I love muffins of all kinds! And this Amish recipe for easy banana bread muffins is no exception.
Banana bread muffins are mini versions of the classic banana bread featuring ripe bananas for a sweet and moist texture. With a golden-brown crust and a soft, moist interior, these muffins capture the essence of banana bread in convenient, individual servings.
Whether enjoyed as a snack or a quick breakfast, these muffins are perfect for those who love the comforting flavor of bananas. Easy to grab on the go, muffins are a tasty treat suitable for any time of day and pair well with a hot cup of coffee or tea.
I often like to eat a little something sweet with my bitter coffee in the morning, so muffins are a perfect choice. They are a healthier version of cupcakes that are perfectly acceptable to eat for breakfast. 😉
Jump to:
Ingredients
- Overripe Bananas (preferably) provide natural sweetness, moisture, and intense banana flavor.
- Butter adds richness and enhances the overall flavor and texture.
- Applesauce acts as a healthier alternative to oil, contributing moisture and natural sweetness.
- Eggs add structure and stability to the muffins.
- Whole Wheat Flour offers a nutty flavor and boosts the nutritional content.
- Brown Sugar enhances sweetness and provides a slight molasses flavor.
- White Sugar adds sweetness and helps with texture.
- Baking Soda is a leavening agent that helps the muffins rise.
- Baking Powder is another leavening agent that helps to create a light and fluffy texture.
- Ground Cinnamon adds warmth and depth to the flavor.
- Salt enhances other flavors and balances sweetness.
- Pecans or Walnuts: Optional but adds a nutty crunch and extra flavor.
These ingredients come together to create delicious, moist banana bread muffins with applesauce. Adjustments can be made based on personal preferences, such as adding chocolate chips or using alternative oils like coconut oil instead of butter.
If you desire a stronger banana flavor and less cinnamon, feel free to cut back on the amount of cinnamon.
Overripe Bananas are Perfect for Muffins
I like bananas and buy some every week when I get groceries. They are cheap fruit, a handy snack, and a good addition to a lunch box.
But they do not have a very long shelf life, and I do not like to eat bananas with brown spots. Without fail, there's always that one last banana that nobody eats because it got overripe.
So, do I throw the brown bananas away or save them to make something yummy to eat? I save it to make my favorite banana bread, banana bars with cream cheese frosting, or these banana muffins.
Save Overripe Bananas to Make Easy Banana Muffins
I put my overripe banana into a plastic freezer bag and keep adding to it every time another one gets too brown. That way I have bananas on hand whenever I wanna bake these moist banana bread muffins.
If I plan ahead, I will pull the bananas out and let them thaw for an hour or more before I want to bake. But I often get a sudden notion to bake muffins, and my bananas are still frozen. So, what do I do?
I thaw my bananas in the microwave on the defrost setting. They do produce some liquid when thawed. It's ok to pour some of it off, however, it doesn't hurt to add it in either.
This post contains affiliate links...
How to Make the Best Banana Muffins
These healthy banana muffins are easy enough for first-time bakers to make. Just toss the overripe bananas into your mixing bowl. Use the paddle attachment, and let the mixer do the mashing for you. Or you can mash them with a fork or hand masher.
Add the melted butter, applesauce, and room-temperature eggs to the mashed bananas and mix well.
Whisk your dry ingredients together in a separate bowl, then add them to the wet ingredients, mixing only until incorporated.
Grease twelve muffin cups, or fill them with muffin liners. Divide the batter between the twelve cups, you'll want them at least ¾ full.
If it seems like too much, you can always make a few mini muffins as well. Or if you want smaller muffins, you can make more than twelve.
Now place a pecan half (or two) on top of the muffins. Or sprinkle chopped pecans over the top. (If desired, you can make banana nut muffins by mixing chopped nuts into the batter before baking.)
Bake at 350 degrees for 20-22 minutes or until a toothpick comes out with only a few crumbs.
Let them sit in the muffin pan for a few minutes, then remove them to a wire rack to cool. (I always put mine into an airtight container or my cake saver before they are completely cool because it helps to keep more moisture in.)
