These 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 and vegan banana muffins.
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When it comes to baked goods, simplicity is key. These healthy banana muffins with applesauce, whole wheat flour and no refined sugar win every-single-time. Along with applesauce banana bread, they are our family favorite and I can guarantee they will be yours too!
Freeze bananas whenever you see them start getting many brown spots until you are ready to make some applesauce banana muffins, banana carrot muffins or healthy banana oatmeal muffins.
Why You’ll Love This Recipe
- Low fat: By using applesauce these healthy muffins require minimum oil.
- 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.
- Easy recipe: Made in one bowl, with simple ingredients and easy directions.
- Light and fluffy: Both adults and kids love these muffins! Just see reviews and comments yourself.
Ingredients for Applesauce Banana Muffins
- Bananas: Choose very ripe bananas that are yellow with many brown spots to brown patches. Here is a quick tutorial how to ripen bananas faster if your bananas are not quite there yet. Previously frozen bananas are OK too, just make sure to thaw them first.
- 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.
- Applesauce: Either sweetened or I use unsweetened applesauce. It can be 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 although it has to be melted first and then measured.
- Baking staples: Baking soda and baking powder for leavening, and salt for taste.
How to Make Banana Applesauce Muffins
These healthy banana muffins come together in less than 30 minutes, perfect for a healthy breakfast.
- Combine liquid ingredients and leavening agents: In a large mixing bowl, lightly whisk an egg. Add bananas and mash well with a potato masher. Add applesauce, maple syrup, oil, vanilla, baking powder and soda and salt, then whisk to combine or I use the same masher to “whisk”.
- Add flour and gently stir until well incorporated. Give the muffin batter a few stirs and let it sit for 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.
- Bake the muffins: Fill each muffin pan opening almost full with batter. Bake for 22 minutes in preheated 375 F degrees oven.
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!
- Cool the muffins: After baking, let banana muffins cool for about 5 minutes and then transfer to a cooling rack to cool off completely.
Tips for Best Results
Here are my tips and tricks for the best banana applesauce muffins in the world!
- Do not over mix the batter: Vigorous mixing will result in gluten development in the flour. Banana muffins will come out rubbery and tough.
- Muffin tin liners: Be sure to use parchment paper liners and not just paper liners to prevent sticking. If using no liners, be sure to spray your muffin tin well and make sure it is truly non-stick one.
- Flours you can use: 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.
- Do not use sugar: Dry to wet ingredients ratio has to be maintained. Do not use dry sweetener like brown sugar or white granulated sugar, please.
- Applesauce substitute: You can substitute it with 2% and higher fat Greek yogurt but keep in mind your muffins will be less sweet.
- Vegan banana muffins: Use a flax egg or chia seed egg.
Variations
This recipe is for simple banana muffins. You can add 1/2 cup to 1 cup of these add ons without any other changes to the recipe.
- Nuts: Chopped or in pieces walnuts, pecans, almonds, or pistachios.
- 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 mini 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 banana bread with applesauce.
How to Store
Store: To prevent 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: Bake and cool the muffins and freeze the same day to ensure freshness. Freeze for up to 3 months. I double the recipe for eating right away and triple if I want to freeze some for healthy snacks.
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.
FAQs
Your bananas were either too large (remember to use max 1 1/2 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.
More Banana Muffin Recipes to Try
- Banana protein muffins
- Pumpkin banana muffins
- Healthy banana chocolate chip muffins
- Healthy banana zucchini muffins
- Healthy blueberry banana muffins
Applesauce Banana Muffins
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.
- 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 but muffins will be less sweet.
I make these as mini muffins and my kiddos devour them. I do add a few chocolate chips on top but a few goes a long way. Such a great recipe! I love most of your recipes 🙂
Awesome! Glad you love most of my recipes haha.
I made with 1/3 cup oat flour, 1/3 cup whole wheat pastry (what I had), 1/3 cup cornmeal, and 1/3 cup all purpose. I added sunflower seeds and black sesame. I liked all the changes and think these are good breakfast food. Not too sweet. Easy to add nut butter or some kind of jam. I would make again.
Glad your substitutions have worked.
These muffins are delicious, super moist, and surprisingly filling. They’re not too sweet, but just sweet enough, without all the sugar. Just perfect with a hot cup of coffee or tall glass of almond milk. Another plus, is how quick and easy it was to make them. I’m planning to add these to my healthy breakfast meal rotation. Thank you!
I made these using glutenfree flour and adding walnuts. I eat gluten free and my husband is diabetic, so I try to make recipes we both can eat. These were great, will make again.
Awesome! Glad to hear the gluten-free flour swap worked. I would love to know which one you used.
Absolutely delicious! Only thing I did differently was to stir in 1/2 cup chopped walnuts at the end.
12 muffins baked up moist and tender in time specified. This recipe is a keeper!
So happy to hear you enjoyed this recipe!
These muffins are delicious! I ground my own Spelt Berries for flour, and Fuji apple for sauce in my Vitamix. I added Chocolate chips, Walnuts and Raisens. This recipe will be a regular make whenever there are extra ripe bananas. Thank you Olena!
Your banana muffin sound extra healthy! I’m so glad you have a new favorite. My pleasure, Amy!
Made this today Used silicone muffins pans! They came out a little soggy ! Wondering if I should cook longer! I tested them with a tooth pick came out clean ! Maybe next time I should use my normal tin muffin tins!
I don’t think it has to do anything with silicone muffin tin but you could try. I think sometimes bananas are a tad larger so that’s why muffins turn out a bit wet. Using less bananas or a bit more flour should fix it.
Yes. Too much liquid not enough flour in this recipe. I had to cook an extra five minutes and they were still too soggy.
I made these with regular flour because I didn’t have whole wheat flour and they turned out well! Really moist.
Awesome! Good to know that regular flour works.
Turn out really good! I added a 1/2 cup oatmeal and some chocolate chips… what I like is that they are not sweet at all.also they stuck to the muffin cups but no big deal… will make them again.
I’m so happy to read this! Thanks for your positive feedback! They do stick to some cups because of applesauce. Either spray them well or there are better ones like parchment paper ones.
I followed this recipe to the T.. no changes, no substitutions. OMG THEY ARE SO FLUFFY AND DELICIOUS! my 2 yr old couldn’t wait and devoured one right after i took out of the oven. Finally found my favorite banana muffin recipe! Will definitely make this again and add some cinammon! T
Had them in the oven for 36 minutes and still came out soggy in the middle, small and dense – all of them ended up in the garbage. An unfortunate waste of ingredients.
Delicious and Nutritious!
Wow, this hits all the marks with no sugar, and only WW flour which is exactly what I was looking for. I use coconut sugar but really want to start using honey instead when possible and this recipe made that happen. I have another banana muffin recipe that I have used for years that uses sugar but your recipe tastes surprisingly better! I noticed a stronger banana flavor which is delightful.
Olena, thank you for sharing your recipe and I have already marked several of your other muffin recipes and look forward to trying them as well. I also appreciate the way you share information concerning the recipe and break down the reasonings behind each ingredient, way to go.
You are a marvelous chef and I’m sure your grandma would be proud.
My pleasure and thank you for your kind words. Strong banana flavor in banana baked goods is a must.:)