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Delicious banana cinnamon muffins for babies, toddlers and kids! These are entirely fruit sweetened (no sugar) and use a blend of whole wheat and oat flours. Fill your freezer with these healthy mini muffins and


40-45 muffins

Total time

22 minutes


  • 3 medium bananas (mashed)
  • ¼ cup (4 Tbsp) coconut oil - or you can use butter
  • ⅓ cup (80ml, 95g) unsweetened applesauce*
  • 1 tsp vanilla extract
  • ¼ cup (60ml) milk
  • 2 medium eggs
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • pinch of salt
  • 1 cup (110g) light whole wheat flour
  • ¾ cup (70g) oat flour


  1. Preheat your oven to 175C or 350F. In a large mixing bowl, mash your banana. You want a few chunks in there, but it should be mostly smooth. Melt your butter or coconut oil in the microwave, and whisk it into the bowl with the mashed banana. Add the applesauce, milk and vanilla to the bowl and whisk everything together. Add the eggs and whisk until combined. Sprinkle the cinnamon and baking soda on top of the liquid mixture and whisk to incorporate. Finally add the wheat and oat flour, and stir until just combined. Spoon into mini muffin tins lined with cases (or alternatively use silicone muffin molds sprayed with a nonstick oil spray). Bake for about 12 minutes, until the muffins are springy and a toothpick comes out clean.
  2. View the recipe instructions at Happy Veggie Kitchen

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