Whole Wheat Banana Muffins Recipe

Name: Whole Wheat Banana Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup unsweetened applesauce; ½ cup brown sugar; ¾ teaspoon baking soda; ½ teaspoon salt; ½ teaspoon cinnamon; ¼ teaspoon ground nutmeg; 1 teaspoon vanilla extract; 4 mashed ripe bananas; ¼ cup honey or ¼ cup agave nectar; 2 large eggs or 3 egg whites; 2 cups whole wheat flour; ½ cup chopped walnuts

Servings: persons

½ cup unsweetened applesauce
½ cup brown sugar
¾ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
4 mashed ripe bananas
¼ cup honey or ¼ cup agave nectar
2 large eggs or 3 egg whites
2 cups whole wheat flour
½ cup chopped walnuts

1
Preheat oven to 350.
2
This recipe makes 18 regular sized muffins or 12 regular and 12 mini muffins.
3
Spray muffin tins with nonfat cook spray.
4
Beat together applesauce, brown sugar, baking soda, salt, cinnamon, nutmeg and vanilla until smooth.
5
Add mashed bananas, honey and eggs.
6
Beat until smooth.
7
Add flour and nuts and stir until smooth.
8
Pour in muffin tins.
9
Bake 15-20 minutes.

631

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ½ cup unsweetened applesauce, ½ cup brown sugar, ¾ teaspoon baking soda, ½ teaspoon salt, and more.

Yes, Whole Wheat Banana Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whole Wheat Banana Muffins

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