This Healthy Banana Bread recipe checks all the right boxes! It’s moist, sweet, and whipped up in a matter of minutes with healthier ingredients. You might just have everything you need in your kitchen right now!

Satisfy your sweet tooth with more recipes like Peanut Butter Streusel Banana Bread, Blueberry Banana Bread and Chocolate Chip Banana Bread.

This Healthy Banana Bread took me a few tries to perfect, but once I did there was no going back!

I believe that a good banana bread is like a good brownie. It needs no frosting, no glaze, no chocolate chips, no nuts, nothing. If it’s perfect banana bread, then that should be enough.

This is the only healthy Banana Bread recipe you need — it’s perfectly moist and needs no adornments (though you won’t see us judging if you add in chocolate chips!).

Why we love it:

• Super Easy: It’s made in one bowl with a whisk and no mixer. Plus, all of the ingredients are basic baking staples.
• Freezer Friendly: Scroll below for more info on how to freeze banana bread. This is one of my favorite treats to keep in my freezer for later!
• Scrumptious: There’s really no better word to describe it. This banana bread always turns out so moist, perfectly sweet and loaded with fresh banana flavor.

Ingredients Needed for Classic Banana Bread

• Bananas – You’ll need 3 bananas for this quick bread recipe. If you have any extras hanging around, use them to make some adorable Banana Split Trifles or see How to Freeze Bananas.
• Salt – Just a pinch of salt enhances the other flavors in the banana bread.
• Baking Soda and Baking Powder – Did you know that both of these ingredients have expiration dates? Use both within 6 months of opening so they’re potent and get the job done.
• Flours – You may notice that I use both whole wheat flour AND regular all-purpose flour. I love the texture that both flours create, and whole wheat flour adds a good amount of fibre. I make this recipe often with 100% whole wheat flour so that’s an option, too!
• Cinnamon – You can add an extra sprinkle to really warm up the flavor.
• Greek Yogurt – Be sure to use plain Greek yogurt with no additional flavors or sweeteners.
• Unsweetened Applesauce – This creates the most incredible moisture and adds natural sweetness in banana bread. And no, it won’t make it taste like apples!
• Eggs – These act as a binder for all of the other ingredients.
• Sugar – Be sure to measure with care! You don’t want to add too much or too little – either error will affect the flavor of the bread.
• Vanilla Extract – This is used to enhance the sweet flavor.

How to make Classic Banana Bread

Here’s a sneak peek at the step-by-step instructions! Scroll to the bottom of this page for more information and ingredient measurements.

• Mash the bananas (I love using a potato masher to do this!)
• Mix in the sugar, Greek yogurt and applesauce.

• Whisk in the eggs and vanilla extract.
• Add in the cinnamon, baking powder, baking soda, and salt. Whisk until just combined.

• Add the flour into the batter and mix until combined.
• Bake at 350°F for 50-60 minutes.

Banana Bread Variations and Substitutions

• Make it 100% whole wheat: this healthy banana Bread already has a good amount of fibre, but I often make it with 100% whole wheat flour for extra fibre for my family! It turns out perfectly either way — simple swap the all purpose flour for whole wheat.
• Add chocolate chips: While I like banana bread all by itself, you may be craving some chocolate! Feel free to sprinkle in some dark, milk, or semi-sweet chocolate chips.
• Add a crunch: Stir in some walnuts to give the banana bread a delightful, soft crunch. Check out more info here – Banana Nut Bread.

How to Store Banana Bread:

Let the banana bread cool for 10 minutes before removing from the pan.

Allow to cool to room temperature prior to storing in an airtight container at room temperature. You can store individual slices or the whole loaf. Properly stored, this bread will stay fresh on your kitchen counter for up to 4 days.

Can I freeze healthy banana bread?

YES! This recipe is wonderfully freezer friendly.

Let the banana bread fully adjust to room temperature prior to storing in a freezer-safe container (or zip-top bag). You can freeze individual slices or the whole loaf – keep in mind that slices will defrost much faster.

If you’re freezing slices, use sheets of parchment paper to separate them so they don’t stick together.

You Might Also Like…

Calling all banana lovers! Check out more of my favorite banana recipes:

• Banana Pancakes — we love these for a weekend breakfast!
• Banana Cream Pie — pie is always a good idea.
• Banana Chocolate Chip Baked Oatmeal Cups — another make ahead and freezer friendly breakfast!
• Banana Chocolate Chip Muffins — these never last long here!

