Sugar-Free Mini Banana Muffins
‘These bite-sized Sugar-Free Mini Banana Muffins are sweetened with natural ingredients making them a healthier alternative for fussy little eaters. They’re perfect for an on the go snack or breakfast for toddlers and kids!
These mini muffins offer a healthier alternative to traditional muffins, are quick and easy to make. They’re also a really good way to use over ripe bananas!
Here’s why you should make these Muffins!
Why Toddlers will love them
- Easy to hold
- Not overly sweet
- Soft and fluffy
- Quick and easy to warm up.
Why you’ll love them!
- Use over ripe bananas.
- Super quick to put together and even quicker to bake.
- Easy to freeze in large batches and re-heat in the microwave.
- Kids love them (even fussy eaters).
- They’re packed full of natural sweeteners and delicious!
- High in fiber to keep their little systems regular!
Ingredients You Need To Make Sugar-Free Mini Banana Muffins
Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.Jump to Recipe
- Butter – I used unsalted butter. Melt the butter before you begin anything to give it time to cool to room temp.
- Bananas – you want to use over-ripe, spotty bananas for this recipe.
- Eggs – I used large eggs.
- Apple – this is optional, but if using, you want to use Golden Delicious apples or Fuji Apples. Chop them up into small pieces. As small as peas. This will help them cook and soften as the muffins bake.
- Milk – I used cows milk but you can use pretty much any milk your little one can handle.
- Vanilla extract – I have a great recipe for this on the blog which is alcohol based but it cooks out as the muffins bake and is such a little amount it won’t affect them.
- Maple syrup – alternatives are honey (after they turn one), date sugar or coconut sugar.
- Cinnamon – adds a nice flavor.
- Flour – I used all-purpose flour, but for a healthier alternative which is higher in fiber you can use whole wheat flour. Just make sure it’s a good quality brand as cheaper ones can still have husks in them.
- Rolled oats – I used quick oats because they’re smaller. Adds extra fiber.
- Salt – I used fine salt.
- Baking powder – helps the muffins rise.
How to make Sugar-Free Mini Banana Muffins!
- Finely chop up apple
- Mash bananas
- Add dry ingredients into the bowl and mix using a whisk
- Add wet ingredients to a separate bowl and mix together.
- Add the wet ingredients to the dry ingredients and mix until a batter forms.
- Line cupcake tin with liners (I would recommend just spray with cooking oil instead, much easier)
- Scoop batter into liner or tin filling all the way to the top
- Sprinkle with quick oats
- Bake 12 minutes and cool before serving or freezing.
Tips and Tricks For Recipe Success!
- Use ripe bananas – really spotty bananas are nice and sweet which will naturally sweeten your banana muffins.
- Alternative sweeteners – if you don’t have maple syrup handy you can use other sweeteners like honey, date sugar or coconut sugar.
- To make these healthier – you can use whole-wheat flour. It contains more fiber and nutrient. Just make sure it’s a good quality brand as some brands can have husks in them. To be on the safe side, I use all-purpose flour.
- If you don’t have mini muffin liners (and honestly, I’d recommend making them without) just spray your mini muffin tin with oil spray and the muffins will come out easier when baked. They’re also easier to serve without muffin liners.
Frequently Asked Questions about Sugar-Free Mini Banana Muffins
What do they taste like?
Not overly sweet is the first thing you notice. There’s a nice banana flavor and they taste wholesome.
How do I store this?
These can be stored in the fridge for up to 3 days. They can be wrapped in plastic wrap or freezer bags and frozen for up to three months. Microwave for 10-20 seconds to thaw. Check to make sure they’re not too hot before giving them to your little one.
Which muffin tray to use.
I used a Wiltshire mini muffin pan with 24 holes. Silicone muffin trays will work.
Always use your best judgment for your little one.
This recipe is a general recipe designed to be friendly to most little eaters. As always, make sure you use ingredients your little one has had before and has had no reaction to. Always serve them food that is suitable to their level of eating. As a point of reference, we had done a wheat allergy test for Zoe and started giving these to her once we knew she could handle solids. I would not recommend adding any hard fruits or raw fruits, especially round ones that would be a choking hazard.
If you loved this recipe, check these out!
Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!
Sugar-Free Mini Banana Muffins (toddler aproved)
Sugar-Free Mini Banana Muffins
- 1/3 cup (85 g) butter, melted cooled to room temperature
- 1 cup (250 g) bananas mashed
- 2 eggs whisked
- 1 apple cored and finely diced
- 1/4 cup (60 ml) milk
- 1 tsp vanilla extract
- 1/3 cup (85 ml) maple syrup
- 1/2 tsp cinnamon
- 1 1/2 cups (225 g) all-purpose flour
- 1/3 cup (35 g) rolled oats plus extra to sprinkle
- 1/4 tsp salt
- 1 tsp baking powder
- Sugar-Free Mini Banana Muffins
- Preheat a fan forced oven to 160c. Spray mini muffin tin with oil spray or line with mini muffin liners and set aside. Easier to serve without muffin liners.
- Melt butter. Let it cool.
- Combine all wet ingredients in a bowl and whisk. Combine all dry ingredients in a separate large bowl and whisk
- Add wet to dry and mix with a spatula
- Fill muffin homes right to the top.
- Bake 12-15 minutes until a toothpick comes out clean. Allow to cool before freezing or serving warm.