Ingredients
2 ripe bananas, mashed
1/2 cup unsweetened applesauce
2 large eggs
1/4 cup brown sugar or maple syrup
1 tsp pure vanilla extract
1 1/2 cups quick-cooking oats
3/4 cup all-purpose flour (or gluten-free flour blend)
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp fine salt
1 1/2 cups fresh berries (blueberries, blackberries, raspberries)
1/3 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C) and prepare a 12-count muffin tin with liners or nonstick spray.
- In a large bowl, whisk together mashed bananas, applesauce, eggs, brown sugar, and vanilla.
- Stir in oats, flour, baking soda, baking powder, and salt until just combined.
- Gently fold in the fresh berries and walnuts (if using).
- Divide the batter evenly into the muffin cups, filling nearly to the top.
- Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.
Notes
- Use frozen berries if fresh aren’t available—add them without thawing.
- For a nut-free version, substitute walnuts with sunflower or pumpkin seeds.
- Add chocolate chips for a sweeter, dessert-style muffin.
- Toss berries lightly in flour before folding into the batter to prevent sinking.
- Make vegan by replacing eggs with flax eggs.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 135
- Sugar: 8g
- Sodium: 95mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
