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Healthy Banana Applesauce Muffins.

4 · Sep 13, 2016 · 27 Comments

Healthy banana applesauce muffins are light, fluffy, and whole wheat!

Confession: shortly after I posted this whole wheat banana bread recipe, I tried another, similar recipe from Cookie & Kate – and I liked it a teeny bit better. So with a slightly guilty conscience, I kinda sorta switched to usually making that one.

Recently I set out to make Kate’s recipe, only to realize that I was a little short of the cup of banana the recipe calls for. You know how you might have “2 bananas”, but they might be smallish or biggish and not produce the right amount once you mash them? And because I hate touching and smelling (and seeing, and thinking about) soft squishy bananas, I don’t freeze them until I have enough for baking, because opening that ziplock bag to a gust of banana-scented freezer air is the wooorst.

Healthy banana applesauce muffins are light, fluffy, and whole wheat!Fortunately for me, I can avoid dealing with my banana issues these days.

I decided to make up the difference with applesauce. I only had one of those squeezy packs, though, so I squirted it into the measuring cup – and then decided to add extra and use up the whole pack. The bread turned out even better than usual – super moist and light. Without me mentioning the small change I had made, my mom and Jay both noticed the difference!

So: you can make healthy banana applesauce muffins no matter how many overripe bananas you have on hand! You don’t need an exact ratio of banana:applesauce, as long as the total amount is around 1-1/4 cups for a dozen muffins.

Healthy banana applesauce muffins are light, fluffy, and whole wheat!

All whole wheat flour in these babies.

I included the measurements for 12, 18, or 24 muffins (or 2, 3, or 4 brown bananas), because it seems like I’m always struggling through the math to adjust the recipe according to how many bananas I have! The girls and I love having these around for breakfast or snacks, and they’re a great way to stock your freezer. Warm, with a little melty butter – banana applesauce muffins are my love language.

Healthy banana applesauce muffins are light, fluffy, and whole wheat!

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Healthy banana applesauce muffins are light, fluffy, and whole wheat!

Healthy Banana Applesauce Muffins.

★★★★★ 5 from 6 reviews
  • Author: Bet Denton
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12-24 muffins
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Ingredients

For 12 muffins:

  • 1/3 cup melted coconut oil (or avocado oil)
  • 1/2 cup honey (or maple syrup)
  • 2 eggs
  • 1-1/4 cups mashed bananas + unsweetened applesauce (use 2 bananas)
  • 1/4 cup milk
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1-3/4 cups white whole wheat flour

For 18 muffins:

  • 1/2 cup melted coconut oil (or avocado oil)
  • 3/4 cup honey (or maple syrup)
  • 3 eggs
  • 1-3/4 cups + 1/8 cup mashed banana + unsweetened applesauce (use 3 bananas)
  • 3/8 cup milk (6 Tablespoons)
  • 1.5 teaspoons baking soda
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1.5 teaspoons vanilla extract
  • 2.5 + 1/8 cups white whole wheat flour

For 24 muffins:

  • 2/3 cup melted coconut oil (or avocado oil)
  • 1 cup honey (or maple syrup)
  • 4 eggs
  • 2-1/2 cups mashed bananas + unsweetened applesauce (use 4 bananas)
  • 1/2 cup milk
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 teaspoons vanilla extract
  • 3.5 cups white whole wheat flour

Instructions

  1. Preheat the oven to 325. Whisk oil and honey together in a large bowl. Add eggs and whisk to combine. Add banana/applesauce mixture and mix. Add milk and whisk, then whisk in baking soda, salt, cinnamon, and vanilla. Gently fold in flour with a spatula until combined.
  2. Scoop batter into muffin tin (lined with paper muffin liners, or greased), filling cups about 2/3 full. Bake for 20-23 minutes, until a toothpick comes out clean. Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. The muffins will keep at room temperature in a sealed plastic bag for several days, or you can freeze them indefinitely to thaw as needed!

