Serves 12
70 cal · 53 min
Banana Berry Muffins
Recipe GLPR984939b92f740a
These wholesome banana berry muffins combine mashed ripe bananas, applesauce, and a mix of whole grains to create tender, naturally sweet treats. Fresh or frozen berries add bursts of flavor throughout. Perfect for breakfast or a light snack.
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Ingredients
Nonstick cooking spray
¼ cup Unsweetened applesauce
¼ cup Granulated sugar
1 Egg (or 2 tablespoons dried egg mix)
2 Ripe bananas, mashed
2 tablespoons Water
¼ cup All-purpose flour
¼ cup Whole wheat flour
¼ cup Quick-cooking oats
½ teaspoon Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
¼ cup Fresh or frozen blueberries or strawberries
Directions
Preheat your oven to 350°F. Lightly coat a 12-cup muffin pan with nonstick cooking spray.
In a medium bowl, whisk together the applesauce, sugar, egg, mashed bananas, and water until well combined.
In a large bowl, sift together the all-purpose flour, whole wheat flour, oats, baking powder, baking soda, and salt.
Pour the wet banana mixture into the bowl of dry ingredients and stir until just moistened; do not overmix—small lumps are fine.
Gently fold the berries into the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake for 25 to 30 minutes, until the tops are light golden brown and a toothpick inserted into the center of a muffin comes out with just a few moist crumbs.
Allow the muffins to cool in the pan for 10 minutes, then carefully turn them out onto a wire rack to cool completely.
