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Ingredients
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- 2 ripe bananas, mashed (1 cup)
- ½ cup unsweetened applesauce
- 2 large eggs
- ¼ cup brown sugar (may substitute with maple syrup)
- 1 teaspoon pure vanilla extract
- 1 ½ cups quick-cooking oats
- ¾ cup all-purpose flour (substitute with gluten-free flour blend if desired)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon fine salt
- 1 ½ cups fresh berries (½ cup blueberries, ½ cup blackberries, and ½ cup raspberries)
- ⅓ cup chopped walnuts
Instructions
- Preheat the oven to 350°F and prepare a muffin tin.
- Mix wet ingredients: mashed bananas, applesauce, eggs, brown sugar, and vanilla in a bowl.
- Combine dry ingredients: oats, flour, baking soda, baking powder, and salt with the wet mixture.
- Fold in mixed berries and walnuts gently.
- Distribute batter evenly in muffin cups.
- Bake for 15-18 minutes until golden brown.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
Ensure bananas are very ripe for natural sweetness.
Avoid over-mixing to keep muffins light and fluffy.
Store in an airtight container in the refrigerator for up to 6 days.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 5
- Sodium: 150
- Fat: 4.5
- Saturated Fat: 0.5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 4
- Cholesterol: 30