These fresh milled banana muffins with applesauce are soft, and naturally sweet without adding any sugar (ripe bananas and applesauce make them sweet enough!). If you mill your own flour and need an easy, reliable recipe, this one will not disappoint. It’s simple enough for a weekday morning and good enough for sharing!
If you're craving sweeter desserts, I cannot recommend fresh milled cinnamon rolls enough. They're even better than all purpose ones, I swear!
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Quick Look
- Prep Time: 15 minutes
- Bulk Fermentation: none
- Final Proof: none
- Cook Time: 20–25 minutes
- Total Time: ~40 minutes
- Servings: 12 muffins
- Difficulty: Easy
- Baking Method: Oven
- Best For: Breakfast, snacks, meal prep
Jump to:
- Summarize & Save This Recipe On:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Banana Muffins with Applesauce
- Baking Schedule
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Banana Muffins with Applesauce
- Other Delicious Recipes
- Fresh Milled Banana Muffins with Applesauce
- Flour Options
- Helpful Notes
- Need Help Tweaking This Recipe?
- Other Fresh-Milled Sourdough Recipes You'll Love
Important Ingredients
- Ripe bananas the main flavor and natural sweetness of the muffins
- Applesauce keeps the muffins moist without added sugar
- Fresh milled wheat flour gives a great taste and extra nutrition
- Butter adds richness and keeps the crumb soft
- Eggs provide structure so the muffins hold together
See recipe card for quantities.
Substitutions & Variations
- Add honey or sugar if you want a sweeter muffin
- Use some all-purpose flour for a milder tasting muffin
- Add chocolate chips or chopped nuts
- Swap butter for neutral oil
- Add raisins or diced apple for texture
How to Make Banana Muffins with Applesauce
Step 1: Preheat your oven to 180°C / 350°F. Line a 12-cup muffin pan with paper liners.
In a large bowl, mash the bananas. Add applesauce, melted butter, and eggs. Mix until combined (Image 1).
Step 2: Add the fresh milled flour, baking powder, salt, and cinnamon (Image 2). Stir just until everything comes together. Don’t overmix.
Step 3: Let the batter rest for about 10 minutes (Image 3). Fresh milled flour absorbs liquid slowly, and this short rest helps the batter thicken and improves the texture.
Step 4: Scoop the batter evenly into the prepared muffin cups (Image 4).
Step 5: Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean (Image 5).
Step 6: Let cool for a few minutes, then transfer to a wire rack (Image 6).
Hint: do not skip the 10-minute rest. It makes a big difference in texture when baking with fresh milled flour.
Baking Schedule
Mix batter → rest 10 minutes → bake → cool
💭Crucial Success Tips
- Use very ripe bananas. Underripe bananas will not give enough sweetness or moisture.
- Do not overmix. Freshly milled flour can get dense if you work it too much, especally hard white wheat!
- Let them cool completely before storing. Warm muffins trap steam and make the tops sticky.
Recipe FAQs
Yes, you can. The texture may be slightly different. Fresh milled flour has more moisture and flavor. Store flour still works, but the muffins may be a little drier.
Most of the time, it is from overmixing. It can also happen if you skip the rest time. Freshly milled flour needs a few minutes to hydrate.
Yes. Swap the butter for a neutral oil like avocado oil or melted coconut oil.
How To Store Banana Muffins with Applesauce
Store at room temperature for one day, then refrigerate for up to four days. They also freeze well.
Other Delicious Recipes
- 100% Fresh Milled Sourdough in a Loaf Pan (The Two-Pan Method)
- Fresh Milled Banana Muffins with Applesauce
- How to Make a Sourdough Starter With Fresh Milled Flour - From Scratch!
- Fresh-Milled Cinnamon Toast Crunch Cereal
If you tried these fresh milled banana muffins with applesauce or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Fresh Milled Banana Muffins with Applesauce
Ingredients
- 140 g applesauce
- 60 g butter melted and slightly cooled
- 2 bananas mashed, medium ripe
- 2 eggs
- 260 g fresh milled hard white wheat
- 10 g baking powder
- 3 g salt about ½ teaspoon
Method
- Preheat your oven to 180°C / 350°F. Line a 12-cup muffin pan with paper liners. Add the fresh milled flour, baking powder, salt, and cinnamon. Stir just until everything comes together. Don’t overmix.
- Let the batter rest for about 10 minutes. Fresh milled flour absorbs liquid slowly, and this short rest helps the batter thicken and improves the texture.
- Scoop the batter evenly into the prepared muffin cups.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for a few minutes, then transfer to a wire rack.
- In a large bowl, mash the bananas. Add applesauce, melted butter, and eggs. Mix until combined.
Notes
Flour Options
I made these muffins with hard white wheat, which gives them a slightly heartier texture and more structure. If you’d like to use soft white wheat instead:- Use 240 to 250 g soft white wheat flour
- Keep everything else the same
Helpful Notes
Sweetness:These are lightly sweet from the bananas and applesauce. If your bananas aren’t very ripe, you can add a spoon or two of honey or sugar. Storage:
Store at room temperature for one day, then refrigerate for up to four days. They also freeze well.
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