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 240 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

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 these but used melted unsalted butter instead of coconut oil. i didn’t taste them but my 2 1/2 year old loved them. Now the best part is my mom always says she doesn’t like banana bread but she gave them a try and ate 5 of them!! 5 year old niece also ate 2! that’s a huge! thank you for such an easy and nutritious recipe.

  2. 5 stars
    We love this recipe so much. I have a lot of full-fat Greek yogurt to use up. Would it work if I subbed yogurt for the milk? Thanks!

  3. 5 stars
    I made these with eikorn flour and added chopped pecans and chocolate chips. They turned out great! Very yummy! Thank you for sharing 🙂

  4. 5 stars
    I don’t normally leave comments, but I had to for this recipe- my two year daughter and I made these muffins this morning – and I have to say, they were moist and so delicious. They were sweet from the bananas, and I blended up some dates with milk and used 1 cup in the recipe. You don’t miss the sugar at all! And the BEST part… I didn’t have to feel guilty about giving my daughter so delicious and we were both able to take part in making this. Thank you!

  5. 5 stars
    I have made these twice, both times they turned out very oily. My baby doesn’t seem to mind but its just weird how oily they are.

  6. 5 stars
    Love these muffins. It’s so nutritious and tastes delicious. Soft and fluffy. I add in grated zucchini and carrots and not much adjustment to the recipe and it turns out perfect.

  7. 5 stars
    My baby is obsessed with these muffins! We also tried swapping applesauce for the bananas because my baby is sensitive to bananas and they were still amazing! I’m wondering if I can use this recipe to make her mini smash cake for her first birthday?!

    We love your recipes! Thank you for everything!

  8. How much butter would you use in place of coconut oil? I don’t have any coconut oil on hand.

    Thanks!

    Looking forward to making these!

  9. 5 stars
    These are amazing and you’d never know there is no sugar! So moist and delicious and both my toddlers love them

  10. 5 stars
    My toddlers loved this! I used vanilla non-dairy unsweetened yogurt instead of milk bc that’s all I had and they were moist and not too sweet. Thank you!!

  11. 5 stars
    Make these all the time, because they’re so easy!!! My toddler requests them frequently, and I’m happy to bake something healthier than what is in the stores.

  12. 5 stars
    We love these! They have landed a permanent spot in our meal prepping routine for over a year now, are so easy to freeze and reheat, and the kids love them. I even bake a batch and bring them on trips with us so kids have a healthy snack to grab while we’re away.

  13. 5 stars
    maybe I did it wrong because I have two small kids under my toes and it was hard to tell how much 1 cup of bananas was as whole bananas. But mine turned out gluggy on the inside and they weren’t nearly sweet enough (I am not a big sweet tooth either).

    1. I do recommend mashing the banana and measuring it out next time, but I get the reality of baking with kids underfoot.

  14. 5 stars
    You are amazing and extremely inspirational. These recipes have motivated me to bake again and start recipe testing. Thank you for the work you do.

  15. 5 stars
    My three-year-old loves these…but even more so, my husband will snitch them for midnight snacks and I’ve found these to be one of the only baked goods I can have after being diagnosed with gestational diabetes. So it’s not an exaggeration to say these save my sanity! My daughter and I loooooove to bake, so this gives us something to be able to make AND eat together. And these have so much more staying power than my weak little low-carb toast slices, so I can actually feel FULL for once in my day. Thank you, thank you, thank you.

      1. If it matters for feedback purposes, I did another batch over the weekend but was too lazy to portion the batter into my muffin pan (I usually get 48 mini muffins in a recipe, because I keep them pretty small so it takes twice the time to bake them) so I dumped it all in a single pan, sheet pan pancake style. I baked it for 12 minutes at 375 and it came out perfect! So easy to cut into little squares or sticks, my daughter can dip them in a little syrup while I can spread a bit of cream cheese or peanut butter on if I want, and that pan is way faster to clean than a little muffin tin. Totally recommend that method for a change of pace!

  16. 5 stars
    These muffins work for my diabetic husband but are so tender and tasty that my entire family devours them!

