Wholesome Oat Banana Mango Muffins (Gluten-Free + Toddler-Approved)
Looking for a snack that’s nourishing, naturally sweet, and toddler-approved? These Oat Banana Mango Muffins are a go-to in our house. Made with wholesome ingredients like almond flour, ground oats, flax, chia, and juicy mango chunks, they’re gluten-free, dairy-optional, and free from refined sugar (unless you’d like a touch of maple syrup).
Perfect for baby-led weaning, busy mornings, or a grab-and-go snack, they’re soft, filling, and freeze beautifully for meal prep wins.
I asked on our Instragram @robynleprix and it was a big YES, so here is the recipe if you want to try it!
Ingredients:
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2 ripe bananas, mashed
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2 eggs (or flax eggs*)
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1/4 cup melted coconut oil or neutral oil
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1/4 cup maple syrup or honey (optional — skip for under age 1)
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1/2 cup unsweetened applesauce or Greek yogurt
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1 tsp vanilla extract
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1/2 tsp cinnamon
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1/2 tsp baking soda
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1 tsp baking powder
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Pinch of salt
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1 cup almond flour
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1/2 cup ground oats or oat flour
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1 tbsp chia seeds
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1 tbsp ground flax
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1/2–3/4 cup diced frozen mango (chopped into small pieces)
Optional Add-ins:
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Shredded coconut
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Hemp hearts sprinkled on top before baking
Instructions:
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Preheat your oven to 350°F (175°C) and grease or line a muffin tin.
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In a large bowl, mash the bananas. Add eggs, oil, sweetener (if using), applesauce or yogurt, and vanilla. Mix well.
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Stir in cinnamon, baking soda, baking powder, and salt.
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Add almond flour, oat flour, chia seeds, and flax. Gently fold in the mango pieces.
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Spoon batter evenly into the muffin tins.
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Bake for 20–25 minutes or until golden and a toothpick comes out clean.
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Let cool completely before serving or freezing.
Tips for Busy Parents:
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These muffins freeze beautifully — store in an airtight container and pull out as needed.
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Want them egg-free? Use 2 flax eggs (2 tbsp ground flax + 6 tbsp water, let sit 5 minutes).
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Great for school snacks, especially if you skip the nuts and sub sunflower seed flour.
