Healthy Banana Muffins with Applesauce & Oats + Add-Ins

Muffins, in my opinion, are basically just cupcakes without frosting. Yet, these fluffy, moist banana oatmeal muffins are healthier than most with white whole wheat flour, rolled oats, and applesauce. They are an easy way to start your day on a healthy note! I’ve included this easy recipe that my kids love and included a few mix-ins ideas including nuts, chocolate, and/or berries. 

The Best Banana Oat Muffins

Hands down, banana oatmeal muffins are my favorite. It’s like a bit-sized piece of my banana bread, just better. This healthy recipe combined nutrition packed ingredients like whole grains, fruit, and nuts (when added in). I’ve cut out some of the fat by using unsweetened applesauce for the egg and decreased the amount of butter. 

Muffins make the perfect portable breakfast. Whether you are at home, camping, or traveling, muffins can be enjoyed anywhere you are. Plus they freeze really well, so you can make them ahead of time in larger batches. 

How ripe should your bananas be for bread & muffins?

Using really ripe bananas helps you cut down on the added sugar or sweetener you need in a recipe. I think that is the trick to making these banana bread and/or muffins healthier. REALLY ripe bananas are those that have brown spots and have softened a bit. At this stage, all those natural sugars have intensified and make whatever you are baking naturally sweet. 

Here’s a tip for always having perfect bananas for banana bread or muffins. When your bananas get to the really ripe stage. Unpeel them and freeze them for later use. I like to slice them in half or several pieces and store in freezer bags. This way, I can pull exactly what I need and they thaw quickly. If left frozen,  they can also be used for smoothies or dairy free ice cream like this Blackberry Banana Ice Cream.

Muffin Add-Ins

It is really easy to customize this healthy banana muffin recipe with a little of this or that. Below, I’ve listed a few add-in or mix-in ideas for you. 

• Banana nut muffins – fold in ¼ cup chopped walnuts or pecans
• Banana cinnamon muffins – fold in 1 teaspoon of ground cinnamon
• Banana chocolate chip muffins – fold in ½ cup milk or semi-sweet chocolate chips
• Banana blueberry muffins – fold in ¼ cup thawed frozen blueberries
• For extra texture and Omega 3s – add 1 tablespoon flaxseed to dry ingredients and ½ teaspoon water to wet ingredients

How to Make Banana Oatmeal Muffins

Here’s what you’ll need: 

• 1 cup mashed bananas (about 2 bananas) plus 1 banana cut into 12 slices for garnish
• 1/3 cup unsweetened applesauce 
• 5 Tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup cane sugar + 1 Tablespoon for sprinkling on muffin tops
• 1 ½  cup white whole wheat flour – you can also use all-purpose flour if needed
• ½  cup rolled oats 
• 1 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg

Here’s how to make them – step by step

• Preheat the oven to 350˚F. 
• Line muffin tin with paper liners or silicone muffin cups. 
• In a large mixing bowl, mash up 2 bananas with a fork. This should equal about 1 cup of mashed banana. 
• Add unsweetened applesauce, melted butter, and vanilla extract to the mashed up banana. Mix well to combine. 
• Next, add 1/2 cup cane sugar, white whole wheat flour, rolled oats, flours, baking soda, baking powder, salt, and nutmeg to the banana mixture. Mix just until combined.
• If you would like to add in a mix-in, fold that in now. 
• Scoop batter into 12 prepared/lined muffin cups. 
• Sprinkle the remaining tablespoon of sugar over the batter and top each muffin with a slice of banana. 
• Place in a preheated oven and bake for 16-18 minutes or until toothpick is inserted and comes out clean.
• Remove from the oven and allow to cool before serving. 
• Store in an airtight container for up to 5 days in the refrigerator or freeze for up to 3 months.

Want more muffin recipes? Try these:

• Healthy Recipe for Apple Muffins with Walnuts
• Snickerdoodle Muffins Recipe with Streusel Crumble Topping
• Cake Doughnut Muffins

Continue to Content

Yield: 12 muffins

Healthy Banana Muffins with Oats & Applesauce

Print

Prep Time 5 minutes

Cook Time 16 minutes

Total Time 21 minutes

Ingredients

• 1 cup mashed bananas (about 2 bananas) plus 1 banana cut into 12 slices for garnish
• 1/3 cup unsweetened applesauce
• 5 Tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup cane sugar + 1 Tablespoon for sprinkling on muffin tops
• 1 ½ cup white whole wheat flour - you can also use all-purpose flour if needed
• ½ cup rolled oats
• 1 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg

Instructions

1. Preheat the oven to 350˚F.
2. Line muffin tin with paper liners or silicone muffin cups.
3. In a large mixing bowl, mash up 2 bananas with a fork. This should equal about 1 cup of mashed banana.
4. Add unsweetened applesauce, melted butter, and vanilla extract to the mashed up banana. Mix well to combine.
5. Next, add 1/2 cup cane sugar, white whole wheat flour, rolled oats, flours, baking soda, baking powder, salt, and nutmeg to the banana mixture. Mix just until combined.
6. If you would like to add in a mix-in, fold that in now.
7. Scoop batter into 12 prepared/lined muffin cups.
8. Sprinkle the remaining tablespoon of sugar over the batter and top each muffin with a slice of banana.
9. Place in a preheated oven and bake for 16-18 minutes or until a toothpick is inserted and comes out clean.
10. Remove from the oven and allow to cool before serving.
11. Store in an airtight container for up to 5 days in the refrigerator or freeze for up to 3 months.
    
    

Notes

Here are a few mix-in ideas:
Banana nut muffins - fold in ¼ cup chopped walnuts or pecans
Banana cinnamon muffins - add 1 teaspoon of ground cinnamon when you add dry ingredients
Banana chocolate chip muffins - fold in ½ cup milk or semi-sweet chocolate chips
Banana blueberry muffins - fold in ¼ cup thawed frozen blueberries
For extra texture and Omega 3s - add 1 tablespoon flaxseed to dry ingredients and ½ teaspoon water to wet ingredients

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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  Stasher 100% Silicone Reusable Food Bags
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  KitchenAid Artisan 5-Quart Stand Mixers
• 
  Cupcake Baking Cups Liners - 24ct

Nutrition Information:

Yield:

12

Serving Size:

1 muffin
Amount Per Serving: Calories: 230Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 267mgCarbohydrates: 39gFiber: 3gSugar: 14gProtein: 4g