• Cook with Love and Kosher Salt


banana muffins (healthier version)

These were really really good.  So much better than I expected to be honest.  No butter, eggs or refined sugar!  Andy gobbled these up.  I mean really, he gobbled them.  Almost all of them!  He liked them best fresh out of the oven, all wet and warm.  Sylvie liked after toasting and enjoyed immensely when a little crisp.  (That’s her hand trying to steal one during my photo shoot :)) Alisa thought really nice flavor and Greg too despite his lack of love for things whole wheat said very good!  Our young friend Lauren sliced, toasted, put m & m’s on top and stated “best thing ever”.  (OK, that kind of defeats the “healthier” but oh well, still lots of goodness here).  Jodi thought at bit mushy (it is the applesauce) and yes, the first day they were a bit soft and wet but less wet the next day and thereafter.  Greg’s friend Matt gave these a thumbs up while Jamie commented on the great consistency and Sam liked these – even though he is a reluctant banana eater.  My friend Jill who is into all things healthy for your body and world, urged me to try these, and I’m really glad I did.  She is busy building a site – healthy kids healthy world, and on it are these muffins which were recommended by her co-blogger Jen (morendorfins.com) who found the recipe in Better Than Peanut Butter and Jelly Cookbook-Kids Vegetarian Meals.
I made mini muffins and regular muffins and doubled the recipe.  But this single recipe makes about 12 reg sized muffins.
banana muffins, healthier version (from Better Than Peanut Butter and Jelly Cookbook by Marty Mattare and Wendy Muldawer):
2 very ripe bananas, very ripe
1/2 cup walnut, grape seed or olive oil (I used grapeseed)
3/4 cup real maple syrup
3 tablespoons unsweetened applesauce
1 tablespoon water
2 cups white whole wheat flour (or half white and half whole wheat)
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup chopped toasted walnuts (optional)
1/2 cup dark chocolate chips, or chopped dark chocolate (optional, but of course I used)
Preheat the oven to 350 degrees and line muffin pans with liners.
Mix together the mashed bananas, oil, maple syrup, applesauce and water.  In another bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon.
Pour the dry into the wet and mix gently then add the chocolate and nuts if using.
Bake on center rack until a toothpick comes out clean – these can take anywhere from 15-22 minutes.  So check often.
Pin It


  1. Rachel

    9 years ago

    I cannot wait to try these. I’m a huge fan (stalker-esque) of your sil’s banana bread, but have to admit, cannot indulge nearly as many times as I make them. The oil is a killer. But as soon as the bananas I just bought today turn brown (and they will, much as I love bananas, because it’s the way the entire banana business works: demand is always made up of people who buy way more than they can eat!), I’m making these.

  2. Rachel

    9 years ago

    Made these this afternoon. I must say, they are a great alternative to your sil’s banana bread that I make all. the. time.
    The whole wheat flour does give these a much heartier (almost sweet-biscuit-y) taste. My kids love them. Of course, the mini-chips are a persuasive element! Thank you for these. I can actually enjoy one of these for breakfast, without feeling like I shouldn’t have.


Leave a comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>


  • Subscribe!