    1. You’ll want to reduce the amount of milk. I haven’t made them that way so I can’t say for sure, but I’d start with 1/2 cup and if the batter is super thick, add 1/4 cup more.

  17. 5 stars
    These are my go-to banana muffins for my kids (okay, and me too)! I add chocolate chips to half the batter for my 4-year old. They never last more than two days! Thank you!!

  18. 5 stars
    This is my second time making them – I completely forgot to add the coconut oil this time because I didn’t have any and was going to substitute it for butter….but they still came out what appears to be fine and my 14mo demolished one this morning, so I guess they still taste great even without that!

      1. Hi Amy,
        I would love to bake these sugar free banana muffins for my 18 month old (First time baking muffins).
        Wondering if I could swap rolled oats with instant oats (as that’s all I have at hand at the moment).

  19. I made these with gluten free flour, a flax seed egg. They were so doughy inside so I baked them another 20 minutes checking every 5 minutes. Still doughy. They taste good but my family and I are not keen on the pudding like centers. What might I have done differently?

    1. I would use a different egg replacer as flax eggs plus banana might just be too much moisture. You could try the egg replacer from bobs red mill.

    2. If you use plain white gluten free flour mix instead of normal ‘whole wheat’ flour then the milk ratio is off. You need to reduce the milk by half to 1/2 a cup. You can add a little more milk during the mix if it’s too thick. Found this out the hard way myself (uncooked doughy muffins) and then trawled the comments to find the solution. Would be great if the recipe was clearer on this. You get the same issue on the ABC muffins too – but I think there’s a reminder note on the milk in the main recipe for that one.

  20. 5 stars
    Easy to whip up and the ingredients are something I feel good about giving my children. This is my third Yummy Toddler Mini Muffin recipe I’ve made and they all come out perfectly! Thank you!!

  21. Hi, I am trying this recipe for the first time with the eggless version (adding 1/2 c coconut oil) but the oil turned into big blobs (chunks). Should I keep going ? Thanks

      1. I just had the same issue! It seems like maybe adding the oil last would help. My oil firmed up in the bowl while I was adding/measuring the other ingredients. Hope it turns out ok!

  22. 5 stars
    Love the muffins, I make them atleast twice a month.

    I sometimes make half the recipe. In this case can I use a whole egg and less coconut oil instead of half an egg?

  23. 5 stars
    The texture was good but I found these bland even though I used very ripe bananas. I would probably try to add some extra sweetness with applesauce next time.

    1. Hey, so before I make this recipe I was curious, I was told that babies under one could not digest rolled oats. Is that true? And if it is, what could I use instead?

      1. That’s not true if they are cooked until soft unless there’s a specific medical issue at play.

  24. 5 stars
    I am a DISASTER in the kitchen. This was super easy and perfect for my 10m. We added chocolate chips on the half for us parents and they’re delicious.

  25. 5 stars
    Baby loves this very much. Even hubs! I used butter instead of coconut oil and it came out perfectly. Thanks for the recipe. Love that there is metric conversion too!

  26. Hello wondering if you can substitute the whole wheat flour for almond flour or just more oats.

    Thanks

    1. Hi- I haven’t tested those options, but of the two oat flour (grind the oats up in a blender or food processor) would be a better choice.

  27. 5 stars
    Made these (with butter instead of coconut oil) and they are delicious! I used a regular size muffin tin and lined it with parchment paper liners. They came out perfectly! Has anyone added peanut butter to these at all?

  28. 5 stars
    Making these for a today for a loved one with Heart considerations. Perfect that there’s no added sugar and I’m subbing out the coconut oil (saturated fat) for a more heart friendly oil (mono or poly saturated). Thanks!

  29. Can I use quick oats instead of rolled oats. That’s all I have at home. Will baking time need to change with it?

  30. 5 stars
    I love these muffins but my 10 mo old cannot have any milk – dairy or non. What would you substitute ? Is water ok?

