🍌Banana Oat Muffins
Soft, moist muffins sweetened only with ripe bananas, made with oats and wholemeal flour. One bowl, nut-free for school, and great for using up spotty bananas.
🥗 Nutrients per child portion
Estimated — % of what a 1–3 year old needs in a day
📚 Official guidance we checked it against (10)
- AAP — Choking prevention (HealthyChildren.org)
- CDC — Choking hazards
- CDC — Four steps to food safety (safe internal temperatures)
- CDC — Added sugars (children under 2: none)
- FDA — Food allergies (major allergens)
- FDA/EPA — Advice about eating fish
- NHS — Foods to avoid giving babies and young children
- NHS — Salt: the facts
- NHS — What to feed young children
- WHO — Healthy diet fact sheet
Last checked 2026-10-17. Estimates, not medical advice.
⚠️ Safety tip: Contains egg, milk and wheat; cut into small pieces for children under 3 and make sure muffins are fully cooled before handing over, as the centre can stay hot.
Contains: Milk · Egg · Wheat
🌱 How it helps them grow
The oats and wholemeal flour in these muffins provide fibre, which can help keep little tummies comfortable, while the eggs and milk add a bit of protein to support growing muscles. Holding and biting into a muffin by themselves also gives little hands good practice at self-feeding and chewing.
🤓 Did you know?
Bananas don't grow on trees – the banana plant is actually the world's largest herb, and bananas grow pointing upwards towards the sky!
Tell your little one at the table 🍽️
👶 How to serve it by age
🍼 1–2 years
Cut the muffin into quarters or small chunks and serve slightly warm, as a whole muffin can be a choking risk at this age.
🧸 2–3 years
Serve halved or in bite-sized pieces so your toddler can self-feed as a finger food.
🎒 3–5 years
Serve whole or halved as an easy lunchbox or breakfast item, no cutting needed.
🛒 Ingredients
Tap each one when you have it ready ✓
👩🍳 Step by step
1Step 1 of 6Heat the oven
Heat the oven to 180 °C (350 °F). Line a 12-hole muffin tin with paper cases.
✅ Done when: oven reaches temperature (preheat indicator light turns off)
2Step 2 of 6Mash the bananas
In a big bowl, mash the bananas with a fork until almost smooth, with only small lumps left. Whisk in the eggs, oil, milk and vanilla until well combined.
- 3 ripe bananas
- 2 eggs
- 60 ml oil or melted butter
- 60 ml milk
- 1 tsp vanilla extract
✅ Done when: mixture is smooth and no dry banana chunks remain
3Step 3 of 6Add the dry ingredients
Add the oats, flour, baking powder and cinnamon to the bowl. Stir with a spoon just until no streaks of dry flour remain; stop as soon as it is mixed so the muffins stay tender.
- 100 g rolled oats
- 120 g wholemeal flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
✅ Done when: no dry flour streaks are visible in the batter
4Step 4 of 6Fill the cases
Spoon the batter into the paper cases, filling each about three-quarters full. Smooth the top of each one with the back of the spoon.
- all the batter from step 3
5Step 5 of 6⏱️ 19 minBake
Bake in the middle of the oven for 18-20 minutes, until the muffins are risen and golden on top.
- all the filled muffin cases from step 4
✅ Done when: a toothpick inserted in the center comes out clean
6Step 6 of 6Cool and store
Lift the muffins onto a wire rack to cool completely. Keep in a sealed tin for up to 3 days, or freeze for up to 3 months; a frozen muffin packed in the morning thaws by lunchtime.
- all the baked muffins from step 5
🩺 Foodie Mini follows WHO, AAP and NHS guidance for children aged 1–5. It doesn't replace your paediatrician: check allergies and textures with them.