When it comes to feeding our little ones, we all want to give them the best. This baby-friendly banana muffin recipe with almond and oat flour is not only nutritious but also delicious. These muffins are easy to make and are perfect for babies and toddlers who are just starting to explore new foods.
Why This Recipe Works:
- These banana muffins are the perfect snack for your baby because they are made with wholesome, natural ingredients that are good for your baby
- Bananas are a great source of potassium, fiber, and vitamin C, making them an excellent food for growing babies.
- Ripe bananas add natural sweetness and moisture to the muffins, while almond and oat flour add a nutty flavor and a boost of nutrients.
- This recipe does not contain any added sugars, which is a bonus for parents who are trying to avoid giving their babies too much sugar.
- Using butter and an egg in the recipe makes the muffins moist and tender, while the baking soda helps the muffins rise and become fluffy.
Ingredient Notes
- Ripe bananas are the star ingredient of this recipe. They are naturally sweet, moist, and packed with vitamins and minerals such as vitamin C, potassium, and fiber. The ripeness of the bananas also affects the flavor and texture of the muffins. The riper the bananas, the sweeter and softer they will be, adding more flavor and moisture to the muffins.
- Butter is used in this recipe to add moisture and richness to the muffins. It also helps create a tender crumb and a fluffy texture. If you prefer, you can use coconut oil or vegetable oil as a substitute for the butter.
Expert Tips
- Use ripe bananas: The riper the bananas, the sweeter they will be.
- Avoid overmixing: Overmixing can make the muffins tough and dense. Mix the ingredients until they are just combined.
- Use natural unbleached or silicone baking cups: These cups are perfect for making muffins because they are non-stick, making it easier to remove the muffins from the pan.
Frequently Asked Questions
Yes, you can whole wheat flour or a gluten-free flour blend if you prefer.
Yes, you can use coconut oil or vegetable oil if you prefer.
Yes, you can freeze these muffins for up to three months. Make sure to let them cool completely before putting them in a freezer safe container. To serve, allow to thaw at room temperature, or heat them up in the microwave in 30 second intervals.
If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡
Baby Friendly Banana Muffins
Equipment
- 1 Muffin pan
- 6 muffin liners
- 1 Mixing bowl
- Whisk
- Rubber spatula
Ingredients
- 3 bananas very ripe
- â…“ cup butter melted
- 1 egg room temperature
- 1 teaspoon vanilla extract
- ½ cup flour
- ½ cup almond flour
- ½ cup oat flour
- 1 teaspoon baking powder
Instructions
- Preheat oven to 350 degrees F. Line a muffin pan with 7 liners.
- Mash bananas in a medium size bowl. Whisk in the melted butter, egg, and vanilla extract until smooth.
- Add the flour, almond flour, oat flour, and baking soda to the banana mixture and mix with a rubber spatula until combined.
- Scoop ¼ cup of the batter into each muffin liner. Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out with a few crumbs.
- Allow the muffins to cool for 5 minutes in the pan before transferring them to a wire rack to cool completely.
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