{Tiny Tot Tuesdays} Mini Banana Blueberry Muffins for Babies and Toddlers


  • 2 large, ripe organic bananas
  • 1 egg, beaten*
  • 1/2 cup purified water
  • 1/2 cup organic whole milk
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1 tsp. baking soda
  • 2 1/4 tsp. baking powder
  • 1 tbsp. brown sugar
  • 1 pint fresh organic blueberries

*If your baby is allergic to eggs, or you would just prefer to omit them, substitute with 1 tbsp ground flax and 3 tbsp water.

Preheat the oven to 350 degrees F. Grease two mini 12-hole muffin tins.

In large bowl, mash bananas. Add egg, water and milk.

In a separate bowl, combine flours, baking soda, baking powder and brown sugar. Slowly add to wet ingredients, stirring to combine. Once combined, use a spoon to gently stir in the blueberries.

Spoon about a tablespoon into each muffin tin. Bake for 8-12 minutes, or until a toothpick inserted comes out clean. 

Serve warm or at room temperature. Store in an airtight container. 

To freeze, wrap each muffin individually in plastic wrap and place them all in a large ziplock bag. To thaw, pop in the microwave for 15-20 seconds, or allow to defrost at room temperature. You can store the muffins in the freeze for up to one month.

by The Savvy Kitchen