Butternut Banana Mini Muffins


Who says easy treats can’t be nutritional, too? Don’t forgo breakfast due to hectic mornings or compromise health with pre-packaged afternoon snacks. These butternut banana mini muffins are packed with fruits, veggies, and whole grains for natural nourishment on-the-go.

Butternut Banana Mini Muffins - Sneaky Kid-Friendly Nutrition for Lunch Boxes or Breakfast On-The-Go (easy dairy-free and nut-free recipe)

This recipe was shared with us by Wilton; they make those cool mini muffin tins! They also offered some tips, which I’ve modified to fit dairy-free diets, for ensuring that both you and your kids sneak in nutrition whenever possible:

  • Pump Up with Probiotics. Keep guts healthy by using dairy-free yogurt as a fruit dip or pick an unsweetened variety to sub for mayo or dairy-free sour cream in dressings or dips. You can even substitute it for eggs or some of the oil in baking recipes to reduce calories and fat.
  • Make it fun. Let kids get creative by using cookie cutters on whole grain bread, tortillas, or nutritional bars (mini cutters are great for bite-sized!) to build their own snacks. Or, have them make funny faces using natural peanut butter, raisins and fruit, like sliced bananas, apples or pears.
  • Sneak in veggies. Bakers are using veggies more than ever before in new, inspirational baked treats. Many vegetables have a natural sweetness, so your family won’t taste the difference during snack time. Try these butternut banana mini muffins or carrot and zucchini cookies.

Butternut Banana Mini Muffins - Sneaky Kid-Friendly Nutrition for Lunch Boxes or Breakfast On-The-Go (easy dairy-free and nut-free recipe)

Special Diet Notes & Options: Butternut Banana Mini Muffins

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.

For egg-free, vegan, and plant-based butternut banana mini muffins, you can use 1 egg replacer (such as Ener-G or Bob’s Red Mill) or flax egg. Recipes like these banana mini muffins one are fairly forgiving without eggs, since they get extra binding from the pureed fruit and vegetables.

Butternut Banana Mini Muffins
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: American
Serves: 48 mini muffins
  1. Preheat your oven to 350°F. Grease mini muffin pans.
  2. In a large bowl, whisk together the flour, oats, baking soda, salt and pumpkin pie spice.
  3. In medium bowl, whisk together the squash, sugar, banana, egg and oil. Make a well in center of the flour mixture; whisk in the squash mixture until just combined. Stir in the cranberries.
  4. Fill the muffin tins ⅔ full with batter. Bake for 12-14 minutes or until toothpick inserted into center of a muffin comes out clean.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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