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    Home » All Recipes » Sweets & Desserts

    Banana Applesauce Muffins

    Published: Aug 17, 2022 by Katie

    Jump to Recipe How-To-Photos Watch the Video

    These healthy banana applesauce muffins are quick and easy to make and lower in fat than more traditional muffin recipes. They make a great grab-and-go breakfast for busy mornings but can also be served as a quick snack or healthier dessert.

    stack of 2 applesauce banana muffins on a wooden board.

    For more recipes using unsweetened applesauce see Applesauce Oatmeal, Vegan Applesauce Pancakes.

    For more muffin recipes see Banana Muffins with Oil or my Hidden Veggie Chocolate Muffins.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients & Substitution Notes
    • Step by Step Photo Instructions
    • Top Tips
    • Variations
    • Optional Add-Ins
    • Serving Suggestions
    • Storage
    • FAQ
    • More applesauce recipes
    • 📖 Recipe

    Why You'll Love This Recipe

    • These banana muffins are made without butter and only very little oil.
    • They are lower in fat than more traditional muffins and perfect for everyone who wants to cut back on calories.
    • They are super versatile and make a great quick breakfast or snack.

    Ingredients & Substitution Notes

    all ingredients for banana applesauce muffins laid out on a table.
    • Bananas: It's really important to choose overripe bananas with lots of brown spots. They add some natural sweetness as well as flavor.
    • Unsweetened Applesauce: is used in place of oil.
    • Flour: I used 1 cup regular all-purpose flour and ⅓ cup whole wheat flour. You also use half plain flour and half whole wheat flour to add more fiber but the muffins will turn out much denser.
    • Granulated Sweetener: I used coconut sugar but you can also use brown sugar.
    • Baking Powder + Baking Soda: They serve as a leavening agent and I highly recommend using both.
    • Olive Oil (Optional): I chose olive oil instead of butter or coconut oil because it's much lower in saturated fat. Feel free to use another type of neutrally-flavored vegetable oil instead. Sub more applesauce for completely oil-free banana muffins.
    • Walnuts: Optional but highly recommended. They add a lovely crunchy texture and some healthy fats.

    See recipe card for quantities.

    Step by Step Photo Instructions

    These healthy banana muffins require a couple of simple ingredients and are easy to make. There's no special equipment needed other than a hand mixer (or stand mixer) to beat the egg whites.

    mashed bananas in a bowl.

    STEP 1: Mash bananas. Add ripe, peeled banana chunks to a small bowl and mash using a fork or potato masher until smooth and creamy.

    dry ingredients for banana applesauce muffins whisked together in a bowl.

    STEP 2: Dry ingredients. Whisk together all of the dry ingredients (flour, baking powder, baking soda, sugar and salt) in a large mixing bowl.

    1 egg yolk added to the dry ingredients.

    STEP 3: Wet ingredients. Start by adding the egg yolk first. Whisk only the egg yolk until runny.

    dry and wet ingredients added to a large mixing bowl.

    Then add the rest of the wet ingredients (mashed bananas, applesauce, vanilla extract, oil) to the bowl.

    whipped egg whites in a bowl with a hand mixer next to it.

    STEP 4: Whip egg whites on medium speed with a hand or a stand mixer until you can see stiff peaks forming.

    whipped egg whites being folded into the muffin batter.

    Carefully fold them into the muffin batter without over stirring.

    walnuts added to the muffin batter.

    STEP 5: Walnuts. Carefully fold in walnuts.

    muffin batter added to 12 muffin liners in a muffin tin.

    STEP 6: Bake. Add muffin batter to a prepared muffin pan. Bake for 18-20 minutes. Then transfer them to a cooling rack and let cool completely.

    Top Tips

    • Very ripe bananas: I highly recommend using brown bananas that are very ripe to ensure that they add some sweetness.
    • Measure out bananas: For best results, measure the exact amount of mashed bananas needed using a cup or scale.
    • Stiff peaks: It's important to beat the egg whites until you can see stiff peaks. They will help create fluffy and moist muffins.

    Variations

    • Gluten-Free: For gluten-free muffins you can try using a gluten-free flour blend, however, I haven't tested them with gluten-free flour. Don't use almond flour or coconut flour.
    • Oil-Free: You could replace the oil with more applesauce.
    • Sugar-Free: If you want to reduce your sugar intake, you can try using a granulated sugar-free alternative. However, I have not yet tested the recipe this way.
    stack of 2 banana applesauce muffins on a wooden board, next to it more muffins and some bananas.

    Optional Add-Ins

    • Chocolate Chips: Banana and chocolate taste amazing together so feel free to add a handful of chocolate chips (dark, dairy, vegan...).
    • Blueberries: Add a handful of fresh blueberries for more flavors.
    • Dried Fruits: such as raisins or cranberries make a great add-in.
    • Spices: For more festive flavors, add a dash of cinnamon or nutmeg.

