Servings
Font
Back
Oil-Free Banana Muffins
0 from 0 votes

Oil-Free Banana Muffins

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!

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 12 muffins
Calories: 134 kcal
Course: Dessert, Breakfast
Cuisine: American

Ingredients

  • 2 banana very ripe, peeled
  • ⅓ cup applesauce unsweetened
  • ⅔ cup granulated sugar
  • 2 tablespoons Flaxseed ground
  • 5 tablespoons water warm
  • ¼ cup plant-based milk
  • 1 ⅔ cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • 1 teaspoon cinnamon optional

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Meanwhile, whisk together the flaxseeds with the warm water and let sit for 10 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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). 

Nutrition Information

Calories 134kcal (7%) Carbohydrates 30g (10%) Protein 2g (4%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 1g (5%) Sodium 205mg (9%) Potassium 104mg (2%) Fiber 1g (4%) Sugar 14g (28%) Vitamin A 15IU (0%) Vitamin C 2mg (2%) Calcium 20mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 muffins

Amount Per Serving

Calories 134

% Daily Value*

Calories 134kcal 7%
Carbohydrates 30g 10%
Protein 2g 4%
Fat 1g 2%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Sodium 205mg 9%
Potassium 104mg 2%
Fiber 1g 4%
Sugar 14g 28%
Vitamin A 15IU 0%
Vitamin C 2mg 2%
Calcium 20mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.