This post may contain affiliate links. Please see disclosure form more information.
This easy Banana Applesauce Muffins recipe uses applesauce instead of oil or butter and makes delicious, lighter homemade banana muffins in minutes.
Easy Banana Muffins with Applesauce
These delicious muffins are basically banana muffins with applesauce used in place of oil or butter. They’re lighter and lower in fat than regular banana muffins, and they’re absolutely delicious! I have been making this easy recipe for years, and it’s a family favorite for a quick snack or lighter breakfast on the go. Best of all, this is a one-bowl recipe for easy clean-up!
My kids love these! In fact, I had a bunch of bananas to use up, so I made this banana muffin recipe twice last week. For more banana muffin recipes, try my banana bread muffins or zucchini banana muffins or banana cranberry muffins or these quick 2-ingredient banana muffins next!
Ingredient Notes
Here’s a quick overview of what you need to make these muffins. You’ll find complete amounts in the printable recipe card below.
- Ripe bananas — Look for bananas that have plenty of brown spots.
- Unsweetened applesauce — I prefer to use applesauce with no sugar added, but you can use regular if you want.
- Egg — acts as a binder
- Brown sugar — for a little sweetness
- Flour
- Baking powder and soda — to help the muffins rise
- Cinnamon — for extra flavor. You can omit this if you like.
- Salt
- Chocolate chips — These are optional, but my kids love muffins with chocolate chips!
How to Make Banana Applesauce Muffins
First, mash bananas in a large bowl. Mix in the egg and applesauce. Then, add the dry ingredients, and mix until just combined using an electric mixer, stand mixer or a spoon. Fold in the chocolate chips, and scoop batter into a greased muffin pan, then bake for 18-20 minutes.
The chocolate chips are optional, but the kids and I highly recommend them. Everything tastes better with chocolate, you know! Enjoy them as is or with a pat of honey butter or butter for even more flavor.
Recipe Tips
You can use nonstick spray, butter or paper or silicone muffin liners for easier clean up.
Test the muffins around 18 minutes. They are done when a toothpick inserted into the center comes out mostly clean. There may be a little melted chocolate on the toothpick, but it shouldn’t be wet with batter.
They’re slightly sweet, but not too sweet — perfect for an easy breakfast, brunch or snack time! Mornings are always hectic here, so I love it when I can give the kids a quick breakfast.
Now, I am most definitely not a morning person, so I usually make muffins the day before and set them aside. Hopefully, these banana applesauce muffins will still be there in the morning!
Storage
Store the muffins at room temperature in an airtight container for 3-4 days. I recommend placing a paper towel on the bottom of the container to absorb moisture. You can freeze them for up to 3 months.
Are These Banana Muffins Healthy?
These muffins are lower in fat since they are made without oil or butter. But, they do have brown sugar and chocolate chips, so they’re not the healthiest muffins on the planet. They taste good, though, and they’re made from scratch!
Banana Applesauce Muffins
Ingredients
- 3 ripe bananas 1-1½ cups
- ⅓ cup all-natural unsweetened applesauce
- 1 large egg
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- ¾ cup brown sugar
- 1 teaspoon ground cinnamon
- 1 cup chocolate chips optional
Instructions
- Preheat oven to 350℉ and grease a 12-cup muffin pan
- Mash bananas with a fork in a large mixing bowl
- Add applesauce and egg, and mix together
- Add flour, baking powder, baking soda, salt, brown sugar and cinnamon, and mix with an electric mixer until just combined
- Stir in the chocolate chips using a spatula
- Scoop batter into a prepared muffin tin, about 2/3rds full
- Bake for 18 to 20 minutes, or until a toothpick comes out clean and tops spring back when touched.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sign up for the newsletter to receive more easy recipes by email.
I made my these for my Mother who hates breakfast and has a notorious sweet tooth She loved them! Prior to her last visit to the hospital and rehab facility she was adamantly opposed to eating healthier foods.
She requested applesauce in her muffins going forward. Thank you for the recipe!
I only had 2 bananas, so I substituted flax seed in water and they were still delicious!
I’m so glad she liked the muffins! Thanks for sharing your substitutions. 🙂
These are awesome! So easy to make and tons of flavor. Ate one right out of the oven, could have eaten more.
I just made them. Not sure why they are stuck to the paper liners
These muffins are lower in fat due to the applesauce, so they may stick depending on the paper liners used. I have been using non-stick spray or butter to grease the muffin pan with good results.
It was very good. Can I add vanilla in to it next time I make it?
I haven’t tried it, but that sounds good to me!
Lovely recipe. I live in a country where bananas come in many different sizes. For you is 3 bananas 1 cup? Or 1/2 a cup?
Thank you.
Sorry about that. 3 bananas is about 1 cup. Hope you like the muffins. 🙂
Love, Love these muffins. My husband is a peanut butter freak so I added a 1/4 C of peanut butter to them…… So yummy. My son will eat these everyday if we have them around. I have noticed that everyone ignores the bananas that I set out for snacks, but they make sure to point out when they are ready for muffins.
Thank you so much, Laurie! SO glad you all like them –love the addition of peanut butter!
Just made these. Got 1 dz. regular muffins and 10 mini muffins. They are so delish and easy to make. Will be making again.
That’s wonderful, Sharon. Thanks so much!
I just made this recipe, I omitted the chocolates chips but added chopped pecans and they came out delicious…thank you for the recipe, I will definitely be using it and making these again.
That’s wonderful news, Tom. Thanks! So glad you like the cookies!
I’m currently making 3 batches – 1 with chocolate chips, 1 with raspberries and 1 without either. I like to have healthy banana muffins on the ready, in my freezer, for my toddler. Thanks for the great recipe!
Thanks, Catie! Awesome job with the meal planning! 🙂
Is there anyway to use less brown sugar?
I haven’t tried it, but you can reduce the sugar if you want. I’ll have to try it next time I make them.
Yes, I always half the sugar and it still holds up well.