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Toddler banana muffins wrapped individually on a styled table with fresh bananas, hemp seeds, and chopped walnuts
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Toddler Banana Muffins

These soft and fluffy toddler banana muffins are naturally sweetened with ripe bananas and made with wholesome ingredients like oat flour, hemp seeds, flaxseed, and eggs. They're gluten-free, dairy-free, no added sugar, and make an easy make-ahead snack, breakfast, or freezer-friendly treat for busy families.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 - 12 muffins
Author Rachael DeVaux

Equipment

  • muffin tin(s)

Ingredients

  • 3 very ripe bananas mashed well (plus extra banana, sliced, to top, optional)
  • 2 eggs
  • 1/3 cup avocado oil or melted butter
  • 1 teaspoon vanilla extract
  • 1 ¼ cups oat flour (I like Bob’s Red Mill GF Oat Flour)
  • ½ cup almond flour (I like Bob’s Red Mill)
  • ¼ cup tapioca flour
  • 2 tablespoons hemp seeds (plus more to top, optional; I like Manitoba Harvest Organic Hemp Hearts)
  • 2 tablespoons ground flaxseed (I like Spectrum Essentials Organic)
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt
  • 1/3 cup chopped walnuts (optional, to fold in batter; plus more to top, also optional)

Instructions

  • Preheat oven to 350°F. Line a muffin tin or grease well.
  • In a large bowl, mash bananas until mostly smooth. Whisk in eggs, avocado oil, and vanilla extract until combined.
  • Add oat flour, almond flour, tapioca flour, hemp seeds, ground flaxseed, cinnamon, baking soda, baking powder, and sea salt. Stir until just combined. Do not overmix! Once combined, option to gently fold in chopped walnuts, if using.
  • Divide batter evenly into muffin cups, filling each about ¾ full. Before baking, if desired, lightly press one slice of banana on top of each muffin, and sprinkle with additional chopped walnuts and hemp seeds.
  • Bake for 18–23 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out mostly clean.
  • Let cool in the pan for 10 minutes before removing. Enjoy!

To Store:

  • Store in an airtight container in the fridge for up to 5 days or freeze for longer storage.

Notes

Swaps & Substitutions: 
  • Avocado oil: Melted butter works as a 1:1 substitute if dairy-free isn't needed.
  • Oat flour: For best results, stick with oat flour, or make your own by blending rolled oats into a fine flour.
  • Almond flour: Substitute finely ground sunflower seed flour for a nut-free option.
  • Tapioca flour: Arrowroot starch works as a 1:1 substitute.
  • Hemp seeds: Use additional ground flaxseed or chia seeds if needed.
  • Ground flaxseed: Chia seeds can be substituted 1:1.
  • Walnuts: Omit for a nut-free version or swap with chopped pecans.
  • Optional toppings: Banana slices, hemp seeds, and chopped walnuts can be omitted or mixed and matched.