Go Back

Banana Zucchini Mini Muffins for Baby Led Weaning

Banana zucchini mini muffins made with just banana and zucchini for naturally sweet, palm-sized BLW muffins. Soft, tender-crumb muffins bake in a greased mini tin so babies can self-feed safely.
Print Recipe Pin Recipe
Prep Time 12 minutes
Cook Time 14 minutes
Total Time 26 minutes
Servings: 24 servings
Course: Breakfast
Cuisine: American
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup whole wheat flour Use oat flour instead if preferred.
  • 0.5 tsp baking soda
  • 0.5 tsp cinnamon
Wet ingredients
  • 2 bananas Very ripe; mashed to about ¾ cup.
  • 2 eggs
  • 2 tbsp coconut oil Melted.
  • 0.25 cup unsweetened applesauce
  • 1 tsp vanilla extract
Vegetable
  • 0.75 cup zucchini Grated and squeezed dry.

Equipment

  • 1 sheet pan

Method
 

Prep the pan and oven
  1. Preheat the oven to 350°F and grease a 24-cup mini muffin tin well; do not use liners for baby led weaning.
  2. Grease each mini cup thoroughly so the soft muffins release cleanly after baking.
Mix dry ingredients
  1. Whisk the whole wheat flour (or oat flour), baking soda, and cinnamon in a large bowl until evenly combined.
  2. Make sure there are no visible baking soda or cinnamon clumps before moving on.
Mix wet ingredients
  1. Mash the bananas until very smooth, then whisk in the eggs, melted coconut oil, applesauce, and vanilla extract.
  2. Whisk just until the mixture looks uniform and no streaks remain.
Combine and add zucchini
  1. Stir the wet mixture into the dry ingredients until just combined, with no dry flour pockets left.
  2. Fold in the grated zucchini and mix until the batter looks evenly speckled.
Fill and bake
  1. Fill each mini muffin cup about ¾ full so they bake up palm-sized without overflowing.
  2. Bake at 350°F for 12–14 minutes until set and a toothpick comes out clean.
Cool and serve for BLW
  1. Cool the mini muffins completely in the pan before serving.
  2. Always check for appropriate softness before giving to a baby.

Notes

Pro tip: squeeze the grated zucchini very dry so the muffins bake up tender (not gummy). Store in the fridge up to 3 days in an airtight container; freeze up to 2 months. For a dairy-free option, this recipe already is dairy-free—just ensure any substitute for coconut oil is also dairy-free.