almost 2 year old.
Addie says
These muffins were so soft and fluffy! Yum!
Nora says
Yes, you are absolutely right! Muffins do not always have to be unhealthy! And the best food, is still what you make yourself! Thanks for the recipe!
Kay says
I love treating the kids to these, knowing they are not packed full of goodness but still so sweet! They kids love them!
Kayla DiMaggio says
This is a great recipe. I shared it with some of my friends who have toddlers and they were very excited to try it!
Freya says
These tasted so good and I was thrilled with all your healthy replacements too!
Brianna May says
These are perfect for breakfast!!
Natalie says
Delicious-looking muffins. I love how light and healthy they are. I’m making this for my son. He’s going to love these!
Jeri says
These are perfect for a quick breakfast or snack, and the addition of nutmeg and cinnamon adds great flavor!
Jere Cassidy says
I don’t have toddlers anymore, but my hubby will be delighted to have these sugar free banana muffins.
Oscar says
My kids loved these muffins and I loved that there was no sugar in them. Thank you.
Anaiah says
These were great and easy to make with the kids!