These Healthy Banana Muffins are a great snack for kids because they’re sweetened only with fruit and they’re full of vegetables and whole grains! They’re the perfect healthy snack for on-the-go and they make a great addition to healthy school lunches.
Estimated reading time: 10 minutes
Not all muffins are created equally, and these Healthy Banana Muffins are on the opposite end of the spectrum from those bakery-style cake-like muffins that are basically dessert. These healthy muffins are made with shredded veggies, mashed bananas, and whole grains, and they’re refined sugar-free, making them a super wholesome and nutritious snack that will keep you satisfied. If you’re looking for a healthy alternative to a conventional muffin that’s diabetic friendly, great for young kids, or perfect for anyone on a low-sugar diet, these healthy banana muffins are the recipe you need!
There are so many reasons why we LOVE these healthy muffins for kids! Here are just a few:
- They are full of HEALTHY INGREDIENTS – These healthy banana muffins are packed with shredded vegetables and sweetened with fruit. They contain tons of fibre and healthy whole grains.
- They are SUGAR FREE – There is no refined sugar in these healthy muffins and they get their sweetness from bananas. This makes them a perfect healthy option for babies or toddlers, or anyone on a sugar-free diet.
- They make the BEST SNACK – These muffins are a great snack for kids and adults alike, and a great healthy option for school lunches, since they don’t contain nuts or many other common allergens.
- They are EASY to make – The muffin batter comes together in one bowl and bakes to perfection.
FREE Baking Bootcamp
All the best tips, tricks, recipes and tutorials you need to become a successful home baker! If you’ve ever wanted to learn how to bake the BEST muffins, bread, cookies, cakes, buns and MORE, this Baking Bootcamp is for YOU!
Try these tips to make the BEST sugar free muffins you’ve ever made!
Read the recipe in its entirety before you begin and make sure you have all the ingredients. You can even measure out the ingredients in advance before you combine them. This can help you measure accurately.
It is important to bake your muffins right after you mix them since mixing the wet and dry ingredients activates the leavening agent. Preheat your oven first so you don’t have to wait for it to heat up after you’ve mixed. This will help the muffins bake up nice and fluffy.
Liquid should be measured in a liquid measuring cup, NOT a measuring cup used for dry ingredients like flour or sugar. Measuring the liquid correctly can prevent you from adding too much, which makes the muffins dense and heavy.
You might be tempted to substitute some of the grated veggies for fruit or add raisins or nuts, but be careful not to make too many changes to the recipe. Adding up to 3/4 cup of add-ins is fine, but substituting ingredients might change the outcome of the recipe as different ingredients have different levels of moisture.
When mixing your dry and wet ingredients together, mix only until the flour disappears (about 8-10 turns of mixing spoon when mixing by hand). This helps the muffins stay fluffy and soft, and prevents tunnelling (large holes left from bubbles in the batter).
If you want your muffins to bake evenly, divide the batter as evenly as you can between the muffin cups.
Resist the urge to eat your muffins hot from the oven. Letting them cool for several minutes (10 minutes or more is best) will help them keep their shape and texture – muffins actually continue baking on the inside for several minutes after they’ve been removed from the oven.
If you are having trouble with this healthy banana muffin recipe, follow the solutions we recommend below.
Over-mixing can lead to dense muffins. Make sure to fold the wet and dry ingredients together just until the flour has disappeared.
These muffins will be more moist due to the veggies and fruit and no sugar but if they are too moist, it could be due to excess liquid from the zucchini, or excess liquid from using frozen bananas. We recommend using fresh brown bananas for this recipe, as frozen bananas, when thawed, have extra liquid that needs to be strained out before use. If the batter is too wet, then an extra few tablespoons of rolled oats or flour can absorb some of the extra liquid.
The muffins can become too dry and break apart when they are baked for too long or if the dry ingredients haven’t been measure properly. Make sure to check at the 15 minute mark and watch for the gold brown tops to tell when the muffins are done.
