No oil, no white sugar. And they’re actually really delicious. I’ve made them the past few weeks for breakfast on the go. I’ve added walnuts, and frozen blueberries, without changing anything else about the recipe, and it worked out.

They freeze and refrigerate well. Love these!

Healthy Banana Muffins

(The Sweet Spot)

(makes 12 muffins)
2 cups whole wheat flour (white wheat makes a lighter muffin)
1 tsp baking soda
1/4 tsp salt
1/2 cup unsweetened applesauce
3/4 cup honey (I’ve slowly cut back to about 1/2 c. and it’s fine)
i tsp vanilla
2 eggs, beaten
3 overripe bananas, mashed

Preheat oven to 350 degrees F and lightly grease a muffin pan.
Combine flour, baking soda, and salt; set aside.
In a large bowl, combine applesauce, honey, and vanilla. Stir in eggs and mashed bananas; mix well.
Add flour mixture and stir just until combined.
Pour into prepared muffin pan and bake for 15-20 minutes.

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