Breakfast doesn't have to be boring to be nutritious. This Banana Muffin Recipe with Applesauce proves the point. These healthy banana muffins are everything you want in a breakfast muffin, minus the guilt. This recipe makes two huge muffins, or three regular sized muffins. You can double or triple the recipe if desired. I like to triple it and make enough healthy muffins for a few days.
How to enjoy your muffins
- I love my coffee black and hubby prefers cream and a little sugar, but we both love our coffee with one of these banana applesauce muffins. We warm them slightly and add a pat of butter for an easy breakfast. The butter somewhat alters the healthiness of the muffin, but it sure tastes good.
- If you have kids, make mini muffins for a healthy after school snack. They won't even know the difference.
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Ingredients
- Overripe Bananas. I throw mine, peel and all in the freezer just for recipes like this. Allow the frozen banana to thaw slightly, and the peel just slips off.
- Whole Wheat Flour is my first choice here. You could use another whole grain flour, or all-purpose flour but they wouldn't be whole wheat muffins.
- Walnuts go well in this healthy banana muffin recipe and they provide so much nutrition. You can use another nut like pecans or almonds.
- Unsweetened applesauce is a great fat replacement in the recipe.
(See recipe card for quantities.)
Instructions
Paper liners in ramekins or muffin tin.
Mash bananas with a fork.
Add brown sugar, baking soda and salt.
Whisk for about a minute.
Add applesauce, egg whites, and vanilla.
Add whole wheat flour and walnuts.
Whisk until fully incorporated.
Bake at 325 degrees for 25-30 minutes.
Substitutions and Variations
- Applesauce - Isn't it interesting that we now add applesauce, coconut oil, or plain Greek yogurt to baked goods as a healthy fat alternative to butter or vegetable oil, or olive oil.
- Chocolate Chips - To make healthy banana chocolate chip muffins add a few chocolate chip to the muffin batter in place of the walnuts.
- Brown Sugar - If watching your sugar intake, use 2 tablespoons brown Stevia or Truvia sugar replacement instead of the brown refined sugar. Healthline has an excellent article regarding other alternatives to brown sugar like coconut sugar, maple syrup, honey, etc. The ratios are included in the article. Be sure to bookmark it!
- Egg Whites - you can use one whole large egg in place of the egg white but, if you are watching your fat intake the whites make a better choice.
- Raisins - I have swapped out the nuts for raisins and the result was a nice, moist muffin with sweet bites of raisin.
- Peanut Butter Banana Muffins- use peanut butter in place of the applesauce and chopped peanuts in place of the walnuts. I am doing this next time!
- Mini Muffins - Use mini muffin tins to make bite-sized healthy snacks.
Equipment
- Large Bowl
- Ramekins or muffin cups
- Paper liners
- Baking spray
Storage
Store the baked muffins in an airtight container for 2-3 days. I prefer to eat these the day they are baked, but when I make a double or triple batch, I wrap and freeze them individually. When I want one, I let it come up to room temperature before warming slightly in the microwave. By slightly, I mean 15-20 seconds on full power.
Top tip for Banana Muffin Recipe with Applesauce
If you are using paper baking cups, lightly spray them with baking spray before filling with the batter. It helps keep them from sticking to the paper. The first time I made these they stuck badly and I lost a lot of that precious muffin to the paper.
Recipe
Banana Muffin Recipe with Applesauce
Equipment
- Bowl
- Muffin tin or ramekins
- Paper muffin tin liners
- Baking spray
Ingredients
- ⅔ cup mashed overripe bananas
- 2 teaspoons brown sugar
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 eggs or 2 egg whites
- ¼ cup unsweetened applesauce
- ½ teaspoon vanilla extract
- ½ cup whole wheat flour or all purpose white flour
- 4 tablespoons chopped walnuts
Instructions
- Preheat oven to 325 degrees. Spray paper liners with baking spray and place into ramekins or muffin tin.
- Mash bananas with a fork.
- Add brown sugar, baking soda and salt. Whisk for about a minute.
- Add applesauce, egg whites, and vanilla. Whisk lightly.
- Add whole wheat flour and walnuts. Whisk just until all ingredients are incorporated.
- Pour batter into 2 large or 3 regular paper cupcake liners.
- Bake at 325 degrees for 25-30 minutes.
- Remove from oven and place muffins on a cooling rack. Serve warm or at room temperature.
Nutrition
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.
Mary says
Thanks!
Addie says
The applesauce makes these muffins so moist! Such a delicious easy breakfast or snack!
Mary says
I make these every week and we always enjoy them.
Oscar says
Loved how moist and delicious these banana muffins are. The addition of the applesauce and the chopped walnuts were over the top amazing. Scrumptious muffins. Great recipe.
Mary says
Glad you liked them!
Megan says
Wow! These were awesome! Delicious moist and simple to make. A perfect combo.
Sara Fudge says
This is my “go to” banana muffin recipe! Not only is it easy and delicious, I love that you use whole grain because it seems like a healthier option for me. Thank you for this tried and true recipe!
Mary says
My pleasure!
Andrea says
love how fluffy and tasty these muffins turned out! so good!