Banana Mini Muffins
Banana Mini Muffins
These muffins are soft, lightly sweet, and just the right size for little hands.
As I’ve been getting ready for Hudson to start 3K in NYC, I’ve been testing recipes that are easy to pack, kid-friendly, and dairy-free. With so many of the free lunch options at public school centering around dairy—like pizza, whole milk yogurt, and cheesy snacks—I want to make sure Hudson has safe, delicious alternatives that still feel fun.
This recipe is inspired by Yummy Toddler Food, one of my go-to resources for toddler and kid-friendly meal ideas. I adapted it to fit Hudson’s needs by making it dairy-free and adding in a little extra fun with chocolate chips (or sprinkles if that’s your kiddo’s thing!).
For the yogurt, I like to use Oui by Yoplait Dairy-Free Vanilla Coconut Yogurt. It’s Hudson’s favorite and it adds just the right touch of sweetness and creaminess to these muffins.
These muffins are soft, lightly sweet, and just the right size for little hands. Perfect for packing in a lunchbox or grabbing on the way out the door.
Banana Mini Muffins
Ingredients
1 ½ cups whole-wheat flour
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup mashed very ripe banana (about 2 medium, lots of brown spots)
½ cup of yogurt (I use Oui by Yoplait Dairy-Free Vanilla Coconut Yogurt)
¼ cup butter (melted and slightly cooled) or neutral oil
2 eggs (lightly beaten)
1 teaspoon pure vanilla extract
Optional toppings or mix-ins:
½ cup mini chocolate chips (dairy-free if needed)
Sprinkles on top (Hudson-approved!)
Blueberries, diced strawberries, or raspberries
Cinnamon sugar (for me)
Instructions
Preheat the oven to 375°F. Grease a 24-cup mini muffin pan with nonstick spray.
In a medium bowl, stir together the flour, cinnamon, baking powder, baking soda, and salt.
In another bowl, stir together the banana, yogurt, melted butter/oil, eggs, and vanilla.
Gently fold the wet mixture into the dry ingredients until just combined (don’t overmix).
Stir in your choice of chocolate chips, sprinkles, or other mix-ins.
Divide the batter among the prepared muffin cups, using about 2 tablespoons of batter in each (fills almost to the top). If using standard-size cupcake tins, use ¼ cup batter per cup.
Bake for 10–12 minutes for mini muffins, or 14–16 minutes for standard muffins, until edges are lightly golden and a toothpick inserted in the center comes out clean.
Cool in the pan for a few minutes, then transfer muffins to a wire rack to cool fully.
Storage Notes
Store in the fridge for up to 5 days (warm slightly before serving for best texture).
Freeze in a freezer bag for up to 3 months; thaw at room temp or microwave in 15-second increments.
✨ These muffins are perfect for school lunchboxes, after-school snacks, or even a quick breakfast on busy mornings. They’re one of those recipes that makes me feel just a little more ready for this new season of life.
xoxo,
MC & Hammie
