Better-for-You Banana Muffins

  • Yield : 12 muffins
  • Servings : 12
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

Ever made muffins without oil? It turns out that these can be made super delicious with applesauce, ripe bananas and other ingredients you likely have in your pantry right now! Muffins are great in the morning or afternoon with a cup of coffee or tea and a nice bowl of fruit. If you are trying to eat healthier as part of your New Year’s resolution, it won’t hurt if you have one (or two) of these Better-for-You Banana Muffins!


  • 2 very ripe bananas, peeled
  • 1/3 cup unsweetened applesauce
  • 2/3 cup unbleached sugar
  • 2 vegan egg substitutes or 2 Tbs ground flax seeds
  • if using flax seeds: 6 Tbs warm water
  • 1/4 cup non-dairy milk
  • 1 2/3 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • optional: 1 tsp cinnamon


Step 1

Preheat the oven to 350ºF. Meanwhile, make your "eggs" using either your vegan egg-replacer of choice or flax seeds. Mix the flax seeds with the warm water and let sit. If using other egg replacers, make them according to the directions on the package. You want to make enough for two "eggs".

Step 2

Mash the bananas in a medium bowl with a fork until you get a mushy consistency. Add the wet ingredients to the bananas and mix.

Step 3

Mix dry ingredients together in a separate bowl and slowly add it to the wet mixture. Scrape down the sides of the bowl while mixing, noting that the batter will be somewhat thick.

Step 4

Pour batter into lined cupcake pan, or you could also go without liners as long as you grease the pan or use a non-stick option.

Step 5

Bake for 17-20 minutes or until muffins are cooked throughout. Enjoy these warm or cooled, just make sure they cool down a little after taking them out of the oven.

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Comments (5)

  1. posted by Anne on January 12, 2015

    Excellent! I made these yesterday and they were devoured! I cut the water mixed with flax seed down to 4 TB since I was using previously frozen bananas and there was a lot of excess liquid from them. I also added about 1/3 cup of pecans because I had them on hand. Great recipe

    • posted by Shannon on January 12, 2015

      Hi Anne. Thanks for your comment and I’m so glad you got to try these! I think next time I’ll add either pecans or walnuts, that’s a great idea!

  2. posted by Todd and Tonja on January 16, 2015

    The récipe looks great. However, it only says 1/4 baking powder. I assume that is teaspoons. Looking forward to eating the muffins soon.

    • posted by Shannon on January 16, 2015

      Yes! You are correct, thank you for bringing that to my attention!

  3. posted by Robin on December 15, 2016

    I just made these and they are fantastic! I added walnuts & used a gluten-free flour blend and it all worked out great. Yummy! 🙂


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