Soft Banana Breakfast Muffins for Toddlers

These soft banana breakfast muffins are an ideal morning bite for little ones — tender, mildly sweet, and easy for tiny hands to hold. They bridge the gap between nutrition and convenience, and pair well with milk or a fruit purée. For another quick banana-based breakfast option that some families prefer on busy mornings, consider trying a simple banana pancakes for baby recipe.

Why these muffins work for toddlers

• Soft texture: Mashed banana and a modest amount of oil or butter keep the crumb tender so toddlers can gum or chew them safely.
• Mild sweetness: Ripe bananas provide natural sweetness, reducing the need for added sugar.
• Portable: Muffins are easy to pack for daycare or outings and can be frozen for later use.
• Adaptable: You can add fruit, oats, or mild spices to suit your child’s palate.

Ingredients (yields ~12 mini muffins)

• 2 very ripe bananas, mashed
• 1 large egg
• 1/4 cup plain yogurt or unsweetened applesauce
• 1/4 cup milk (dairy or fortified plant milk)
• 1/4 cup melted butter or neutral oil
• 1/4 cup brown sugar or 3 tbsp honey/maple syrup (omit honey for under-1)
• 1 tsp vanilla extract
• 1 cup all-purpose flour (or half whole-wheat)
• 1/2 cup rolled oats (optional for texture)
• 1 tsp baking powder
• 1/2 tsp baking soda
• Pinch of salt
• Optional mix-ins: tiny blueberries, grated apple, or a sprinkle of cinnamon

Tip: If you want to boost fruit variety and nutrients, grated apple is a gentle addition — and you can read about the benefits of apples for toddlers to see why they’re a great choice.

Quick method

1. Preheat oven to 350°F (175°C). Grease a mini muffin tin or use paper liners.
2. In a bowl, mash bananas until fairly smooth. Stir in egg, yogurt (or applesauce), milk, melted butter, sugar (or sweetener), and vanilla.
3. In a separate bowl, whisk flour, oats, baking powder, baking soda, and salt.
4. Fold the dry ingredients into the wet mixture until just combined. Stir in any optional mix-ins.
5. Spoon batter into the muffin tin, filling cups about 3/4 full.
6. Bake 10–14 minutes for mini muffins (15–18 minutes for regular-size) or until a toothpick comes out clean.
7. Cool slightly in the tin, then transfer to a rack. Serve warm or cooled.

Safety and serving suggestions

• For infants under 1 year, avoid honey and ensure pieces are soft and appropriately sized to minimize choking risk.
• Cut muffins into small, manageable pieces for younger toddlers and supervise while they eat.
• Refrigerate leftovers for up to 3 days or freeze individually wrapped muffins for up to 3 months.

Variations and flavor ideas

• Banana-blueberry: Fold in a small handful of fresh or frozen blueberries.
• Apple-banana: Add grated apple and a pinch of cinnamon for a cozy flavor.
• Oat-packed: Replace 1/3 of the flour with oat flour or add extra rolled oats for a heartier muffin.
• Nut-free protein: Stir in a spoonful of plain Greek yogurt or a seed butter if safe for your child.

Conclusion

These soft banana muffins are an easy, toddler-approved breakfast that you can customize to your child’s tastes; for another banana-based breakfast idea with a similar family-friendly approach, check this Kid-Requested Healthy Banana Muffins (20 minutes) – Baby Foode. If you want a fruity twist like banana-blueberry muffins adapted for little ones, this recipe for Easy Banana Blueberry Muffins (Baby Friendly) offers good inspiration.