Applesauce Banana Muffins & Bread

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  • By Sarah Koszyk, MA, RDN on
  • November 14th, 2012
Applesauce Banana Muffins & Bread
Prep time
Cook time
Total time
This is my favorite recipe for muffins & bread. We make these into muffins to eat for breakfast (which is a great on-the-go-breakfast option, just pair with a string cheese). This will be a great recipe to make pre-Thanksgiving so everyone can have a simple breakfast the day of the feast. Accompany the muffins with yogurt or a glass of milk for a well-rounded breakfast. The muffins can also be used as snacks after school. During the holidays, I use mini-loaf pans to make delicious gifts for my friends, family, and colleagues. Wrap the bread in saran wrap, add a ribbon, and include a copy of the recipe for a nice & delectable gift.
Recipe type: Muffins/Bread
Cuisine: American
Serves: 16
  • 4 bananas, ripe
  • 1 cup sugar
  • ½ cup applesauce
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 tsp baking soda
  • 1 Tbs baking powder
  • 1 tsp salt
  • 2 cups flour
  1. Preheat the oven to 350° Bake.
  2. Place the bananas and sugar in a large bowl and blend with an electric mixer. Let stand for 15 minutes.
  3. While the bananas and sugar are standing, I prep the other ingredients by measuring them out.
  4. Add the applesauce and eggs and beat well. Add the remaining ingredients and mix thoroughly.
  5. Pour into a muffin tin coated with nonstick vegetable spray. Bake for 40-45 minutes, or until a wooden toothpick inserted in the center of the loaf comes out clean.
  6. *If using a mini-muffin pan, bake for only 35 minutes.
  7. Remove from the oven and let stand for 10 minutes before removing from the pan. Cool on a wire rack.
Nutrition Information
Serving size: 1 muffin Calories: 143 Fat: 0.9 Saturated fat: 0.3 Carbohydrates: 31.7 Sodium: 288 Fiber: 1.3 Protein: 2.7 Cholesterol: 26.4

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8 responses to “Applesauce Banana Muffins & Bread”

  1. Paula J says:

    I LOVE making banana bread with leftover bananas. This recipe looks YUM, and healthy too :))

    • Sarah Koszyk MA RD says:

      Glad you like it! It’s really delicious and great for giving as gifts during the holidays!

    • Jacquelyn says:

      Can you suggest a good subttisute for zucchini? My 2 year old daughter hates zucchini.. I love you dusty , And I love Kate more.. Following you through the past years I feel like a part of your little happy family.Love from EmilyA reader from Maldives

      • Sarah Koszyk MA RD says:

        Try broccoli, cauliflower, or carrots. Those are 3 common veggies in the US. I know a lot of your produce is imported.

  2. Jarvis Cunha says:

    Worldwide, there is no sharp distinction between “bananas” and “plantains”. Especially in the Americas and Europe, “banana” usually refers to soft, sweet, dessert bananas, particularly those of the Cavendish group, which are the main exports from banana-growing countries. By contrast, Musa cultivars with firmer, starchier fruit are called “plantains”. In other regions, such as Southeast Asia, many more kinds of banana are grown and eaten, so the simple two-fold distinction is not useful and is not made in local languages.`

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    • Sarah Koszyk MA RD says:

      Plaintains are delicious, also, but they would change the structure and flavor of this recipe. Have you tried it with Plaintains?

  3. Danette Brewer says:

    45 minutes seems like a long time to cook. Most muffin recipes are for 20 to 25 minutes. Is this correct? 45 minutes?

    • Sarah Koszyk, MA, RDN says:

      The temp is at 350 so it’s a lower temp. 45 minutes works. You can also do 40 minutes if you want it a little less. They’re pretty dense muffins. Delicious.

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