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 wholesome. This recipe is the ultimate kid or toddler-friendly snack: low in sugar, 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