    Serving Suggestions

    • Breakfast: Serve these banana muffins as a quick breakfast alongside some Peanut Butter Coffee or Oat Milk Hot Chocolate (or this Lemon Ginger Tea).
    • Snack: They also make a great mid-morning snack together with a delicious Banana Smoothie.
    • Dessert: Or serve them as a healthier dessert, topped with our 2-Ingredient Caramel Sauce.

    Storage

    • To store: Store any leftover muffins in an airtight container in the fridge for up to 3 days or at room temperature for up to 2 days.
    • To freeze: Freeze in a freezer-friendly container for up to 1 month. Let thaw on the counter overnight.

    FAQ

    How to mash bananas?

    I like using a fork but you can also use a potato masher.

    Do I need to beat the egg whites?

    I recommend beating the egg whites until stiff because it will help create a lighter and fluffier muffin texture.

    Are these banana muffins healthy?

    They are lower in fat and sugar than more regular muffin recipes. Bananas are a great source of potassium, vitamin B6 and fiber. Applesauce is a great low-fat, high-fiber source of vitamins and minerals. And olive oil is high in monounsaturated fats and relatively low in saturated fat.

    More applesauce recipes

    • stack of vegan applesauce pancakes on a wooden plate topped with caramelized apples, nuts and applesauce.
      Vegan Applesauce Pancakes
    • bowl of applesauce oatmeal topped with caramelized apples and granola.
      Applesauce Oatmeal
    • big bowl with milk and cinnamon maple granola, apple pieces and sliced apples next to it.
      Applesauce Granola

    📖 Recipe

    stack of 2 applesauce banana muffins on a wooden board.

    Healthy Banana Applesauce Muffins

    Author: Katie
    These banana muffins are made with applesauce and lower in fat and sugar. They make a great quick breakfast or healthier snack for the whole family.
    If you love this recipe as much as we do, click on the 5-stars below!
    5 from 5 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 18 minutes minutes
    Total Time: 28 minutes minutes
    Course: Breakfast, Dessert
    Cuisine: American-Inspired
    Servings: 8 muffins
    Prevent your screen from going dark

    Ingredients

    • 1 ⅓ cup (190 g) flour (1 cup all-purpose + ⅓ cup whole wheat) *see notes
    • 2 tsp (2 teaspoon) baking powder
    • ½ teaspoon baking soda
    • ⅓ cup (45 g) coconut sugar *or brown sugar
    • pinch of salt
    • ¾ cup (180 g) (6,3 oz) mashed bananas *about 2 big or 3 small bananas
    • 1 large egg
    • ½ cup (135 g) unsweetened applesauce
    • 1 teaspoon vanilla extract *optional
    • 2 tablespoon (3 tablespoon) olive oil *or sub applesauce, see notes
    • 3 tablespoon walnut halves (optional)
    You can find detailed step-by step-photos above the recipe card.

    Instructions

    • Preheat oven to 350°F / 180°C.
    • Add all of the dry ingredients (flour, sugar, baking powder + soda, salt) to a large bowl. Whisk until well combined.
    • Carefully separate egg yolk and egg white.
    • Mash banana in a bowl until smooth.
    • Make a well in the center of the dry ingredients. Add the egg yolk to the center and whisk well.
    • Then add all of the other wet ingredients (applesauce, vanilla extract, olive oil, mashed banana).
    • Stir with a spatula until just combined (don't over stir to avoid a dense and gooey muffin texture).
    • Beat egg whites on medium speed with a hand or a stand mixer until you can see stiff peaks forming (see step-by-step photos).
    • Gently fold in whipped egg whites to the muffin batter.
    • Add in walnuts. Scoop muffin batter (I used a cookie scoop) into a muffin tin lined with muffins liners.
    • Bake for 18-20 minutes or until a toothpick comes out clean. Transfer to a cooling rack and let cool completely.

    Video

    Notes

    • Flour: Fo best results I recommend using 1 cup all-purpose flour and ⅓ cup whole wheat flour. If you use more whole wheat flour, the muffins will be much denser. 
    • Ripe Bananas: To ensure that the muffins are sweet and strongly flavored, use very ripe bananas with lots of brown spots.
    • Measure banana: For best results, measure the exact amount of mashed bananas needed using a cup or scale.
    • Oil-Free: For completely oil-free muffins, add 4 tablespoon of applesauce instead. The texture will be a bit different though.
    • Sweetness: These muffins are lightly sweetened- for sweeter muffins, add ½ a cup of sugar instead of ⅓.
    • To store: Store any leftover muffins in an airtight container in the fridge for up to 3 days or at room temperature for up to 2 days.
    • To freeze: Freeze in a freezer-friendly container for up to 1 month. Let thaw on the counter overnight.

    Nutrition

    Serving: 1 muffin. | Calories: 204kcal | Carbohydrates: 29g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 20mg | Sodium: 196mg | Potassium: 134mg | Fiber: 2g | Sugar: 9g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 1mg
    All nutritional information is based on third-party calculations and should be considered estimates.
    Tried this recipe?Leave a rating and comment telling us how you liked it! Or tag @wholefoodsoulfood__kitchen on Instagram so we can admire your creations!

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    5 from 5 votes (5 ratings without comment)

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