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    Home » Recipes » Breakfast & Brunch

    Healthy Banana Muffins for Kids (No Sugar)

    Published: Jan 17, 2022 · Modified: May 23, 2022 by Daniela Apostol · This post may contain affiliate links · 36 Comments

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    Healthy Banana Muffins topped with oats, a delicious afterschool snack for older kids, but also great for babies and toddlers. The muffins have no refined sugar added, their sweetness coming from the mashed banana. Fluffy and moist, and so easy to make, these banana muffins are great any time of the day.

    A stack of 2 banana muffins with a glass of milk in the background

    Feeding our kids can be pretty overwhelming. From the moment you start the weaning journey, you constantly worry about the quality and quantity of food that is offered to them.

    Later on, when they discover the sweet taste, it becomes quite though to still get them to eat healthy food, and that's when the hunt for healthier recipes starts. With my first daughter I started the traditional way with pureed food, and she was not really the best eater ever.

    By the time I had my second, I relaxed a bit and I started with the baby led weaning, which proved to be a lot less stressful, and a lot more successful. And although the main meals are pretty good, I still want to offer them healthy snacks in between meals. And that's when these muffins come to the rescue.

    As with my Baby Led Weaning Savoury Muffins, these banana ones are a nutritious breakfast or snack not just for little ones, but even for grown-ups too. You can't tell that these muffins are sugar free, because they are sweet and simply delicious!

    Jump to:
    • Is refined sugar bad for kids?
    • How to make healthy banana muffins
    Half a banana muffin with other muffins in the backgroun

    Is refined sugar bad for kids?

    Yes, without a shadow of a doubt! While we can't expect kids to go on diets like adults do, limiting the amount of refined sugar is the best you can do for them. Kids need carbs for energy and growing nicely, and a balanced meal is all they need. Fruit and veggies have plenty of naturally occurring sugar, thus no need for extra one.

    My banana muffins have absolutely no refined sugar added, not even brown one, which people swear is healthier (is it, though?), and I did not sweeten them with honey or maple sugar either. If you really want to go for honey though, please be mindful that honey is a big no no for children under one year, but the older kids can safely consume it.

    But they are just perfect if you choose a well-ripen banana which is naturally sweet. Mash it with a fork, and add it to the other ingredients, and you get the best muffins ever.

    As a grown-up I might think they are not sweet enough for my taste, but that's because I am so used to the sweet taste, where a baby can't tell the difference. You can add any pieces of fruit to the muffins, nuts or seeds for extra goodness (again, careful with bigger pieces of nuts, as kids can choke on them).

    Collage of 8 photos to show how to make banana muffins

    How to make healthy banana muffins

    As with all muffins, there is one big tip when it comes to great taste and texture.

    • always pre-heat the oven before baking
    • have the ingredients at room temperature
    • DO NOT overbeat the batter, the muffins will become too dense and unlikely to rise as nicely.

    In a bowl, sift the flour, add the baking powder and mix. Beat the egg until foamy, add the yogurt and cooled melted butter, vanilla extract (if you use) and gently fold everything together.

    It's best to use a silicone spatula, and mix the ingredients gently before adding the batter to the muffin tin. It does not have to be beaten to perfection, even a few lumps here and there are ok.

    Another tip is never to open the oven before the muffins are baked, and that is true for baking in general. I know the temptation is great, but better check nearer the time, and not too often.

    Also, make sure the bananas are fully-ripen, the ones starting to brown are actually the best, as they are very sweet, and thus the muffins won't need extra sweetness.

    A banana muffin with a tray of muffins and a glass of milk in the background

    If you’ve liked my NO SUGAR BANANA MUFFINS FOR KIDS or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM, YOUTUBE, and PINTEREST to see more delicious food and what I’m getting up to.

    3.65 from 191 votes
    A banana muffin on a table
    Print
    Healthy Banana Muffins for Kids (No Sugar Added)
    Prep Time
    10 mins
    Cook Time
    30 mins
    Total Time
    40 mins
     

    No Sugar Banana Muffins for toddlers and kids, and even babies over 6 months old. They have no refined sugar added, their sweetness coming from the mashed banana. The banana muffins are fluffy and moist, made with Greek yogurt, eggs and butter, and topped with oats. They are the best finger food if you choose the baby led weaning, and make a great breakfast or snack. So delicious, healthy and easy to make, ready in about 30 minutes.

    Course: Snack
    Cuisine: International
    Keyword: healthy snacks
    Servings: 6 muffins
    Calories: 144 kcal
    Author: Daniela Apostol
    Ingredients
    • 1 cup plain flour
    • 1 large banana
    • 1 teaspoon baking powder
    • 3 tablespoon Greek yogurt
    • 1 egg
    • ⅛ cup butter (30 g)
    • 1 teaspoon vanilla extract
    • oats for topping (optional)
    Metric - US Customary
    Instructions
    1. Pre-heat the oven to 200 degrees Celsius (390 Fahrenheit).