Let the muffins cool completely to room temperature before trying to store them. This will prevent them from becoming soggy, as they give off heat in a closed container.
When the oven is not preheated, the cold oven will cause the muffins to bake unevenly. Make sure to preheat the oven first before adding the muffins.
Sugar-free muffins can end up being bland, so make sure to add in the veggies and fruit mentioned in the recipe to give the flavour to the muffins. Don’t forget the salt, either – the salt helps bring out the natural sweetness of the fruit.
You’ll need these kitchen items on hand to make these healthy banana muffins (paid links):
- mixing bowls
- 24-cup muffin tin
- measuring cups and spoons
- Silicone Spatula
- wooden spoon
- Grater
- Cooling Racks
- liquid measuring cups
To make these sugar free muffins you will need these ingredients on hand (paid links):
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 large carrot approximately 3/4 cup grated
- 1/2 cup grated zucchini
- 1/2 cup grated apple
- 1/4 cup canola oil
- 3 mashed bananas (approximately 3/4 cup) or 2 mashed bananas and 1/4 cup unsweetened applesauce
Try these simple variations on Toddler muffins!
- Cinnamon or Nutmeg – Add cinnamon or nutmeg in to the batter for additional flavour and make a streusel topping made of rolled oats, coconut oil, and cinnamon.
- Blueberry Oat – Add 1/2 cup fresh blueberries and lemon zest to the batter and sprinkle oats on top before baking .
- Almond butter or natural peanut butter – Add in a few tablespoons of nut butter for added protein.
Time needed: 30 minutes
Follow these steps to make the BEST Healthy Muffins for Kids!
- Preheat oven and grease pan.
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 24-cup mini muffin tin (or line a 12-cup muffin tin with paper muffin liners).
- Mix dry ingredients.
Add the whole wheat flour, rolled oats, baking soda, and salt to a large bowl and whisk to combine.
- Whisk together wet ingredients.
Mash the ripe bananas. Into a large liquid measuring cup, add the eggs and whisk them with a fork to break up the yolks. Add the canola oil, the grated carrot, the grated zucchini, grated apple, and the mashed ripe bananas, then mix with a spoon until all the wet ingredients are combined.
- Combine wet and dry ingredients.
Pour the wet ingredients into the bowl with the dry ingredients and fold everything together using a spatula just until no streaks of flour remain.
- Spoon batter into the muffin pan.
Drop about a tablespoon of the muffin batter into each of the prepared mini muffin cups and bake at 350 degrees Fahrenheit (175 degrees Celsius) for about 18-22 minutes or until the muffins are a nice golden brown. If using a larger muffin tin, divide the batter evenly between the 12 muffin cups. (See the “Notes” section at the end of the recipe card for baking time.)
- Let them cool.
Remove the muffins from the oven and from their tin and let them cool completely on a cooling rack before enjoying!
- Enjoy the muffins.
This recipe makes about 24 mini muffins or 12 regular sized muffins.
How do I store these healthy banana muffins?
Most muffins are best enjoyed the day they’re made, but they will last for up to 3 days when stored at room temperature in an airtight container. They stay freshest in the fridge or freezer since they are made almost entirely of fruit and vegetables. Be sure to thaw them at room temperature before enjoying.
Can I freeze these toddler muffins?
Yes, you can freeze these healthy banana muffins. They stay best in the freezer in an airtight container or plastic freezer bag since they are made with fruit and veggies. Store in small batches and grab as you go. Store them in the freezer for up to 2 months for optimum freshness.
How long do I bake these sugar free muffins if I make them regular sized?
If you want to make this recipe in regular sized muffin tins, you should bake them at 350 degrees Fahrenheit (175 degrees Celsius) for 32-35 minutes or until they are golden brown on top and a toothpick comes out fairly clean.
How to defrost homemade sugar free muffins?
When defrosting muffins, remove the lid from the container they were stored in so any liquid can evaporate as they defrost. Let them come to room temperature before enjoying.
