These Healthy Banana Muffins with applesauce are naturally sweetened and made easy in one bowl. Moist and delicious your family will love these healthy muffins for breakfast or snack.
Other favorite banana muffins include these almond flour banana muffins, healthy banana oatmeal muffins and healthy banana zucchini muffins.
Table of Contents
- What Makes These the Best Healthy Banana Muffins?
- Healthy Banana Muffins Ingredients
- How to Make Healthy Banana Muffins
- Tips and Substitutions
- Variations
- How to Ripen Bananas Quickly?
- How Do You Mash Bananas?
- FAQs
- How to Store
- More Banana Muffin Recipes to Try
- More Healthy Muffin Recipes
- Healthy Banana Muffins with Applesauce Recipe
When it comes to baked goods, simplicity is key. These healthy banana muffins made with applesauce, whole wheat flour and no refined sugar win every-single-time.
They are our family favorite and I can guarantee they will be yours too!
Whenever you see your bananas start going bad with brown spots, stick them in the freezer until you are ready to make this awesome healthy banana muffin recipe.
I used spelt flour to make these banana applesauce muffins but you can use whole wheat flour as well.
I love to use whole grain flours to make healthy pumpkin muffins, healthy carrot muffins and healthy oat bran muffins! Kids gobble them up and I feel happy they enjoy something good for them.
What Makes These the Best Healthy Banana Muffins?
- Low fat: By using applesauce these healthy muffins requires minimum oil.
- Low calorie: These healthy banana muffins are just over 100 calories per serving.
- Low sugar: Thanks to being sweetened naturally with ripe bananas and a touch of maple syrup, these muffins contain only 10 grams of natural sugar per muffin.
- Whole grain: Using 100% whole wheat flour or spelt flour adds both fiber and nutrients you don’t get with white flour.
- One bowl recipe: With easy directions!
- Simple ingredients: Are easily found at any store.
- Light and fluffy: Both adults and kids love these! Just see reviews and comments yourself.
Healthy Banana Muffins Ingredients
When it comes to baking, it is best to follow the recipe as much as possible. Baking is a science and it does not like substitutions.
But below I have included a few that I think will work for these healthy banana muffins. There are a few warnings as well.
- Bananas: Choose very ripe bananas that are yellow with many brown spots to brown patches. Previously frozen bananas are okay too, just make sure to thaw them.
- Flour: The only flours I recommend to use are regular whole wheat flour and spelt flour.
- Sweetener: Maple syrup, honey, agave or any other liquid sweetener works for these banana applesauce muffins.
- Applesauce: Either sweetened or I use unsweetened. Store-bought or homemade like Instant Pot applesauce.
- Egg: For lift and binding.
- Oil: Avocado oil, olive oil, grapeseed oil works. Coconut oil is great too. It has to be melted and measured after.
- Baking staples: Baking soda and baking powder for leavening and salt for taste.
How to Make Healthy Banana Muffins
These healthy banana muffins come together in less than 30 minutes, perfect for a healthy breakfast.
- Whisk egg and mash bananas: In a large mixing bowl, lightly whisk an egg. Add bananas and mash well with a potato masher.
- Add liquid ingredients and leavening agents: Add applesauce, maple syrup, oil, vanilla, baking powder and soda and salt, then whisk to combine or I use the same masher to “whisk”. This step makes this recipe one bowl.
- Add flour and gently stir until well incorporated. Give the healthy banana muffin batter a few stirs and let it sit a few seconds. Then stir in a different direction again. Try to stir from the very bottom to avoid patches of flour in the muffins. Do not over mix. Vigorous mixing will result in gluten development in the flour. Banana muffins will come out rubbery and tough.
- Bake for 22 minutes in preheated 375 F degrees oven. Fill each muffin pan opening almost full with raw batter. After baking, let banana muffins cool for about 5 minutes and then transfer to a cooling rack to cool off completely.
Recipe Tip
Using an ice cream scoop makes your muffin batter easily scoopable and is the perfect amount for filling each cup in your muffins tin!
Tips and Substitutions
Here are my tips and tricks for the best healthy banana muffins in the world!
- Use ripe bananas: Bruised bananas are even better. Scary looking brown bananas are awesome. Here is a quick tutorial how to ripen bananas faster if your bananas are not quite there yet.