  31. 5 stars
    My little one really liked these muffins! But I’m still stumped on why so many “no added sugar” or “healthy” recipes for kiddos still have added salt? I was under the impression that excess sugar and sodium were both concerns.

    1. It’s because if you omit the salt, baked goods have the tendency to taste really bland. (And when you divide the amount of salt by each serving, it’s such a tiny amount.) Glad that they liked it!

    2. 5 stars
      Good question! Salt in home cooking usually isn’t the culprit of high sodium diets, rather its the excess sodium used in processed foods.
      In this recipe there is approximately 24 mg of sodium per muffin. Theoretically a child of at least 6 years of age could each the whole dozen batch of these muffins and still fall well below recommended daily sodium intake guidelines. Hope that helps.

      reference: https://www.cdc.gov/vitalsigns/children-sodium/index.html

  32. 5 stars
    Just what I was looking for– a healthy treat for my son that isn’t full of sugar. They taste great and I love them, too! It’s nice they’re low in calories so I can eat two and not feel guilty.

  33. 5 stars
    My 13 month old son and husband are crazy over these muffins!! I personally have a banana allergy, so I can’t enjoy the muffins with them.
    I made a few changes: I add sunflower oil instead of coconut oil, and add about a 1/4 chia seeds to the recipe.

    1. I also have a banana allergy but when cooked, the protein is denatured and I am able to eat banana! Maybe you could try it.

  34. 5 stars
    So good, and so easy! My 2 year old and 4 year old picky eaters love them. I used olive oil instead of coconut oil because that’s what I had and the substitution worked just fine.

  35. 5 stars
    Turned out amazing! My son has an egg allergy so I substituted 1/4 cup apple sauce for the egg 🙂
    I just had a question on the nutritional value. You had written 128K Cal but that converts to 128,000 calories?? That doesn’t sound right at all??

  36. Can’t wait to try this for my 12 mo old twins! (with no honey/chocolate). One silly question. I see in your directions that you put oats into the blender with the ingredients (sans flour), however I didn’t see you put them in video. Do you need to create oat flour, or whole oats is fine??

    1. Are you looking at the video for the Spinach Banana Muffins? This one here you just mix together in a bowl. For the Spinach ones, you add the whole oats to the blender so they grind up a bit and aren’t noticeable in the batter. Enjoy them (whichever ones!).

  37. 5 stars
    Thank you very much for sharing this recipe. Although of course there’s sugar in the bananas, as a diabetic it’s great that no additional sugar is added. I don’t even use very ripe bananas but I’m used to more savoury tastes now! I’ve been making them for a few months, freezing them and then defrosting in the microwave, so I’m not tempted to eat more than one at a time. I use brown rice flour and mild olive oil and sometimes add a couple of blueberries to each one when baking. Big thanks 🙂

  38. 5 stars
    Not enough words to thank you for adding metric measurements! This is just amazing because I love your recipes!

    1. I’m so glad! I have a few left to do but they should all be done in another week or so. (I still test using American measurements but I hope this is helpful.)

  39. 5 stars
    These muffins (made as written) are absolutely delicious! I add chocolate chips on the top of half for my 4 year old and both him and my 1 year old gobble them up.
    Thank you!

  40. 5 stars
    My 9 month old son and I really enjoyed these! Can frozen bananas be used next time if I don’t have fresh? Thank you!

    1. Great! You can use frozen bananas, but I would thaw them first and drain off any liquid. They should work well!

    1. 5 stars
      Use brown rice! I didn’t have oats at home when I wanted to bake these and I read that brown rice is a good sub, and I actually prefer it to the oats (I’ve made it both ways). The rice keeps the muffins really moist.

  41. 4 stars
    I loved the texture of these muffins (I didn’t have any problems with too much moisture and loved the nuttiness from the oats). However, even after using bananas with spots, I found myself wishing they were a tad sweeter (maybe we’re just used to overly sweet banana bread?…). Next time I’m going to try the recipe with some sugar – how much do you suggest that won’t mess with the texture? Maybe I can use maple syrup and reduce the milk? Or maybe just try the other recipe for banana muffins?… Thanks, Amy!

