I love these Apple, Blueberry, & Banana Sugar-Free Muffins! Not only are they freezer-friendly, but they’re great for meal prepping and using up old fruit (I’m looking at you, browning bananas!), plus my toddlers LOVE them!
I originally made this recipe when I was looking for something that was baked with an egg in it so I could slowly start introducing eggs to my daughter who has an egg allergy. Starting with baked goods seems to be the best start for reintroducing eggs!
And because I was feeding these to my 9-month-old twins, I wanted a muffin that was sugar-free and full of grains and fruits. I use apple sauce and maple syrup as a sugar substitute, but you can also use yogurt and honey.
Also, I put apples and blueberries into my muffins, but you can use any fruit you have on hand. Peaches, strawberries, blackberries, pears, etc. I just always seem to have extra apples and blueberries on hand, so that’s what goes into mine!
Apple, Blueberry, & Banana Sugar-Free Oat Muffins
The full printable recipe is below, but here are the ingredients:
- rolled oats
- no sugar added apple sauce
- maple syrup
- baking powder
- baking soda
- ground cinnamon
I use my Ninja blender to make the batter for these muffins. If you’ve been around my blog before, then you know I love this blender for everything from muffins to milkshakes! It’s not a cheap blender that’s going to fall apart after 2-3 uses, but it’s also not a $500 blender that makes soup. I like it, and if you’re looking for a new blender, I definitely recommend this one.
After I blend all of the ingredients (except for the added fruit – the blueberries and apples), I use a spatula to gently fold the blueberries and apples into the batter. Then, I fill my muffin tins (lined with parchment paper cups) to the top!
After baking, I allow the muffins to cool and then I pop them into the freezer! I really like these reusable bags freezer-safe bags! I’ve been using them for almost a year and I’ve had no issues with them.
To reheat, simply microwave 1-2 muffins for 30 seconds if coming from the refrigerator or 1 minute if coming from the freezer.
My husband likes to add butter to them. My daughter likes almond butter on them. And my son and I eat them as is!
And my final tip is to be sure to either use parchment paper muffin liners or grease your muffin liners beforehand, otherwise, the muffin might stick to the paper. I use these parchment paper cupcake liners/baking cups and I really like them.
- 2 2/3 cups rolled oats
- 2 eggs
- 2/3 cup no sugar added apple sauce
- 4 TB maple syrup
- 2 ripe bananas
- 3 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 1/3 cups apple, diced (about 2 small apples)
- 2 cups blueberries
- Preheat oven to 350 degrees F.
- Combine all the ingredients except the blueberries and diced apple together in a blender and blend until smooth.
- Pour into a large mixing bowl and carefully fold in the blueberries and diced apple.
- Line a muffin pan with parchment paper baking cups or greased muffin liners and fill each cup to the top.
- Optional: top with a sprinkle of whole rolled oats.
- Bake for 23-25 minutes or until toothpick inserted into center comes out clean.
- Store in refrigerator for up to 2 days or freeze.
- Optional: reheat in microwave for 30 seconds from the refrigerator or 1 minute from the freezer.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 138Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 23mgSodium: 217mgCarbohydrates: 29gFiber: 3gSugar: 17gProtein: 3g
All information presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on saltycanary.com is provided as a courtesy, is an estimate only, and should only be used as a general guideline.