Applesauce Banana Oat Muffins

At our house we love muffins. But I just can't justify the cost or the amount of fat in store bought muffins. So we make our own. Ever few months, I make several batches of different kinds and then freeze them. My husband takes out one or two each night for breakfast the next morning. Because he gets up at about 5:30 to swim, he eats as soon as he gets to work, so things that travel well, reheat well, and that have some variation, but are also semi-healthy are important.

This is a variation that I tried today on the previous banana bread recipe. I tried to make it a little healthier, although removing most of the shortening would have helped a lot too.

1 C shortening
2 C sugar
4 eggs
1 1/2 C bananas (blended)
1 1/2 C sugar free applesauce
1 t vanilla
2 C white flour
1 C whole wheat flour
1 C rolled oats
2 t soda
1/2 t baking powder
1 t salt

Cream together shortening, sugar, eggs, bananas, applesauce, and vanilla. Add dry ingredients just until moistened. Scoop into sprayed or lined muffin cups or small loaf pans. Cook at 300 degrees for 30 minutes or longer if needed.


I love these small bread loaves that I got from my mother-in-law. They are about the size of 2 muffins.
For this recipe, I blended the 3 bananas that I had and then just added enough of my homemade applesauce (that I bottled last fall) to make 3 C total. This recipe also calls for 4 C flour, so I combined flour and oats to make 4 C. Any combination of these to equal 4 C will work, but I suggest more flour than oats.

Remove finished muffins to a cooling rack.

ENJOY!