Healthy Toddler Banana Oat Muffins - 3 Ways!
These Healthy Banana Oat Muffins are a quick, nutritious, customizable, grab n' go breakfast that's toddler tested and approved!
Servings 12 muffins
- 2 cups Old fashioned rolled oats
- 1 cup all purpose flour
- 2 bananas mashed
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp kosher salt
- 1 cup 2% milk
- 2 tablespoons salted butter melted
- 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 powder, cinnamon, and salt.
In a medium bowl, smash bananas and add milk, butter, 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.
Calories: 197kcal | Carbohydrates: 33g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 191mg | Potassium: 251mg | Fiber: 3g | Sugar: 12g | Vitamin A: 581IU | Vitamin C: 6mg | Calcium: 89mg | Iron: 2mg