Healthy Banana Oatmeal Muffins made in the blender! These sugar free healthy banana muffins are perfect for breakfast on the go and for babies & toddlers! 5 minutes prep time, so easy and delicious!
Something terrible has happened. My baby is ONE!!! Somehow, 1 whole year has just completely disappeared and my squishy little newborn is now a proper little person and not a baby anymore (cue tears streaming down my face)
Ok so that was a little dramatic. It’s not terrible – she had to turn 1 eventually. I just can’t believe how fast it has come around! And actually, this age is amazing. Sadie is understanding us, using more words (we finally got Mama yesterday!!) and is such a little character. Way more interesting than the little squish that she was a year ago. But still…where has my baby gone?!!!
So way back when she was a teeny tiny little thing and wasn’t even eating food I decided that I would hold off giving her sugar until she was 1. Mostly because she’s my first child. Clearly, this isn’t going to be a long term thing because 1. I don’t want her to hate me and 2. I love cupcakes so there’s probably only so long I can sneakily eat them without her finding out. So age 1 seemed like a really long time away and she would be such a big kid by then that she could definitely have cake on her birthday.
And then she turned 1 and suddenly 1 didn’t seem as old as what I thought it would be! So I’ve gone back on my word and made her sugar free, healthy banana oatmeal muffins for her birthday and have fallen even deeper into the “that mum” hole than I ever thought I would. She won’t hate me now but I bet in 10 years she’ll look back on this and she will. Sorry kid…I might let you have cake at your party!
These muffins are a take on my Chocolate Banana Blender Muffins that I posted a couple of years back. I had forgotten they even existed until I was searching through looking for something fun to make for Sadie and they were perfect, with just a few adjustments. I swapped the honey for maple syrup because honey is a no-no for kids under 1. And yes, she’s 1 now but I’ve been making these for a few weeks now and I don’t really know where the line is for that – is honey not ok the day before her birthday but suddenly fine on the day? Whatever, maple syrup it is. I also added peanut butter and cinnamon for extra flavour. Bananas were non-negotiable, as “ba-ba-bas” are Sadie’s current favourite food.
The recipe for these healthy banana oatmeal muffins couldn’t be easier. Add the oats to the jug of a blender and whizz them up first. This step is optional but makes more of an oat flour which means a softer muffin. Perfect for little ones. Then add the rest of the ingredients and whizz until combined. If you are using bananas that have been frozen they will be perfect, but if using fresh bananas, mash them up first. This way they blend much easier into the batter.
Pour into the muffin tins (it makes about 36 mini muffins or 12 big muffins) and bake. 10 minutes for minis, 15 for bigs. Both are great – the minis are perfect bite sized muffins for little paws to grab but the big ones are great carriers for (also sugar free!) cream cheese frosting <- see recipe notes for how I made this)
And look…I’m not totally mean – I gave her sprinkles!
Happy 1st Birthday Sadie. Next year you can have cake!
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Healthy Banana Oatmeal Muffins made in the blender! These sugar free healthy banana muffins are perfect for breakfast on the go and for babies & toddlers! 5 minutes prep time, so easy and delicious!
- 2 cups rolled oats
- 2 large ripe bananas or 4 bobby bananas (mashed)
- 2 eggs
- 1/2 cup plain yoghurt
- 1/4 cup maple syrup
- 2 Tablespoons peanut butter
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
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Preheat the oven to 180°C/350°F and spray a 24 mini muffin tin with non stick cooking spray.
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Optional: add the oats to the blender and pulse a few times - this makes the oats more like flour and creates a softer muffin but this step is totally optional.
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Add all ingredients to the blender, pulse a few times and then blend on low speed until ingredients are all incorporated. This will take 45 - 60 seconds. Stop the blender as needed to scrap the mixture down so that it all mixes in.
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Pour the batter into the muffin tins (fill them about 1/2 way) and bake for 10-12 minutes until a toothpick inserted in the centre comes out clean. As the recipe makes 36 mini muffins you will need to refill the tins and bake the remaining mixture once the first lot have finished baking.
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Cool in the tin for 5 minutes, then transfer to a cooling rack.
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Store in an airtight container for 2-3 days or freeze in a snaplock bag.
- The recipe makes 36 mini muffins or 12 large muffins. If baking large muffins they will take longer to bake - 15-17 minutes.
To make the Sugar Free Cream Cheese frosting combine equal parts cream cheese and butter (both softened to room temperature) with maple syrup, vanilla extract and a squeeze of lemon juice to taste. I used the following quantites which gave me enough to frost 4 of the big muffins:
30g cream cheese
30g butter
1 tsp maple syrup
1/4 tsp vanilla extract
Juice of 1/4 lemon
“there’s probably only so long I can sneakily eat them without her finding out.” Haha! Get ready, they start demanding you share food with them WAY earlier than I was expecting!
Happy birthday, Sadie!
Oh tell me about it! I think my days are numbered! Haha. Thank you! We had a great day 🙂