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–+ servings

Pumpkin and Banana Oat Muffins

These Pumpkin and Banana Oat Muffins are soft, naturally sweet, and perfect for little hands. Packed with wholesome oats, cozy pumpkin, and ripe banana, they make a nourishing snack or breakfast that toddlers will actually enjoy. Plus, they’re freezer-friendly and easy to adapt for babies or picky eaters.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Toddler Snacks, Toddler Breakfast, Baby-Led Weaning
Servings 12 toddler portions
Calories 65 kcal

Equipment

  • Mixing bowl
  • Fork or potato masher
  • Spoon or spatula
  • Muffin tin
  • Muffin liners (optional)

Ingredients
  

  • 1/2 cup pumpkin purée 
  • 1 ripe banana mashed
  • 1 cup oats
  • 1 egg
  • 1/4 cup honey skip for babies under 1
  • 1 tsp baking powder

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper or silicone liners.
  • Mash the banana well in a mixing bowl until smooth. This helps younger eaters enjoy a soft, even texture.
  • Add the pumpkin puree, oats, egg, milk, honey, and baking powder. Stir until everything is combined. The batter will be thick—that’s perfect for sturdy, toddler-friendly muffins.
  • Spoon the mixture into muffin cups, filling each about ¾ full.
  • Bake for 15–20 minutes, until a toothpick inserted in the center comes out clean.
  • Let the muffins cool completely before serving. For babies, cut into small pieces or mash slightly to reduce choking risk.

Notes

Storage: Keep in an airtight container at room temperature for up to 2 days, refrigerate up to 5 days, or freeze for up to 3 months. Reheat gently in the microwave before serving.
Age modifications: For babies under 1, skip honey and sweeten naturally with extra banana or applesauce. Mash or crumble muffins for younger babies; serve whole or halved for toddlers.
Allergy-friendly swaps: Use a flax egg for egg-free, oat milk or almond milk for dairy-free, and certified gluten-free oats for gluten-free.
Boost the nutrition: Mix in ground flaxseed, chia seeds, or a swirl of nut butter (if safe for your child). You can also sneak in finely grated zucchini or carrots.
Parent tip: Double the recipe and freeze half—you’ll thank yourself on busy mornings!

Nutrition

Calories: 65kcalCarbohydrates: 14gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gTrans Fat: 0.002gCholesterol: 14mgSodium: 42mgPotassium: 89mgFiber: 1gSugar: 7gVitamin A: 1615IUVitamin C: 1mgCalcium: 29mgIron: 1mg
Keyword Pumpkin and Banana Oat Muffins, toddler muffins, healthy oat muffins, baby-led weaning snacks, toddler breakfast ideas, no sugar muffins for kids, easy pumpkin muffins
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