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Healthy Banana Bread recipe

This Healthy Banana Bread recipe checks all the right boxes! It's moist, sweet, and whipped up in a matter of minutes with healthier ingredients. You might just have everything you need in your kitchen right now! #banana #baking #recipe | easy recipes | baking recipes | healthy baking | breakfast ideas | banana recipes

Course Bread and Baked Goods

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 15 minutes minutes

Servings 12 slices

Calories 155cal

Author Ashley Fehr

Ingredients

• 3 ripe bananas
• ⅔ cup sugar (130g)
• ½ cup 0% plain Greek yogurt (114g)
• ⅓ cup unsweetened applesauce (100g)
• 1 teaspoon vanilla
• 2 large eggs
• 3 teaspoons baking powder
• 1 teaspoon cinnamon
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1 cup whole wheat flour* (130g)
• 1 cup all purpose flour* (130g)

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and lightly grease an 8×4" or 9×5" loaf pan (a smaller loaf pan will need a little more time, and a larger pan will bake a little more quickly).
• In a large bowl, mash bananas with a whisk. Add sugar, yogurt and applesauce and whisk until combined and somewhat smooth.
• Add vanilla and eggs and stir until combined.
• Add baking powder, cinnamon, baking soda and salt and whisk until combined. Add flour and stir just until no white remains (don’t overmix)
• Spread in loaf pan and bake for 50-60 minutes, (covering with foil when top is light golden brown), or until toothpick inserted in the middle comes out clean (up to about 1 hour).

Video

Notes

Ingredients and Substitutions:

Yogurt and applesauce: if you are out of either yogurt or applesauce, I have successfully made this banana bread recipe using all yogurt and all applesauce. Simply swap one for the other. 

*Flour: be sure to measure your flour fluffed and levelled, or use a scale to weight it. You will need 260 grams total flour, and you can use half and half as the recipe calls for, or 2 cups all-purpose, or 2 cups whole wheat. 

 

Nutrition

Calories: 155cal | Carbohydrates: 32g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 191mg | Fiber: 2g | Sugar: 15g

The post Healthy Banana Bread recipe appeared first on The Recipe Rebel.

This Apple Spice Cake is a delicious fall dessert made healthier with applesauce, whole wheat flour, and reduced sugar. It’s moist, flavorful, and topped with whipped cream and caramelized apples.

I know at most holiday gatherings, pie is the dessert of choice. But I’m a cake girl; not a pie girl.

So, this Apple Spice Cake is my idea of the perfect holiday dessert…and I bet it can convert some pie lovers into cake lovers too.

I mean, a fluffy, moist apple spice cake layered with tender caramelized apples and homemade whipped cream. What’s better than that?

Bonus: it’s lighter and healthier than most desserts, so it’s perfect to enjoy after a big holiday meal!

Love apple desserts as much as I do? Try my Perfect Apple Pie, Cinnamon Apple Muffins, or Fried Apples next!

Ingredients Needed:

• Canola Oil: oil adds moisture to the cake. Feel free to use any neutral flavored oil you have on hand.
• Unsweetened Applesauce: adds more apple flavor and natural sweetness.
• Brown Sugar: brown sugar adds the perfect amount of sweetness and keeps the cake nice and moist.
• Egg: binds everything together to help the cake hold its shape.
• Vanilla Extract: adds flavor depth and a touch of extra sweetness.
• Flour: I use a blend of all-purpose flour and whole wheat flour which creates the perfect texture.
• Baking Soda: keeps the cake light and fluffy.
• Salt and Cinnamon: salt enhances flavor while cinnamon gives a hint of sweet spice.
• Caramelized Apples: for the caramelized apples you’ll need a firm apple such as Granny Smith, margarine or butter, cinnamon, and brown sugar.
• Whipped Cream: we’re making a simple homemade whip with whipping cream, powdered sugar, and vanilla extract.

How to Make Apple Spice Cake

This holiday cake takes just 20 minutes to prep!

1. Make the batter: In a bowl, whisk together oil, applesauce, egg, brown sugar, and vanilla. Add in the dry ingredients and whisk until just combined.
2. Bake: Transfer the batter to a greased cake pan, then bake at 350ºF until a toothpick comes out clean. Cool to room temperature.
3. Caramelize the apples: In a pan, melt butter, then stir in cinnamon and brown sugar. Add the apples and cook until tender. Cool to room temperature.
4. Make the whipped cream: Beat the heavy cream with a mixer until soft peaks form, then add powdered sugar and vanilla. Beat to stiff peaks.
5. Assemble the cake: Cut the cake into slices, then serve topped with caramelized apples and homemade whipped cream.

