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.