These Healthy Toddler Banana Oat Muffins are a quick, nutritious, customizable, grab n’ go breakfast that’s toddler tested and approved!
What do your mornings look like? Mine? First alarm goes off at 4:30 am… second at 4:40… third at 4:50. Best case scenario, I get up at #3. Reality, I’m usually up by #4. Ok #5. Then it’s a matter of getting myself and my toddler out the door by 6 am (ok, 6:15…) to do daycare drop off and me being at my desk by 7 am. So anything that makes these busy Monday – Thursday mornings easier, I’m in. But one thing I will not sacrifice: a nutritious breakfast for my toddler. These Healthy Toddler Banana Oat Muffins are our latest time-saving way to make sure M starts her day delicious!
I love make ahead grab n’ go breakfasts and snacks. Especially when they’re super easy to make, like our Broccoli Cheddar Quinoa Bars and our Peanut Butter Chocolate Energy Bars. And also when all the ingredients are pretty much staples in our kitchen.
Once you have your base of the oats, flour, salt, baking soda, cinnamon, milk, bananas, maple syrup, eggs, and vanilla extract, then it’s up to you! You can bake them in muffins as they are, or add a variety of goodies! This batch we decided to make Strawberry Almond Chia, Blueberry Apple Flax Seed, and finally a “Carrot Cake” made of carrots, raisins, and nutmeg.
Mixed with the banana oat base and they’re ready to go. Baked for 30 minutes and boom. Healthy Toddler Banana Oat Muffins – 3 fun ways!
M tested and approved! Her first, the Strawberry Almond Chia, she loved so much I had to take the wrapper away from her because she was eating part of the wrapper when she was trying to scrape it clean… ha!
Even better, these little muffins of healthy deliciousness freeze great. So for a 3 days this past week, M not only had breakfast done, but each one was different! And once Baby K #2 comes, I’m sure that we’ll be sooo happy to have these guys in the freezer to pull out for a quick nutritious breakfast when our mornings become even crazier.
These will also be fun to experiment with flavors with your little one. Let him/her decide what creations to make! I can’t wait for the next batch to see what my little M wants to make. Based on her current food favorites, I have a feeling she’ll ask for toast, mangos, and rice muffins! 😛
Healthy Toddler Banana Oat Muffins - 3 Ways!
- 2 cups Old fashioned rolled oats
- 1 cup all purpose flour
- 2 bananas, smashed
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp kosher salt
- 1 cup 2% milk
- 1/3 cup pure maple syrup
- 2 tsp pure vanilla extract
- 2 eggs
Strawberry Almond Chia
- 1/2 cup fresh strawberries, chopped
- 1 tbsp sliced almonds
- 1 tsp chia seeds
Blueberry Apple Flax
- 1/4 cup fresh blueberries
- 1/4 cup fresh apples, chopped any variety
- 1 tbsp ground flax seed
- 1/4 cup fresh carrots, grated
- 1/4 cup golden raisins
- Pre-heat oven to 350 degrees and line muffin tin with liners or generously spray with a non-stick cooking spray. *You can also lightly spray the muffin liners as I've heard some have had trouble with them sticking to the liners.
- In a large bowl mix together oats, flour, baking soda, cinnamon, and salt.
- In a medium bowl, smash bananas and add milk, eggs, vanilla, and maple syrup. Add slowly to the dry ingredients and mix well.
- In separate bowls, mix together the Strawberry Almond Chia, Blueberry Apple Flax, and "Carrot Cake" fillings. Add some of each mixture to 4 muffin liners, leaving a little bit of each behind to top the muffins. Gently fill each muffin tin to the top with oats and bananas mixture and top with remaining filling. (If you have extra oat and banana mixture, make some 'plain' muffins or toss in whatever else you have!)
- Bake muffins for 20-30 minutes, until slightly browned. Check after 20. Cool and enjoy!
- Store in the fridge in an airtight container for up to a week or in the freezer for 6 months.