How to Make the Perfect Fruit Mini Muffins
American · Easy · 24 min · 12 servings
These soft and fluffy fruit mini muffins are a wholesome toddler snack packed with real fruit that kids reach for again and again. This kid friendly recipe uses banana as a natural sweetener making them lower in added sugar than store bought versions.
Why this recipe works
This Fruit Mini Muffins recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 24 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 95 calories with 3g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 7 simple ingredients that you can find at any grocery store:
- 2 medium ripe bananas mashed
- 1 cup plain flour
- 1 large egg
- 0.25 cup milk
- 2 tbsp coconut oil melted
- 0.5 cup blueberries fresh or frozen
- 1 tsp baking powder
Step by step instructions
Step 1: Mash and mix wet ingredients
In a large bowl mash bananas until completely smooth. Add egg milk and melted coconut oil and whisk together until well combined and no lumpy banana pieces remain.
Step 2: Add dry ingredients
Sift flour and baking powder into the wet mixture and fold gently using a spatula until just combined. Do not overmix as this will make the muffins dense and tough.
Step 3: Fold in fruit and fill
Gently fold blueberries into the batter. Spoon mixture into a greased mini muffin tray filling each cup about three quarters full to allow room for rising.
Step 4: Bake and cool
Bake at 180C for 12 to 14 minutes until a toothpick inserted in the centre comes out clean. Cool in the tray for 5 minutes then transfer to a rack before serving to toddlers.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- blueberries → finely diced strawberries or raisins
- plain flour → wholemeal flour for added fibre and nutrition
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Overmixing the batter after adding flour which develops gluten and results in rubbery dense muffins
- Removing from the tray too early before cooling which causes the muffins to fall apart
Nutrition facts
Per serving: 95 calories, 3g protein, 16g carbs, 3g fat, 1g fiber.
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