Banana oats atta muffins with are perfect for a healthy snack for toddlers and babies.
When I was pregnant with Sameera, I had a ton of people comment on the amazing food and snacks i going to be fed (cooked by her food blogger mom, of course!).
Even if I didn’t intent to be this mom who made most if her kids’ snacks and meals from scratch at home, I didn’t really feel like I had a choice in the matter.
Well, actually I am kidding. I am TOTALLY that mom!
While the first year of Sameera’s life was spent in a blur of colic and reflux and terribly short naps. she has now blossomed into a pretty active and curious toddler with a decent appetite. I mean, she won’t snatch food out of your hands and eat it but she has so far not rejected anything put in her mouth or in front of her. For that, I am thankful.
Of all the meals I plan for my toddler, snacks (and dinner!) are the hardest. Her current 15-16 month old schedule is such that she takes snacks immediately after her afternoon nap so she’s fairly hungry and a glass of milk and biscuit may not cut it.
Enter homemade baked goods!
She loves banana and we do offer it in the fruit form, cut into small pieces but that does get boring quite fast and also, I always end up with overripe bananas lying around often.
These banana oats atta muffins are not quite as indulgent as my favourite banana cake recipe but they are still delicious even with very less sweetener and made with oats and atta or whole wheat flour.Print
Banana oats atta muffins are healthy and perfect for a toddler snack that can be prepared in advance yet are homemade and balanced for your baby or toddler.
- 1 and 3/4 cup atta or whole wheat flour
- 1/3 cup oats (I used quick cooking oats from Bob’s red mill)
- 1/3 cup olive oil
- 1/3 cup maple syrup or honey (see notes)
- 2 eggs
- 1 cup very ripe bananas, mashed
- 1/4 cup milk
- 1/2 tsp cinnamon powder
- 1 tsp baking soda
- A pinch of salt
- Pre-heat oven to 325F / 160C (how to preheat oven)
- Mix together – maple syrup or honey and oil with a whisk
- Add the eggs and beat again.
- Mix in the mashed bananas and milk, followed by the baking soda, salt and cinnamon.
- Next, add the atta or whole wheat flour and oats. Gently fold to combine without any lumps
- Grease your muffin pans with some olive oil (if needed) and pour the batter in, filling about 3/4 of the way
- Bake in the pre-heated oven for about 20-25 minutes or until a skewer inserted into the muffins comes out clean
- Cool in the muffin pan for 10 minutes and gently invert onto a cooling rack
- When completely cool, store in an airtight container. Keeps at room temperature for up to 2 days and in the refrigerator for 4 days.
- Gently warm before serving to your toddler. You can also pat some butter to the warmed muffin before serving.
- Note that honey is not safe for babies under 1 to consume so use maple syrup or other sweeteners of choice if you are serving this to your baby under 1
- If your banana is really ripe, you can cut down the sweetness further. I cut it down from the original recipe and our muffins were just fine
- If you want to make eggless banana oats atta muffins, try this recipe with flax seed meal – mix 1 tbsp flax seed powder with 3 tbsp warm water and use in place of 1 egg. If you try this out, please let me know how it turned out
- The cinnamon lends a lovely flavour so I don’t add any vanilla. You can add some if you’d like
- You can also add nuts like almonds or walnuts, finely chopped, to the muffins
- The milk I used is full fat cow’s milk. Again, if serving to babies under one, use a nut milk or add water.
- If you want to replace the olive oil with melted butter, note that you will need to make other changes to the recipe as well. Here’s a good guide on replacing oil with butter in muffin recipes.
- Banana oats atta muffins recipe adapted from here
- Serving Size: 1 muffin
Step by Step Banana Oats Atta Muffins Recipe
Pre-heat oven to 325F / 160C.
Mix together – maple syrup or honey and oil with a whisk
Add the eggs and beat again.
Mix in the mashed bananas and milk, followed by the baking soda, salt and cinnamon. Mix well to combine
Next, add the atta or whole wheat flour and oats.
Gently fold to combine the muffin batter without any lumps
Grease your muffin pans with some olive oil (if needed) and pour the batter in, filling about 3/4 of the way. I used a mini muffin tray and my doughnut cake pan to bake all the muffins in one shot
Bake in the pre-heated oven for about 20-25 minutes or until a skewer inserted into the muffins comes out clean
Cool in the muffin pan for 10 minutes and gently invert onto a cooling rack
When completely cool, store in an airtight container. Keeps at room temperature for up to 2 days and in the refrigerator for 4 days.
Gently warm before serving to your toddler. You can also pat some butter to the warmed muffin before serving.