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Mini Banana Waffles for Toddlers (Gluten-Free, Dairy-Free, No Added Sugar)

*Prep Time includes 5-10 minutes for the batter to rest and thicken once mixed.
*If using a mini waffle maker, each waffle will take about 3-5 minutes to cook.
These Mini Banana Waffles for Toddlers are gluten-free, dairy-free, and have no added sugar—a healthy, freezer-friendly breakfast or snack!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 7 - 8 mini waffles
Author Rachael DeVaux

Ingredients

  • 1 ripe banana mashed
  • ¼ cup unsweetened applesauce
  • 1 egg
  • ¼ cup full-fat coconut milk (or any milk)
  • 1 teaspoon vanilla extract
  • 1 tablespoon melted coconut oil or avocado oil
  • 2 tablespoons unflavored collagen peptides totally optional, (substitute options: 2 tablespoons oat flour, or 1 tablespoon oat flour + 1 tablespoon ground flaxseed)
  • 1 cup oat flour (I blended Bob’s Red Mill Organic Gluten-Free Protein Oats into flour)
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • Pinch of sea salt

Instructions

  • Preheat and lightly grease your mini waffle maker.
  • Add mashed banana, applesauce, egg, coconut milk, vanilla and oil in a medium bowl. Add collagen, if using, and mix until smooth.
  • Stir in the oat flour, baking powder, cinnamon and sea salt. Let batter rest for 5–10 minutes to thicken.
  • Spoon in (I used a ¼ cup) about 3 tablespoons of batter per waffle and cook until golden brown (about 3–5 minutes each).
  • Let cool slightly before serving. Cut into strips for little hands and enjoy!
    Serving Ideas: Serve on their own or with a swipe of nut butter or mashed berries—whatever your little prefers!
  • To Store: store in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months. To reheat, I recommend transferring to the fridge overnight to defrost, then popping in a toaster when ready to eat. They make for great snacks or breakfasts any time!

Notes

Recipe Substitutions:
  • Milk: use any milk you have on hand (dairy-free or regular) in place of the full-fat coconut milk.
  • Collagen peptides: totally optional—sub with 2 tablespoons oat flour, or a mix of 1 tablespoon oat flour + 1 tablespoon ground flaxseed.
  • Oat flour: I use Bob’s Red Mill Organic Gluten-Free Protein Oats blended into flour, but store-bought oat flour works too.
  • Need an oat-free option? Try almond flour, whole wheat flour, spelt flour, or a gluten-free all-purpose blend. Just note the texture may vary slightly.
  • Oil: The melted coconut oil (or avocado oil) is optional but helps crisp the waffles a bit more.
For Bananas:
  • Mashed roasted sweet potato:
    • Swap: 1 banana = ½ cup mashed sweet potato
    • Great for fiber and nutrients, and gives a nice, earthy flavor. Works best if you want something a little more savory.
  • Canned pumpkin:
    • Swap: 1 banana = ½ cup pumpkin puree
    • Lower in sugar than banana, but still soft and waffle-friendly. May need a touch of maple syrup or date syrup if your kiddo prefers sweeter flavors.