These banana applesauce muffins are perfectly moist and full of healthier choices–less sugar, healthy grains, and no oil. Make these healthy muffins ahead of time and then enjoy all week for a healthy, quick breakfast or snack.
Getting a quick breakfast together is sometimes a struggle. I mean you can only eat so much toast and cereal.
Most mornings when my two year old wakes up breakfast is the first thing she wants, so I love having quick and easy options made up ahead of time like these banana applesauce muffins.
This recipe developed from a need to use up a couple of going bad bananas on my counter.
I remembered my delicious Breakfast Muffins with Zucchini and Banana, but there was no zucchini around this time so I had to improvise and these Banana Applesauce Muffins were born. I love when I can get creative and resourceful in my meal planning!
RELATED: 1O MEAL PLANNING TIPS FOR BUSY MOMS
I love how simple they are (you probably have all the ingredients in your refrigerator and pantry) and the addition of the crumb topping is perfection.
What is it about a crumb topping that makes every baked good better?
Healthy Ingredients to make these muffins
- Greek yogurt is packed with healthy protein and is naturally low in unhealthy fat! It adds to the moist texture of these muffins!
- Bananas are full of potassium, very filling and high in carbohydrates which give your body it’s best energy.
- Applesauce in it’s unsweetened form is a great way to enjoy apples while giving these muffins moisture and flavor!
- Ground flaxseed is high in fiber helping your digestive system, are high in healthy omega-3 fats, and contain high quality non-meat protein.
To make this recipe you may need:
- A quality muffin tin (getting them out of this one is so easy!)
- I’m pretty taken with these adorable batter bowls in soft pastels or bright primaries.
- A pretty watercolor apron to block spills
- A pastry cutter is far superior to using forks to cut in the crumb topping.
How to freeze banana applesauce muffins:
Allow muffins to completely cool on counter until they reach room temperature. Wrap individual muffins in plastic wrap. Place in large gallon freezer bag and place in freezer. Keeps up to three months.
I like freezing them because then you can grab them out a couple at a time as you need them!
RELATED: EASY FREEZER MEALS FOR BUSY MOMS
Banana Applesauce Muffins
- For Muffins:
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 cup flax
- 2 eggs
- 1/2 cup brown sugar
- 1/2 cup plain Greek yogurt
- 2 brown bananas
- 3/4 cup applesauce
- 1/4 cup milk
- For crumb topping:
- 2 Tablespoons Sugar
- 1/4 cup flour
- 2 Tablespoons softened butter
- 1/4 teaspoon cinnamon
- Turn oven to 400. In large mixing bowl stir whole wheat flour, white flour, baking soda, baking powder, salt, cinnamon and flax.
- Create a small well in the center of the dry ingredients. In separate bowl lightly whisk eggs, brown sugar, yogurt, banana, applesauce and milk. Pour wet ingredients into the dry ingredient “well”.
- Gently fold went and dry ingredients together until blended using 12-15 strokes; batter will still be lumpy. Fill muffin cups 3/4 full in greased or lined muffin pan.
- To make the crumb topping stir flour, sugar, and cinnamon together. Use a fork stir butter into mixture, allowing clumps to form. Top each muffin with 1 T crumb topping.
- Bake immediately for 20 minutes or until tops are golden.
Nutrition Information:Yield: 12 Serving Size: 1 muffins
Amount Per Serving: Unsaturated Fat: 0g
Other Easy and Healthy Breakfast Ideas
I hope you enjoy these tasty muffins–they are a delicious way to use up your old bananas and get a quick breakfast too!
Hope you have a splendid Monday! Let me know if you make these Banana Applesauce Muffins–they really are scrumptious!