- Muffin tin liners: I typically spray both the muffin tin and the liners to prevent sticking.
- Extremely moist banana muffins: Use 4 bananas or 2 cups of mashed bananas.
- Flour: Do not use all purpose flour or coconut flour because all flours act differently. You may be OK with white whole wheat flour or whole wheat pastry flour. For gluten free versions, check out my almond flour banana muffins and oat flour banana muffins.
- Dry to wet ingredients ratio: Needs to be maintained. Do not use dry sweetener like brown or white granulated sugar, please.
- Applesauce substitute: You can substitute with Greek yogurt 2% and higher fat content. Please do not use non-fat yogurt. Healthy banana muffins will not taste good.
- Vegan banana muffins: Use a flax egg or chia seed egg.
Variations
This recipe is for plain healthy banana muffins. You can add 1/2 cup to 1 cup of these add ons without any other changes to the recipe.
- Nuts: Walnuts, pecans, almonds, or pistachios chopped or in pieces.
- Chocolate chips: Mini chocolate chips would go a long way and you will have to use less of them.
- Blueberries: Fresh blueberries or frozen blueberries, both work great. You might love to make healthy blueberry banana muffins!
- Dried fruit: Raisins or dried cranberries.
- To make mini banana muffins: Bake healthy banana muffins for 15 minutes and do a toothpick test. If it comes out with muffin batter on it, bake longer, if necessary.
- Would you like a banana bread? Check out my healthy banana bread with applesauce.
How to Ripen Bananas Quickly?
Place a few ripened bananas or apples with unripened ones in a brown bag. Close tightly and wait 1-2 days. The ethylene gases from the ripened fruit will speed up the ripening.
You might also want to try this oven method for ripening bananas. Place bananas on baking sheet, bake at 300 F for 30-40 minutes. Let them cool, remove black skin and mash.
How Do You Mash Bananas?
I find the best way is to use my potato masher. I use the same bowl to mash them in that I will be making healthy banana muffins in as it saves me from washing too many utensils or bowls. One bowl for the best muffins!
You may find that bananas are easier to mash if they are warmed up slightly. Place bananas in the microwave for 20-30 seconds before proceeding with mashing them.
FAQs
Yes, they stay great in the freezer for up to 3 months. Reheat in the microwave and you will never know they have been frozen.
Your bananas were either too large (remember to use max 2 cups of mashed banana) or you used old baking powder.
You over mixed the batter. Mix only until all ingredients are combined and use a gentle hand when mixing.
How to Store
To store and prevent healthy banana muffins from drying out, place in a resealable bag or airtight container and store on a counter for 3 days. Afterwards if any left (never happens to us), refrigerate for another 3 days.
Freeze baked and cooled banana muffins same day to ensure freshness. Freeze for up to 3 months.
I double recipe for eating right away and triple if I want to freeze some for healthy snacks. These healthy banana muffins are that good. Kids are obsessed with them!
To thaw just remove banana muffins from the freezer and let defrost in a bag for a few hours or overnight on a counter.
Storage Tip
For more best muffin storage practices, be sure to check out my posts how to store muffins and how to freeze muffins.
More Banana Muffin Recipes to Try
- Banana protein muffins
- Carrot banana muffins
- Pumpkin banana muffins
- Healthy banana chocolate chip muffins
- Vegan banana muffins
More Healthy Muffin Recipes
- Healthy blueberry muffins
- Healthy morning glory muffins
- Healthy zucchini muffins
- Healthy oatmeal muffins
- Healthy chocolate chip muffins
- Cinnamon apple muffins
You might also enjoy this list of 10 healthy banana snacks.
Healthy Banana Muffins with Applesauce
Ingredients
- 1 large egg
- 3 large very ripe bananas 1 1/2 cups mashed
- 1/2 cup applesauce sweetened or unsweetened
- 1/4 cup maple syrup or honey
- 3 tbsp olive, avocado or coconut oil (melted)
- 1 tsp pure vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/3 cups whole wheat or spelt flour
- Cooking spray I use Misto
Instructions
- Preheat oven to 375 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
- In a large mixing bowl, lightly whisk the egg. Add bananas and mash well. Add applesauce, maple syrup, oil, vanilla, baking powder and soda and salt; whisk to combine.
