Healthy Banana Muffins for Toddlers {no sugar}

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?
• Ingredients needed for this recipe
• How to make these muffins
• Tips for this recipe
• Variations
• How to store leftovers
• Healthy Banana Muffins for Toddlers {no sugar}

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:

• Whole Wheat Banana Chia Bread
• Banana Flax Seed Chia Muffins
• Buttermilk and Honey Banana Bread