Can I Freeze Banana Bread Muffins?
Yes, you can freeze most baked goods to keep them fresh.
Just make sure you store your food in tight containers or freezer-quality bags. If wrapped properly, most baked goods will stay fresh for a few months.
So, if you are in the mood to bake and have plenty of overripe bananas, make a double or triple batch of these banana bread muffins and freeze some for later. For variation, add chocolate chips to some of the batter to create banana chocolate chip muffins.
Healthy Amish Banana Muffins
What makes this banana muffin recipe healthy? This recipe uses applesauce instead of oil and whole wheat flour instead of white, making it a healthier version.
You could also use eggbeaters or just egg whites (you'll need four) if you are watching your cholesterol, although your muffins may be drier.
This banana bread muffin recipe also has a lower sugar content than many.
So even though it's a baked good made with flour and sugar, it has a few additions that help to create a healthier treat.
Don't Be Wasteful
Growing up as an Amish girl, my mom and dad taught me to never be wasteful. You don't throw something away unless it's actually garbage.
I'm not sure if this was a result of growing up in a large family and being tight on money. Or is this typical for the Amish?
I'm guessing it was a combination of both because most Amish families are large, and they work hard for everything they earn. So, I really believe this is typical of the Amish.
We were not allowed to waste food, ever! We didn't get more food on our plate than we thought we could eat because we always had to finish it. Any leftovers from the meal were put into a container and refrigerated for a later meal.
My mom always saved plastic bags. We washed and re-used them several times. I used to hate washing bags and declared I would never do that. But guess what, I still reuse plastic bags :). We are helping to save the earth :).
My Amish Heritage Will Always Have an Impact on my Life
No matter how different I am today from what I was twenty-two years ago. There are certain things I will always do because that is the way I was taught. Our childhood has a big effect on the way we think.
To this day, I cringe when I see people being wasteful. All the food that our country throws in the garbage every day could feed many hungry people. And I cannot help but wish that I could give it to them.
This Amish recipe creates the best banana bread muffins, they are so moist, delicious, and full of banana and cinnamon flavor! If you get to try this easy banana muffin recipe, I'd love it if you left a comment and star rating below. Thank you!
Visit my shop to purchase my Amish cookbook
AMAZON DISCLOSURE: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. If you click on the link, I may earn a small commission at no extra cost to you. Thank you.
Items you may need...
📖 Recipe Card
Healthy Amish Banana Bread Muffins
Ingredients
- 3 bananas, preferably overripe
- 4 Tbs. butter, melted ½ stick
- 1 c. applesauce
- 2 large eggs, room temperature or ½ c. eggbeaters
- 2 c. whole wheat flour
- ½ c. brown sugar
- ¼ c. white sugar
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2 Tbs. ground cinnamon
- ½ tsp. salt
- pecans or walnuts
Instructions
- Preheat oven to 350°
- Mash bananas. Add all the wet ingredients into the mixing bowl and mix well.3 bananas, preferably overripe, 4 Tbs. butter, melted, 1 c. applesauce, 2 large eggs, room temperature
- Whisk dry ingredients together in a seperate bowl.2 c. whole wheat flour, ½ c. brown sugar, ¼ c. white sugar, 1 tsp. baking soda, 1 tsp. baking powder, 2 Tbs. ground cinnamon, ½ tsp. salt
- Add dry ingredients to the wet and mix gently until combined.
- Pour into greased muffin tins or use liners. Divide into 12 - 14 cups, filling at least ¾ full.
- Place a pecan half (or two) on the top. Or you can sprinkle chopped pecans over the top.pecans or walnuts
- Bake for 20 - 25 minutes or until a toothpick comes out with only a few crumbs.
- Let them rest in the muffin tin for a few minutes, then remove to wire rack to cool. I always bag or place them in a container before they are completely cool. It helps to keep more moisture in. And freeze whatever you won't get eaten within 2 days to keep them fresh. Thaw for ½ hr. before eating.
Anna
So yummy and full of cinnamon flavor!