Cheryl's Healthy Applesauce Banana Muffins
Start your morning off right with Cheryl's Healthy Applesauce Banana Muffins, a guilt-free treat that combines wholesome ingredients and irresistible flavor. Made with nutrient-rich whole wheat flour, naturally sweetened with ripe bananas and applesauce, and lightly kissed with honey or maple syrup, these muffins are a perfect blend of health and indulgence. The addition of cinnamon gives them a warm, comforting aroma, while optional mix-ins like chopped nuts or chocolate chips add a delightful crunch or a touch of decadence. Ready in just 35 minutes, these fluffy and moist muffins are ideal for meal prep, on-the-go breakfasts, or a quick snack. Plus, they’re dairy-flexible, accommodating both traditional and plant-based milk options, making them a versatile addition to any kitchen. Enjoy the goodness of homemade, heart-healthy baking that’s as delicious as it is nourishing!
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Ingredients
- 1.5 cups whole wheat flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 2 medium ripe bananas
- 0.5 cup unsweetened applesauce
- 0.25 cup honey or maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 0.25 cup milk (dairy or plant-based)
- 0.5 cup chopped nuts or chocolate chips (optional)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
Step 2
In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
Step 3
In a large mixing bowl, mash the ripe bananas with a fork until smooth. Stir in the applesauce, honey or maple syrup, egg, vanilla extract, and milk until well combined.
Step 4
Gently fold the dry ingredients into the wet ingredients using a spatula, being careful not to overmix. The batter should be slightly lumpy but evenly combined.
Step 5
If using chopped nuts or chocolate chips, fold them into the batter at this stage.
Step 6
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Step 7
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Step 9
Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for longer storage.
Nutrition Facts
| Serving size | (799.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1638.4 |
| Total Fat 53.1g | 0% |
| Saturated Fat 7.4g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 224.5mg | 0% |
| Sodium 1822.1mg | 0% |
| Total Carbohydrate 271.0g | 0% |
| Dietary Fiber 37.6g | 0% |
| Total Sugars 96.8g | |
| Protein 48.3g | 0% |
| Vitamin D 78.8IU | 0% |
| Calcium 277.4mg | 0% |
| Iron 11.7mg | 0% |
| Potassium 2189.7mg | 0% |
Source of Calories