Banana Berry Muffins {a healthy grab-n-go breakfast}

Lazy Sunday doesn’t mean the same thing as it used to. In the old days it meant wake up sometime before noon and relocate to the couch for football or movie watching. In college my roommate and I would sometimes even convert the couch into the pull out bed for maximum lounging comfort. If we were feeling really motivated I’d go out and get something to eat; if not, hello delivery.

Now a lazy Sunday means waking up at (or before) 6am and stealing a couple of hours to myself drinking coffee and writing while the kids blissfully sleep until almost 8. Then taking our time to make a healthy breakfast before playing with puzzles or Legos, staying in our jammies as long as possible.

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And mentally preparing ourselves for the week ahead full of work and school and commuting. No, don’t think about that now.

Instead let’s make some tasty blueberry muffins that just so happen to be ridiculously healthy and portable so we can eat them all week while rushing to school or sitting in rush hour. And let’s have the kids help. Measuring and pouring and mixing are awesome kids activities. Even the 2 1/2 year old can jump in and help by putting the muffin liners in the pan and dumping flour all over the counter in the mixing bowl.

kids cooking muffins

Oh, and did you know that when you’re baking you can substitute applesauce for both the sugar and the oil/butter? Yeah, that just happened.


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Banana Berry Muffins

Yield: 12 muffins

These muffins are a triple-threat: no fat, no sugar, and filled with fruit! Great for a lazy Sunday morning or make ahead for an easy grab-and-go breakfast during the week.


  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 large egg
  • 1 cup no-sugar-added applesauce
  • 2 mashed bananas
  • 1 teaspoon vanilla
  • 1 cup blueberries (fresh or frozen)


  1. Preheat the oven to 375 degrees. Grease or line a muffin pan.
  2. Whisk together all dry ingredients in a mixing bowl. Set aside.
  3. If you have a stand mixer, mash bananas in the mixer on a low setting. Then add egg, applesauce and vanilla and mix thoroughly. If not, mash with a fork and blend in rest of ingredients using a hand mixer. Add dry ingredients slowly just until mixed through. Do not over mix. Fold in berries using a spatula.
  4. Drop batter into muffin pan.
  5. Bake for 20 minutes or until a toothpick inserted into a couple of the muffins comes out clean. Let cool for a few minutes, and then remove to a rack to cool completely.
  6. Muffins need to be refrigerated or frozen after they are cool.


Adapted from Joy of Cooking

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    • says

      The bananas compensate for the sweetness here…but I’ve subbed applesauce in zucchini bread/muffins and it works too–they just end up a little more savory!

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