Name: Mini Blueberry Banana Muffins
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Ingredients: 1 cup almond flour; 1/4 cup coconut flour; 1/2 tsp cinnamon; 1 tsp baking powder; 2 large over ripe bananas (mashed); 2 eggs (beaten); 1 tsp. vanilla extract; 1 cup wild frozen blueberries (I prefer the wild blueberries because they're smaller, but you could also try regular blueberries); 1/4 tsp salt*

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These adorable and healthy mini blueberry banana muffins are sweetened naturally and contain no added sugar. They’re also great for little hands and a portion-controlled snack option for the whole family! The perfect little healthy bites for lunch boxes or on-the-go snacks! {Gluten-free, paleo, no added sugar & vegetarian}

You might be noticing a lot more “mini” foods on the blog these days. I’ve discovered this new passion for testing out new miniature-sized recipes on our little guy. Probably the cutest taste tester EVER. But I may be a little biased ;)

We first introduced these mini blueberry banana muffins when we started him on baby-led weaning, but even now that he’s older, they continue to be a regular part of our snack rotation.

The best part is, not only are they the perfect little sugar free mini muffins for baby, they’re also great for toddlers, older children and adults as well!

Why Make this Recipe

Easy to make – this recipe only calls for a few simple ingredients and takes less than 20 minutes to prepare!
Packed with nutrients – these mini muffins are naturally sweetened with fruit and contain no added sugar. Especially amazing if you’re on the hunt for healthier low sugar muffin recipes for the family! Not to mention, they’re full of fibre, antioxidants and healthy fats.
Great for little hands – I initially came up with this recipe when our oldest son started on solids and it’s been a go-to snack ever since. Due to their small size, they’re the perfect baby and toddler blueberry muffins! But spoiler alert: adults can totally eat them too!
Portable – as a busy mom, I know the importance of finding snacks that can be easily transported and that are relatively mess-free. These blueberry and banana muffins are just that! They also make a great after school option when the snack attack hits.

Ingredient Notes

Bananas – I suggest using overripe bananas for this recipe since they tend to be sweeter and will provide just the right amount of sweetness to flavour up these muffins. Since the muffins are naturally sweetened with fruit, the sweeter and riper the banana, the better!

Blueberries – I recommend using wild frozen blueberries since they’re smaller in size and won’t overwhelm the muffin. Plus, they’re nice and juicy and you don’t have to worry about them spoiling in the fridge since they’re stored in the freezer!

Almond flour – use blanched almond flour for the purpose of this recipe. It provides a nice nutty flavour to the muffins and due to its finely ground texture, it’s a great way to incorporate the healthy fats from nuts to little ones!

Step by Step Instructions

Step 1: Preheat oven to 350 F. Spray a mini muffin tin with cooking spray or use mini muffin liners.

In a medium-sized bowl, mix together almond flour, coconut flour, cinnamon and baking powder (and salt, if using).

Step 2: In a separate bowl, mix together the mashed bananas, eggs, and vanilla extract and mix until well combined (do not over mix).

Step 3: Pour the wet ingredients into the dry and mix until combined. Gently fold in the the blueberries.

Step 4: Divide mixture among 24 mini muffin cups (each cup should be filled close to the top).

Step 5: Bake in oven for about 17-20 minutes or until a toothpick inserted comes out clean.

Recipe tips:

I decided to use wild frozen blueberries to add some extra texture and juiciness to the muffins. I chose wild for these particular muffins since they’re smaller in size and didn’t want to overwhelm the muffin with too many blueberries. Because we all know muffins are easily overwhelmed :P The truth is, I didn’t want to overwhelm our baby with big honking blueberries! So the wild frozen ones were a perfect option.
For easy removal, spray the muffin tin well with cooking spray or use a mini silicone muffin tin. By doing so, you can simply pop the muffins out without worrying about them sticking to the pan.
Wait for at least 15 minutes before removing the muffins from the pan to allow them to cool. Use a knife to work your way around the edges and gently help nudge the muffins out of the pan.