Apple Spice Cake FAQs

Tips and Notes

• Peel the apple. The peel can become chewy when the apple chunks are cooked.
• Don’t over-mix. Over-mixed batter can dry out and become too dense. Mix only until just combined.
• Check for doneness. I like to use a toothpick to make sure the cake is done before I pull it out of the oven. Just insert it into the center of the cake. If it comes out clean, it’s ready to go. If there are still moist crumbs, it needs a little bit longer to bake.
• Cool the apples and cake before serving. If they’re hot, the whipped topping will just melt right off.

More Apple Desserts You’ll Love

Breakfast

Cinnamon Apple Muffins Recipe

Desserts

Fried Apples

Desserts

Perfect Apple Pie

Desserts

Maple-Glazed Apple Crisp Cookies

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Apple Spice Cake (Reduced Sugar)

A moist spice cake made better for you with applesauce, whole wheat flour and reduced sugar, topped with whipped cream and caramelized apples — the perfect holiday treat!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 10

Calories 301cal

Author Ashley Fehr

Ingredients

Cake

• 1/2 cup canola oil
• 1/2 cup unsweetened applesauce
• 1/2 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup whole wheat flour
• 1/3 cup all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon

Caramelized Apples:

• 2 tablespoons margarine or butter
• 1/4 teaspoon cinnamon
• 1 tablespoon brown sugar
• 1 large apple peeled and sliced (I like a firm apple like Granny Smith)

Whipped cream:

• 1/2 cup whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

US Customary – Metric

Instructions

• CakePreheat oven to 350 degrees F. Lightly grease an 8″ round cake pan.
• In a large bowl, whisk together canola oil, applesauce, egg, applesauce, brown sugar and vanilla until combined. Add flours, baking soda, salt and cinnamon and whisk until just combined.
• Spread into prepared pan and bake for 22-25 minutes or until a toothpick inserted near the center comes out clean. Set aside to cool.
• Caramelized Apples: In a medium pan, melt butter over medium heat. Stir in cinnamon and brown sugar until combined. Add apples and cook, stirring occasionally, until tender but not mushy (cook to your desired texture). Set aside to cool to room temperature.
• Whipped Cream and Assembly: When cake and apples are cooled to room temperature, make the whipped cream and assemble the cake.
• To make whipped cream, beat with an electric mixer until soft peaks form. Add powdered sugar and vanilla, and beat until stiff peaks form.
• Place cake on serving plate, top with whipped cream and caramelized apples.

Notes

*If you want to skip the whipped cream, this cake would be great served warm with warm caramelized apples!

Nutrition

Calories: 301cal | Carbohydrates: 28g | Protein: 2g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 209mg | Potassium: 91mg | Fiber: 2g | Sugar: 15g | Vitamin A: 310IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 0.8mg

The post Apple Spice Cake appeared first on The Recipe Rebel.

These Cinnamon Apple Muffins are light, fluffy, perfectly moist, and loaded with juicy pieces of apple. They’re big on flavor and made with healthier ingredients!

Muffins and sweet breads are always a big hit around here!

Banana Nut Bread, Blueberry Banana Bread, Pumpkin Muffins, Banana Chocolate Chip Muffins, you name it, we’ll devour it.

Well, these Cinnamon Apple Muffins may be one of my favorite muffin recipes. They’re made healthier with whole wheat flour and plain Greek yogurt, and mostly naturally sweetened with applesauce and just a touch of brown sugar.

These muffins make the perfect breakfast, snack, or healthier dessert!

Might I recommend devouring a few fresh from the oven with cinnamon sugar on top? They taste like apple fritters!

Looking for more easy breakfast ideas? Check out my Cinnamon Raisin Scones or my Banana Nut Bread!

Ingredients Needed:

These Healthy Apple Muffins are packed with simple ingredients you probably already have on-hand!

