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These mini banana blueberry muffins are the perfect first muffins for baby! They have a lovely soft texture that is spongey rather than crumbly and contain no added sugar or salt.
Which like I said make them absolutelyperfect as the first muffin for babies starting on finger food.
Why This Recipe Works
- No added sugar or salt
- Dairy free
- Soft texture.
- Perfect for baby led weaning.
Ingredients you will need
To make my mini banana blueberry muffins you will need mashed bananas and blueberries (fresh or frozen blueberries are fine. The remaining ingredients are pantry basics: Flour, baking powder, vanilla essence, eggs and oil/melted butter.
Ingredient Notes and Substitutes
- Blueberries: fresh or frozen
- Oil: If you are using oil, choose a mild flavoured oil, (light olive oil, rice bran oil, coconut oil). Extra virgin olive oil is too strongly flavoured.
- Eggs: I have not tested this muffin recipe egg free
- Flour: This recipe does work with a gluten free baking mix.
I am an ambassador for Countdown supermarket, they support my blog by providing ingredients for recipe creation and testing. I keep their frozen blueberries in my freezer, they are perfect for baking and smoothies.
How to make banana blueberry muffins
Below are illustrated step-by-step instructions to make my mini banana blueberry muffins, if you prefer just the written instructions then head straight to the printable recipe card below.
Alternatively, the quick recipe video might be perfect for you.
Prep: Preheat your oven to 180 degrees celsius, 160 if using a fan-forced oven. (360 Fahrenheit).
Step one: In a large bowl, mash the bananas with a fork.
Step two: Add eggs, vanilla, and melted butter/oil. Beat these wet ingredients together with a handheld beater (I use an electric one), the batter should become smooth, yellow and a little frothy
Step three: Add the flour and baking powder. Beat for a further 30-60 seconds to make a well-mixed batter
Step four: Portion into an oiled muffin tin (I use a non-stick silicone tray sprayed with oil) Mix makes 12 standard-sized muffins or 30 mini muffins
Step five: Top the muffins with a blueberry or two. Bake at 180 degrees Celsius for 15 mins(360 Fahrenheit), 15 min cook time is based on making mini muffins, the mix makes approx 30 mini muffins. If you are using a standard muffin tray and making approx 12 muffins the cook time will be longer, approx 25-30 mins
Step six: Cool in the muffin tray for 5-10 minutes before removing and allowing to cool on a rack.
Enjoy!
Top Tips
Here is how you can make these banana blueberry muffins perfectly every time!
- Ensure the bananas are ripe, even a little over ripe. The mashed bananas do the sweetening in this recipe, if you use an unripe banana the sweetness will just not be there.
- Try stiring the blueberries through the batter. When I make them for young babies I tend to just stick one blueberry on top. The reason being they can get beyondmessy filled with blueberries. Do not get me wrong I am all for kids having fun with food and making a mess, but I often pack these for when we are out and about. Limiting the blueberries limits the mess! But honestly, you can add more blueberries to the mix too!
- You can make these muffins mini or large, you will just need to adjust the baking time.
FAQs
Can I freeze banana blueberry muffins?
Yes, once cooled completely, pack the muffins into an airtight container and freeze for up to four months.
How to store banana blueberry muffins?
These muffins can be stored in an airtight container for 3 days, or they can be frozen.
Muffin recipes for babies
If you are looking for other muffinrecipes for babies, then these may also be suitable.
- are also perfect for baby led weaning
- Carrot muffins- loaded with so much veggie goodness
- banana and avocado muffins are lovely and soft, free from dairy
- Applesauce muffins- my easiest baby muffin.
- Spinach Muffins
- Spinach Muffins for Toddlers, they are a wheat free sweet style muffin low in sugar and packed with fruit and veggies, although they say for toddlers in the name they are fine for any finger food baby!
Mini Banana Blueberry Muffins
A Soft Baby Muffin with Banana and Blueberry, perfect as a first muffin or for toddlers and kids!
Print Pin Rate
Course: Snacks
Cuisine: Baby Led Weaning
Keyword: banana blueberry muffins, baby muffins, mini muffins, baby banana muffins, muffins for baby
Servings: 30 mini muffins
Calories: 62kcal
Author: My Kids Lick The Bowl
RATE THIS RECIPE
4.56 from 1402 votes
Ingredients
- 250 g banana equiv of 2 med bananas
- 2 eggs
- 1 teaspoon vanilla
- 100 g oil or melted butter ½ cup oil or melted butter
- 160 g plain flour 1 cup
- 1.5 teaspoon baking powder
- 30 blueberries fresh or frozen
Instructions
In a large bowl, mash the bananas with a fork
Add eggs, vanilla, and butter/oil
Beat these wet ingredients together with a hand held beater (I use an electric one), the batter should become smooth, yellow and a little frothy
Add the flour and baking powder
Beat for a further 30-60 seconds to make a well-mixed batter
Portion into an oiled muffin tin (I use a non-stick silicon tray sprayed with oil) Mix makes 12 standard sized muffins or 30 mini muffins
Top the muffins with a blueberry or two
Bake at 180 degrees Celsius for 15 mins(360 Fahrenheit), 15 min cook time is based on making mini muffins, the mix makes approx 30 mini muffins. If you are using a standard muffin tray and making approx 12 muffins the cook time will be longer, approx 25-30 mins
Cool
Serve
Video
Notes
- Ensure the bananas are ripe, even a little overripe. The mashed bananas do the sweetening in this recipe, if you use an unripe banana the sweetness will just not be there.
- Try stirring the blueberries through the batter. When I make them for young babies I tend to just stick one blueberry on top. The reason being they can get beyondmessy filled with blueberries. Do not get me wrong I am all for kids having fun with food and making a mess, but I often pack these for when we are out and about. Limiting the blueberries limits the mess! But honestly, you can add more blueberries to the mix too!
- You can make these muffins mini or large, you will just need to adjust the baking time. 15 mins for mini, 25 mins for regular.
- Store in an airtight container for 3 days, or freeze for up to 4 months.
Ingredient Substituions
- Blueberries: fresh or frozen
- Oil: If you are using oil, choose a mild flavoured oil, (light olive oil, rice bran oil, coconut oil). Extra virgin olive oil is too strongly flavoured.
- Eggs: I have not tested this muffin recipe egg free
- Flour: This recipe does work with a gluten free baking mix.
Nutrition
Serving: 1g | Calories: 62kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 26mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
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Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.
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Amazing little muffins - so easy to make. My toddler even helped with parts. She loved them too. Definitely a new go to recipe!
Reply
Oh brilliant!! Glad they were liked
Reply
Can I use whole wheat flour?
Reply
Yes that will be fine
Reply
