Mix up a batch of these easy-to-make Sugar-Free Banana Muffins to share with your baby or toddler come breakfast or snack time. You don’t need any special ingredients and they are super moist and flavorful. (P.S. There’s a vegan option too!)

Sugar-Free Banana Muffins

When we’re feeding babies or toddlers (or ourselves) and looking to minimize added sugars, it can be hard to find homemade snacks and breakfasts for kids that still taste great. So I did my best to ensure that these muffins are delicious in their own right and just happen to have zero added sugars. I’ve made these a handful of times now and both of my girls enjoy them (aged 3 and 7), as well as the baby. And I do too!

ingredients in sugar free banana muffinsIngredients in Sugar-Free Banana Muffins

To make these healthy banana muffins you’ll need:

TIP: You’ll want to be sure to use very ripe bananas with a lot of brown spots to ensure that the muffins are flavorful and naturally sweet.

how to make sugar free banana muffins step by step

How to Make Sugar-Free Banana Muffins Step-by-Step

Here’s a look at the process involved in making this recipe. (See the full recipe at the bottom of the post for the specifics.)

  1. Mash the bananas with a fork or potato masher until smooth.
  2. Add to a bowl with the rest of the ingredients.
  3. Stir together.
  4. Divide among a mini muffin pan and bake!

Dairy-Free Banana Muffins

To make these muffins dairy-free, use nondairy plain unsweetened milk.

Egg-Free Banana Muffins

To make these egg-free, you’ll simply omit the egg and add additional oil. So easy and delicious!

Gluten-Free Banana Muffins

To make these muffins gluten-free, use gluten-free flour blend. I like the one from King Arthur best.

sugar free banana muffins on wire rack

Will my older kids like these too?

I like to make these with half topped with mini chocolate chips and half plain to make them delicious for all ages. My girls love them with a sprinkle of mini chocolate chips (and I do too!) though you don’t have to do that—they’re impressively sweet on their own (though clearly not as sweet as a traditional banana muffin with added sugar.)

baby eating sugar free banana muffins

Baby Muffins with Bananas

Babies and toddlers under two are advised not to have added sugars and while that recommendation isn’t always possible to follow, these muffins are a great option for little ones. The textures is moist, so if you break them up into little pieces, babies eating finger foods can eat them too.

TIP: If your baby seems to have a hard time moving bready textures in their mouths, try topping each bite with a little applesauce or plain yogurt. And offer sips of water too.

Tips for Making the Best Sugar-Free Banana Muffins

  • Use very ripe bananas with brown spots for the best flavor and sweetness.
  • Gluten-free: Swap in gluten-free flour blend for the whole wheat to make them gluten-free.
  • Egg-free: Omit the egg and use ½ cup total coconut oil.
  • Use melted butter or canola oil instead of coconut oil if needed.
  • Be sure to stir your batter together thoroughly. If you can see the oil, you need to stir it more. It should be uniformly mixed.
  • Store in an airtight container at room temperature for 24 hours or in the fridge for 3-5 days or in the freezer for up to 3 months.
  • To serve from the fridge, warm for 5-10 seconds in the microwave to soften slightly.

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

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sugar-free-banana-muffins-on-pink-towel

Sugar-Free Banana Muffins

Be sure to use very ripe bananas (with lots of brown spots!) for the best flavor and natural sweetness. (I updated this recipe December 2020 to ensure the most reliable results. The original version of this recipe is the "Egg-free" option in the Notes if you loved that. In the main recipe, I reduced the oil, added an egg, increased the baking soda a smidge, and reduced the baking time. They're great!)
4.97 from 252 votes
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 28 minutes
Cuisine American
Course Muffins
Calories 128kcal
Servings 12 (Makes 24 mini muffins)

Ingredients

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Instructions

  • Preheat oven to 375 degree F and grease a 24 cup mini muffin pan.
  • Place all ingredients into a medium bowl. Stir well but gently. Be sure to stir your batter together thoroughly. If you can see the oil streaking through the batter, you need to stir it more. It should be uniformly mixed and look like one consistent color.
  • Divide batter among the prepared muffin pan.
  • Bake for 14-16 minutes or until a cake tester inserted into the center comes out cleanly.
  • Let cool for a few minutes in the pan, then transfer to a wire rack to cool fully.

Video

Notes

Store in an airtight container at room temperature for 24 hours or in the fridge for 3-5 days or in the freezer for up to 3 months.
Egg-free: Omit the egg and increase the coconut oil to ½ cup total. Bake for 18-20 minutes. (This is the original version of the recipe. The muffins may be a little flat on top but they're still delicious!)
To bake as full-size muffins, divide the batter among a standard size muffin tin and bake for 18-20 minutes.
To serve from the fridge, warm for 5-10 seconds in the microwave to soften slightly.
Use very ripe bananas with brown spots for the best flavor and sweetness.
Swap in gluten-free flour blend for the whole wheat to make them gluten-free.
Use melted butter or canola oil instead of coconut oil if needed.
If you can see the oil, you need to stir it more. It should be uniformly mixed without any visible streaks of oil.

Nutrition

Serving: 2muffins, Calories: 128kcal, Carbohydrates: 16g, Protein: 3g, Fat: 6g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 16mg, Sodium: 120mg, Potassium: 155mg, Fiber: 2g, Sugar: 3g, Vitamin A: 66IU, Vitamin C: 2mg, Calcium: 53mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    I made it. Waiting for my Lil one to wake up from his nap, I already ate two and WOW! AMAZING! I didn’t have coconut oil but I did use salted butter and didn’t add any salt, still came out perfect! Will be keep this recipe for sure.

  2. 5 stars
    I made the recipe and it turned out great! You are right- they are sweet even without sugar. I froze a bunch of them!

    I’m wondering, do you think I could make these as regular size muffins (to make cupcakes) or even 3 – 4 inch cakes to make them into a smash cake?

  3. In you note to make it vegan you said they were a little flatter than if you use egg. If you add two tablespoons of flaxseed it takes care of that problem (I just tried it and they came out puffy like times I have done them with egg, maybe more)

  4. 5 stars
    My 3 annd 5 year old daughters love to bake these with me — always love recipes that allow easy kid help without fears of overmixing, gadgets, multiple steps, etc. I love to improvise these with whatever I happen to have around — we usually do a tiny bit of maple syrup and slather butter on them hot out of the oven, today we added chopped dates. Next time I’m doing them as is because they always turn out much sweeter than I expect! I recommend this recipe to everyone I know and bless Amy every time we enjoy it 💗

  5. 5 stars
    My toddler loves these muffins ! I replace the cinnamon by just a bit of cardamom and serve the muffins with nut butter. So good!

  6. 5 stars
    THANK YOU!!! Our picky 2.5 year old daughter and our one year old son loved these! My daughter asked for seconds! I almost cried I was so happy to have served her something new and homemade that she actually liked!! We love the baked tofu recipe as well. Thank you, thank you for sharing this recipe!!!

      1. 5 stars
        I just made it and it was quite a wet/watery mixture before baking but it came out perfect and my baby kept asking for more! I made 12 muffins and baked for around 22mins. Thank you for the excellent recipe!

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