Whole Wheat Banana Muffins with Applesauce
You are gonna love this recipe for whole wheat banana muffins with applesauce because they are not only delicious but healthy too! In these maple syrup sweetened muffins, you are getting two servings of whole foods (bananas, and apples)!
Equipment
Ingredients
- 2 cups whole wheat flour
- 2 teaspoon cinnamon use 1 ½ teaspoon if there is cinnamon in your applesauce
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- 1 cup unsweetened applesauce
- 2 eggs
- 1 cup chopped banana about 2 bananas see note below*
- ⅓ cup maple syrup
- 1 teaspoon vanilla
- 1 banana sliced (optional, for on top)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Prepare a 12-count muffin tray by greasing it or use muffin liners (if using silicone liners grease them so the muffins don't stick).
- Whisk together the whole wheat flour, cinnamon, baking soda, baking powder, and sea salt.
- In a blender container place the applesauce, eggs, banana, maple syrup, and vanilla. (Alternatively can do this step by just mashing the bananas by hand and mixing everything together well, I find the blender makes it a better consistency though). Blend together for 10 seconds on low until everything is blended into a smooth liquid.
- Pour the wet ingredients from the blender container into the bowl with the flour mix(**if using add-in's, add now, see notes below). Using a spatula stir everything together in big gentle folds only until everything is combine and no flour pockets remain. There may be a few flour streaks left (this is okay as you do not want to over-mix the muffins as they will not rise or be as fluffy).
- Using a ⅓ cup measure that is filled generously with batter, fill each muffin liner all the way to the top. Top with a slice of banana if desired. Bake (at 350 F) for 15-18 minutes, they are done when a toothpick is inserted and comes out clean (not with wet batter on the toothpick).
- Let the muffins cool in the tray for 5 minutes before placing them on a cooling rack. Enjoy the muffins warm or let them continue cooling. Eat within the next few days if kept at room temperature, or within a week if kept in the fridge. If frozen, eat within 3 months.
Notes
*Chop your bananas into small pieces or mush into a measuring cup. If you have less than one cup of banana you can use some more apple sauce to top it up to 1 cup.
** Add in ½ cup of chocolate chips, or walnuts, or raisins, or dried cranberries if desired.
I find these muffins are best when warm! Eat them right out of the oven or warm them up before eating. Alternatively freezing the muffins and taking them out as needed gives them the best fresh taste if you want to prep them in advance.
Nutrition
Calories: 124kcalCarbohydrates: 26gProtein: 4gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.3gTrans Fat: 0.003gCholesterol: 27mgSodium: 164mgPotassium: 165mgFiber: 3gSugar: 9gVitamin A: 56IUVitamin C: 1mgCalcium: 45mgIron: 1mg
Tried this recipe?Let us know how it was!