Banana & yogurt muffins

Banana & yogurt muffins

Naturally sweetened with ripe bananas, these mini whole grain muffins are the perfect handheld snack for your tot!

Banana & yogurt muffins
  • Serving size 24
    Makes 24 mini-muffins
  • Email
    Email
  • egg
    Contains egg
  • gluten
    Contains gluten
  • wheat
    Contains wheat
  • dairy
    Contains dairy
  • egg
    Contains egg
  • gluten
    Contains gluten
  • wheat
    Contains wheat
  • dairy
    Contains dairy

What you’ll need

  • 1 Happy Tot Apple & Pear Whole Milk Yogurt Cup OR 2 Happy Baby Plain Whole Milk Yogurt Cups
  • 1 ½ cups whole wheat flour
  • 1 teaspoon baking soda
  • 3 very ripe bananas
  • 1 tablespoon vanilla
  • 1 tablespoon olive oil
  • 1 egg*
  • 1 tablespoon milk or milk alternative 24-cup mini-muffin tin

*If your baby has an egg allergy, replace the egg with 2 to 3 tablespoons of unsweetened applesauce.

How to make it

  1. Preheat oven to 350 degrees F. Spray a 24-cup mini-muffin tin with nonstick cooking spray. In a medium bowl, whisk together flour and baking soda.
  2. Add bananas, vanilla, oil, egg, milk and yogurt to a blender. Blend on high for 1 minute or until well combined, smooth and creamy. Add wet ingredients to dry ingredients and mix until just combined.
  3. Divide batter evenly into mini-muffin tin and bake for 18-20 minutes or until toothpick comes out clean or with just a few crumbs attached. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day.

If your baby suffers from allergies, check with your pediatrician before trying these recipes.

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Our Happy Family Organic Superfoods Cookbook for Baby & Toddler is chock-full of yummy, easy-to-prepare meals your whole family will love.

Get it here