There’s something so special about Easter mornings—the softness of spring, the stillness before celebration, and the quiet reminder of why we gather in the first place.
This year, I wanted to create something simple, nourishing, and made with love for Emery… something he could enjoy now, but also something that becomes part of our family rhythm over time.
So I made these Easter muffins—a soft, fruit-filled twist on a classic blueberry banana recipe—with a few intentional swaps to make them even more wholesome for my baby boy.
Because for me, motherhood looks like this:
creating moments, even in the kitchen, that point back to love, care, and Christ.
🧁 Easter Blueberry Banana Muffins (Emery’s Version)
A soft, fruit-filled muffin made with wholesome ingredients and a mama’s touch—perfect for Easter morning and everyday nourishment.
🥣 Ingredients
2 large eggs 1/4 cup plain yogurt 1/2 cup agave (in place of maple syrup) 1/4 cup olive oil 1 cup mashed banana (from 2–3 ripe bananas)
Dry Ingredients:
1 1/2 cups all-purpose flour 1/2 cup blend of ground flaxseed + finely crushed whole wheat cereal (in place of rolled oats) 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt
Add-ins:
1 cup blueberries (fresh or frozen) 1/2 cup strawberries, finely diced
👩🏽🍳 Instructions
Preheat oven to 350°F. In a large bowl, whisk together: eggs, yogurt, agave, olive oil, and mashed banana until smooth. Add the flour, flaxseed + cereal blend, salt, baking powder, and baking soda. Stir until just combined (the batter will be thick—this is perfect). Gently fold in the blueberries and diced strawberries. Grease a standard 12-cup muffin tin or line with muffin liners. Divide the batter evenly between cups (they will be almost full). If desired, top with a few extra berries for that bakery-style finish ✨ Bake for 20–23 minutes, until the tops spring back when touched or a toothpick comes out clean. Allow muffins to cool in the pan for about 10 minutes, then transfer to a wire rack.
The result?
A muffin that’s:
Soft and moist Naturally sweet Packed with fruit And perfect for toddlers (and honestly… parents too)
The flaxseed + whole wheat cereal blend adds fiber and a soft texture that works beautifully for little ones.
Agave keeps the sweetness gentle and smooth Strawberries bring a subtle sweetness that pairs perfectly with banana + blueberry
👩🏽🍳 Why These Are Perfect for Littles
Muffins like these are a staple in our home because they’re:
Easy to hold for tiny hands Great for breakfast or snack time Free of overly processed sugar Made with real, nourishing ingredients
Bananas naturally sweeten baked goods, while berries add flavor and nutrients—making this a simple, balanced option for growing babies .
And as a mom, I love knowing exactly what’s going into Emery’s body.
🥣 A Simple Rhythm in the Kitchen
These muffins came together in one bowl, which—if you’re in your motherhood era—you already know is a blessing in itself.
No complicated steps. Did I mention I’m a novice baker?
No overwhelm.
Just intentional cooking.
And that’s the heart behind Cooking with Naked Hair…
not perfection, but presence.
🐣 Making It Easter-Ready
To bring a little joy to the moment, I added these adorable Easter toppers and served them on a gold tray for that soft, elevated feel.
Because even the smallest details can make everyday moments feel:
✨ thoughtful
✨ beautiful
✨ and worth remembering
🤍 A Note From My Heart
As we celebrate Easter, I’m reminded that it’s not about perfection, production, or even presentation.
It’s about Jesus.
It’s about joy.
It’s about raising little ones who know Him.
And if that starts with something as simple as muffins in the kitchen…
then I’m right where I’m supposed to be.
🌿 Save This for Later
These muffins store well, freeze beautifully, and can easily become part of your weekly routine—because anything that makes motherhood feel a little more intentional is worth holding onto.
If you make these, tag me 🤍
I love seeing how your kitchens come to life.
– Tiana
Wife. Mommy. Homemaker.
Founder of Curls & Cuisine