Why are the healthy banana muffins so moist?
These muffins are very moist because they contain a lot of fruit and vegetables (because they are made for toddlers and people who are limiting their intake of refined sugars). Therefore, they are softer and more moist than normal muffins that contain high amounts of sugar.
Can I add nuts or chocolate chips to these healthy banana muffins?
It’s possible to add up to 3/4 cup of add-ins like chocolate chips or chopped walnuts or pecans to this recipe, but we don’t recommend adding more than 3/4 cup. If you do add nuts, be sure to stir them into the batter gently right before baking.
Can I add Greek yogurt to this healthy banana muffin recipe?
We don’t recommend adding any Greek yogurt, as there is already enough moisture from the mashed bananas and other fruits and veggies.
These muffins taste bland. Can I add more flavour?
Yes! Feel free to add some vanilla extract, cinnamon, or even nutmeg for flavour.
Are these healthy banana muffins gluten-free and dairy-free?
Yes, these muffins are dairy-free, but because they contain whole wheat flour they are not gluten-free. To make them gluten-free, simply substitute the whole wheat flour for gluten-free oat flour. We don’t recommend using other gluten-free flour (like almond flour) in this recipe as it will affect the outcome of the recipe significantly. You can also use white whole wheat flour in this recipe.
Can I use a different oil instead of vegetable oil in this recipe?
Yes, feel free to substitute the vegetable oil with avocado oil, melted coconut oil, or even melted butter.
Do I need to add a sweetener to this recipe?
No need to add honey or maple syrup as these muffins are sweet enough with the added fruit.
We hope you enjoy this recipe for Toddler Muffins! Let us know in the comments below, what’s your kids’ favourite healthy snack? We’d love to know!
More Kid-Friendly Snacks
- Peach Cobbler Muffins
- Healthy Homemade Apple Chips
- Crispy Sea Salt and Garlic Kale Chips
- Easy Ranch Roasted Chickpeas
- Zucchini Blueberry Muffins
- Apple Carrot Ginger Muffins
- Apple Oat Muffins
- Meal Prep Lunch Recipes for Kids and Adults
Join the October Baking Challenge!
Simply join our Facebook Community, make this Easy Pumpkin Cake recipe, and post a photo for a chance to win a $100 Amazon Gift Card! PLUS every person who joins will receive a FREE Baking E-Cookbook!
Watch the video below to see exactly how we make this recipe. You can find more delicious recipe videos on our YouTube channel.
If you made this, share a photo!
Are you trying this recipe? Use the comment form below to share your take; now with support for image uploads and comment voting!
Healthy Banana Muffins
Recipe: Equipment
Recipe: Ingredients
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 large carrot approximately 3/4 cup grated
- 1/2 cup zucchini grated
- 1/2 cup apple grated
- 1/4 cup canola oil
- 3 mashed bananas (approximately 3/4 cup) or 2 mashed bananas and 1/4 cup unsweetened applesauce
Recipe: Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 24-cup mini muffin tin.
- Add the whole wheat flour, rolled oats, baking soda, and salt to a large bowl and whisk to combine.
- To a large liquid measuring cup, add the eggs and whisk them with a fork to break up the yolks. Add the canola oil, the grated carrot, the grated zucchini, grated apple, and the mashed bananas and mix with a spoon until all the wet ingredients are combined.
- Pour the wet ingredients into the bowl with the dry ingredients and fold everything together using a rubber spatula just until no streaks of flour remain.
- Drop about a tablespoon of the muffin batter into each of the prepared mini muffin cups and bake at 350 degrees Fahrenheit (175 degrees Celsius) for about 18-22 minutes or until the muffins are a nice golden brown.
- Remove them from the oven and from their tin and let them cool completely on a cooling rack before enjoying!