• Yogurt: I use 0% plain Greek yogurt to create a delicious moist texture. Any type of plain yogurt should work just fine.
• Unsweetened Applesauce: applesauce adds even more moisture, apple flavor, and natural sweetness.
• Eggs: binds everything together so the muffins can hold their shape.
• Milk or Buttermilk: buttermilk creates a more moist, tender texture, but regular milk will work too.
• Vanilla: adds depth of flavor.
• Brown Sugar: brown sugar adds sweetness and extra moisture to the apple muffins.
• Baking Powder and Baking Soda: both help to create a light and fluffy texture.
• Cinnamon: gives the muffins just a hint of spice.
• Salt: enhances all of the apple muffin flavors.
• Flour: I like to use whole wheat flour for a delicious, hearty muffin. Be sure to fluff or weigh the flour so you don’t end up adding too much!
• Apples: Granny Smith or another type of baking apple works great. Be sure to peel and chop so the apple incorporates well into the muffins.
• Cinnamon Sugar Topping: an optional topping made up of melted butter, sugar, cinnamon for a sweet, crunchy finish.

How to Make Cinnamon Apple Muffins

This delicious snack takes just 15 minutes to prep! Just mix it all up, bake, and they’re ready to go!

1. Make the batter: In a bowl, whisk together yogurt, applesauce, eggs, milk, vanilla, and brown sugar. Add in the baking powder, baking soda, cinnamon, and salt, then whisk until combined.
2. Add flour and apples: Fold the flour and apples into the batter until just combined.
3. Portion and bake: Portion the batter out into a greased, non-stick or paper-lined muffin tin. Bake until a toothpick comes out clean. Cool in the pan, then transfer to a wire rack to cool completely.
4. Add the topping: Brush melted butter over the top of the muffins, sprinkle with cinnamon and sugar, then serve or store.

FAQs for Apple Muffins

Tips for Apple Cinnamon Muffins

• Peel the apples. Apple peel can become dry and chewy when baked. I recommend peeling the apples before you dice them for the best texture.
• Dice the apples small. Be sure you chop the apples up small and evenly in size so they cook all the way through.
• Line or grease the muffin tin. You can either grease a non-stick muffin tin or line it with paper liners to prevent the muffins from sticking.
• Check for doneness. To check that the muffins are done baking, insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, they’re ready to go. If not, the muffins need a few more minutes.

More Apple Recipes You’ll Love

Fall/Winter

Apple Coffee Cake with Crumb Topping Recipe

Desserts

Slow Cooker Cranberry Apple Cobbler

Desserts

Slow Cooker Caramel Apple Pudding Cake

Desserts

Brown Sugar Glazed Apple Cinnamon Baked Donuts

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Cinnamon Apple Muffins

These Cinnamon Apple Muffins are so moist and loaded with apple chunks, unsweetened applesauce and cinnamon. They are big on flavor and made with healthier ingredients.

Course Bread and Baked Goods

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 14 muffins

Calories 194cal

Author Ashley Fehr

Ingredients

• 1 cup 0% plain Greek yogurt (250g)
• ½ cup unsweetened applesauce (115g)
• 2 large eggs
• ¼ cup milk or buttermilk
• 2 teaspoons vanilla
• 1 cup brown sugar* lightly packed (210g)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 2½ cups whole wheat flour fluffed (325 grams)
• 2 Granny Smith or baking apples peeled and finely chopped (3 cups or 315 grams apples)

Cinnamon Sugar (optional)

• 2 tablespoons melted butter
• 3 tablespoons sugar
• 1 teaspoon cinnamon

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F.
• In a large bowl, whisk together yogurt, applesauce, eggs, milk, vanilla and brown sugar until smooth. 
• Add baking powder, baking soda, cinnamon and salt and whisk until combined.
• Fold in flour and apples with a spatula, just until moistened and no flour remains. 
• Lightly grease a non-stick muffin pan or fill with paper liners, and fill muffin cups to the top (you can also make smaller muffins but they will bake more quickly).
• Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs. Let cool for 5-10 minutes in the pan before removing to a wire rack to cool completely. (If using paper liners, they will be easier to remove after several hours has passed)

Cinnamon Sugar (optional)**

• Brush butter over tops of slightly cooled muffins.
• Stir together cinnamon and sugar. Sprinkle over muffins before serving.
• Store muffins uncovered at room temperature on the day you bake them. To store longer, place in an airtight container and refrigerate up to 5 days or freeze up to 3 months.

Video

Notes

*These muffins are not overly sweet but I find them perfect with the cinnamon sugar topping. If you are not going to use the topping, or you like muffins a little sweeter, you can add an extra ¼ cup sugar to compensate.

**Muffins with the cinnamon sugar topping are best eaten that day. Once they are sealed and stored, the sugar will lose its crispness and become moist. They are still tasty, it is just the texture that will change. 