    1. Hi! For the vegan version, I’m wondering if I can use a flax egg or apple sauce in place of the additional coconut oil.

      Thanks!

  42. 5 stars
    Amy love your recipes! Unfortunately sometimes I’m not getting the perfect result because I am not used to cups measuring so I have to transform to grams and there is were I do mistakes?‍♀️….have you considering adding grams measuring as well??

  43. 5 stars
    I’ve been making this recipe for a couple years now, since the muffins are loved by every member of my family! The update is fantastic (addition of egg, reduction of oil), as they are definitely fluffier than in the past. And when they had at times been a smidge greasy in the past, the consistency is great now. While I did have to increase the cooking time for both the mini and regular sized muffins by a couple minutes, I didn’t have any issues with sogginess. I typically make some as-is for my husband, and then the rest with chocolate chips (though I put them in the batter rather than on top; much less messy when reheating!) for me and my boys. They are great for snack and perfect to send with my toddler for his breakfast at daycare. Thanks for the simple, delicious recipe!

  44. Thanks for letting me know. I just retested these last month three times and didn’t have this issue, so I am unsure of why they were soggy. You could reduce the milk to see if that helps though.

  45. 5 stars
    These are delicious! My son has egg allergy and I use butter or canola oil and they turn out great either way. Sometimes I use whole wheat flour and I’ve also used cup4cup gf flour and they’re great with both, too. Thank you for always having such great recipes and including allergy friendly options!

  46. Thanks for your feedback. I haven’t tested this recipe muffin in a full size pan but it does work very nicely in mini muffin pans as the recipe is written. I will add a note about not using full-size!

  47. 5 stars
    Made these with my 3 year old daughter and my 6 month old baby had them as her first muffins! Everyone loved them!

  48. 5 stars
    Absolutely fantastic! Best foundational recipe for baby banana breads I’ve found. (And I’ve tried a bunch.) Instead of a muffin pan, I use rectangular Silicon soap molds to bake 12 mini loaves and they turn out perfectly moist and clean up is sooo easy. Highly recommend the molds. We’ve added fresh fruit, all kinds of nuts and even chocolate chips. Deeelicious every time. Ohhh and. A smearing of cream cheese on a fresh cut loaf is divine! Enjoy!!

      1. This tastes more like banana bread than muffin. The sweetness of the bananas didn’t really come through very much. Maybe my bananas weren’t spoiled enough. I baked full size and did find the consistency to be a bit mushy n the middle but maybe that’s how these are supposed to be.

  49. 5 stars
    These were so good! I actually did add about 1/4 cup of maple syrup to make a little sweeter, and used a cup of gf flour instead of wheat, and used tsp pumpkin pie spice instead of just cinnamon– but they came out perfect and me and toddler both loved them!

  50. 2 stars
    The sweetness was good, but I followed the recipe exactly, mixing thoroughlt, and using fresh baking powder & soda and they came out flat and way too greasy.

    1. Can you tell me what kind of oil you used? I cannot replicate this issue when I make them and if I cut down on the oil they are very very dry but I would like to figure out what caused this. Thank you

  51. I have tried this recipe soooo many times now, following instructions exactly, and my muffins always turn out flat and completely wet and uncooked inside 🙁 I don’t know what I’m doing wrong…

    1. The most likely culprit would be baking soda not being active or perhaps expired if you could check that?

  52. 5 stars
    They taste great but mine deflated and they ended up the shape of a hockey puck. I did add finely chopped walnuts and chia seeds so I’m not sure if the weight contributed to the flat shape? Or chia seeds?

  53. 5 stars
    My toddler is going through a very picky phase and has his first molars coming in. So it’s safe to say he’s not eating much lately. However, he is currently enjoying these! They were very easy to bake and quick, too. Thanks for another great recipe! They are a hit!

  54. Hello – I am about to make these but I only have a muffin tin that’s for regular sized muffins. Should I just keep these in the oven a bit longer?

