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.
For more recipes using applesauce see Applesauce Oatmeal, Vegan Applesauce Pancakes.
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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
- 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.
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.
STEP 2: Dry ingredients. Whisk together all of the dry ingredients (flour, baking powder, baking soda, sugar and salt) in a large mixing bowl.
STEP 3: Wet ingredients. Start by adding the egg yolk first. Whisk only the egg yolk until runny.
Then add the rest of the wet ingredients (mashed bananas, applesauce, vanilla extract, oil) to the bowl.
STEP 4: Whip egg whites on medium speed with a hand or a stand mixer until you can see stiff peaks forming.
Carefully fold them into the muffin batter without over stirring.
STEP 5: Walnuts. Carefully fold in walnuts.
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.
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.
- 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
I like using a fork but you can also use a potato masher.
I recommend beating the egg whites until stiff because it will help create a lighter and fluffier muffin texture.
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
📖 Recipe
Healthy Banana Applesauce Muffins
Ingredients
- 1 ⅓ cup flour (1 cup all-purpose + ⅓ cup whole wheat) *see notes
- 2 tsp baking powder
- ½ teaspoon baking soda
- ⅓ cup coconut sugar *or brown sugar
- pinch of salt
- ¾ cup (6,3 oz) mashed bananas *about 2 big or 3 small bananas
- 1 large egg
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla extract *optional
- 2 tablespoon olive oil *or sub applesauce, see notes
- 3 tablespoon walnut halves (optional)
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.
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