Nutrition

Calories: 194cal | Carbohydrates: 38g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 197mg | Potassium: 228mg | Fiber: 3g | Sugar: 21g | Vitamin A: 111IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg

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This Apple Bread is made with warm cinnamon, tender chunks of apple, applesauce, greek yogurt and whole wheat flour for a healthier twist that tastes indulgent!

September is here, along with apples and cinnamon, changing leaves and fall baking!

It is one of my favorite times of year.

As much as I love summer — and we had a great time this summer camping and exploring! — it is always nice when the weather cools slightly and we turn back to comfort food.

This Cinnamon Apple Bread is one of our favorite quick snacks or breakfasts — especially with a smear of this Cinnamon Butter!

It is a healthier take on this Praline Glazed Apple Bread, with whole wheat flour, unsweetened applesauce and no glaze, which makes it perfect for any time of day (and with some Cinnamon Butter it still feels totally indulgent!).

And if you like your baked goods in muffin form, you’ll love these Cinnamon Apple Muffins!

What types of apples are best for baking?

Baking apples are generally apples that are a little firm and a little tart.

This way, they don’t break down when they’re cooked and turn to mush, so you have a beautiful apple bread with chunks of apples instead of mush.

My favourites are Granny Smith, because they are firm, not too sweet, easy to find year round and not too expensive.

Honeycrisp and Pink Lady are my two back ups, but they are generally harder to find and more expensive.

In a pinch, you can use almost any apple, but they may affect the taste and texture of this bread.

How to make Apple Bread:

You’ll find the detailed recipe in the recipe box below, but here are a few extra tips and tricks!

1. Prep your apples — if you are peeling your apples, you’ll want to do this first, although it’s not entirely necessary and I often don’t. Chop them up and set them aside!
2. Stir together the wet ingredients until combined — because we don’t want to overmix once the flour is added, and I want to keep this recipe to one bowl, our best bet is to mix those wet ingredients well first.
3. Add the baking powder, cinnamon and baking soda and mix completely — this prevents our batter from being overmixed once we add the flour.
4. Add the flour and mix just until combined. Overmixing can lead to a dry, dense loaf. Stir just until most of the flour is incorporated.
5. Stir in the apples, and spread into a loaf pan. I usually use an 8×4″ glass loaf pan, and occasionally a 9×5″ non stick loaf pan. The recipe instructions are based off of an 8×4″ loaf pan, so if you are using a larger pan you’ll have a slightly shorter loaf and may need to reduce the bake time.
6. Bake, checking at 30-40 minutes. Because quick bread bakes for so long (and we don’t want to rush it!), it’s a good idea to check the loaf about half way through and cover with foil if it has browned to a golden color already. This will prevent the top from burning while allowing the interior to bake completely.

How to store Apple Bread:

You can store freshly baked Apple Bread on the counter at room temperature for one day.

After one day, I like to either refrigerate or freeze the bread to make it last. Because the apples make the bread very moist, I find that it spoils more quickly than other breads.

This Apple Bread can be stored in an airtight container and refrigerated for 4-5 days, or frozen for up to 3 months.

Before freezing, you can also slice and wrap each piece individually for a quick breakfast on the go!

Variations on this Cinnamon Apple Bread:

• To reduce the sugar further, you can omit the sprinkling of cinnamon sugar on top of the bread before baking.
• Swap the apples for blueberries or another chopped fruit — peaches, nectarines or strawberries would be delicious!
• You can use all whole wheat flour instead of using some all purpose.
• You can use all all purpose flour if that is what you have
• Swap a couple tablespoons of the whole wheat flour with ground flax for a boost of fiber and Omega 3s!
• Add in a sprinkling of butterscotch chips or toffee bits for a fun fall treat

More apple recipes you’ll love!

• Apple Crisp Blondies — a fun way to make apple crisp in bar form!
• Apple Upside Down Cake — an elegant and delicious apple cake
• Apple Crumble Pie — a mash up of apple pie and apple crisp!
• Apple Cinnamon Oatmeal — a healthy, make ahead breakfast.

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Apple Bread

This Apple Bread is made with warm cinnamon, tender chunks of apple, applesauce, greek yogurt and whole wheat flour for a healthier twist that tastes indulgent!

