Kid Friendly Banana Muffins with no added sugars
Your toddlers will love these healthy banana muffins made with applesauce. Moms will love that they’re naturally sweetened with bananas, honey, and applesauce. The whole family will want to gobble up these kid-friendly banana muffins.
Banana muffins are the perfect remedy for overripe bananas, like that week your toddler decides they hate them. Or you can simply grab a bundle and leave them to ripen extra long. The riper they get the sweeter they will be! This muffins get a little extra sweetness from honey to avoid any added sugars.
Remember that honey should not be given to babies under 1 year of age due to the risk of botulism so save these for toddlers and older kids.
Naturally sweetened muffins
Banana muffins are a delicious treat. This recipe makes them healthier by using gluten-free flour (optional) and uses only natural sweeteners. While this recipe makes full-size muffins you may want to make mini muffins if you want to save them for treats or for snacks.
Kids will devour them and never miss all the processed sugar found in most banana muffin recipes.
The trick, of course, is to use super ripe bananas and plenty of them. The riper the banana the sweeter it is. It’s this natural sweetness combined with the honey that will provide plenty of sweet while keeping the recipe sugar free.
Use unsweetened applesauce to prevent these muffins from becoming too sweet and to avoid adding any processed sugars.
Pro tip: Don’t be like my husband. Keep the mixing to a minimum after you add the eggs and start adding in the flour. If you beat the batter too much from this stage on your muffins will end up tough.
Let your toddler help!
Toddlers will love helping to make these muffins too! Grab them a masher, or if they’re the adventurous sort they can use their hands to mash up those bananas. Depending on their patience level, and yours, they can help add the other ingredients too!
My toddler loves when she can help to do things. Baking is great for toddlers to practice their fine motor skills. It’s the perfect time for talking about numbers and measuring with kids.
For toddlers you can keep it simple and talk about which measuring cups are bigger or smaller.
Let them taste, smell, and feel different ingredients as they are adding them. Just watch the eggs as they can carry salmonella!
If you and your kids love this recipe please give it a 5 star rating! And check out these Pumpkin Zucchini muffins to get some extra veggies in your kids!
- 2 cups very ripe bananas (3-5 bananas depending on size)
- 1/2 cup unsweetened applesauce
- 2 eggs
- 1/3 cup honey (do not give to babies under 1)
- 2 tbsp coconut oil
- 2 tsp vanilla extract
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups C4C gluten-free flour (can use the same amount of regular flour if you're not gluten free)
- Preheat the oven to 350F.
- Grease a 12-count muffin tin or line with muffin papers.
- In a large bowl, combine the bananas, applesauce, eggs and honey, using an electric mixer.
- Combine the coconut oil and vanilla extract. Mix into the banana mixture.
- Combine the flour, baking powder, baking soda and salt.
- Add flour mixture to the banana mixture and mix until just combined and no dry patches of flour remain.
- Portion 1/4 cup of batter into the prepared muffin pan, about 2/3 of the way full.
- Bake for 18-22 minutes, until an inserted toothpick comes out clean.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 190 Total Fat: 3g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 23mg Sodium: 326mg Carbohydrates: 39g Fiber: 2g Sugar: 14g Protein: 4g