With a slightly crisp texture and the flavors of banana and coconut, these simple drop scones are a quick and healthy breakfast for kids—and us parents!banana scones in pink bowl

Healthy Banana Scones

I love to make one healthy homemade breakfast or snack each week so we have easy meals ready and waiting. These naturally sweetened Banana Scones can be made ahead and stored in the fridge—and reheated just slightly for a warm and comforting meal.

In contrast to standard scone recipes, these don’t include as much butter and rely on shredded unsweetened coconut and almond meal for texture. They’re also free from added sugars, making them a healthier treat to make for the kids. (That said, they are not sweet like scones you get at Starbucks, so keep that in mind!)

Ingredients

To make this recipe you’ll need:

TIP: I like to make my own oat flour in seconds by grinding rolled oats in my blender.

how to make mini banana scones step-by-stepStep-by-Step Instructions

Here’s a look at the simple process involved in making this recipe.

  1. Gather your ingredients.
  2. Place all into a bowl and stir together to form a batter.
  3. Drop by the heaping tablespoon on a parchment-lined baking sheet.
  4. Bake and serve.

TIP: I like to line my baking sheet with parchment so the bottoms get crisp but they don’t over brown or stick.

Do these scones have added sugar?

They do not, so the sweetness of the ripe bananas is really important. You can add ¼ cup sugar to the batter if you prefer things a little sweeter, or you can spread on nut butter, a drizzle of honey, or chia jam as desired.

Can I add chocolate chips to these?

Sure! Add 1/4-⅓ cup into the batter. Mini chocolate chips would be a nice way to distribute a small amount of chocolate evenly throughout the batter.

mini banana scones in pink bowl with blue tea towelTips for Making the Best Banana Scones

  • Line your baking sheet with parchment paper so the bottoms crisp but don’t stick.
  • Stir the batter together gently.
  • Use very ripe bananas that have a lot of brown spots for sweetness.
  • Add in the optional chia seeds for additional healthy fats (but know they aren’t 100% necessary).
  • Use a tablespoon measuring spoon to portion out the dough.
  • To store, let scones cool completely and store at room temperature in an airtight container for up to 3 days or in the fridge for up to 5. Heat briefly before serving if desired.

I’d love to hear your feedback if you try this recipe so please comment below to share!

banana scones

Mini Banana Coconut Scones

These small scones are inspired by the Banana-Coconut Cookies in Flourless.
5 from 4 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine American
Course Breakfast
Calories 118kcal
Servings 10 (Makes about 20)

Ingredients

  • 1 cup mashed very ripe bananas (from about 2 medium bananas)
  • 2 tablespoons butter (melted and slightly cooled)
  • 1 egg (lightly beaten)
  • 1 1/4 cups quick oats (or rolled oats ground slightly in the food processor)
  • 1/2 cup shredded unsweetened coconut
  • 1/3 cup almond meal (or ground almonds)
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Instructions

  • Preheat oven to 350 F. Line a baking sheet with parchment paper or a Silpat.
  • Combine all ingredients in a medium bowl, mixing thoroughly.
  • Scoop by the tablespoon (use your finger to gently push each portion out) onto the prepared baking sheet, reforming as needed into little mounds.
  • Bake for 20-22 minutes or until firm and lightly browned. Serve warm.

Notes

  • Line your baking sheet with parchment paper so the bottoms crisp but don't stick.
  • Stir the batter together gently.
  • Use very ripe bananas that have a lot of brown spots for sweetness.
  • Add in the optional chia seeds for additional healthy fats (but know they aren't 100% necessary).
  • Use a tablespoon measuring spoon to portion out the dough.
  • To store, let scones cool completely and store at room temperature in an airtight container for up to 3 days or in the fridge for up to 5. Heat briefly before serving if desired.

Nutrition

Calories: 118kcal, Carbohydrates: 14g, Protein: 3g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 17mg, Sodium: 112mg, Potassium: 152mg, Fiber: 3g, Sugar: 4g, Vitamin A: 43IU, Vitamin C: 2mg, Calcium: 45mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    These were delicious, and so easy. I added 2 T of sugar and it was perfectly sweet, even for the adults . Also added a splash of vanilla extract. Used 3 bananas (280 gm). I made the mistake of making these right before dinner, as breakfast for the following day, and had to keep reminding everyone to save them for the next day ?

  2. 5 stars
    Amy, these were a HUGE hit with my 2 y and 8 month old twin boys. I whipped them up before work the other morning and they were stoked to eat “cookies” for breakfast. Thank you for always delivering on both the flavor and nutrition front.

    1. I haven’t tried it so I can’t say for sure, but I would think the baking time would be similar.

  3. 5 stars
    No sugar and still so sweet. Moist and tastey. The nicest sugar free recipe I’ve made. Made them for my little girl and myself and my partner ended up eating most of them! Will definitely make again.

  4. 5 stars
    Little ones, husband and I love the taste and texture of these scones. I also appreciate the low mess factor that makes cleaning up quick and easy!

  5. When grinding the oats, how much? I made these yesterday (husband loves them by the way) but Madeline recoiled and made what I often think of as her "texture" face. Something about how the food feels, not tastes, isn’t right for her. I wondered if they might be a little sharp. I’m going to try again today with some almond butter. I liked mine with maple butter or apple ginger jelly!

    1. Grind them until they resemble quick oats. But if you want them smoother, you can grind them farther until they are more like a flour. They may still present texture issues if she’s reacting to the coconut though…

  6. I love your blog! So many good ideas for me already – and so happy this one was inspired by flourless.