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Banana Zucchini Mini Muffins for Baby Led Weaning

Banana zucchini mini muffins made for baby led weaning with a soft, naturally sweet tender crumb from mashed banana and squeezed-dry zucchini. These palm-sized mini muffins bake to a set center with a clean toothpick for easy, safe self-feeding.
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Prep Time 12 minutes
Cook Time 14 minutes
Total Time 26 minutes
Servings: 24 servings
Course: Breakfast
Cuisine: American
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

whole wheat flour or oat flour
  • 1 cup whole wheat flour or oat flour Use either whole wheat flour or oat flour.
baking soda
  • 0.5 tsp baking soda
cinnamon
  • 0.5 tsp cinnamon
bananas
  • 2 bananas Very ripe, mashed until very smooth (about 3/4 cup).
eggs
  • 2 eggs
coconut oil
  • 2 tbsp coconut oil Melted.
unsweetened applesauce
  • 0.25 cup unsweetened applesauce
vanilla extract
  • 1 tsp vanilla extract
zucchini
  • 0.75 cup zucchini Grated and squeezed dry.

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 350°F and grease a 24-cup mini muffin tin very well; do not use liners. This helps the muffins release cleanly for baby-led handling.
  2. Whisk whole wheat flour or oat flour, baking soda, and cinnamon in a large bowl. Mix until the baking soda and cinnamon are evenly distributed.
  3. Mash bananas until very smooth, then whisk in eggs, melted coconut oil, unsweetened applesauce, and vanilla extract. Keep mashing until the mixture looks smooth and uniform.
  4. Stir the wet banana mixture into the dry ingredients until just combined. Stop mixing as soon as you don’t see dry flour.
  5. Fold in grated zucchini. Mix gently so the batter stays thick and the zucchini disperses evenly.
Bake and cool
  1. Fill each mini muffin cup about 3/4 full. Even fill levels help them bake at the same rate.
  2. Bake at 350°F for 12–14 minutes, until the muffins are set and a toothpick comes out clean. The tops should look firm, not wet.
  3. Cool completely in the pan before serving. Always check for appropriate softness before giving to a baby.

Notes

Key pro tip: grate the zucchini and squeeze it dry well to keep the muffins tender instead of watery. Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months; thaw at room temperature and check softness before serving. For a dairy-free option, this recipe already is dairy-free as written—just ensure any brand substitutions (like flour) don’t add sugar.