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Banana Zucchini Mini Muffins for Baby Led Weaning

banana zucchini mini muffins are soft, naturally sweet BLW muffins made with mashed banana and squeezed zucchini for a tender, self-feed crumb. Baked in a mini muffin tin, these no-sugar baby muffins are palm-sized and set through with a quick bake time.
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Prep Time 12 minutes
Cook Time 14 minutes
Total Time 26 minutes
Servings: 24 servings
Course: Breakfast
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup whole wheat flour Use oat flour instead if preferred.
  • 0.5 tsp baking soda
  • 0.5 tsp cinnamon
Wet ingredients
  • 2 very ripe bananas Mash until very smooth (about ¾ cup).
  • 2 eggs
  • 2 tbsp coconut oil Melted.
  • 0.25 cup unsweetened applesauce
  • 1 tsp vanilla extract
Vegetable
  • 0.75 cup zucchini Grated and squeezed dry.

Equipment

  • 1 sheet pan

Method
 

Preheat & prep the pan
  1. Preheat the oven to 350°F and grease a 24-cup mini muffin tin well; do not use liners for baby led weaning.
  2. Grease the tin thoroughly so mini muffins release easily after baking and cooling.
Mix dry ingredients
  1. Whisk whole wheat flour, baking soda, and cinnamon in a large bowl until evenly combined.
Mix wet ingredients
  1. Mash the very ripe bananas until very smooth in a separate bowl.
  2. Whisk the eggs, melted coconut oil, unsweetened applesauce, and vanilla extract into the mashed bananas until smooth.
Combine & add zucchini
  1. Stir the wet mixture into the dry mixture until just combined, without overmixing.
  2. Fold in the grated zucchini until evenly distributed.
Bake
  1. Fill each mini muffin cup about ¾ full for palm-sized BLW portions.
  2. Bake for 12–14 minutes at 350°F until the muffins are set and a toothpick comes out clean.
Cool & serve for BLW
  1. Cool completely in the pan before serving so the crumb holds together for baby led weaning.
  2. Check the muffins for appropriate softness before giving to a baby.

Notes

Pro tip: squeeze the grated zucchini very dry so the batter bakes up tender instead of wet. Store in the refrigerator up to 3 days in an airtight container; freeze up to 2 months (thaw in the fridge and serve at room temperature). For a dairy-free option, all ingredients listed are already dairy-free; for gluten-free use oat flour throughout if tolerated.