Course Bread and Baked Goods

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 12 slices

Calories 182cal

Author Ashley Fehr

Ingredients

• 1 1/2 cups chopped apples peeled or not, about 2 small or 1 large
• 1 1/4 cups granulated sugar (1 cup for less sweet bread)
• 1/2 cup unsweetened applesauce
• 1/2 cup Greek yogurt
• 2 eggs
• 1 tablespoon vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 2 cups flour (I use 1 cup whole wheat flour, 1 cup all purpose)

Cinnamon Sugar

• 1 tablespoon granulated sugar
• 1/2 teaspoon cinnamon

Instructions

• If you are peeling your apples, peel them first, then finely chop and set aside.
• Preheat oven to 350 degrees F and lightly grease an 8×4" loaf pan (see notes above for different sizes)
• In a large bowl, whisk together the sugar, applesauce, yogurt, eggs, and vanilla until combined.
• Add the baking powder, cinnamon and baking soda and whisk until combined.
• Stir in the flour until there are little to no streaks of flour remaining — don't overmix.
• Stir in apples and spread into prepared loaf pan.
• Combine ingredients for Cinnamon Sugar and sprinkle over bread.
• Bake for 30-40 minutes before checking to see if the top is golden. If the top is golden brown, cover with foil and continue baking for 20-30 minutes until a toothpick or wooden skewer inserted in the center comes out clean or with moist crumbs. If the top is pale, leave uncovered and continue baking 20-30 minutes.

Video

Nutrition

Calories: 182cal | Carbohydrates: 42g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 50mg | Potassium: 126mg | Fiber: 1g | Sugar: 25g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg

The post Cinnamon Apple Bread appeared first on The Recipe Rebel.

This Blueberry Banana Bread is ultra moist and fluffy, loaded with bananas and blueberries! Use fresh or frozen blueberries, and whole wheat or all purpose flour.

Extra bananas? Try this Banana Pancakes recipe or — my favorite — Banana Nut Bread!

Banana bread is probably the recipe we make more than any other, and this Healthy Banana Bread is our favorite (although we often jazz it up and make this Chocolate Chip Banana Bread).

It is such a great, mostly healthy snack or breakfast, and between the five of us we can polish off a loaf in record time.

Some Blueberry Banana Bread recipes are made with butter, all purpose flour and quite a bit more sugar, but I like to make this as healthy as I can while still having incredible flavor.

I believe in eating the foods we enjoy, but I also believe in making those recipes as nutritious and nourishing as we can to fuel our bodies (of course, I also believe that our favorite comfort foods like The BEST Cinnamon Buns and Absolutely the Best Brownies Ever are an important part of our diet, too ).

For this recipe, I’ve included as many variations as I could down below, to guide you through the recipe if you need to make any swaps.

Love blueberries? Find more blueberry recipes here.

How to make this Blueberry Banana Bread recipe:

1. Mash your bananas — most often, I’m using bananas that I have frozen whole and in the peel in the freezer. I set them out in a large mixing bowl for a few hours to thaw, and then I’m ready to go! The plus side is that I always have bananas for baking and they don’t require much mashing at all.
2. Add in your wet ingredients and sugar. I use a combination of unsweetened applesauce and Greek yogurt in place of butter or oil, to make this recipe a little lighter and add a ton of moisture.
3. Stir in baking powder, cinnamon, baking soda, and salt — I whisk these in first to ensure they are evenly incorporated before adding the flour, because once we add the flour we don’t want to overmix! This is key to making a one bowl banana bread.
4. Stir in the flour — stir only until the last traces of flour are gone.
5. Stir in the blueberries — if I’m using fresh blueberries, I just toss them in. If you are using frozen blueberries, it’s important to add them last, while they are still frozen, and toss them in a bit of flour to prevent them sinking to the bottom and staining your loaf purple.
6. Bake — this Blueberry Banana Bread takes quite a while to bake, as most quick breads do. It’s important to keep an eye on your loaf, and cover with foil if it begins to brown too quickly. I usually cover mine at the 40 minute mark and continue baking.
7. Remove from the oven when a long skewer inserted in the middle of the bread comes out clean or with moist crumbs — it shouldn’t look gooey like batter!

Variations on Blueberry Banana Bread:

• You can swap the applesauce or yogurt with oil or sour cream if you need to
• You can use all whole wheat flour, all all purpose flour, or a combination, without changing the rest of the recipe
• You can swap the blueberries for any other berry — chopped strawberries, raspberries (stir gently as they tend to fall apart), blackberries (chopped if large), or a combination.
• You can use fresh or frozen blueberries, but keep in mind that frozen blueberries may stain the batter purple, and may require a longer bake time as it slows down the cooking process slightly as they warm and thaw.

