Servings: 12 muffins 1x
Ingredients
- 2 ripe bananas, mashed (1 cup)
- ½ cup unsweetened applesauce
- 2 large eggs
- ¼ cup brown sugar (may sub maple syrup)
- 1 teaspoon pure vanilla extract
- 1 ½ cups quick-cooking oats
- ¾ cup all-purpose flour (for gluten-free, use gluten free all-purpose flour blend)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon fine salt
- 1 ½ cups fresh berries (I use ½ cup blueberries, ½ cup blackberries, and ½ cup raspberries)
- ⅓ cup chopped walnuts
Instructions
- Preheat the oven to 350°F. Line a 12-count muffin tin with paper liners or mist the cups of a silicone muffin pan with cooking spray.
- In a mixing bowl, whisk together the mashed bananas, applesauce, eggs, brown sugar, and vanilla. Add the oats, flour, baking soda, baking powder, and salt. Mix together until just incorporated.
- Gently fold in the berries and walnuts.
- Divide the batter among the cups of the prepared muffin pan (filling each muffin cup to nearly the top). Bake until the center is set and edges are lightly browned, 15-18 minutes.
- Remove the muffin pan from the oven. Let the muffins cool in the pan for 5 minutes before removing them to a wire rack to cool completely.
- Store the cooled muffins in an airtight container in the refrigerator for up to 6 days or freeze for up to 3 months.
Notes
For gluten free: Replace the all-purpose flour with an equal amount of gluten-free flour. I like Bob’s Red Mill 1-to-1 Gluten-Free Flour blend.
For nut-free: Omit the walnuts.
For refined sugar-free: Use an equal amount of maple syrup or coconut sugar instead of brown sugar.
Nutrition Information
- Serving Size: 1 muffin
- Calories: 160
- Fat: 4 g
- (Sat Fat: 0 g)
- Sodium: 132 mg
- Carbohydrate: 28 g
- (Fiber: 3 g
- Sugar: 10 g)
- Protein: 5 g
- Cholesterol: 28 mg