Notes

This recipe is slightly adapted from Cookie & Kate’s Healthy Banana Bread recipe. See her recipe for notes on substitutions, making it vegan, and adding mix-ins!

Since bananas vary in size, add as much applesauce as needed to get the total amount of banana/applesauce mixture called for in the recipe. I like this method since I can deal in “number of bananas” vs. “cups of mashed bananas” and tell at a glance if I can make this recipe and how many muffins I’ll end up with. Adding a little extra moisture with applesauce make them extra soft and fluffy!

To make bread, make the 12 muffin quantity (= 1 loaf) or 24 muffins (= 2 loaves) and bake for 55 minutes-1 hour.

Healthy banana applesauce muffins are light, fluffy, and whole wheat!

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Bread & Breakfast, Recipes Bananas, Breakfast, Freezer-friendly, Muffins and Breads, Snacks, Whole, Whole Grain

Reader Interactions

Comments

  1. Laurie says

    September 13, 2016 at 12:42 pm

    I have been waiting for this recipe to appear ever since you texted me about your discovery! I even bought a jar of applesauce so I’d be ready. Unfortunately, I don’t have a single overripe banana today!! #cruelandunusual

    Reply
    • Bet says

      September 14, 2016 at 2:09 am

      This is seriously sad. Soon and very soon!!

      Reply
  2. Aleena says

    March 16, 2018 at 7:24 pm

    I made this for my 11 month old baby and he loved it. The muffins turned out to be super fluffy. All the adults and babies that had it loved it.
    I’m planning on using this recipe to make a cake instead of muffins for my baby’s first birthday. Any tips when converting this from 12 muffins to a 9 inch cake ?

    ★★★★★

    Reply
    • Bet says

      March 16, 2018 at 11:00 pm

      Aleena – so glad your little guy loved it! What a great idea to make it into a birthday cake. I think the 12 muffin amount would work great in a 9 inch pan. I’m not sure about the baking time, though – I would guess it would take a bit longer but not much! I would love to know how long you bake it and how it turns out! 🙂

      Reply
  3. Trudy says

    March 31, 2018 at 8:30 pm

    Thank you for giving three recipe ratios (per muffins desired). I love the texture! The only thing I would change is the amount of honey/ maple syrup. I used 2/4 honey, 1/4 our maple syrup and they were too sweet for my taste ( and I have a sweet tooth)… maybe it’s because I used pure maple?
    Will try again!

    Reply
    • Trudy says

      March 31, 2018 at 8:58 pm

      Changing my rating to 5 stars because I came back 30 min later to put away cooled muffins & there are 1/3 of them missing (gauged out. of muffin tins). My kids loved these AND they’re healthy! Thanks again ; )

      Reply
      • Bet says

        April 1, 2018 at 1:49 am

        Lol!!! This cracks me up! Muffin thieves abound! 😉

        Reply
    • Bet says

      April 1, 2018 at 2:51 am

      Hi Trudy! I think if you want to reduce the sweetness next time you could probably safely cut it 25%-ish and not change the texture drastically! Let me know if you try it and it works out!! And you’re welcome re. the muffin-quantity options – I found myself doing the math way too often and wanted to make it easier on myself. I’m so glad it was helpful to you too!!

      Reply
  4. B says

    April 23, 2019 at 4:50 am

    I made the recipe for 12, used only 1/4 cup maple syrup. My son said BEST muffins ever!! I ended up getting 16 muffins. Super soft. Thank you

    ★★★★★

    Reply
    • Bet says

      April 23, 2019 at 10:27 am

      Oh, that’s awesome! I love kid approval!! 💛

      Reply
  5. Tammy Foster says

    May 25, 2019 at 4:52 pm

    Definitely going to try these! Do you know what the Nutrition numbers are?

