Banana & Coconut Muffins

Ingredients

• 3 ripe bananas, mashed
• 2 eggs
• 1 cup rolled oats
• 1/2 cup unsweetened shredded coconut
• 2 tbsp coconut oil, melted
• 1 tsp baking powder
• 1 tsp vanilla extract

Method

1. 01

   Preheat oven to 350°F (175°C) and grease a mini muffin tin or line with paper liners.

2. 02

   In a large bowl, mash 3 very ripe bananas until smooth, then whisk in 2 eggs, 2 tbsp melted coconut oil, and 1 tsp vanilla extract.

3. 03

   Add 1 cup rolled oats, 1/2 cup unsweetened shredded coconut, and 1 tsp baking powder. Stir until a thick batter forms.

4. 04

   Spoon batter into the prepared muffin tin, filling each cavity about 3/4 full.

5. 05

   Bake for 16–18 minutes until golden on top and a toothpick comes out clean. Cool for 10 minutes before removing from the tin.

How to offer

Offer whole mini muffins or break into halves. The soft crumb is easy for 9-month-olds to chew. The natural sweetness from banana makes these very appealing.

Storage

Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. Freeze for up to 2 months.

Nutrition note

Bananas are rich in minerals like folate, vitamin B6, vitamin C, and potassium that babies require to flourish in addition to carbohydrates to fuel the body. Together, these nutrients help to maintain blood pressure, skin health, the neurological system, and iron absorption.

Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer