Banana Oat Baby Muffins

YKGrub · Sept 2026 · Makes 12 standard or 24 mini · No added sugar · Freezer-friendly

Sweetness is entirely banana. They taste mild to an adult and exactly right to a ten-month-old, which is the point.

Ingredients

• 3 very ripe bananas, heavily speckled, mashed (~1¼ cups)
• 2 eggs
• ⅓ cup plain yogurt or milk
• ¼ cup neutral oil or melted butter
• 1 tsp vanilla (optional)
• 1½ cups rolled oats blitzed to a coarse flour, or 1¼ cups plain flour
• 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon
• Pinch of salt — skip it entirely to keep them fully baby-safe
• Optional: ½ cup blueberries, grated apple, or finely diced pear

Method

1. Prep the tin

Oven to 350°F. No sugar means they stick more than usual — use liners or a well-greased silicone tin.

2. Mix

Whisk bananas, eggs, yogurt, oil and vanilla smooth. Stir in the dry ingredients until just combined; overmixing makes them rubbery. Fold in the add-in.

3. Bake

Fill cups ¾ full. 18–22 min standard, 12–14 mini, until a toothpick comes out clean and the tops spring back.

Notes

• Baby: soft enough to gum at ten months. Mini size is the right shape for a pincer grip; quarter the standard ones
• 2 days counter, 5 days fridge, 3 months frozen. Freeze flat on a tray first, then bag
• No added sugar, no honey
• For adults these are a snack, not a dessert. Nut butter changes that