Applesauce Banana Muffins & Bread

This is my favorite recipe for Applesauce Banana Muffins & Bread.

We enjoy the muffins with yogurt or a glass of milk for a well-rounded breakfast.

For an on-the-go breakfast option, grab a muffin and eat it with some string cheese for protein.

The muffins are also fabulous as snacks at school or after school. Making mini-muffins is fun, too, if you want a smaller muffin for a quick pre-workout snack.

These muffins are also so simple to make! I’ve made them with 3 and 4 year olds. Xitlalli, who is 9-years old, shows us how to make these easy Applesauce Banana Muffins & Bread in this video.

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 healthy and tasty gift.

I’ve also substituted Pamela’s Gluten-Free All-Purpose Flour for a gluten-free version and the muffins/bread have been wonderful. There are so many options for this incredible recipe. Enjoy!

5.0 from 1 reviews
Applesauce Banana Muffins & Bread
 
Prep time
Cook time
Total time
 
This is my favorite recipe for Applesauce Banana Muffins & Bread. We enjoy the muffins with yogurt or a glass of milk for a well-rounded breakfast. For an on-the-go breakfast option, grab a muffin and eat it with some string cheese for protein. The muffins are also fabulous as snacks at school or after school. Making mini-muffins is fun, too, if you want a smaller muffin for a quick pre-workout snack. These muffins are also so simple to make! I've made them with 3 and 4 year olds. Xitlalli, who is 9-years old, shows us how to make these easy Applesauce Banana Muffins & Bread in this video. 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 healthy and tasty gift. I've also substitutedPamela's Gluten-Free All-Purpose Flourfor a gluten-free version and the muffins/bread have been wonderful. There are so many options for this incredible recipe. Enjoy!
Author:
Recipe type: Muffins/Bread
Cuisine: American
Serves: 16
Ingredients
  • 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*
  • *I've also substituted Pamela's Gluten-Free All-Purpose Flour for a gluten-free version
Instructions
  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
For more delicious and super easy bread/muffin recipes, check out:
Healthy Zucchini Carrot Muffins
3-Ingredient Pumpkin Spice Muffins

XO,
Sarah Koszyk, MA, RDN

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10 Comments

  1. Paula J November 16, 2012 at 1:01 pm - Reply

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

    • Sarah Koszyk MA RD November 16, 2012 at 7:44 pm - Reply

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

    • Jacquelyn March 11, 2013 at 11:12 am - Reply

      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 March 19, 2013 at 1:55 am - Reply

        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 April 21, 2013 at 8:20 pm - Reply

    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 April 26, 2013 at 2:42 am - Reply

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

  3. Danette Brewer November 27, 2018 at 6:55 am - Reply

    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 November 27, 2018 at 7:09 am - Reply

      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.

  4. Rachel Madiar December 19, 2020 at 5:36 am - Reply

    Hi Sarah!
    I’m going to make these muffins for the twins today! I bet these are great snacks for when you’re on the go!

    Rachel

    • Sarah Koszyk, MA, RDN January 2, 2021 at 9:22 pm - Reply

      Yes! They are so good and easy to make. And when the girls get older, they can help too. Nico started making them with me when he was about 3.

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