Banana Confetti Muffins
.A feel-good, bakery-style muffin that just happens to be wholesome, toddler-approved, and perfect for snack prep. They’ve got that sweet little bounce when you tap the top, and the kind of soft, fluffy crumb that makes you sneak a second before the first one’s even gone. These aren’t trying to be anything fancy—they’re just really good.
They’re sweet but not too sweet, colorful without artificial dyes (hi, Supernatural sprinkles!), and made with protein-boosted yogurt and banana. I love keeping these in the fridge for after-school snacks or quick morning grabs—sometimes I’ll even warm one up and add a swipe of nut butter.
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Recipe Tips
Use spotty bananas: The riper the banana, the sweeter the muffin. This helps reduce the need for extra sweetener, too.
Don’t overmix: Once the dry ingredients are in, stir just until the batter comes together. Overmixing = tough muffins (and we want soft, springy ones!).
Sprinkles matter: Natural sprinkles (like the ones from Supernatural) won’t bleed color the way artificial ones can. If using regular sprinkles, add them right before baking to avoid streaky batter.
Fill cups ¾ full: This gives you that perfect domed muffin top without overflow.
Let them cool: They continue to set as they cool, and storing them warm can make the tops sticky.
Want to boost protein? Add a scoop of vanilla collagen or unflavored protein powder and reduce the flour by 2 tablespoons.
Make it a mini version: Use a mini muffin tin and bake for 12–14 minutes—great for toddlers or snack trays.
Ingredient Swaps: No Greek yogurt ? Use any plain dairy-free yogurt or sour cream. No maple syrup ? Coconut sugar or regular cane sugar will also work. Need a gluten-free version? ? Use a gluten-free 1:1 flour blend. No sprinkles? ? Leave them out or swap with mini chocolate chips for a different spin. Want to make it dairy-free? ? Use DF yogurt, milk, and skip the white chocolate chips.
Storage: Store in an airtight container in the fridge up to 8 days or in the freezer up to 2 months. To reheat: microwave for 15–20 seconds or warm in a toaster oven at 325ºF for 3–5 minutes.
More Breakfast Recipes to try:
Banana Confetti Muffins
Ingredients
- 2 bananas ripe and mashed
- 2 eggs
- ¼ cup maple syrup or coconut sugar
- ½ cup plain Greek yogurt or dairy-free yogurt
- ¼ cup milk regular or dairy free
- 1 tsp vanilla
- 1 ¼ cups flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp cinnamon
- Pinch of salt
- ¼ cup natural sprinkles like Supernatural brand
- 1-2 tbsp white chocolate chips optional
Instructions
- Preheat oven to 350ºF. Line a muffin tin with liners or grease lightly.
- In a bowl, whisk together banana, eggs, maple syrup, milk, yogurt, and vanilla until smooth.
- Add in flour, baking powder, baking soda, cinnamon, and salt. Stir until just combined.
- Fold in sprinkles and chocolate chips if using.
- Fill muffin cups ¾ full.
- Bake for 18–22 minutes, until golden on top and springy to the touch.
- Let cool completely before storing or serving!