How to store Banana Bread:

If you have any of this Blueberry Banana Bread left to store after the first couple hours of it sitting on the counter, here are a few ways to make it last!

At room temperature:

This Blueberry Banana Bread can be stored in an airtight container at room temperature for a couple of days. I don’t like to leave it longer than that, as the extra moisture from the berries can cause it to spoil more quickly.

In the refrigerator:

If you want to store this banana bread more than a couple days, but you want easy access to it, you can store it in the refrigerator for up to 1 week.

If you are going to be storing that long, be sure to refrigerate within the first day to preserve freshness.

How to freeze Banana Bread:

When I’m baking banana bread, I often double the batch and freeze one for later!

They are perfect for pulling out of the freezer for quick snacks or breakfasts when you’re short on time.

Wrap tightly or place in an air tight container, then freeze for up to 3 months.

More banana recipes you’ll love!

• Banana Chocolate Chip Baked Oatmeal Cups
• Strawberry Banana Smoothie
• Banana Chocolate Chip Muffins (healthier!)
• Banana Oatmeal Muffins Recipe

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Blueberry Banana Bread

This Blueberry Banana Bread is ultra moist and fluffy, loaded with bananas and blueberries! Use fresh or frozen blueberries, and whole wheat or all purpose flour.

Course Bread and Baked Goods, Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 10 slices

Calories 207cal

Author Ashley Fehr

Ingredients

• 3 ripe medium bananas
• 1/4 cup unsweetened applesauce
• 1/2 cup 0% plain Greek yogurt
• 2/3 cup sugar
• 1 tsp vanilla
• 2 large eggs
• 3 tsp baking powder
• 1 tsp cinnamon
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 cup whole wheat flour* (130g)
• 1 cup all purpose flour* (130g)
• 1 1/2 cups blueberries (see notes above for fresh and frozen)

Instructions

• Preheat oven to 350 degrees F and lightly grease an 8×4″ or 9×5″ loaf pan (see notes)
• In a large bowl, mash bananas. Add applesauce, yogurt and sugar and whisk until combined.
• Add vanilla and eggs and stir until combined.
• Add baking powder, cinnamon, baking soda, salt and flour and stir just until combined (don’t overmix – it doesn’t have to be smooth, just combined). Stir in blueberries, reserving a few to sprinkle on top if desired.
• Spread in loaf pan and bake for 50-70 minutes (this will depend on the size of your pan), covering with foil at 40 minutes when the top is golden brown. Continue baking until toothpick inserted in the middle comes out clean (up to about 70 minutes).

Notes

*I bake this in an 8×4″ glass loaf pan. An 8×4″ pan is very full, but makes a nice high loaf. You can also bake in a 9×5″ loaf pan, and it will be slightly shorter and bake a little less.

*I often use equal parts whole wheat and all purpose flour, but you can use all whole wheat flour or all purpose flour as you want.

Nutrition

Calories: 207cal | Carbohydrates: 45g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 217mg | Potassium: 354mg | Fiber: 3g | Sugar: 21g | Vitamin A: 82IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 1mg

The post Blueberry Banana Bread appeared first on The Recipe Rebel.

This easy Pineapple Upside Down Cake from scratch is made with one bowl and a whisk! It is warm and gooey and perfect with a scoop of ice cream!

This recipe was shared first on Spend With Pennies.

Don’t tell anyone, but I’ll take a warm fruit dessert with ice cream (Strawberry Rhubarb Crisp, Berry Cherry Crisp or Slow Cooker Caramel Apple Pudding Cake will suit me just fine!) over chocolate any day.

I feel like that must mean I’m getting old

This Pineapple Upside Down Cake is based off of my Apple Upside Down Cake recipe, with the same classic, moist vanilla 8-9″ cake serving as the base.

It’s a simple stir and pour cake batter, which makes this Pineapple Upside Down Cake very quick and easy to throw together!

Variations on this Easy Pineapple Upside Down Cake recipe:

• You can use almost any fruit in this Pineapple Upside Down Cake! Apples, berries, cranberries, bananas — so don’t be afraid to mix things up!
• Since pineapple and coconut is one of the best combos there is, how about a coconut twist? Stir some shredded coconut into the batter, or sprinkle it into the butter before adding your fruit. You could also add a bit of coconut extract to the batter!
• You can use fresh pineapple instead of canned if that’s all you have on hand. I prefer canned pineapple slices, only because they are uniform in thickness and don’t add as much moisture to the cake as it bakes.