Recipe FAQs

Can I use frozen bananas and blueberries?

Yes! It’s the perfect way to use up those overripe spotty bananas that you have to throw in the freezer.

As for the blueberries, I would go for the wild frozen blueberries since they’re smaller in size. Regular-sized blueberries might take over the whole muffin and potentially make them soggy.

Can I sub in another type of flour?

I initially tried the recipe with whole-wheat flour and oat flour and they tasted alright, although I didn’t love the aftertaste. My husband and baby didn’t seem to mind it though since they polished them all off! Gotta love them :)

The next time, I used a combination of almond flour and coconut flour and we all much preferred the taste and texture. They’re a bit more dense than your typical muffin but definitely still moist and fluffy with a nice nutty flavour. And you don’t even miss the sugar!

How to Store

You can store these mini muffins in an air-tight container for a couple of days in the fridge or alternatively, you can freeze them!

The recipe makes about 24 mini muffins so unless you can down all those muffins within a few days, I recommend storing them in the freezer to prevent them from going bad.

Don’t want these tasty little muffins going to waste!

To freeze: Simply store them in Ziploc bags in a single layer or in an air-tight container separated by parchment paper if stacking the muffins.

To thaw: Place in the fridge or leave at room temperature for a few hours. That should do the trick!

Looking for other healthy bites? Check out these recipes!

Did you make this recipe? Scroll down to leave a rating and review!

Mini Blueberry Banana Muffins

These adorable and healthy mini blueberry banana muffins are sweetened naturally and contain no added sugar. They're also great for little hands and a portion-controlled snack for the whole family! The perfect option for those lunch boxes! {Gluten-free, paleo, no added sugar & vegetarian}

5 from 1 vote

Print Pin Rate

Course: Dessert, Snack

Cuisine: American

Prep Time: 10 minutes

Cook Time: 17 minutes

Total Time: 27 minutes

Servings: mini muffins

Calories: 50kcal

Author: Elysia

Ingredients

1 cup almond flour1 cup almond flour
1/4 cup coconut flour1/4 cup coconut flour
1/2 tsp cinnamon1/2 tsp cinnamon
1 tsp baking powder1 tsp baking powder
2 large over ripe bananas mashed2 large over ripe bananas mashed
2 eggs beaten2 eggs beaten
1 tsp. vanilla extract1 tsp. vanilla extract
1 cup wild frozen blueberries I prefer the wild blueberries because they're smaller, but you could also try regular blueberries1 cup wild frozen blueberries I prefer the wild blueberries because they're smaller, but you could also try regular blueberries

Optional add-ins

1/4 tsp salt*1/4 tsp salt*

Instructions

Preheat oven to 350 F. Spray the mini muffin tin with cooking spray or use mini muffin liners.
In a medium-sized bowl, mix together almond flour, coconut flour, cinnamon and baking powder (and salt, if using).
In a separate bowl, mix together the mashed bananas, eggs, and vanilla extract and mix until well combined (do not over mix). Gently fold in the the blueberries.
Divide mixture among 24 mini muffin cups (each cup should be filled close to the top).
Bake in oven for about 17-20 minutes or until a toothpick inserted comes out clean.

Notes

If preparing this recipe just for babies, I recommend leaving out the salt. For older children and adults, you may wish to add the salt to add a little extra flavour.
I recommend using wild frozen blueberries to add some extra texture and juiciness to the muffins. I chose wild for these particular muffins since they’re smaller in size and didn’t want to overwhelm the muffin with too many blueberries.
For easy removal, spray the muffin tin well with cooking spray or use a silicone muffin tin. By doing so, you can simply pop the muffins out without worrying about them sticking to the pan.
Wait for at least 15-20 minutes before removing the muffins from the pan to allow them to cool. Use a knife to work your way around the edges and gently help to nudge the muffins out of the pan.

Nutrition

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This recipe was originally posted in July 2018, but was updated in August 2020 to include better photos and more helpful tips.

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