Toddler-Approved Banana Mini Muffins

I have a special treat for you today! While I’m busy preparing the house for Camp Dixon 2012 (or family visiting, whatever you want to call it) and as a special reminder of to link up for next Thursday’s Munchkin Meals, I’m having my friend, Kelly, from New Leaf Wellness share a toddler-approved recipe with you. Kelly focuses on helping moms to get healthy and happy by helping them learn to balance motherhood and healthy lifestyle.

Take it away, Kelly!…

Kelly, Cameran, and Isla McNelis

I love when my toddlers join me in the kitchen to cook and bake. My girls are 3 years old and 17 months old, and I want them to grow up eating homemade meals (most of the time) and knowing how to cook.

When we make a recipe that includes fruits or vegetables, I want to share the recipe with every mom who I know so they can make it too. Is it possible to ever have too many recipes for toddler-approved healthy meals and snacks?

We always have a lot of fun making these mini muffins, and I know your family will like them too.

Toddler-Approved Banana Mini Muffins

mini muffins


  • 2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup water
  • 1/4 cup butter, room temperature
  • 2 cups mashed bananas (or any mashed/grated fruit and vegetable combination that your family likes)
  • ·30 mini cupcake liners or cooking spray


1. Preheat oven to 350 degrees F. Line mini muffin pans with mini cupcake liners or spray with cooking spray.

2. In a large mixing bowl, combine water and butter. Add flour, brown sugar, cinnamon, baking soda, and salt. Stir in banana.

3. Fill each mini muffin cup about 3/4 full.

4. Bake 15 minutes or until toothpick comes out clean. Cool in pan 5 minutes and transfer to wire rack to cook completely.

5. Store in refrigerator or freeze up to 3 months.

Yields: 30 mini muffins

What’s your favorite toddler-approved healthy meal or snack? Bonus points if you share a link to the recipe!



  1. Lauren says

    Hey! These are delishious!!! Do you happen to know the calorie count on one muffin! I just slammed down about 5, plus ate some batter! Just curious how much I just ate! Haha!!!


    • Kelly McNelis says

      Hi Lauren!

      I went ahead and calculated the nutritional info for you…If you make 30 muffins, they will each have: 70 cal, 1.5g fat (1 saturated), 13 carbs, and 1g protein. I counted 2 cups of mashed bananas at 400 calories (which seems like a lot to me, but that’s what I found online) – if you use less, the overall calorie content will be less too. Hope this helps!

  2. Elizabeth says

    These were just okay…and sadly not very healthy using butter and white flour. I used some wheat flour to make them a little healthier but still wasn’t happy with the results. I will stick to my tried and true recipe :)

  3. Yen says

    Hi..thx for ur recipe. They look so yummy! Would lov to try to recipe out for my very first Sunday Toddler Party in the house!;) May I know what do you mean by combine water and butter? Do I melt the butter first n combine?or mix d RT butter with hot water?or…. Would be lovely if you could clarify for me..thanks so much!!

    • Kelly @ New Leaf Wellness says

      Yen- Both the water and butter are room temperature. “Combine” simply means to mix them together. Hope your toddler party is a huge success!!

  4. Yen says

    Thanks! So it is ok if the butter are still a bit lumpy after combined with the water?
    Do you think I could use canola oil and milk with same measurement?
    Thanks once again for your great help! 😉

    • Kelly @ New Leaf Wellness says

      I haven’t tried those substitutions, so I’m not sure how they would turn out. If you try them, please come back and leave a comment to let us know how it goes!

  5. Jen says

    Thanks for this recipe! I’ve made a couple changes as follows to make them a little more healthy –

    Used 1 cup all purpose flour, 1 cup whole wheat flour
    Added in 1 packet (2 T.) ground flax seed
    Combined butter and brown sugar in one bowl, dry ingredients in other, then combined those and added water.

    I will tinker with subbing some coconut oil for some butter next time, and a little applesauce might add sweetness in place of some sugar (I’d reduce water too).

    Good basis for tinkering, I was pleased overall with the results. Thanks!

  6. Kelly @ New Leaf Wellness says

    Glad you were happy with them, Jen! I recently posted a carrot muffin recipe on my blog that you might like to try too, if you like flax seed and applesauce in muffins. Thanks for taking the time to leave a comment with your modifications.

  7. Tracie Islas says

    I’m wondering if I can use almond flour instead of all purpose flour? Also is there a substitution for the brown sugar?
    Thanks! :-)

    • Kelly @ New Leaf Wellness says

      Hi Tracie! I haven’t tried substitutions for the flour or brown sugar. If you try anything, please come back and let us know how they turn out!

  8. Chelsea says

    Made these yesterday, used apple instead of banana cause’ I had lots that I needed to use up. Sooooo delicious! My husband never eats my baked things as he doesn’t like sweet stuff but he ate nearly a whole tray! I also put some lemon icing on top and made them with gluten free flour. This recipe is a keeper, thank you!!

  9. Jen says

    didnt work for me at all – didn’t rise even after 25 mins and were just like soup….not sure where I went wrong


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