Eat Without

Banana Berry Muffins

Source: A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations Adapted from a recipe submitted by Alicson Scott, Chickasaw Nation, Get Fresh! Nutrition Education Program

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-23.

These moist muffins have a fruity flavor and are full of whole grain goodness. Serve them anytime.

Makes
12 Servings

Ingredients

  • nonstick cooking spray
  • 1/4 cup applesauce
  • 1/4 cup sugar
  • 2 tablespoons dried egg mix (or 1 egg)
  • 2 ripe bananas, mashed
  • 2 tablespoons water
  • 1/4 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/4 cup quick cooking oats
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup blueberries or strawberries (fresh or frozen)

Directions

  1. Preheat oven to 350 °F. Spray a 12-cup muffin pan with non-stick cooking spray.
  2. In a medium-size bowl, combine applesauce, sugar, dried egg mix, banana, and water. Mix well.
  3. In a large bowl mix flours, oats, baking powder, baking soda, and salt.
  4. Add the applesauce mixture to the bowl with the dry ingredients; mix just until the batter is moist.
  5. Gently add berries into the mixture.
  6. Fill each muffin cup about 3/4 full of batter.
  7. Bake for 25-30 minutes until lightly brown.
  8. Cool for 10 minutes and remove from pan.

Notes

Learn more about: Bananas Blueberries Strawberries

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.