    2. Sift the flour and add it to a bowl together with the baking powder.

    3. Beat the egg until foamy, then add the yogurt and mix together until you get a smooth paste.

    4. Add the melted and cooled butter to it, then mash the banana with a fork and add that too.

    5. Mix everything together, add the vanilla extract, then add this to the bowl of flour and baking powder.

    6. Use a silicone spatula to gently mix the ingredients together, making sure you don't overbeat.

    7. Grease a 6-hole muffin tin with butter, then divide the batter between the 6 muffin holes, and sprinkle some oats over.

    8. Bake for about 30 minutes or until golden brown.

    9. To remove the muffins from the tin, use a sharp knife to loosen the edges, the muffins should pop out easily.

    Recipe Video

    Nutrition Facts
    Healthy Banana Muffins for Kids (No Sugar Added)
    Amount Per Serving
    Calories 144 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 2g10%
    Cholesterol 37mg12%
    Sodium 48mg2%
    Potassium 197mg6%
    Carbohydrates 21g7%
    Fiber 1g4%
    Sugar 2g2%
    Protein 4g8%
    Vitamin A 170IU3%
    Vitamin C 1.7mg2%
    Calcium 52mg5%
    Iron 1.2mg7%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Reader Interactions

    Comments

    1. Crystal Puim

      September 10, 2019 at 9:48 pm

      Every time I make it it's really dense and there isn't enough liquid ingredients to not overstir it. It ends up a really think batter. Should I add another egg?

      Reply
      • Daniela Anderson

        September 10, 2019 at 10:02 pm

        Add one more tablespoon of yogurt, it will help reach the consistency you need. It really depends on a lot of factors, size of the banana, size of the egg, so if the batter does not seem right, adding more yogurt should fix the problem (see video below the instructions). I hope this helps!

        Reply
    2. Reilly

      January 10, 2020 at 8:09 pm

      Could I use whole wheat flour? Any adjustments needed to make that change?

      Reply
      • Daniela Anderson

        January 10, 2020 at 8:23 pm

        You might need to use a bit less flour, since is a lot denser than the regular flour, but see how the texture is.

        Reply
    3. Christianna

      April 09, 2020 at 11:37 am

      Do you have the required time (in oven) if I wanted to make it into a loaf and not muffins?

      Reply
      • Daniela Anderson

        April 09, 2020 at 12:10 pm

        I haven’t made in a tin before, l would think they needed about the same time, or about half an hour, but do check them. Once the top is golden, insert a skewer in the middle, if it comes out clean, it’s done.

        Reply
    4. Megan

      April 17, 2020 at 2:09 pm

      Can I use plain yogurt instead of greek yogurt?

      Reply
      • Daniela Anderson

        April 17, 2020 at 7:02 pm

        Absolutely! I use Greek yogurt because my daughter likes that one, so we have it in the fridge most days, but plain ones are also good.

        Reply
    5. Kaylee

      June 09, 2020 at 1:34 pm

      Thanks for the recipe! Can we use milk instead of yogurt?

      Reply
      • Daniela Apostol

        June 10, 2020 at 9:18 pm

        I haven't tried with milk, but I would think that is possible, perhaps add more flour if needed?

        Reply
    6. Amy Searle

      June 10, 2020 at 9:06 pm

      Can I use puréed apple instead of yoghurt?

      Reply
      • Daniela Apostol

        June 10, 2020 at 9:17 pm

        I am afraid I never tried with pureed apple, so I can't advise you on that. It might be that the consistency changes, I wouldn't want to give the wrong kind of advice.

        Reply
    7. Rey

      June 23, 2020 at 12:24 pm

      Lovely! We lived it, do you have something healthy like this as a carrot cake?

      Reply
      • Daniela Apostol

        June 26, 2020 at 6:17 am

        I am glad you liked them! Try my banana waffles or banana pancakes too, they do not have refined sugar added. I have some carrot cake muffins, but they have sugar, perhaps you can give them a try but leave the sugar out?

        Reply
    8. Michelle Kim

      July 31, 2020 at 7:07 am

      Best healthy banana recipe out there! Both my 16 month old daughter and husband loves it (hubby was surprised no refined sugar). First time I made it, it was a bit dense but after making some adjustments for the second round, it was perfect! I measured heaping scoops of yogurt rather than measuring exactly (as per another comment about adding yogurt when dense) and since I was thought my 2 overripe bananas weren't large enough, when doubling on the recipe, I added some unsweetened applesauce. I am throwing out my old recipe that has 1/4-1/2 cups of sugar and will use this as a staple for whenever I have overripe bananas. Thanks for the great recipe!

