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Applesauce and Banana Muffins

Our friend Katie Serbinski from Mom to Mom Nutrition created this Applesauce and Banana Muffins recipe for us, a delicious treat you'll be able to enjoy all fall!


One of my favorite things to do in the fall when it’s prime apple season here in Michigan is make a big batch of homemade applesauce. And while my toddlers would happily gobble up cup after cup, I look for other ways to use applesauce in recipes. And these applesauce and banana muffins did not disappoint as a flavorful, toddler-friendly use of leftovers.  

While there are many ways to make homemade applesauce, my favorite way is to make it in the slow cooker [find my method here]. From there, you can store it in your refrigerator in an airtight container for up to one week, using it in recipes like muffins, quick breads, sauces, or even an in individual cup for your child’s lunchbox! 

I used Michigan’s McIntosh apples for this recipe because when I think of baking, I think of using McIntosh apples. But don’t you worry, any Michigan apple you decide to use for the applesauce will work well in these muffins! 

Applesauce and Banana Muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
Serving: 18-20 mini muffins

1 medium ripe banana
½ cup applesauce
1 teaspoon vanilla
¼ teaspoon cinnamon
1 large egg
½ cup sugar
1 cup flour
1 teaspoon baking powder
Pinch of salt

Preheat oven to 350. In a large bowl, mash the banana with a fork. Add applesauce, vanilla, cinnamon, and egg. Mix until smooth.
Add sugar, flour, baking powder, and salt. Stir to combine. 
Scoop mixture into a greased mini muffin pan, using a small cookie scoop. Bake for 15 minutes.
Remove from oven and muffin pan. Let cool before serving.

   Katie Serbinski, MS, RD, is the registered dietitian and Mom behind Mom to Mom Nutrition. She lives in Detroit, Michigan      with her husband and three hungry kiddos.