Cinnamon Banana Bread Muffins (sweetened with only bananas) – Baby-Friendly, Great for 9 months & Up

One of my favorite snacks to bake when I have lots of ripe bananas on my counter has to be these cinnamon banana bread muffins (sweetened with only bananas). They are extremely easy to make, soft, moist, naturally sweetened, and made in mini sizes that are just perfect for little hands. My little ones adore them, and I love how easy they are to pack into lunchboxes, bring on picnics, or keep on hand for a quick on-the-go snack. The best part? These muffins are wholesome and safe for babies as young as 9 months, so you can share them with the whole family!

Nutritional Benefits

• Bananas are rich in potassium, fiber, and natural sweetness, making them a baby-friendly fruit.
• Eggs provide high-quality protein and essential vitamins like choline, which supports brain development.
• Avocado oil is full of healthy fats that fuel your baby’s growing body and brain.
• Spelt flour offers an alternative to all-purpose flour that’s easier to digest and contains extra fiber.
• Cinnamon not only adds flavor but also brings antioxidants.

Ingredients

Adjust Servings: 1

• 2–3 ripe bananas
• 2 eggs
• 1/3 cup avocado oil
• 1 tsp vanilla extract
• 3/4 cup non-dairy milk or milk of choice
• 1 1/2 cups white spelt flour or all-purpose
• 1 tsp cinnamon
• 1 tsp baking powder

Optional

• 1/4 cup honey or maple syrup for 12 months+ (reduce milk to 2/3 cup if adding sweetener)

Directions

1. Preheat oven to 350°F (175°C).
2. Mash bananas in a bowl.
3. Add eggs, oil, vanilla and milk, then mix everything together.
4. Add flour, cinnamon and baking powder and mix until just combined. Do not overmix.
5. Spray muffin tin and add batter. Sprinkle a little cinnamon on top of each muffin.
6. Bake 17–18 minutes or until toothpick comes out clean. Large muffins: 20–23 minutes.
7. Let cool for 15 minutes, serve and enjoy!

Notes & Storage Tips

You can store these muffins in an airtight container on the counter for 2 days or in the refrigerator for up to 5 days. They also freeze beautifully — let them cool completely, then freeze in a zip-top bag.