      Reply
      • Daniela Apostol

        July 31, 2020 at 8:18 am

        I am glad you enjoyed the recipe. Sometimes making adjustments is the best way to find the perfect recipe, as some ingredients are not the same (different type of flour, size of bananas, yogurt consistency) and the results can be different. Apple sauce is always a good addition. I never use refined sugar when l make muffins or waffles and l can’t tell the difference.

        Reply
    9. Glykeria

      August 05, 2020 at 2:45 pm

      Can I freeze them freeze them.?..

      Reply
      • Daniela Apostol

        August 05, 2020 at 3:53 pm

        They should be ok to freeze.

        Reply
    10. Glykeria

      August 05, 2020 at 2:47 pm

      Can I freeze them

      Reply
    11. Karine

      September 10, 2020 at 11:23 pm

      They taste very good! My husband loves his cookies and muffins not sweet. However, my only issue was the cooking time. I put them in for the suggested 30 minutes, while we ate supper (which is why I kinda forgot about them and didn't check on them), and they're on the cusp of being burnt on the bottom. I had thought it was long, too, but just did as the recipe called for. I know ovens vary, so I would suggest putting them in for 20 minutes at first, check on them, and add 3-5 minute increments

      Reply
      • Daniela Apostol

        September 11, 2020 at 8:36 am

        Glad you liked them! Indeed, ovens vary greatly. I had to change the glass door for my oven and after the replacement l couldn’t get my time right again, it seems to be a lot hotter at the same temperature and everything bakes faster. So definitely start with less time and increase as needed.

        Reply
    12. Theresa

      February 19, 2021 at 8:30 pm

      Hi...do you think I can use sour cream instead of yogurt?

      Reply
      • Daniela Apostol

        February 19, 2021 at 9:08 pm

        Yes, sour cream is a good substitution.

        Reply
    13. Kiwi

      June 18, 2021 at 1:10 am

      How many ml/ gram for one cup of flour?

      Reply
      • Daniela Apostol

        June 20, 2021 at 9:49 am

        125 g flour.

        Reply
    14. Ale

      July 11, 2021 at 4:17 pm

      I loved this recipe for my 11 months old baby. It tastes really good and it is super healthy. I don’t feel bad for giving him as a snack.

      Reply
    15. Ash

      November 09, 2021 at 9:37 pm

      I want to make these for my baby. Is there an egg substitution you would recommend?

      Reply
      • Daniela Apostol

        January 02, 2022 at 12:54 pm

        I think usually banana is a good enough substitution, so I would just leave the egg out and add one more banana.

        Reply
    16. Frances

      March 08, 2022 at 11:54 pm

      Can I use almond flour? And vanilla Greek yogurt?

      Reply
      • Daniela Apostol

        March 22, 2022 at 9:17 am

        Greek yogurt is absolutely fine, I am not sure about almond flour, it will change the consistency of the batter, so the amounts won't be the same.

        Reply
    17. Rashmi

      March 27, 2022 at 8:46 pm

      I followed the recipe exactly, I just replaced with whole wheat flour and don’t know why the muffins came out very bitter. I suppose the bitterness was from baking powder. I guess it’s too much just for 6 muffins.
      Could it be that? Or maybe the banana was overripe?

      Reply
      • Daniela Apostol

        March 30, 2022 at 8:25 pm

        Hi! It must be because of the wheat flour - my recipe was not tested with this kind of flour, but white only - so the recipe wasn't quite followed exactly. I am afraid unless I test it with a different kind of flour, I can't say why the bitterness, it could also be because the bananas were not ripe, otherwise they muffins would have been sweet enough. Overripe bananas would be sweet.

        Reply
    18. Kathleen

      April 20, 2022 at 6:12 pm

      These are really good! I've made them twice now. I up the nutritional factor by using half whole wheat flour and half almond flour. I also use regular yogurt, and add a bit extra to compensate for the additional moisture whole wheat flour absorbs. I also add 1/4 tsp. baking soda (which interacts with the acid in the yogurt) to lighten the muffins. Chopped walnuts add a bit of crunch, plus more nutrition.
      And I always double the recipe.
      Thanks!

      Reply
      • Daniela Apostol

        April 21, 2022 at 3:38 am

        The additions sound amazing, l am glad you enjoyed the recipe!

        Reply
    19. Kelsy

      May 17, 2022 at 7:13 pm

      Nice recipe. Overall really easy to make. I also found the consistency thick when I made it so I added about a half a cup of unsweetened applesauce to a double batch, reduced the cooking time to 25min, and topped with chopped pecans and a drizzle of pure maple syrup.

      Reply
      • Daniela Apostol

        May 17, 2022 at 9:18 pm

        It sounds delicious!

        Reply

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    Hi, I'm Daniela,the blogger behind My Gorgeous Recipes, welcome to my kitchen! I absolutely love cooking and baking. I love good food that is healthy (and not so healthy), delicious and nutritious.

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