This healthy banana muffin recipe is 100% oil-free, using unsweetened applesauce in its place. The result? Fluffy, moist banana applesauce muffins that are egg-free, dairy-free, and with reduced sugar!
Preheat the oven to 350 degrees F. Meanwhile, whisk together the flaxseeds with the warm water and let sit for 10 minutes.
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.
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.
Pour batter into a lined cupcake pan, or you could also go without liners as long as you grease the pan or use a non-stick option.
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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Notes
Variations:
Chocolate: Use your favorite dairy-free dark chocolate, sugar-free if possible if you want these healthy banana muffins with applesauce to remain healthier/low-sugar.
Vanilla: You can never go wrong with a bit of natural vanilla extract in muffins.
Citrus zest: Another way to lightly ‘fragrance’ the banana applesauce muffins is to add around 1 tsp lemon/orange zest.
Nuts: Add a handful of chopped nuts like walnuts, almonds, or pecans. For a nut-free version, use pepitas or sunflower seeds instead.
Berries: Blueberries (like these blueberry banana muffins) or raspberries work particularly well. I recommend adding around ¼- 1/3 cup – you can use fresh or frozen (unthawed).
Dried fruit: Alternatively, add dried fruit in the form of raisins, cranberries, blueberries, etc. Around ¼-1/3 cup.
Whole wheat vegan banana muffins: You can substitute up to half the regular AP flour for whole wheat (swap more, and the muffins will become dense, so it’s not recommended).