Breakfast Muffins for Kids: Sweet Banana and Honey Muffins
These breakfast muffins for kids combine mashed banana and honey for a gentle sweetness. Use only fully ripe banana to ensure the natural sugars provide the necessary colour and flavour. You must stir the batter gently until just combined. Avoid over-mixing the mixture to keep the crumb tender and light. Bake them at 180°C (350°F) and allow them to rest in the tin for 5 minutes to set the crumb and prevent sogginess.
Breakfast Muffins for Kids: Sweet Banana and Honey Muffins
Recipe cardIngredients
Watch how it's made
Instructions
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Prepare the oven
Preheat your oven to 180°C (350°F). Line a 12-cavity muffin tin with paper liners or grease the cups lightly to ensure the muffins release cleanly after baking.
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Mix dry ingredients
Whisk the flour, baking powder, baking soda and salt in a large bowl. Blend them thoroughly so the leavening agents are evenly distributed through the flour.
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Combine wet ingredients
Whisk the melted butter, caster sugar, egg, milk, vanilla extract and honey in a separate smaller bowl. Continue until the mixture is smooth and glossy.
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Form the batter
Fold the mashed banana into the wet mixture, then pour it into the dry ingredients. Stir gently with a wooden spoon until just combined to keep the batter thick but pourable. Fold in blueberries now if you are using them.
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Fill the tin
Divide the batter evenly among the 12 muffin cups. Fill each cup about two-thirds full, which is roughly 90 g of batter per cup, to allow space for the muffins to rise.
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Bake the muffins
Bake in the preheated oven for 20 minutes. The tops should be golden and a toothpick inserted into the centre must come out clean, with an internal temperature of 71°C (160°F).
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Set the crumb
Remove the tin from the oven and let the muffins rest inside for 5 minutes. This short rest helps set the crumb and prevents the muffins from becoming soggy.
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Cool completely
Transfer the muffins to a cooling rack for 15 minutes. Let them cool fully so the structure stabilises before you serve them.
Do not over-mix the batter after combining the wet and dry ingredients. If you stir too much, you develop too much gluten, which results in a tough, dense texture. Stop stirring as soon as the flour disappears; a few visible lumps ensure a light and tender crumb.
What to serve with it
Serve these muffins warm with a dollop of low-fat Greek yoghurt and a drizzle of honey. You may also slice a muffin and top it with fresh berries. For a different presentation, crush a few muffins and sprinkle them over parfait layers of fruit and granola for a quick breakfast.
Getting the texture right
Use fully ripe bananas to ensure the muffins stay sweet without excessive added sugar. Stir the batter gently with a wooden spoon until just combined. You must leave a few visible lumps in the mixture to ensure a tender crumb and to keep the finished muffins light and fluffy.
Storing and reheating
Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer on a baking sheet before transferring them to a freezer bag. They keep for 3 months and reheat well in a microwave or toaster oven.
Making it ahead
Bake these muffins in advance and freeze them to save time on busy mornings. You must let them cool completely on a rack for 15 minutes before freezing to prevent ice crystals from forming. This method preserves the moisture and ensures a consistent texture upon reheating.
Nutrition per serving
- Calories
- 165
- Protein
- 3.8 g
- Carbs
- 22.4 g
- Fat
- 5.6 g
- Fiber
- 1.2 g
- Sugar
- 11.5 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Can I make these muffins dairy-free
Yes. Use oat milk instead of whole milk and substitute the unsalted butter with a plant-based butter alternative. These changes maintain the moisture and structure of the muffin while removing the dairy components.
What can I use instead of plain flour
You may use a gluten-free flour blend. Ensure the blend contains a binder like xanthan gum to replicate the structure of wheat flour, as this prevents the muffins from becoming too crumbly.
How do I add more fibre to the recipe
Add 25 g of rolled oats to the dry ingredients before mixing. The oats provide a chewier texture and increase the nutritional value of the muffins without altering the overall flavour profile.
