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!
- 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
- Preheat the oven to 350° Bake.
- Place the bananas and sugar in a large bowl and blend with an electric mixer. Let stand for 15 minutes.
- While the bananas and sugar are standing, I prep the other ingredients by measuring them out.
- Add the applesauce and eggs and beat well. Add the remaining ingredients and mix thoroughly.
- 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.
- *If using a mini-muffin pan, bake for only 35 minutes.
- Remove from the oven and let stand for 10 minutes before removing from the pan. Cool on a wire rack.
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XO,
Sarah Koszyk, MA, RDN
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I LOVE making banana bread with leftover bananas. This recipe looks YUM, and healthy too :))
Glad you like it! It’s really delicious and great for giving as gifts during the holidays!
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
Try broccoli, cauliflower, or carrots. Those are 3 common veggies in the US. I know a lot of your produce is imported.
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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Plaintains are delicious, also, but they would change the structure and flavor of this recipe. Have you tried it with Plaintains?
45 minutes seems like a long time to cook. Most muffin recipes are for 20 to 25 minutes. Is this correct? 45 minutes?
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.
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
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.
used your recipe as a starting point, didn’t have all the ingredients on hand, but they made great muffins and enough for a small loaf, too.
Thank you! my wife loved them.
Wonderful! Glad to hear and thanks for sharing. This is one of our family favorite recipes for muffins.