No-Egg Banana Blueberry Muffins - Eating With Zion

Ingredients

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• Allergen-Friendly : No eggs, no dairy, and nut-free milk if needed.
• Naturally Sweetened : No added sugar—just ripe banana goodness.
• Soft & Moist : Even without eggs, the texture is incredibly moist and tender. They’re soft and easy to chew, great for little mouths just learning to manage more texture.
• Kid-Approved : Perfect for baby-led weaning (BLW), toddlers, and older kids.
• Easy to Make & Store Well : One bowl, no mixer, and minimal ingredients. They freeze really well, making it a convenient option for meal-prep or toddler snack-prep.
• Bananas are a fantastic source of potassium, vitamin C, and fiber. They offer natural sweetness without needing refined sugar.
• Wild blueberries are antioxidant-rich and great for boosting brain development and immunity.
• White Spelt flour (or all-purpose flour) provides carbs and a bit of protein, fueling growing bodies.
• Avocado oil is full of healthy fats, which are essential for brain development in babies and toddlers.
• Non-dairy milk provides hydration and, depending on the type, additional nutrients like calcium and vitamin D.
• Serve as a breakfast option alongside yogurt or mashed fruit.
• Serve whole or in half for baby led weaning (BLW).
• Top with a thin spread of nut or seed butter for older toddlers or you can swap blueberries for chocolate chips.
• Freeze leftovers and thaw individually for quick snacks on the go.
• Use very ripe bananas with lots of brown spots for maximum sweetness and moisture. When mashing the bananas I like to leave a little texture, no need to mash finely.
• Don’t overmix the batter, just stir until combined to keep the muffins tender. Overmixing can cause denser muffins.
• Add the blueberries just on top before baking, so the muffins keep their hold and texture.