Banana muffins are such a simple way to use up over ripe bananas. These muffins are prepared and baked in less than 30 minutes.
This recipe for banana muffins is low in fat because of the substitution of applesauce for oil or butter.
The bananas used in baking need to be ripe, meaning that the skin on the banana is turning brown. This is important because as a banana ages, the starch breaks down into sugar, which makes the banana sweeter. Ripe bananas are also much easier to smash and mix into the muffin batter.
Bananas are grown in many regions of the world. Tropical temperature and humidity is needed to grow bananas, making Southeast Asia, South America, and some parts of Africa ideal growing locations. They are a popular fruit that is enjoyed around the world because of their convenience and delicious flavor. Bananas can be eaten raw, mixed with other fruits, pureed for smoothies, or used in muffins or other baked goods.
It is widely known that bananas are a good source of dietary potassium. Potassium is beneficial to our cardiovascular system, kidney function, as well as muscle and nervous tissues. In addition to potassium, bananas have many other vitamins, minerals, and antioxidants. This article written by Healthline discusses all the benefits of bananas. Bananas: 11 Evidence-Based Health Benefits
Preparation and Storage
Banana muffins can be mixed in a stand mixer or in a mixing bowl with a spatula. I almost always prefer to use the stand mixer. I also use standard sized muffin pans to make this recipe. Mini or jumbo muffin pans can work too but note that the baking times and total yields will vary.
This recipe yields 18 muffins. They can be stored at room temperature in an airtight container for up to 5 days. Banana muffins can also be stored in the freezer for up to 3 months.
Interested in other muffin recipes? See below for additional sweet treats
Banana Applesauce Muffins
Equipment
- stand mixer
- 2 Muffin pans (standard size)
Ingredients
- 1/2 cup Brown sugar
- 1/2 cup Sugar
- 1/2 cup Applesauce
- 2 tsp Vanilla extract
- 2 Eggs
- 1/4 cup Sour cream
- 2 Very ripe bananas
- 2 cups Flour
- 1/2 tsp Baking powder
- 1 tsp Baking soda
- 1/4 tsp Salt
- 1/2 tsp Cinnamon
Instructions
- Preheat the oven to 350 degrees.
- In a large mixing bowl, combine the brown sugar, sugar, applesauce, vanilla extract, eggs, mashed banana and sour cream.
- Add the dry ingredients: flour, baking powder, baking soda, salt and cinnamon.
- Mix wet and dry ingredients to form the muffin batter.
- Prepare 2 muffin pans to make 18 muffins.
- Spoon batter into each muffin cup about 2/3 full.
- Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer muffins to cooling rack.
Nutrition