  55. 5 stars
    My little girls love these. I add less milk and put in about 3/4 of a carrot. They are delicious and very nutritious. Thanks for the recipe.

  56. Just baked a batch! They taste great but they didn’t rise very well. Perhaps my baking powder/soda were too old. I added ground flax and chocolate chips. However, so far my toddler-hating-muffin approves of these! That’s a huge win! She’s not liked all the other muffins I’ve tried! Thanks!

  57. Flavour is good, but is the coconut oil ratio correct? Mine turned out verrrry greasy. And I used less than was stated?

    1. Can you tell me specifically what kind of coconut oil you used? I’ve never had this issue and when I tried using less oil they were very hard. Perhaps the batter needed to be stirred together more thoroughly?

  58. Amazing! I have made extra and popped them in the freezer. How do you recommend baking from frozen or just defrosting? (I don’t have a microwave) thanks!!

    1. I’d defrost at room temperature or you could warm for a few minutes from frozen in a 350 F degree oven. Maybe 5-6 minutes?

  59. 5 stars
    I made this the other day! So perfect! I just didn’t add cinnamon because I can’t have it. Thanks for sharing this yummy recipe.

  60. 5 stars
    Love love these! My go to muffins for my 15 month old, I make the mini version and keep them in the freezer

  61. how many muffin can you make in this recipe? I made 12 muffins, it took 30 minutes and still didn’t come out clean on the knife when I poked in the center. Should I bake longer?

    1. I’m so glad! 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.

  62. 5 stars
    Thank you for sharing this recipe! I’ve just made these and they are so addicting and delicious. These are the best banana sugarfree muffins I’ve ever made, and they taste nutritious with the whole wheat flour. When adding the coconut oil, my cold wet ingredients caused it to solidify since it was microwaved…. but then I just microwaved all the wet mix together to liquify the oil again before adding the dry ingredients. Worked out great! I’m going to make these ALL THE TIME!

  63. 5 stars
    I never leave comments on recipes but just wanted to say thank you for this one!! My 11 month old loves them and so does my vegan self- win win!! I added chopped walnuts on top of half for me 🙂

  64. Oh boy. I don’t bake often so this could be on me.

    I melted the coconut oil per the recipe with a few seconds in the microwave. Then I dumped all the ingredients in a mixing bowl. When I started stirring, I realized the cold milk solidified the coconut oil into huge solid chunks.

    We called it an oops and threw it into the oven anyway, where it currently smells great. We’ll see what happens!

  65. Unfortunately this recipe didn’t work for me. It looked like too much coconut oil?? Also had a strange flavour which was a shame.

  66. 5 stars
    Oh my goodness! These are AMAZING! I used a GF flour blend, 3 bananas was perfect, and i did butter instead of coconut oil. I also added in a few things to try some different flavors. Frozen blueberries. Chocolate chips (these were for me). Shredded coconut. (Not all together, each add in was on its own). These came out incredible. I’ve made sugar free banana bread before and was shocked how great this was. I would never have guessed this didn’t have added sugar. And my bananas were not super brown either. They were just starting to spot. 10 stars! From me and the kiddo (15 months)

  67. i just tried them out and smell amazing but have a super strange unpleasant taste. what do you think the problem could be?

    1. Did you change anything in the recipe? I’m honestly not sure since I’ve never had that issue.

  68. I could not print this receipe fto make again later. I am waiting for them to come out of the oven. They smell so delicious.

    1. I haven’t tried it that way but let me know if you do! (You could make it easier and just use extra mashed banana I’d think.)

    1. I haven’t tried it, but I think if you do you’d want one with a mild flavor. Let me know if you give it a shot!

  69. I just love these! Amy you do such a great job, keep up the great work! I’ve tried the “REALLY” healthy muffins with no sugar / no flour but my toddlers won’t go for them…they go for these, though 🙂

  70. Can I substitute applesauce for bananas? Our bananas are currently green, but we have a big tub of applesauce in the fridge!

    1. I haven’t tried applesauce so I can’t say for sure, but it usually works the same as mashed bananas in baked goods.