A fluffy, moist banana and oat muffin that is egg and nut free, making it perfect for toddlers or anyone else with allergies. Can also be made dairy free if needed.
Have to start today’s post by saying a big THANK YOU- after writing about our experience with Nicholas’ allergies (you can read the post here), I received so many messages from other moms, readers and friends (some who I didn’t even know had allergies!) sharing encouragement. It was amazing because I wrote the post hoping maybe someone would read it and relate, but actually what happened is I found a bunch of people that had similar experiences to our family! Hearing all the stories really made me feel like I was joining a club of other allergy moms and made me feel like some of my anxieties are normal so that’s good. Some of the sweetest messages I received were from people who grew up with allergies themselves and mentioned how thankful they were to their parents for always making them feel completely normal despite some severe allergies. Gave me inspiration for how I want to be and what I hope we can provide Nicholas!
So as a mom of a baby with allergies, I have spent a good amount of time looking for recipes that are allergy free. I feel like it has been hit or miss and with the number of kids that have allergies I honestly feel like there would be more resources out there (possibly I haven’t looked hard enough, but this was my initial feeling!). I’ve come up with a few recipes that I rotate to keep things interesting- muffins are a recent favorite and these banana oat muffins are a great toddler breakfast or snack option. The recipe uses mashed banana to add flavor and sweetness. Since I am making for Nicholas, I try to use a smaller amount of sugar than a typical muffin recipe may call for, but you can modify that if you like a sweeter muffin or are making for adults 🙂 This recipe can also be modified to be dairy free if needed by using oat milk or another type of milk that works for you.
If you try this recipe, please leave me a comment and let me know! I’d love to hear if you are baking for your little one too!
Makes one dozen muffins
- 3 ripe bananas, mashed
- 1/2 of a cup of milk (can use milk alternative depending on diet)
- 1/4 of a cup cooking oil
- 2 teaspoons vanilla extract
- 1/2 of a cup brown sugar (can increase the amount if you like a sweeter muffin)
- 1 and 1/4 cups all purpose flour
- 1/2 of a cup quick cooking oats (plus one tablespoon for optional topping)
- 1 teaspoon baking powder
- 1/2 of a teaspoon baking soda
- 1/2 of a teaspoon ground cinnamon
- 1 tablespoon apple cider vinegar
Preheat your oven to 350 Degrees F. Line a muffin tin with liners or spray with a non-stick cooking spray.
In a medium to large bowl, mash the ripe bananas.
Once mashed, mix in the milk, oil, vanilla and brown sugar.
In a separate medium bowl, mix together the dry ingredients- flour, oats, baking powder, baking soda and ground cinnamon.
Gradually mix the dry ingredients into the mashed banana mixture until combined.
Stir in the apple cider vinegar to complete.
Pour the muffin batter into the lined/greased muffin tin evenly.
Top each muffin with an optional sprinkle of oats.
Bake muffins about 22-27 minutes, or until a toothpick inserted into middle of muffin comes out clean (25 minutes for my oven!).
Allow muffins to cool slightly before removing from tin.
Muffins are best within a few days if kept in an air tight container and can also be frozen and defrosted, microwaved/toasted to warm up as needed.