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I’ve read about how applesauce can be used in baked goods in place of fats such as eggs, oil, and butter but hadn’t tried the substitution until now. And I’m happy to report it’s a good substitution!
Of course, these muffins are not meant to replace my favorite banana bread. They are simply a low fat alternative, and even with the chocolate chips they are still only three points each. They’re easy (no need for a mixer!), moist and flavorful, and lighter than I was expecting after reading some of the reviews.
The lightness may be because I made muffins rather than a loaf (I like wrapping them individually then freezing them so I can defrost one at a time). I made the mistake of using paper liners, and the muffins completely stuck to them so I suggest spraying a muffin tin with Pam and forgoing the liners.
Photos of the process here.
4 very ripe bananas
1 1/2 cups all-purpose flour
3/4 cup white sugar (I used Splenda Sugar Blend)
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
4 tablespoons applesauce (I made my own)
1/2 cup chocolate chips, optional
- Mash bananas in a bowl.
- Add all other ingredients and mix well.
- Pour into greased loaf pan.
- Bake at 350 degrees for 13-15 minutes if making muffins (or 50 to 60 minutes if making a loaf), or until toothpick inserted into center of cake comes out clean.
Yields 16 muffins or one loaf.
Recipe adapted from Recipe Zaar.