My son is 2 and has an egg, dairy, and nut allergy. He also has eczema that flares with processed foods, artificial dyes, acidic foods (ie tomatoes) and certain seasonings/spices. This makes things a lot more difficult when it comes to snacks and meal time and has made going out to eat feel very stressful when it used to be fun.
So I’ve started making double batches of mini-muffins and other foods lately and freezing what I can. This makes outings SO much easier for us. Even if we decide to go out to eat last minute, I know if it’s the worst case scenario and there’s nothing allergy friendly that he’ll eat, I always have snacks on hand that are homemade and safe for him.
These Banana Cocoa Muffins are our #1 hit.
He, and every other toddler I’ve shared them with, loves them, which is rare. Honestly, even I eat way more than I should, but who doesn’t love a little sweet treat? And these are a great way to satisfy without leaning into ultra-processed snacks.
Yes, there’s sugar (from honey and fruit). But compared to many store-bought options, this is a win.
Freezer Friendly!
I almost always make a double batch.
I bake them as mini muffins at 350°F for 12–14 minutes, let them cool completely, then freeze whatever we don’t eat that day.
He’ll eat them frozen (which slows him down a little tbh 😂). But usually I take them with me for playdates, shopping, long car rides, etc. By the time he’s ready for it, it’s thawed.
Banana Cocoa Muffins Recipe
Egg-free | Dairy-free | Nut-free
Ingredients
- 2 ripe bananas, mashed
- ½ cup applesauce
- ¼ cup honey
- 2 tablespoons dairy-free milk (I use rice milk)
- 1 teaspoon vanilla extract
- 2–3 tablespoons cocoa powder (until batter is a light brown)
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- Optional: pinch of salt or chocolate chips
Instructions
- Preheat oven to 350°F and grease a muffin tin (or line with muffin tins).
- In a large bowl, mash the 2 ripe bananas until smooth.
- Stir in ½ cup applesauce, ¼ cup honey, 2 tablespoons dairy-free milk, and 1 teaspoon vanilla extract.
- Mix in 2–3 tablespoons cocoa powder until the batter turns a light brown.
- In a sepadate bowl (yes it’s worth it), mix 1½ cups all-purpose flour and 1 teaspoon baking soda (plus a pinch of salt if using).
- Stir until combined. Don’t over-mix.
- Spoon into muffin tin, filling each about ¾ full.
- Bake:
- Mini muffins: 12–14 minutes
- Standard muffins: 18–22 minutes
Muffins are done when a toothpick inserted comes out clean.
- Let cool completely before freezing.
Applesauce Tip
My favorite applesauce is North Coast Organic Unsweetened Apple Sauce. I usually grab it at Publix, and when they run a BOGO sale, I stock up.
If you’re navigating allergies and eczema, I feel for you. Feeding our kids can feel overwhelming sometimes. Having one reliable, freezer-friendly recipe that everyone loves makes such a difference.
This one has become a staple in our house — and I hope it becomes one in yours too. 💛
Mama Made Magic 
Leave a comment