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Banana Zucchini Mini Muffins for Baby Led Weaning

Banana zucchini mini muffins made for baby led weaning—soft, naturally sweet, and palm-sized for easy self-feeding. These no-sugar baby muffins use mashed banana and grated zucchini for a tender crumb that bakes up set in a mini muffin tin.
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Prep Time 12 minutes
Cook Time 14 minutes
Total Time 26 minutes
Servings: 24 mini muffins
Course: Breakfast
Cuisine: American
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup whole wheat flour or oat flour
  • 0.5 tsp baking soda
  • 0.5 tsp cinnamon
Wet ingredients
  • 2 bananas very ripe, mashed (about ¾ cup)
  • 2 eggs
  • 2 tbsp coconut oil melted
  • 0.25 cup unsweetened applesauce
  • 1 tsp vanilla extract
Add-in
  • 0.75 cup zucchini grated and squeezed dry

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  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. Whisk whole wheat flour (or oat flour), baking soda, and cinnamon in a large bowl until evenly combined.
Mix wet ingredients
  1. Mash bananas until very smooth in a separate bowl, then whisk in eggs, melted coconut oil, applesauce, and vanilla extract.
  2. Stir the wet mixture into the dry ingredients until just combined, stopping as soon as no dry flour remains.
Bake
  1. Fold in grated zucchini that has been squeezed dry so the batter stays thick and the muffins set well.
  2. Fill each mini muffin cup about ¾ full for palm-sized portions.
  3. Bake at 350°F for 12–14 minutes until set and a toothpick comes out clean.
Cool and serve safely
  1. Cool the muffins completely in the pan before serving.
  2. Always check for appropriate softness before giving to a baby so they can self-feed safely.

Notes

For the softest texture, make sure the bananas are very ripe and squeeze the grated zucchini very dry before folding in—excess moisture can keep centers gummy. Store in an airtight container in the fridge for up to 4 days; freeze for up to 2 months. These are naturally sweet and work well for baby led weaning; for an egg-free option (if suitable), use a baby-safe egg substitute, but test texture before serving.