Perfect for (BLW Friendly) & Toddlers

These muffins are the ultimate “busy parent” hack. They use the natural sweetness of overripe bananas to ditch the refined sugar, making them safe for babies under 2 and delicious enough for picky toddlers. Plus, the Greek yogurt adds a boost of protein and calcium for those growing bones!

Quick Stats

• Servings: 6 standard muffins (or 12 mini-muffins)
• Prep Time: 10 mins
• Meal Type: Snack / Breakfast on-the-go
• Dietary: No Added Sugar, Nut-Free, Vegetarian

Ingredients

• 3 Very Ripe Bananas: The spottier, the better! (This is your natural sweetener).
• 1/4 cup Unsalted Butter: Melted and cooled (or sub with coconut oil).
• 1 Egg: Room temperature (for better mixing).
• 1/4 cup Full-Fat Greek Yogurt: Provides a creamy texture and healthy fats.
• 1 tsp Vanilla Extract: Pure vanilla adds a “sweet” scent without the sugar.
• 1 cup All-Purpose Flour: Can substitute with Whole Wheat flour for extra fiber.
• Optional Mix-ins:
  • For Babies: 1/4 cup blueberries or smashed raspberries.
  • For Toddlers (2+): A sprinkle of dark chocolate chips or crushed walnuts, 1\5 cup sugar

Instructions

1. Prep the Oven: Preheat your oven to 180°C (350°F) and grease a muffin tin or use silicone liners (easier for tiny hands to peel).
2. The Mash: In a large bowl, mash the bananas until completely smooth.Tip: For younger babies, make sure there are no large lumps to keep the texture consistent.
3. Wet Ingredients: Whisk in the melted butter, egg, Greek yogurt, and vanilla extract until well combined.
4. Fold it In: Gently fold in the flour using a spatula. Stop mixing as soon as the white streaks disappear. Over-mixing makes muffins tough!
5. Add Fruit/Chips: Gently stir in your berries or toddler-friendly mix-ins.
6. Bake: Scoop the batter into the tin. Bake for 18–22 minutes (or 12–15 for minis) until a toothpick comes out clean.
7. Cool Down: Let them cool completely. For babies, serve in finger-length strips or small bite-sized pieces.

Why It’s Good For Them

Storage: Keep in an airtight container for 3 days, or freeze for up to 3 months for a “thaw and go” snack

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