Recipe: Notes
A Note about Flavour
To make these muffins more flavourful, add a teaspoon of vanilla extract to the wet ingredients and a teaspoon of cinnamon to the dry ingredients before mixing the batter. If making them for a baby or toddler, feel free to leave out these flavourful ingredients.Freezer Instructions
Store in an airtight container or plastic freezer bag. Store them in the freezer for up to 2 months for optimum freshness.Storage Instructions
Most muffins are best enjoyed the day they’re made, but they last for up to 3 days when stored at room temperature in an airtight container. They stay freshest in the fridge or freezer since they are made almost entirely of fruit and vegetables.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
EASY NO FAIL MUFFIN RECIPES AND BAKING TIPS
Get my easy no-fail muffin baking e-cookbook!
The store was actually OUT of zucchini the other day. What would you use to replace that in this recipe if needed (I mean, I like zucchini in baking too, but disparate times…) another cup of carrot?
Also, how long would you bake it for all regular sized muffins?
Great questions! I'm sure it would work with another cup of grated carrot, but grated apple might also work since it has a similar water content to zucchini (and it would increase the sweetness of the muffins too). As for baking time for larger muffins, start by adding 3-5 minutes to the baking time and go from there (I'd say no more that 5-7 minutes more, but it will depend on your oven). As soon as the tops develop that golden colour and spring back to the touch, they're done! I hope you and your kiddos enjoy this recipe!
I also didn’t have Zuc. the first time I did this recipe and I ended up replacing it with beet and a bit of apple sauce (maybe a half cup or less). It worked out well and also had even more nutrients! Baby loved them. I’m actually doing them like that again now! 🙂
Thanks for the feedback Jenna!!🙂
I used 1/2 cup (same measurement) of pumpkin puree. It was wonderful.
It's always great to have a healthy "treat" recipe that you can make and the kids love! I'd enjoy these muffins too!
Yes! I enjoy these almost as much as my kids do!
Do you recommend squeezing the water out of the zucchini?
If you’re using frozen and thawed zucchini than yes.
The recipe mentions apple but there is no apple in the instructions. Should it be included?
The grated apple gets added with the grated veggies.
Would quick oats work with this recipe instead of rolled oats??
Yes, absolutely! I've used quick oats as well and they work great!
I just made this and they were delicious! I added cinnamon, too.
That's great! Cinnamon would be a great addition!
Could this be made into a cake?
Yes, but you’d have to adjust the baking time!
Do you think I could use an equal amount of applesauce instead of the oil??
Yes, you could definitely use applesauce, just use about a tablespoon less applsauce than the amount of oil the recipe calls for. Hope you enjoy the muffins!
Is there anything I can switch out instead of canola oil like olive oil or coconut oil or more applesauce?
Coconut oil will work perfectly.
I’m trying to add a little extra fat to my toddlers diet. Do you think I could add peanut butter to these?
Yes, you probably could! A good start might be to add half the amount of applesauce and replace half the applesauce with peanut butter. Good luck!
I make these once a week. My daughter thinks they’re cupcakes and my husband and I shovel them down as well. You wouldn’t have any clue that there’s no sugar in them. Score!
Love this! So glad you like them!! 🙂
This is the second time I’ve made them and each time they like don’t get done in the middle! I don’t know what I’m doing wrong!
Are you by any chance baking them in regular sized muffin tins? If yes, you should bake them for 32-35 minutes at 350 Fahrenheit. I hope this helps. Happy baking ☺️
Thanks for posting a recipe that actually has healthy ingredients! I’ve been looking for healthy muffin recipes for my toddler and keep coming across recipes that include a cup or more of sugar, white flour, etc., and are being titled “Healthy”.
You’re welcome! So glad you like them!
How many cups approximately does 1 large carrot grated yield?
about 2/3 cup to 3/4 cup is what I usually use 🙂
Is it 4 cup mashed bananas or 4 mashed bananas? Thanks
It’s 4 mashed bananas, or 3 mashed bananas and applesauce 🙂
The idea is nice, but as a busy Mom it took me quite awhile to actually find your recipe. This webpage is covered in too many ads and promotional items. Maybe put the recipe at the top?
