Confession: shortly after I posted this whole wheat banana bread recipe, I tried another, similar recipe from Cookie & Kate – and I liked it a teeny bit better. So with a slightly guilty conscience, I kinda sorta switched to usually making that one.
Recently I set out to make Kate’s recipe, only to realize that I was a little short of the cup of banana the recipe calls for. You know how you might have “2 bananas”, but they might be smallish or biggish and not produce the right amount once you mash them? And because I hate touching and smelling (and seeing, and thinking about) soft squishy bananas, I don’t freeze them until I have enough for baking, because opening that ziplock bag to a gust of banana-scented freezer air is the wooorst.
I decided to make up the difference with applesauce. I only had one of those squeezy packs, though, so I squirted it into the measuring cup – and then decided to add extra and use up the whole pack. The bread turned out even better than usual – super moist and light. Without me mentioning the small change I had made, my mom and Jay both noticed the difference!
So: you can make healthy banana applesauce muffins no matter how many overripe bananas you have on hand! You don’t need an exact ratio of banana:applesauce, as long as the total amount is around 1-1/4 cups for a dozen muffins.
All whole wheat flour in these babies.
I included the measurements for 12, 18, or 24 muffins (or 2, 3, or 4 brown bananas), because it seems like I’m always struggling through the math to adjust the recipe according to how many bananas I have! The girls and I love having these around for breakfast or snacks, and they’re a great way to stock your freezer. Warm, with a little melty butter – banana applesauce muffins are my love language.Print
For 12 muffins:
- 1/3 cup melted coconut oil (or avocado oil)
- 1/2 cup honey (or maple syrup)
- 2 eggs
- 1-1/4 cups mashed bananas + unsweetened applesauce (use 2 bananas)
- 1/4 cup milk
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1-3/4 cups white whole wheat flour
For 18 muffins:
- 1/2 cup melted coconut oil (or avocado oil)
- 3/4 cup honey (or maple syrup)
- 3 eggs
- 1-3/4 cups + 1/8 cup mashed banana + unsweetened applesauce (use 3 bananas)
- 3/8 cup milk (6 Tablespoons)
- 1.5 teaspoons baking soda
- 3/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1.5 teaspoons vanilla extract
- 2.5 + 1/8 cups white whole wheat flour
For 24 muffins:
- 2/3 cup melted coconut oil (or avocado oil)
- 1 cup honey (or maple syrup)
- 4 eggs
- 2-1/2 cups mashed bananas + unsweetened applesauce (use 4 bananas)
- 1/2 cup milk
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 teaspoons vanilla extract
- 3.5 cups white whole wheat flour
- Preheat the oven to 325. Whisk oil and honey together in a large bowl. Add eggs and whisk to combine. Add banana/applesauce mixture and mix. Add milk and whisk, then whisk in baking soda, salt, cinnamon, and vanilla. Gently fold in flour with a spatula until combined.
- Scoop batter into muffin tin (lined with paper muffin liners, or greased), filling cups about 2/3 full. Bake for 20-23 minutes, until a toothpick comes out clean. Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. The muffins will keep at room temperature in a sealed plastic bag for several days, or you can freeze them indefinitely to thaw as needed!
This recipe is slightly adapted from Cookie & Kate’s Healthy Banana Bread recipe. See her recipe for notes on substitutions, making it vegan, and adding mix-ins!
Since bananas vary in size, add as much applesauce as needed to get the total amount of banana/applesauce mixture called for in the recipe. I like this method since I can deal in “number of bananas” vs. “cups of mashed bananas” and tell at a glance if I can make this recipe and how many muffins I’ll end up with. Adding a little extra moisture with applesauce make them extra soft and fluffy!
To make bread, make the 12 muffin quantity (= 1 loaf) or 24 muffins (= 2 loaves) and bake for 55 minutes-1 hour.