Bananas and applesauce do not bring the same amount of water every time. Whole wheat flour absorbs that moisture quickly, so a batter that holds its shape like soft dough can leave the centre dense. Add milk in small amounts only until the batter can be spooned into the tin with a slow, heavy drop. Once the flour is incorporated, stop mixing; more stirring makes the crumb tighter.
BreakfastWhole Wheat Banana Peanut Butter Muffins
Soft banana muffins with a lightly nutty crumb, made with unsweetened applesauce and whole wheat flour. Cinnamon rounds out the fruit and peanut butter without adding sugar.
Ingredients
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Preparation Steps
Heat the oven
Heat the oven to 180°C. Lightly grease a 12-cup muffin tin with a little rapeseed oil.
Mix the wet ingredients
Mash the bananas in a large bowl until mostly smooth. Whisk in the unsweetened applesauce, eggs, Traditional Plain Yogurt, smooth peanut butter, and the remaining rapeseed oil until evenly combined.
Combine the dry ingredients
In a second bowl, whisk together the whole wheat flour, baking powder, and ground cinnamon. Add the dry mixture to the banana mixture and fold just until no dry flour remains.
Adjust the batter
If the batter is too thick to drop from a spoon, stir in whole milk a little at a time. Stop as soon as the batter is thick but scoopable.
Bake the muffins
Divide the batter among the muffin cups. Bake until the tops are lightly browned and a skewer inserted in the centre comes out clean, about 18 to 22 minutes for standard muffins or 10 to 13 minutes for mini-muffins.
Cool
Leave the muffins in the tin for 5 minutes, then transfer them to a rack. Let them cool for another 5 minutes before serving.
Recipe insights
Banana and Applesauce Moisture
Storage for a Full Batch
Let the muffins cool fully before sealing them, or trapped steam will soften the surface. They keep for up to 3 days in an airtight container. For a batch that will not be eaten in that time, freeze the cooled muffins for up to 2 months, then thaw at room temperature or warm briefly in a low oven.
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Lentil & bulgur bowl with walnuts
- Green lentils, dry240 g
- Bulgur, dry200 g
- Baby spinach300 g
- Cherry tomatoes300 g
- + walnuts, olive oil70 g
- Per serving
- 545 kcal
- Protein
- 25 g
- Fibre
- 16 g
Energy from
- Protein 18%
- Carbs 57%
- Fat 25%
Nutrition from Health Canada · CNF 2026
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