Thanks so much for your feedback Jessica. I completely understand your concerns, however because I offer all my recipes for free to my readers the ads on my blog provide me with the revenue required to continue offering my readers recipes free of charge. I will definitely take your feedback into account, however, as I regularly monitor and manage the ads and ad placement on my site. Cheers!
I agree. Your site has way too many ads. I had to scroll through twice to be able to find the recipe.
Thanks for your comment Beth. While I appreciate your feedback, I offer my recipes for free which means the ads on my blog are necessary in order to allow me to keep offering my readers 3 free recipes each week. My recipes are always found in the same place, right at the end of the blog post in a big yellow box.
Hi Christine
Don’t worry about the ads. People have to learn to get over it. If we want no ads then we should be buying cook books. Thank you for this recipe it’s on the oven now. With everything currently going on it was very difficult to find wheat flour organic or otherwise so I added a ground superseed blend hoping that ads some bulk to the organic all purpose flour. Seems like a great recipe though can’t wait to see how it comes out!!!! Thank you for the great recipes.
Thank you!! Yes, I totally agree with you, but not everyone knows that. Hope the recipe turned out delicious!🙂
Is there a substitute for the canola oil? I saw replacing it with applesauce, but what other oil can I use?
Yes! Feel free to use any oil you wish: any neutral-tasting vegetable oil would work, and melted coconut oil works great too!
Followed the recipe except that I didn’t add any salt (used sodium bicarbonate, salty enough), and it’s perfect! Cooked a tiny bit longer (20 minutes) as I didn’t squeeze the water out of the veggies, it turned out perfectly moist but not mushy, and my 15 months old daughter loved it! Kept a few in the fridge and froze a batch, will surely redo the recipe regularly!
Thank you for sharing this, will check your other recipes 🙂
Thank you for your feedback! My kids love them too ☺️
Hi! I didn’t have any canola oil or other neutral-tasting oil so I used the equivalent measurement of full-fat greek yogurt. It worked really well! Thanks for the recipe!
Great substitution! This recipe is incredibly forgiving, and I’m glad it worked so well for you! Thanks!
I only have 2 bananas. Could I do 1/2 Cup of applesauce instead of 1/4 Cup, to make up for it? What would you recommend? Thanks!
You could try that, however since I haven’t done it myself I can’t say exactly whether or not it would work!
Thank you for this! I so appreciate finding a healthy recipe that doesn’t just use honey or maple syrup instead of sugar!! My almost two-year old twin toddlers LOVE them. I added cinnamon & vanilla and went with coconut oil – they came out super delicious! Thanks!!
I’m so glad you and your kids loved them! Thanks for the feedback! 🙂
Gluten free version?
I’ve never made these with gluten-free flour so I can’t say exactly what would work, but if you have a reliable one you use I’m sure it would work. Another option would be to try oat flour. Good luck!
Hi. I use 0.5 cup of normal gluten free flour and 0.5 cup of buckweat flour. The muffins are slightly sticking to the paper, but it doesn’t matter. My 3.5 year old loves them and ask for them on regular basis …. and daddy keeps helping himself as well :-).
Great recipe, thanks
Thanks so much for taking the time to leave a comment! I’m glad you enjoyed the recipe!
Thanks for this recipe. Can’t wait to make these.
You’re welcome!Let me know how you liked them!
You’re welcome.Let me know how you like them!
Excellent! Replaced the canola oil with coconut oil and added some cinnamon:)
So glad you liked the recipe!!
Hi there . .. my daughter is sugar restricted . .. even in fruit so do you think I could use some avocado to reduce the bananas to 2 bananas? Also would flaxseed work as an egg substitute??
Thanks!!
I’ve never substituted the egg in this recipe, but you could probably make both those substitutions successfully. This is a very forgiving recipe 🙂 Give it a try and let me know how it goes!
