Fall is right around the corner! One of my favorite things about fall is fresh, in-season apples and applesauce. Baking with applesauce can be a great substitution for butter or oil in your favorite recipes. With its own natural sweetness, applesauce can also be a great replacement for extra sugar in baking recipes.
One recipe that I replace extra butter and sugar with applesauce is a banana bread muffin recipe. You can make this recipe into a regular banana bread loaf, or into muffins to help with portion control. Plus, it’s always good to have less waste if your bananas are getting too ripe to eat!
Banana Bread Muffins (makes about 12-14 muffins)
- 3 ripe bananas
- 2 tbsp melted butter
- ¼ cup sugar
- 1-½ cups flour
- ¼ tsp salt
- 1 tsp baking soda
- 1 egg, beaten
- ½ - ¾ cup applesauce, unsweetened for less sugar (an applesauce cup works great!)
- Chocolate chips if desired
Preheat the oven to 350 degrees. Beat one egg in a mixing bowl. Unpeel and mash the bananas in the egg. Add in the rest of the ingredients, mixing it well. Spray muffin tin with cooking spray and fill each spot ¾ full. Bake for 20-25 minutes or until a toothpick stuck into the middle comes out clean. *If making in a bread loaf pan, spray the pan with cooking spray, add in the mixture and bake for 50-60 minutes or until a toothpick stuck into the middle comes out clean.
Have you ever used applesauce in one of your recipes? If not, give this one a try!
Be Well,
Sarah
Nutrition facts is based on 12 muffins with ½ cup of chocolate chips added to the recipe.
