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.
These are soooo yummy! I will definitely make them again! I did add 1/4 cup chocolate chips
Made according to the recipe using coconut oil, maple syrup and whole wheat flour. Had about 1 3/4 cups of banana. These are so good! In my oven they cooked in about 16 minutes. I wouldn’t change a thing about this recipe. It is terrific!
Absolutely the most delicious banana muffins!
So happy to hear, Liz!!! These healthy banana muffins seem to be a reader favourite! I guess I’m so used to them. We make them almost every few weeks here. Enjoy!
I woke up one morning and thought – I have some bananas that will go off soon. So I googled ‘healthy banana muffins’ and this came up first. Luckily, I had most of the ingredients in my pantry. I switched out golden syrup for maple, white flour for wheat flour, and sunflower oil – mostly because I am in the UK so these are easier to find. This recipe was so simple. And more importantly DELICIOUS! I also did half with a sprinkling of chocolate chips on top and those are great too. Thanks for the recipe!
Great “one morning in UK” story, Amanda. 🙂 Thanks for sharing. Enjoy!
Tried this recipe — it was super easy to make. Simple ingredients from the pantry , no complex baking process , no creaming of eggs and sugar and looking out for consistency — a simple beautiful recipe so easy to put together and mighty quickly. My 15 mo old loved it ! Great way to have her eat nutrient dense food.
She is allergic to eggs but i have been asked to challenge her system by giving her small amounts of egg. This recipe does just that by having just one egg for around 25 mini muffins almost.
I used liquid jaggery instead of maple sryup and the flavour was great. Next time i will try adding more fruits, sprinkle on some nut powder etc.
Thank you so so much for the recipe! You are a life saver …
You are very welcome! Creaming eggs and sugar is for cupcakes or cakes. No way we should suffer for muffins that way. So glad your baby enjoyed them. What is “liquid jaggery”?
Its unprocessed sugar that is en-route to becoming the white table top crystalline sugar… its made by boiling sugarcane juice to high temperatures…since its unprocessed it retains all the nutrients from the base plant and is known for its iron content and a general ability to heat the body (hence widely used to make desserts in winter)
https://en.wikipedia.org/wiki/Jaggery
Excellent! Made mini banana muffins using the avocado/maple syrup/WW Flour combo. Also, realized I had no eggs and just added a 4th banana to the mix (I’m bananas for bananas so…worked for me). Made about 34 mini muffins and it turned out great! Thank you. Next time I will try with the honey as I love my sweets 🙂
PS. My 1st recipe I’ve made from your site was just a couple hours ago…the “No Bake Black Beans” and waiting for it to harden in freezer. I accidentally liked my finger and literally cringed when it hit my mouth waiting for the black bean taste…and OH MY….to my pleasant surprise, the batter had no black bean taste & it tasted great! I have made about 3 variations of black bean brownies in the past (2 fails) and I can attest to the batter not having the best flavor…Seeing the batter was yummy, I am confident those will turn out great. Looking forward to sharing with the kids & hubby tonight …hmmmm or am I 🙂
Perfect! Sounds like you figured it all out. That’s what I like to see – people making my recipes work and adapt to their circumstances. You should try my other black bean brownies. Last time some of the kids called them “beautiful” LOL. Black beans are amazing for so many reasons!
I have made this recipe at least 10 times and it comes out perfect every time! I make these and put them in a large zip lock bag for our busy family to be able to grab on the way out the door for breakfast. My teenage daughter and husband love them. I made some for my brother-in-law who LOVES banana bread and he actually ate them for his dinner one night because he “could not wait until breakfast”. Thanks for sharing this quick, inexpensive and delicious recipe.
Oh wow. The best compliment I could have received. Awesome!
I would definitely make these wonderful muffins again. I used maple syrup in them rather than honey, and they avoid that overly sweet taste so many banana muffins have, yet are delicious. I also added about 1/3 cup of chopped walnuts, which I mixed in with the flour before adding it to the liquid mixture. As the batter stuck to the cupcake cups I used, I would not use the paper cups again – just grease the non-stick muffin pan well. I would also cook the muffins a tad longer than 22 minutes – probably 25 or so.
Makes total sense. Glad you liked them. And yes ovens vary.
I just made these this evening. Super simple. Came out so very nice and moist. I used coconut oil and maple syrup options. As per another comment; my muffins also stuck to the paper cups so I will be sure to place the batter directly in the tray next time. I also did not have three bananas so added a bit of peanut butter. I will definitely make again and next on my agenda is the healthy banana bread recipe which also appears to be simple. Thank you for these healthy choices.
You are very welcome, Chris! Parchment paper cups work better than paper. But I usually use silicone tin and these healthy banana muffins slide right out after cooled.
My toddler and I love these. Plenty of sweetness for us. We probably could have even halved the honey to cut the sugar content a bit more. Will make again! Thank you!
You are so welcome, Annie!!!
I have searched for a good healthy banana muffin recipe. Finally found it! Even my kids love them!