Banana Applesauce Muffins Recipe

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I’ve already had four of these banana applesauce muffins today. I don’t know if it’s me – because I’m ravenous all the time – or because these muffins are wonderful.

You probably have all the ingredients on hand. Borrow an eggย from a neighbor if you’re out. Does anyone do that anymore? It’s such a quaint custom.

Mash up the bananas with your fingers and cut back on the sugar a bit, if you want. I’m going back to the kitchen for another one.

Once this is all gone, I may revisit the blueberry pie that has become famous in these parts.

Enjoy the recipe and leave a comment for me on how they turned out for you!

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Banana Applesauce Muffins


  • Author: Jay
  • Prep Time: 5 Mins
  • Cook Time: 20 Mins
  • Total Time: 25 Mins
  • Yield: 12 1x
Scale

Ingredients

  • 2 ripe bananas
  • 1/2 cup sugar
  • 1/4 cup applesauce
  • 1 cup white whole wheat flour
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 egg

Instructions

  1. Preheat oven to 350 degrees F.
  2. Mash bananas and mix in sugar.
  3. Stir in the remaining ingredients, until the flour is just incorporated.
  4. Pour batter into prepared muffin tins (I like this non stick one) and bake for approximately twenty minutes, until a toothpick comes out clean.
  5. Serve up to family and friends, or eat them yourself!

Nutrition

  • Serving Size: 3-4

 

Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road.

56 Comments

  1. Great recipe! The muffins came out so moist and delicious. Thanks for sharing your recipe! ๐Ÿ™‚

  2. Muffins were great! I did add a little bit of butter and maple syrup. Used whole wheat flour. My two year old twins are asking for seconds.
    Thanks

  3. Just made these with my daughter. I will no longer wonder what to do with the over ripe bananas. These are scrumpdilyicious!!!!

  4. These turned out delicious! I made some changes: added cinnamon and an extra banana ( i felt that they were on the small side). However, the muffins are stuck to the paper cups…next time I’m doubling the recipe and greasing the pan to pour batter directly into pan.

  5. These were AMAZING. I used 3 ripe bananas instead of 2, regular whole wheat flour, and added a handful (probably about 1/2c) of MINI semi-sweet chocolate chips… about 1 tsp of cinnamon and into paper liners…they come out perfectly every single time and my co-workers can’t get over how healthy but delicious/moist they are! Life. Changed. Thank you!!

  6. An easy quick recipe. I added1/4 teasp each of cinnamon and nutmeg. Perhaps would just add the cinnamon the next time. I also did half of the batter in the mini muffin tins for my grand kids and baked that batter for 12 minutes (8 minutes less than for the regular sized muffins).Both delicious and moist.

  7. I do not have whole wheat flour I onyl have all purpose flour would that still do and if so would I have to make an adjustment on the amount of flour?

  8. These are wonderful just as they are, but I used brown sugar instead of regular sugar, and cinnamon applesauce. I also added 1 cup of chopped pecans.

  9. I would love to try these but am watching my carbs. Has anybody figured the nutritional value on this recipe. If there is enough fiber…I would be ok with them. TIA

    1. Hi there ,
      I make these all the time now, I boost the fibre by adding a tsp of pressed flaxseed, you can’t taiste it and you get a super nutritutal muffin. Also like the oabove posters I like the cinnamon as well. To make them even with less carbs , use honey instead of sugar.

  10. great and easy recipe! I added chopped walnuts, a dash of cinnamon, and all purpose flour. Next time I will spray the muffin papers with nonstick cooking spray so they don’t stick. Very moist and flavorful!

  11. OMSH these are sooo good made them for breakfast today and the kids gobbled up 2 each we added a 1/4 cup of semi sweet chocolate chips to ours and used brown sugar instead of white. WOW will be making these again. ANyone know the nutritional info on them thanks

  12. These muffins are delicious! I too sprayed the muffin cups with Pam and used 3 bananas and a dash of cinnamon. I also added semi-sweet chocolate chips to half the batch because 3 of my kids love chocolate chips and two do not. They were hit with all 5 kids!

  13. These are officially a staple in my house! My daughter is two and very picky and loves them. I am so glad I found something she will eat for breakfast. I baked them as directed but tonight I used honey instead of sugar to sweeten them and added a little bit more flour and they turned out great.

  14. I just made this banana bread. I made one batch with nuts and one batch with blueberries they both turned out fabulous!! Thanks so much this will be my new favorite banana bread recipe. Lord knows it will be better for my waistline then the Paula Deen with lots of butter I’ve been making for years. ๐Ÿ™‚

    1. Awesome! I am so glad everyone likes these muffins as much as I do. They’re delicious and you can feel pretty good about eating (lots of) them!

