My girls love to grab muffins in the morning for breakfast or as an after school snack. No problem, as long as they aren’t loaded with sugar, right? I’m always trying and developing new muffin recipes, looking for ways to cut the sugar, and just generally ‘healthify’ them.
I think this one is a winner…no refined sugar added, coconut oil, bananas, applesauce, and whole wheat flour make for a pretty tasty muffin! You can easily modify this recipe to your taste by stirring in other yummy morsels of your choice (think frozen blueberries, walnuts, etc.) For this batch, I went with dark chocolate chips – no complaints there!
Make a batch of these as part of your weekly meal prep for an easy breakfast/snack option throughout the week!
- 3 ripe bananas
- 1/2 cup unsweetened applesauce
- 1/3 cup liquid coconut oil
- 1 egg
- 1/2 tsp pure vanilla
- 1 1/2 cups white whole wheat flour or Bob's Red Mill GF All Purpose Flour for Gluten Free
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 cup dark chocolate chips optional
Preheat oven to 350 degrees
In a large bowl, mash bananas. Add applesauce, oil, egg, and vanilla. Stir until just slightly lumpy.
In a separate bowl, whisk together the dry ingredients.
Fold the dry ingredients into the wet ingredients until combined. Add chocolate chips, if using (or other add-ins.)
Lightly coat muffin tin with cooking spray. Fill cups 2/3 full with batter.
Bake for 20 minutes.