Naturally Sweet Yogurt Banana Mini Muffins (Toddler-Approved & Ultra Moist)
Fluffy, naturally sweetened mini muffins packed with ripe bananas, creamy Greek yogurt, and whole grains. Perfectly portioned for little hands and ready in under 25 minutes for a healthy breakfast or snack.
Ingredients
- 2 medium very ripe bananas about 1 cup mashed
- 1 large egg room temperature
- 1/2 cup plain Greek yogurt whole milk or 2%
- 1/3 cup pure maple syrup or honey
- 2 tbsp melted coconut oil or melted unsalted butter
- 1 tsp pure vanilla extract
- 1 1/2 cups white whole wheat flour or all-purpose flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 1/4 cup mini chocolate chips or finely chopped walnuts optional
Instructions
- Preheat your oven to 350°F (175°C). Grease a 24-cup mini muffin pan with non-stick cooking spray or line with silicone mini muffin liners.
- In a large mixing bowl, mash the peeled bananas with a fork until smooth.
- Whisk in the egg, Greek yogurt, pure maple syrup, melted coconut oil, and vanilla extract until the wet mixture is smooth and fully combined.
- Sprinkle the white whole wheat flour, baking soda, ground cinnamon, and sea salt directly over the wet ingredients.
- Using a spatula, gently fold the dry ingredients into the wet batter just until the flour disappears. Do not overmix. Fold in mini chocolate chips if using.
- Divide the batter evenly among the 24 mini muffin cups, filling each cup approximately 3/4 full.
- Bake at 350°F (175°C) for 12 to 14 minutes, or until the muffin tops are golden and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire cooling rack to cool completely.