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
10 mins
Total Time
30 mins
Servings: 12 muffins
Calories: 134 kcal
Course:
Dessert , Breakfast
Cuisine:
American
Ingredients
- 2 very ripe bananas, peeled
- ⅓ cup unsweetened applesauce
- ⅔ cup granulated sugar
- 2 tablespoons Ground Flaxseeds
- 5 tablespoons of warm water
- 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
- Preheat the oven to 350 degrees F. Meanwhile, whisk together the flaxseeds with the warm water and let sit for 10 minutes.
- 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.
- 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.
- 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.
- 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.
Cup of Yum
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
Monounsaturated Fat
1g
Sodium
205mg
(9%)
Potassium
104mg
(3%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
15IU
(0%)
Vitamin C
2mg
(2%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
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.