The 12-Minute Toddler Muffins That Saved My Spotty Bananas

Whip up naturally sweet mini banana muffins—no added sugar, iron-rich chia & tahini, ready in 10 minutes. Toddler-approved, freezer-friendly, and perfect for lunchboxes.

July 1, 2025 3 min read

The 12-Minute Toddler Muffins That Saved My Spotty Bananas

Dense, banana-y bliss in bite-sized form—perfect for little hands and big snack-time smiles.

Got a couple of spotty bananas staring you down? Turn them into mini banana muffins—a no-added-sugar toddler snack packed with iron, fibre, and a naturally sweet flavour kids demolish in minutes. This healthy kids recipe comes together in one bowl (our stainless-steel workhorse, of course) and bakes in under twelve. Less waste, less fuss, happier bellies. Let’s get mashing!

Why These Muffins Are a Winner

✔ Nutrient-packed: Chia, tahini & oats team up for iron, healthy fats, and fibre.

✔ No added sugar: Ripe banana brings all the sweetness toddlers need, nothing more.

✔ Ten-minute bake time: Quick enough to whip up while the kettle boils.

✔ Waste-saving: A tasty way to rescue those spotty bananas from the compost bin.

Ingredient	Quantity	Why It’s Great
Chia seeds	15 g	Tiny iron & omega-3 bombs
Water	30 ml	Turns chia into a binding “gel”
Ripe banana, mashed	1 large	Natural sweetness + potassium
Tahini	60 g	Creamy calcium hit
Oat flour	40 g	Whole-grain goodness, gluten-free friendly
Old-fashioned oats	20 g	Adds texture kids love

How to make mini banana muffins?

Make the chia gel
Stir chia seeds with the water in a small bowl. Let them sit for 30 minutes (or overnight in the refrigerator) until they become thick and jelly-like.
Prep the tray
Heat oven to 170 °C (fan 150 °C). Lightly grease a mini-muffin tray or line it with unbleached mini baking cups or silicone moulds.
Mix it all
In a medium bowl, combine mashed banana, tahini and the chia gel. Sprinkle in oat flour and whole oats. Stir until no dry patches remain.
Fill & bake
Spoon the mixture into the muffin cups, using about a heaped teaspoon for each. Bake for 10–12 minutes. Since all ovens are a little different, look for a light golden top and ensure they are fully cooked through before serving.
Cool & serve
Rest in the tin for 5 minutes, then transfer to a rack. Offer warm to older kids or room-temperature to toddlers.

Tips & Tweaks

Make-ahead magic: Freeze baked muffins for up to three months. Defrost overnight or microwave for 20 seconds.
Allergy switch-up: Need a sesame-free version? Try smooth sunflower seed butter. If peanuts and tree nuts are safe in your household, you can also use peanut or almond butter—pick the spread that suits your family’s allergy plan.
Boost the iron: Add a pinch of cinnamon or nutmeg; spices pair beautifully with iron-rich foods and up the flavour game.

Serving Inspiration

✨ Simple, safe, and served best in our stainless steel bowls and divided plates. Slot a couple of muffins alongside fresh fruit and yoghurt for a balanced brekkie—or pop them into lunchboxes for a no-mess, no-worries snack on the go.

(Peeking at new gear? Check out our durable kids’ bowls and plates that make toddler self-feeding a breeze.)

Storage Cheat-Sheet

For the best quality and freshness, here are some simple storage guidelines. As with any food for little ones, it's always wise to check for freshness before serving.