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.
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.
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.
Print
Healthy Banana Applesauce Muffins.
-
-
-
-
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
- 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.
- 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.
View Comments (30)
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
This is seriously sad. Soon and very soon!!
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 ?
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! :)
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!
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 ; )
Lol!!! This cracks me up! Muffin thieves abound! ;)
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!!
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
Oh, that’s awesome! I love kid approval!! 💛
Definitely going to try these! Do you know what the Nutrition numbers are?
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! :)
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! 😊👍
I'm glad you enjoyed them! Yay for chocolate chips! :)
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!
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!
How much applesauce goes into the recipe that makes 24? Just making sure I understand.
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! ;)
Terrifically moist and tasty! Used flax instead of regular eggs. Making a second batch today
Yay, so happy you loved these - and great to know that you can make them egg-free!
Hi! Can I use canola oil instead of coconut oil? Hard to find coconut oil in China 😂
I think that would work just fine, Suzy!!