These oat & banana applesauce muffins are an easy to make muffin recipe for breakfast on the go or as a perfect lunch box filler. Filled with sweet applesauce, rolled oats and ripe bananas, these moist muffins give a delicious burst of flavour.
Moist Oat & Banana Applesauce Muffins
Sometimes mornings are chaotic and the last thing you have time for is to stop for a sit-down breakfast! These oat & banana applesauce muffins are a perfect breakfast alternative for those busy before work or school mornings.
They also make a perfect alternative to sandwiches in lunch boxes, for kids who enjoy a variety. And you get the added bonus of knowing they are getting extra fruit serves into their diet.
Or serve one of these up for an afternoon snack and give yourself and your kids a burst of energy to get through the afternoon activities of homework, sports and play.
Making Banana Applesauce Muffins
However, these oatmeal applesauce banana muffins are a new regular recipe on our rotation because they are so filling and moist.
Let’s take a look at the key ingredients:
You can use bananas at any stage of their ripening process, however, very ripe bananas are ideal. They are easier to mash and they have a stronger flavour, which is perfect for baking. No one wants bland muffins! So even those black-skin, squishy bananas are fine!
Apple sauce is an easier ingredient to work with than actual apples, as you can simply pour it in for added sweetness and moistness. Ideally, unsweetened apple sauce is best as it means less sugar. However, you can absolutely substitute this recipe for steamed apples if you prefer.
I love cooking with plain Greek yogurt as it is a great way of adding some extra dairy to recipes and helping to keep them moist.
I used quick oats for this recipe, but any form of rolled oats or oatmeal will work just as well. For extra crunch, sprinkle extra oats on top before baking.
You will also need plain, all-purpose flour, cinnamon, baking soda, brown sugar, salt and an egg to create this perfect banana and apple muffin recipe.
Storing Your Muffins
You can store your oat and banana apple sauce muffins in an airtight container at room temperature for 3-4 days. First, allow your muffins to cool completely before transferring to a container lined with paper towelling.
The paper towel will reduce excess moisture in your container and help your muffins stay fresh longer.
Once fully cooled, freeze individual muffins by wrapping in cling wrap or sealing in zip lock bags. Frozen muffins will keep for approximately 2 months before their quality starts to decrease.
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For measurement and temperature conversions, see here.
- 1 tsp. cinnamon
- 1 cup quick oats or similar
- 1 1/2 cup plain (all-purpose) flour
- 3/4 cup unsweetened applesauce
- 1 tsp. baking soda
- 3 bananas, mashed
- 1/2 tsp. salt
- 3/4 cup brown sugar
- 1 tsp. vanilla
- 1 egg
- ¼ cup Greek yogurt
- Preheat oven to 180 degrees Celcius (350F).
- Prepare a 12-cup muffin tray.
- Combine the vanilla, yogurt, applesauce, egg, bananas and brown sugar in a large bowl, mixing well.
- Add in salt, cinnamon, flour, baking soda, and oats.
- Spoon muffin batter into muffin tray.
- Bake for approximately 20-25 minutes or until golden brown.
- Serve warm or at room temperature. Enjoy!
You can use quick oats, rolled oats or oatmeal for this recipe. Any will work just as well.
Did you try this recipe? Let me know what you think by commenting, rating and sharing. Don’t forget to tag me at #simplifycreateinspire on Instagram!