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12 Months Meal Plan

Banana & Yogurt Muffins

Angela Nolan, RD, LDN, CBS

Angela Nolan, RD, LDN, CBS

Certified in Maternal and Infant Nutrition from Cornell, Angela’s mission is to help people reach their wellness goals. She also helps run a program that teaches pregnant women about how a healthy lifestyle optimizes prenatal and postnatal care.

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Naturally sweetened with ripe bananas, these mini whole grain muffins are the perfect handheld snack for your tot!

Age range: 8-9 months (self-feeding babies & tots)

Allergens: Gluten, wheat, dairy, egg

Makes 24 muffins.

Ingredients & Supplies

  • 1 Happy Tot Apple & Pear Whole Milk Yogurt Cup OR 2 Happy Baby Plain Whole Milk Yogurt Cups
  • 1 ½ cups whole wheat flour
  • 1 teaspoon baking soda
  • 3 very ripe bananas
  • 1 tablespoon vanilla
  • 1 tablespoon olive oil
  • 1 egg*
  • 1 tablespoon milk or milk alternative
  • 24-cup mini-muffin tin



Preheat oven to 350 degrees F. Spray a 24-cup mini-muffin tin with nonstick cooking spray. In a medium bowl, whisk together flour and baking soda.


Add bananas, vanilla, oil, egg, milk and yogurt to a blender. Blend on high for 1 minute or until well combined, smooth and creamy. Add wet ingredients to dry ingredients and mix until just combined.


Divide batter evenly into mini-muffin tin and bake for 18-20 minutes or until toothpick comes out clean or with just a few crumbs attached. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day.

*If your baby has an egg allergy, replace the egg with 2 to 3 tablespoons of unsweetened applesauce.

If your baby suffers from allergies, check with your pediatrician before trying these recipes.


Every yummy bite has probiotics for a happy belly plus organic fruit and veggie purees. So it’s naturally sweet—just like your little one.

  • No Added
  • Probiotics
  • Organic Dairy
  • Calcium +
    Vitamin D
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