Applesauce Banana Whole Wheat Muffins

Many people prefer whole wheat flour to the more common all-purpose flour. If you are trying to eat a more natural or organic diet, then you would want to avoid bleached flour and all-purpose flour is usually bleached. Whole wheat flour is generally not bleached. Since it is milled using the whole wheat kernel, hence the name, it has a higher nutritional value and a higher fiber content.


  1. 1 and ¼ cups (150g) of whole wheat flour
  2. 1/2 tsp baking soda
  3. 1/2 tsp baking powder
  4. 1/4 tsp of salt
  5. 2 egg whites
  6. 1 large overripe banana
  7. ½ cup plain non-fat yogurt
  8. 1 tbsp honey (21g)
  9. 1 tbsp molasses (20g)
  10. ¼ cup applesauce
  11. 1 tsp almond extract
  12. 1 tbsp of quick oats


  1. Preheat the oven to 375 degrees
  2. Mix and double sift the whole wheat flour, baking soda, baking powder and salt. Set aside
  3. In a medium bowl mash the banana with a fork. Add the egg whites, yogurt, honey, molasses, applesauce and extract. Whisk until well blended and a bit “frothy”.
  4. Mix the sifted flour with the banana egg mixture until just moistened. Don’t over mix!
  5. Spray a 6 muffin pan with non-stick cooking spray.
  6. Evenly distribute the batter in the muffin tin cups. Sprinkle with quick oats. Bake for about 18 minutes.