This recipe is modified from the “Bake Better Bites” Banana Applesauce Muffins recipe. This is such an easy go-to recipe when you want to use up overripe bananas. I fully admit to hoarding black spotted bananas just for this reason
I’ve modified this recipe to be more iron-rich through the addition of molasses, raisins and pumpkin seeds. I don’t typically have apple sauce on hand, so I experimented with processing 2 small apples with the bananas and it seemed to work quite well.
These make a perfect snack or pre/post work out fuel. Keep any extras in the freezer for later – they still taste great!
- 1 cup whole wheat flour (or gluten free flour blend)
- 1 cup large flake oats
- 1 Tbsp baking powder
- 1 tsp baking soda
- ½-1 tsp cinnamon
- ½ tsp salt
- 3 bananas, mashed
- 2 apple or 1 cup apple sauce
- 1 egg
- ¼ cup molasses
- ¼ cup coconut sugar or maple syrup (or "Truvia"/stevia baking sugar)
- ¼ cup avocado oil
- ¼ cup raisins or chocolate chips *optional
- ¼ cup pumpkin seeds *optional
- Preheat the oven to 400 F
- Combine the dry ingredients: flour, oats, salt, baking powder, baking soda, salt and cinnamon
- If using whole chopped apple, process the apple slices and bananas in a small food processor or blender. Add in the remaining wet ingredients: egg, molasses, sugar or syrup and oil. Stir well.
- Add the wet to the dry and mix until just combined. Fold in the optional raisins or chocolate chips.
- Divide the batter among the muffin cups evenly.
- Bake for 15-20 minutes until tops are firm, or until a tester comes out clean. Allow to cool in the tin for about 10 minutes until removing onto a wire rack to cool completely.