These look great! Do you think I could add some chia/flax/pumpkin seeds for some extra fiber? Or would I need to add extra liquids as well? Thanks!
I think if you added only a few tablespoons it shouldn’t affect the batter too much. This recipe is pretty forgiving 🙂 Enjoy!
So I just made these and they have an omelet texture. Should they be more dense? I have them stored in my fridge for now. I shouldn’t have any issue with placing them back in the oven tomorrow if I need to, right?
I’m sorry the texture was off for you…they definitely shouldn’t have an omelette texture. It sounds like the measurements may have been off a little bit. 🙁
Hi, just wondering if you squeeze some of the moisture out of the zucchini before adding it to the recipe, or is it fine just grated? I was also hoping to add some spinach or a little extra veggies to this, should I add more flour to compensate for the extra veggies? Thanks!
Great question Karen! Yes, I do squeeze a bit of the moisture out, but if you’re grating fresh zucchini it’s usually ok. If you’re using shredded zucchini that you’ve frozen, then it definitely needs to be drained!
Hi, just wondering if the recipe would turn out ok if I used regular all purpose flour instead of the whole wheat flour?
Yes! It will work almost the same 🙂
These are awesome!!! I added a little bit of cinnamon, and they were delicious. My 8 month old twins loved them! Great recipe, thank you!!
I meant to give these 5 stars!! Accidentally posted before I pushed them all. 🙂
Thanks so much for taking the time to leave a comment and rate the recipe! Glad you loved them!
Iv made these once before and my 1 year old loves them. This time they came out a bit soggy even tho I left them in the oven for a little over 30 mins because I felt like they were not done every time I checked. They are a dark brown color and a bit heavy and soggy. I tasted one- still delicious. It could be because I finely grated the zillion and there was quite a bit of zukkini “juice” from that. Do you think that’s the reason? Are they still safe to eat and to give to my toddler or should I pop them in the oven for a bit longer?
Yes, it does sound like there was too much zucchini juice. If they’re dark brown and you baked them for the full amount of time at the correct temperature they’ll be safe to eat. Next time try straining your zucchini (I squeeze out some of the juice with a kitchen towel). That will definitely help!!
Hi there,
I’m excited to make this recipe for my 18 month old. Would it change the texture to puree the veggies instead of shred them? If my son sees the clumps, he may not eat them. Thanks!
Rather than puree them, could I suggest processing them a little more finely in the food processor? Pureeing can make them more liquid and therefore would change the texture of the recipe for sure. Hope that helps!
Thanks so much for this recipe! My 12 month old has become increasingly anti-veg lately so I’ve been trying to incorporate veggies in a more tasty way! I just tried this recipe and the muffins came out amazing! Just waiting for my son to wake up from his nap so he can try them. Fingers crossed!
So glad they worked for you! Thanks for taking the time to leave a comment!
Could I use almond flour instead?
You definitely could, although I can’t comment on exactly how they’d turn out since I’ve never tried it myself before. But this recipe is very forgiving! 🙂
This is my favourite muffin recipe! Ive made it now so many times and my toddler LOVES them. I tried it once with almond flour and it wasnt so great. Otherwise, each time it’s amazing. Thanks for sharing this with everyone! 🙂
So glad you like them!
Can I omit the oats? I have a child with an oat allergy. If so, what should be added to mae up for it? Thank you!
Great question. If you omit the oats, try adding some extra whole wheat flour, spelt flour, or even almond flour in about the same measurement as the oats. I’ve never personally tried this, however this recipe is very forgiving 🙂
Hi there, my kids and I loved these. As I’m currently counting calories, would you happen to know what the nutrition info for a regular size muffin would be? Thanks in advance!
I’m sorry, I’m in the process of adding nutritional info to my site but I haven’t done this recipe yet. Check back soon! 🙂
Thank you for this recipe! My 8 year old is so picky and I’m tired of him eating carb and sugar laden breakfasts, so this is a great start to our new way of eating! And he loves them!
