He’s recently become interested in finger foods, so we’ve been trying to add more flavors and textures into the mix with creations like these healthy banana muffins. These aren’t your typical muffins– they look more like little hockey pucks, but luckily my little guy doesn’t mind (nor does he know any differently). He thinks they’re fantastic! And despite their looks, they are pretty darn tasty. Naturally sweetened with ripe banana, these muffins are free of refined sugars and added oils, and they are loaded with protein and fiber. Because baked goods made with coconut flour can tend to be dry, I’ve made these muffins extra moist to reduce the risk of choking, so they may not be the kind of snack you want to make for kids or adults who are expecting a traditional muffin. But, they are certainly healthy enough to serve to any of your loved ones! This recipe only makes 6 small muffins, because our guy only eats about 1/4 of one at a time, but feel free to double the recipe and freeze the extras. They thaw well when stored in the fridge overnight! — Banana Snack Muffins for Baby Makes 6 small muffins Ingredients: 2 large bananas (roughly 1 cup mashed) 1 egg 1/4 cup coconut flour 1/4 teaspoon ground cinnamon 1/4 teaspoon baking soda Directions: Preheat the oven to 350F and line a standard muffin tin with 6 baking cups. (In my experience, these silicone cups work best.) In a medium mixing bowl, mash the bananas with a fork until they resemble a relatively smooth puree. Stir in the egg, then add the coconut flour, cinnamon, and baking soda. Mix well, until a thick and uniform batter is created.
Spoon the batter into the prepared baking cups, then bake at 350F for 25-30 minutes, until the centers are firm. Allow to cool completely before serving. Store in a sealed container in the fridge for up to one week, or in the freezer for up to two months.
*Note: As you can see in the picture above, these muffins stuck pretty badly when baked in parchment baking cups. That doesn’t happen when you use silicone baking cups! Since parchment paper is lined with silicone anyway, I’ve preferred to use the reusable silicone version for my most of my baking needs lately. Notes:
You may be able to use a flax egg instead of a whole egg, but I haven’t tried it myself yet. (Our boy hasn’t been introduced to nuts or seeds yet, so we’ll get to that someday!) Flax eggs do not rise like chicken eggs, so the resulting muffins will be even more dense and moist than the recipe is already. To my knowledge, coconut flour has no substitute. Experiment at your own risk!
Enjoy! — Reader Feedback: Do you have any healthy baby recipes to share? Feel free to link below!