    Reply
    • Bet says

      January 2, 2020 at 11:28 pm

      Hey Tammy! I don’t have that info but My Fitness Pal is free and you can calculate calories easily by putting in the web address of the recipe you want to use! 🙂

      Reply
  6. KD says

    December 7, 2019 at 10:17 pm

    Yummm! Great recipe! Only variation I did was separate batter and put mini chocolate chips in 1/2. 1st batch I baked at 325* but they didn’t rise very much. I ended up turning up oven to 375* and they were perfect! 😊👍

    ★★★★★

    Reply
    • Bet says

      January 2, 2020 at 11:29 pm

      I’m glad you enjoyed them! Yay for chocolate chips! 🙂

      Reply
  7. Kim says

    January 2, 2020 at 8:08 pm

    Love your recipe!! I made the 24 and only had two eggs on hand and substituted two bananas they turned out wonderful! Wondering if you know the fat/cal content in these? Thank you!

    ★★★★★

    Reply
    • Bet says

      January 2, 2020 at 11:27 pm

      Hey Kim! I’m so glad they turned out for you. I don’t know the calories on these but fyi My Fitness Pal is free and it will calculate calories for you if you put in the web address!

      Reply
  8. Lindsay says

    January 5, 2020 at 3:15 pm

    How much applesauce goes into the recipe that makes 24? Just making sure I understand.

    Reply
    • Bet says

      January 5, 2020 at 3:26 pm

      Hi Lindsay! So, you’ll mash up 4 bananas and then add as much applesauce as you need to make 2.5 cups of bananas plus applesauce. I’m sorry it’s not clearer, haha – it’s just that bananas can be so different in size and this way a consistent amount of mushy fruit goes in! 😉

      Reply
  9. Kymbali says

    March 10, 2020 at 2:29 pm

    Terrifically moist and tasty! Used flax instead of regular eggs. Making a second batch today

    ★★★★★

    Reply
    • Bet says

      March 15, 2020 at 10:41 am

      Yay, so happy you loved these – and great to know that you can make them egg-free!

      Reply
  10. Suzy Turner says

    July 9, 2020 at 11:05 pm

    Hi! Can I use canola oil instead of coconut oil? Hard to find coconut oil in China 😂

    Reply
    • Bet says

      July 10, 2020 at 6:44 am

      I think that would work just fine, Suzy!!

      Reply
  11. Susan Sackmary says

    March 1, 2021 at 11:48 pm

    Hi! Do you think I could use almond milk instead of regular milk?
    TIA!
    Sue

    Reply
    • Bet says

      March 2, 2021 at 5:03 am

      Yes, absolutely! Hope you enjoy, Sue!

      Reply
  12. Kristin says

    March 2, 2021 at 5:25 am

    Made these with my daughter last night. We loved them! A few things that we changed- maple syrup cause we didn’t have enough honey and she put 4 eggs in on accident but still tasted great. She also added mini chocolate chips. To the top of a few. We yielded 12 muffins. I saw someone asking for the nutrition on these- I used https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 to figure it out and for the adjustments we did it was 168 cal for one without chocolate chips 🙂 thanks so much for the recipe we will make it again for sure!!

    ★★★★★

    Reply
    • Bet says

      March 2, 2021 at 6:01 am

      I’m so happy you guys enjoyed the muffins! My girls like to decorate them with various toppings, too. 🙂 Thanks for sharing the nutrition info!

      Reply
  13. Carrie says

    July 20, 2021 at 12:31 pm

    Could I use all purpose flour or only oats flour?

    Reply

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About Me

Hey, I’m Bet! I love food and welcoming family and friends to the table with it. This is where I share what we’re eating – mostly “real”, family-friendly, doable dinners, plus breakfast foods, snacks, and of course, my favorite homemade sweet treats. I love to meal plan, hoard freezer meals, and include my girls in the cooking process as much as I can (while still preserving a little sanity). Thanks for visiting – I hope you find some new favorite recipes here!

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