I’m so glad your family loved the recipe! Thanks for taking the time to leave a comment!
How long are these good in the fridge and freezer? Do you pop them in the toaster out of the freezer?
They last for a couple days in the fridge but for a couple months in the freezer. When I defrost them I usually take them out the night before and let them defrost in a container on the counter.
Just made these and wondering if the banana inside is supposed to be still wet or should the muffins be totally dry inside? (wondering if I undercooked them or if they are supposed to look this way). Thanks !
They sound a little undercooked, but this muffin is very moist because of all the fruits and veggies. It should be moist inside, but set. Hope that helps!
My muffins were a bit mushy on the inside. Even after baking them for an extra 10 minutes. Any idea why?
It sounds like maybe there was too much liquid and not enough dry ingredients – my guess is your eggs and bananas may have been too large, or the zucchini wasn’t drained enough. I hope you give them another try!
These look so great! I have been madly searching for healthy snacks to send to school with a picky eater. That has to be nut free, does not have to be refrigerated, isn’t messy, and is healthy! Last year we tried fresh fruits and veggies but they mostly came home, carrots got old quick, apples too, grapes are only good cold…… And if one more person said “Goldfish!” I was gonna scream. This year we are definitely trying these, baked apple chips, roasted chickpeas, nut free trail mix, and air popped popcorn I think. Thanks so much!
So glad you found these! We love them!!
I made these using 3 bananas, 1/2 cup applesauce (no oil), and birchbenders paleo pancake mix in place of the flour. I also realized too far in that I only had one egg. These were delicious! I’ll be making again.
So glad you liked them!
Thank you for sharing this amazing recipe with your readers. I made it yesterday and I fell in love hard. Whole grains are good for you and can prevent serious ailments like diabetes and heart disease. I am always in search of some nutritious recipes that go well with my medical condition ulcerative colitis. Thank you.
Thanks so much! I’m so glad you liked them!
I made these for the first time last week and have already made a second batch. My almost two year old is just a terrible eater and I was looking for a way to get more nutrition in his belly. I made several modifications, because I love baking myself too. I only used 3 bananas, replaced half the flour with almond flour, replaced the oil with full fat Greek yogurt, added two tablespoons of peanut butter, added a handful of chia seeds, added 1/3 cup of pumpkin seeds, lots of blueberries, and a little agave nectar. I probably also used a little more carrots and zucchini to make up for the moisture balance of removing that last banana. They were so delicious that the other night baby refused to eat anything else for dinner. My husband and I are also often eating these as breakfast and snacks. Thanks for such a great idea!
I’m so glad you like them! Thanks for taking the time to leave a comment!
Hi! Do you think these could be stored in an airtight container instead of the fridge? Trying to find some items to make that we can travel with! Thanks!
Yes they can, although they won’t stay fresh as long that way (they’ll last only 2 days or so). It’s because of the high moisture content because they’re packed with fruit and veggies.
My almost 1 year old loooved these! The only adjustment I made was using unsweetened applesauce instead of the canola oil. He is becoming a more independent eater and prefers food he can pick up and feed to himself, and these little muffins were perfect for that! Thanks for the recipe!
So glad you both liked them! 🙂
Just read through most of the comments to see if I am the only one whose muffins turned out super moist inside. I followed the recipe and directions to a T, and even baked them an additional 5 minutes. They’re golden brown, but seem really undercooked inside. DELICIOUS flavour-wise, and brilliant ingredients (will certainly make them again)! Just disappointed that we may not be able to enjoy them (as a working mom, it’s hard to find the time and energy to bake) Plus I hate the idea that the time and resources put into them are likely going to go to waste this time.
I’m assuming the moisture is from the zucchini. Maybe you could edit the directions to include squeezing excess water out of the zucchini? I know in other recipes with zucchini I’ve done this. I have a towel I use specifically for zucchini (or potatoes, etc) for this purpose. I read and re-read the recipe to make sure I wasn’t missing that step before proceeding, but I’m thinking that’s likely the issue.