- Add flour and gently stir until well incorporated. Do not over mix otherwise muffins will be tough.
- Fill each opening almost full with batter (I used regular ice cream scoop) and bake for 22 minutes or until a toothpick inserted in the centre comes out clean.
- Let muffins cool for about 5 minutes and then transfer to a cooling rack to cool off completely.
Video
Notes
- Store: Refrigerate in an airtight container for up to 1 week.
- Freeze: In an airtight container or bag for up to 3 months. Thaw on a counter for a few hours or overnight.
- Bananas: Choose very ripe bananas that are yellow with many brown spots to brown patches. If you like extremely moist muffins, use 4 bananas (2 cups).
- Flour: Do not use all-purpose flour or coconut flour because all flours act differently. You may be OK with white whole wheat flour or wheat pastry flour.
- Liquid sweetener: No dry sweetener like sugar please. You have to keep dry to wet ingredients ratio.
- Sweetened or unsweetened applesauce: Either can be used. Can substitute with Greek yogurt 2% and higher fat content. Please do not use non-fat yogurt. Banana muffins will not taste good.
Definitely a keeper! Added some chocolate chips. Will definitely be doing this again. Thanks for this recipe!
Yay! Yes, I add those to for kids at times.
I made these banana muffins last night. I had to cook them a little longer than 22 minutes but that’s no big deal. I ate one right out of the oven and it was a little too gooey for my liking. However, the next morning I reheated one up and I don’t know why but the gooeyness was gone and it was a deliciously sweet banana muffin. So if you find it a little gooey for yourself wait a day and try to eat one again. I have been trying to find a banana muffin recipe my kids like that doesn’t contain white/brown sugar and they loved this muffin. Thank you for sharing!!!
Hi Jill. Yes, you have to let these muffins cool down. They come out a bit too moist but become “normal” later. This is the only way to keep them moist without loads of oils and sugars. Glad your kids approved.:)
Amazing! I will be making these instead of our usual banana bread recipe with all the added sugar. I can’t wait to have super ripe bananas again so I can make more! 🙂
Yay! Glad to hear, Sara! We love these too. I usually hide bananas to have ripe ones on hand at all times.
Thanks for the recipe! I used whole wheat pastry flour for mine and they came out delicious! I will definitely be making these again. 🙂
You are welcome, Kathryn.:)
I always like to try recipes just as they are the first time & then if I liked it enough I make it again but with my own variations or tweaks and this one will be getting done again & again!
Mine definitely were not flat tops & not what I’d call a liquidy batter but we’re great regardless. Mine only needed 18 minutes. Thinking future variations of adding Greek yogurt, spices, nuts, dark chocolate chips and even berries!!
Thank you for the clean recipe 🙂
Glad to hear that! These are very versatile. I’m too curious to make an original recipe and then vary it. However, I barely cook others’ recipes – no time between developing my own or I don’t have ingredients lol.
Are the nutrition facts based on using honey, or maple syrup? Thanks
Sorry, I don’t remember. The are pretty similar.
just made these today. The only thing I did extra was cinnamon, nutmeg, and about a half cup of vanilla almond granola. They are super moist. Wonderful recipe.
Yum, I made these tonight and they are totally delish! I added pecans and dark Choc chips. I’ll be making these more often, thanks for the recipe.
Glad to hear that. I made these yesterday with coconut flour and extra milk, super good. Crumbly like all over at the back of my car stuck to even seatbelts but tasty LOL
For the coconut flour, do you just sub the whole wheat completely or use both? And how much milk do you use?
Coconut flour is very liquid absorbing. You can sub only 1/4 of flour and increase liquid by 1/4-1-2 cups. Be careful though, coconut flour acts very differently from gluten flours.
Hi, when you say applesauce, is this the same type that you’d have with pork in a roast dinner? Or is there a different kind? Laura, UK
Hm, I don’t know what is that sauce. Is it a tradition in UK? How is it made? In America we refer to applesauce as cooked with water and pureed apples. Like this one.
Just made these, they’re delicious! I needed to keep mine in a tad longer than 22 minutes, I think because they’re so deliciously moist!