These Banana Applesauce Muffins are one of my favorites. It smells and tastes so good that no one will ever know it is gluten-free. Did you know that it will add even more moistness to the muffins if you use the ripest bananas?
I tweaked this recipe to be a healthier one by using less butter and sugar. I also added a 1/3 cup of water to the batter by becoming too thick to stir after mixing all the dry ingredients. Plus, I added cinnamon and ground mace to spice things up and give it a bit more flavor.
So please try out this Banana Applesauce Muffin recipe for yourself. I would love to hear from you about your experience in making these muffins in the comment box below.
- 1/4 cup of unsweetened applesauce
- 2 tablespoons of unsalted butter (Leave out at room temperature until it’s soft or microwave it for 30 secs to 1 minute.)
- 1 or 2 teaspoons of ground cinnamon
- 1/4 teaspoon of ground mace (optional)
- 3/4 cup of pure cane sugar
- 2 eggs
- 1-1/2 cup of mashed bananas (4 small ripe bananas.)
- 1/3 cup of water
- 3/4 cup of brown rice flour
- 1/2 cup of millet flour
- 1/2 cup of almond Flour
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/2 teaspoon of xanthan gum
- 1/2 cup of walnuts (optional)
- In a large mixing bowl, add 2 eggs.
- Stir it until it’s smooth using either a fork or an electric mixer.
- Continue by adding in the melted butter, applesauce, mashed bananas, and water.
- Stir together until it’s thoroughly combined.
- Now add the cinnamon, ground mace (optional), sugar, baking soda, baking powder, salt, and xantham gum. Stir together until it’s thoroughly combined.
- Add one at a time, the millet flour, the almond flour, and the brown rice flour.
- Stir these flours into the batter one at a time until it’s thoroughly combined.
- If you want to add walnuts, use a mixing spoon to fold them within the batter.
Preheat the oven to 350ºF.
For Muffins –
- Use non-stick cooking spray or use baking cups (size 2-1/2″) in preparing your metal muffin tins.
- Spoon the batter into the prepared metal muffin tins and bake for 20 to 25 minutes.
- Use a toothpick to check the center of your muffin. If it comes out clean, then it is done.
- Place these muffins in a storage bag or a Tupperware container before putting them into the refrigerator.
- These muffins will keep for 5 days.
For bread –
- Use either 2 metal loaf pans size 5″ x 10″ x 2″ deep or 1 ceramic loaf dish size 5-1/2″ x 9-3/4″ x 3″ deep.
- Whichever one you use, line it with aluminum foil and then coat it evenly with cooking spray.
- Spoon your batter into your prepared loaf pan or ceramic dish. Bake for approximately 50 to 55 minutes until the center of the bread springs back to the touch.
- You can also use a toothpick to check the center of your bread.
- Check your bread after 35 minutes to see if the top is browning too fast. If it is, cover it loosely with a piece of aluminum foil.
- Once it is done, let it cool either on top of the stove or on a wire rack. Then lift the bread out of the pan and let it cool completely on the wire rack before slicing.
- Wrap your bread up loosely with aluminum foil and place it into the refrigerator. It will keep for 5 days.