Whole Wheat Banana Muffins with Applesauce

Whole wheat banana muffin with cinnamon and banana slice on top.

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 so wholesome. This recipe is the ultimate kid or toddler-friendly snack: low in sugar, very nutrient-dense, and yet so tasty.

Prep Time18

Cook Time18

Total Time36

Servings: muffins

Author: Danika Vanderpyl

Equipment

Ingredients

2 cups whole wheat flour
2 teaspoons cinnamon use 1 ½ teaspoon if there is cinnamon in your applesauce
1 teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon sea salt
1 cup unsweetened applesauce
2 eggs
1 cup banana (about 2 bananas) note about measuring bananas below*
⅓ cup maple syrup or liquid honey
1 teaspoon vanilla
1 banana sliced (optional, for on top)

Instructions

Preheat the oven to 350 degrees Fahrenheit (175C). 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 powder, baking soda, and sea salt.
In a blender container, place the applesauce, eggs, banana, maple syrup, and vanilla. (You can alternatively do this step by just mashing the bananas by hand and mixing everything well; I find the blender makes it a better consistency, though). Blend 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-ins, add now - see notes below). Using a spatula stir everything together in big gentle folds only about 12 times. Do not overmix.
Using a ⅓ cup measuring cup, fill each muffin liner all the way to the top. Top with a slice of banana if desired. Bake at 350 Fahrenheit (175C) for 15-18 minutes, they are done when a toothpick is inserted and comes out clean and dry.
Let the muffins cool in the tray for 5 minutes before placing them on a cooling rack. I love eating these muffins warm. 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

Scroll up to the blog post for more notes on the ingredients and for step-by-step photos.

Measuring bananas: Chop your bananas into small pieces or mash them 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.

Optional add-ins: Fold in ½ cup of chocolate chips, walnuts, raisins, or dried cranberries when the flour gets mixed in, if desired.

Doubling this recipe: This healthy banana applesauce recipe doubles well. If you do not have a convection oven, either bake the muffins one pan at a time OR halfway through baking, switch which racks they are baking on and turn the pans around to bake evenly.

Nutrition