Applesauce Banana Muffins

Applesauce Banana Muffins

Applesauce Banana Muffins

Applesauce Banana Muffins

These lowfat muffins are not only delicious but they are a healthy breakfast and snack. Makle a double batch and freeze for quick on-the-go lunchbox additions.


  • 4 bananas
  • 1/2 to 2/3 cup no-sugar-added applesauce (depending on size of bananas)
  • 4 tablespoons blended silken tofu
  • 2/3 cup safflower oil
  • 1 cup brown sugar
  • 1/3 cup white sugar
  • 2-1/2 cups unbleached white flour
  • 1/2 cup whole wheat flour
  • 1/2 cup uncooked old-fashioned oatmeal
  • 4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 tablespoons flax seed (optional)
  • 2 tablespoons brown sugar
  • 2 teaspoons cinnamon


  1. Preheat oven to 350°F. Spray muffin tins (makes about 40-50 muffins) with cooking spray.
  2. Blend bananas, applesauce, tofu, and oil in blender or food processor.
  3. Mix together sugars, flours, oatmeal, powder, soda, salt, cinnamon and flax seed in a large bowl.
  4. Add the banana mixture all at once. Mix with 10-20 quick strokes until just together; there should still be medium lumps in the batter.
  5. Spoon batter into muffin tins.
  6. Mix 2 tablespoons brown sugar with 2 teaspoons cinnamon and sprinkle on top.
  7. Bake 10-13 minutes for mini muffins, 15-20 minutes for large muffins.
  8. Toothpick test, remove, cool, and eat!


You can also make a cake: For apple cake, peel, core, and dice 3 small or 2 large apples and add to batter with banana mixture, omitting oatmeal and adding ½ cup flour. Bake for 20 or so minutes until golden brown on top. Serve cake for dessert with soy ice cream or plain. Enjoy!


Author: VegFamily

VegFamily is a comprehensive resource for raising vegan children, including pregnancy, vegan recipes, expert advice, book reviews, product reviews, message board, and everyday vegan living.

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