Not meaning to be critical! Just a thought.
As I say, I WILL make these again. Love the ingredients and the fact that I can get veggies into my 4 year old with them. He even helped me make them, so he saw what was going in, and was still excited to try them. Win! 🙂
Thanks so much for taking the time to comment. I appreciate your feedback, and that’s a really great tip about squeezing the water out of the zucchini. The zucchini I use is usually pretty dry because they grow quite large where I live, but smaller zucchinis are often more moist, which could account for the excess water. You could also try adding an extra tablespoon or two of the flour to the batter as well. Because of all the moist ingredients, these are very moist muffins and can sometimes feel undercooked inside although they are not. I hope you give them another try!
Hi. Thanks for posting such nice and healthy recipe 🙂 Zucchini is not so common in my place so I’m thinking what other vegetable could I add in besides grated carrots and bananas required in this recipe.
I’d recommend trying to find zucchini if you can. It’s really the best in this recipe. Try grated apples in a pinch 🙂
Do you peel the zucchini? If not does it get soft enough to him? My son is 10 months and good at gumming food but he does not have teeth yet.
I don’t peel the zucchini, but you can if you prefer. It gets so soft during baking anyway. 🙂
My kids just love these, and I love that they are healthy! I make them regularly. Thanks so much!
You’re welcome! So glad you like them!!
I made these for my 13 month old and she LOVES them!!
So glad you liked them!!
Awesome recipe! Can I use dates instead of banana? My son
I wouldn’t substitute dates for the bananas, although you could add some chopped dates in addition.
My seven year old says “even though I know what they’re made from I STILL like them!” I was so dubious with zero added sugar but it’s a complete win and I’m so pleased that I can be putting veg in their lunch box that will actually get eaten!
So glad your family loved them!! Thanks for taking the time to leave a comment!! 🙂
Thank you for sharing – I am excited to try this recipe.
However, one of the things you said has hurt my heart a little bit. You stated, “but because I stay home with my kids every day and I make most of our food from scratch, I’m able to be in control of the foods I offer to my kids, making sure their diet is healthy and full of the nutrition they need.” I normally never comment on these things, but I would please urge you to consider your words. I don’t have the choice to stay home right now with my kids, but I carefully control the foods I offer my kids and too am making sure the food they eat is healthy.
Hi Abby, thanks so much for your comment. Staying home with kids is indeed a luxury for many moms, me included. As my kids have grown up I’ve felt the control I once had over their diets slipping away as they’re spending more time in the care of other adults who may not have the same values about food as we do (ex: cookies or candy provided at school or by babysitters). Believe it or not, I have massive respect for all moms who do the daily grind, whether at home full time or part time, or at work outside the home, or even work-at-home moms like me. Perhaps I worded it wrong – what I was truly meant to do is express my gratitude for being able to stay home with my kids during that season of our lives and the benefit of eating with them at home every day. I was speaking only about my own experience, and absolutely not trying to throw shade at other moms!! I love that you’ve found a way to keep your kids eating a healthy diet, and I’d love to hear more about how you do this!
I would love to try this recipe. My daughter has an egg allergy. Do you have any suggestions for a suitable substitution?
The egg acts as a binder in this recipe, but you could try an egg replacer that works well for you in other baked recipes. I’ve never done this, so I can’t comment on how it will turn out, unfortunately! 🙂
Hi there, I was wondering if you could use flaxseed eggs in place of regular eggs?
I’ve never done this with this recipe, so I can’t say. You could give it a try!
How long would you cook full sized muffins for? And how much batter should I fill it with? Thanks!
Fill the muffin cups 2/3 full and bake for about 18 minutes (watch the muffins carefully and test with a toothpick for doneness). 🙂
HI there!! I want to make this for my daughter 1st birthday but she is allergic to bananas. What can I use instead? Thanks!
I wouldn’t recommend making these muffins without the bananas as the bananas are what give the sweetness.