  15. I will be making these for Master Will tomorrow. Hopefully I won’t ruin them, as I need to get Little Man to eat something other than Pizza Bites ๐Ÿ™‚ Xoxox thinking of you guys and hope you’re settling in ok!

  16. Just made these this morning. BUT, I messed up and added 2 cups of whole wheat flour (not 1 cup of white wheat). No problem, though. They turned out wonderful. I also added about 1/2 cup cinnamon chips. I will definitely be making these more often. Love, love, love!!!

  17. but switched out 1/2 c of white flour for the whole wheat, added mini chocolate chips and cinnamon (1/2 tsp.)
    It is in the oven now….stay tuned for my review…..

    Thirty minutes later:
    It was hard to let them cool, they smelt so good I wanted to gobble them up piping hot!
    My impressions:
    Yummy! Next time I will use more white and less wheat flour for a less dense consistency.
    Might also add nutmeg.

  18. Thank you so much for this awesome recipe! I was worried because I only had brown sugar I still used a half of a cup), but they came out amazing;moist and delicious. I added a handful of raisins because my Hubby likes my banana bread with raisins. I didn’t use cinnamon or nutmeg, which I always do in my bread, but they were still amazing!

  19. Great simple recipe. My kids can’t get enough of them. I found them to be quite sweet so reduced sugar to 1/4 cup and added cinnamon. This will be a staple for using up those nana’s!

  20. This sounds like an easy & delicious recipe. Would anyone know the Weight Watchers points for this……
    Or the calories, fat & fiber content?

  21. I just made these.
    YUM.
    My changes: I used coconut sugar in place of white sugar and ground oats in place of the wheat flour.
    I saw several ask about nutritional info…
    This is with the changes that I made.
    Per 1 Muffin:
    Calories 85
    Carbs 18 g
    Fat 1 g
    Protein 2 g
    Sodium 304 g
    Sugar 12 g

  22. Made these with no egg, used an extra banana and an extra tablespoon of applesauce. Also used whole wheat pastry flour. Added a 1/2 teaspoon of cinnamon and a 1/4 teaspoon of pumpkin pie spice. Baked 5 extra minutes and still a tad mushy banana inside..i don’t mind. but does anyone have suggestions? I’m thinking of adding maybe 1/4 cup more of whole wheat pastry flour. Any suggestions?

  23. I’ve made these twice now. They’re so yummy. I use Splenda instead of sugar. I’m in the process of testing a batch in the freezer. Anyone else freeze and reheat? Suggestions?

  24. Just wanted to update my freezer batch. I flash froze then bagged them in a freezer ziplock. Took them out as needed to defrost in microwave. I then cut them in half and toasted them in the toaster oven (bc I love warm muffins! The better to melt yummy butter on!). They were so good. My kids (5, 3, & 1) all love these both right out of the oven and toasted. I do 24 mini muffins (baked for 12 minutes).

  25. Oh my goodness! These were soooo good! I had some bananas that needed to be used and a picky toddler to feed that won’t eat fruits or veggies. I added an extra banana, a little cinnamon and a few mini chocolate chips to the top of each one before baking and made them into mini muffins, perfect for my toddler. I also have a 3 year old and a 5 year old and all 24 muffins were gone within 24 hours lol.

  26. I loved this recipe! The muffins are so freaking tasty. Even my healthy food, sceptic in the house was on board. A little bit too much sugar for me. I will try with a little bit less next time.

  27. Thank you so much for posting such an tasty & EASY base muffin recipe. I wanted to try it but as I looked at my counter I had 2 fresh bananas and some aged peaches. I looked at the ingredients and thought what the heck it won’t waste too much if they don’t turn out right, so I used 1 1/2 good sized peaches in place of the bananas, there was a lot of juice so I left out the applesauce too. Also added a pinch of cinnamon. They are fantastic. I never knew you could substitute the bananas so I thought I would share. Thanks again for inspiring me to be creative!

  28. These are AWESOME!! I did use 3 bananas, only whole wheat flour (used 1&1/2 cup), raw honey in place of sugar & 1/2 teaspoon of guar gum. They’re delicious, thank you for the recipe!

  29. Oh my goodness. I just made these and they are to die for. They taste so decadent and sinful. Thank you so much! I’ll never try another banana bread recipe again

  30. Excellent recipe, easy to make and the kids love it. I substituted the apple sauce for a Mott ‘s fruitsations strawberry, kiwi (unsweetened) and it still turned out great !

  31. My autistic son won’t eat much of anything. I’m always looking for ways to sneak fruits or veggies in that he won’t spit back out. He ate FIVE of these muffins today. It’s a win! Thank you!

  32. I love these. I like to spread some peanut butter on top when they’re warm. Without any changes (or the peanut butter), there’s about 94 calories per muffin.

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