How to make a Pineapple Upside Down Cake:

This Pineapple Upside Down Cake is made completely from scratch, but I promise you it’s worth it and it really doesn’t take much extra effort!

The cake base recipe is made with only a bowl and a whisk, so there’s no mixer needed and you can stir it together as quickly as you can a boxed cake mix!

1. Place your melted butter and brown sugar in the bottom of a 9″ round cake pan (you can also use a pie plate, which works just as well, or a square pan, it will just have a less traditional look).
2. Place your pineapple slices and cherries in the bottom of the pan. Just fit in as many pineapple slices as you can and fill in the rest with cherries — as many as your heart desires!
3. Spread your batter over the pineapple, being careful not to mess up your beautiful design!
4. Bake until light golden brown, then place a large plate over your pan and flip!

How to store Pineapple Upside Down Cake:

You can store Pineapple Upside Down Cake at room temperature for several hours if you are serving soon after baking.

I recommend refrigerating the cake if you are not serving within a few hours, as the fruit and the extra moisture in the cake means that it will not last as long as regular cake and buttercream.

To make this cake ahead, you have two options:

• You can prepare up to the point of baking, then cover and refrigerate up to 2 days before baking.
• You can prepare and bake completely, but leave it in the pan. Cool to room temperature, cover and refrigerate for 3 days or freeze up to 3 days. To serve, thaw (if frozen), and warm in a 300 degree oven for 15-20 minutes just until heated through. Flip and serve.

More pineapple desserts you’ll love:

• Pineapple Coconut Cake 
• Pineapple Lush Angel Food Cake Roll
• Pineapple Crisp
• Mom’s (Almost) No Bake Pineapple Squares

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Easy Pineapple Upside Down Cake

This easy Pineapple Upside Down Cake from scratch is made with one bowl and a whisk! It is warm and gooey and perfect with a scoop of ice cream!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 352cal

Author Ashley Fehr

Ingredients

• 1/2 cup butter
• 1/4 cup brown sugar (70g)
• 6-7 slices pineapple
• 5 maraschino cherries

Cake

• 1/4 cup oil
• 1/2 cup brown sugar (70g)
• 1/2 cup unsweetened applesauce
• 1 egg
• 1 teaspoon vanilla
• 1 cup all purpose flour (125g)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Instructions

• Place butter in pan or pie plate and put in the oven. Preheat the oven to 350 degrees, allowing the butter to melt in the pan while warming.
• Remove the pan from the oven once the butter has melted. Stir in brown sugar (you can do this right in the pan!).
• Arrange pineapple slices and cherries on top of the butter mixture, as much or as little as you like.

Cake

• In a medium bowl, whisk together oil and sugar.
• Add applesauce, egg, and vanilla and whisk until combined.
• Add flour, baking powder, baking soda and salt and stir just until combined. Spread carefully over pineapple in pan, making sure not to disturb the cherries as you spread the batter.
• Bake for 20-25 minutes, until top of the cake is golden brown. Let cool for 5 minutes in the pan before running a knife carefully around the edge.
• Place a large round plate on top of the pan, flip and allow the cake to fall out onto the plate before removing the pan.

Nutrition

Calories: 352cal | Carbohydrates: 44g | Protein: 3g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 51mg | Sodium: 258mg | Potassium: 182mg | Fiber: 2g | Sugar: 29g | Vitamin A: 421IU | Vitamin C: 30mg | Calcium: 57mg | Iron: 1mg

The post Easy Pineapple Upside Down Cake appeared first on The Recipe Rebel.

This Chocolate Chip Banana Bread recipe will be your new favorite! Perfect for breakfast, snacks, and lunch boxes. Super moist and made with one bowl and a whisk!

You guys.

Banana bread is tied for first place as one of my All Time Favorite Smells. Can you guess the other?

It’s yeast bread baking.

I mean, there’s just nothing better than those two things. Their warm, inviting smells or their awesome flavor!

I’ll admit, normally I’m a plain Jane when it comes to my banana bread. I like to make banana bread as a healthy snack and breakfast, which is why I generally leave out the chocolate when I make this healthy Banana Bread recipe.

But every once in a while you need a treat, right?

A little something extra special to get you through the day/week/hour.

Enter this easy Chocolate Chip Banana Bread.

It is super moist (and relatively low in fat) thanks to Greek yogurt and unsweetened applesauce.

My default is to make as many healthier swaps as I can without people noticing, so I’ve kept those substitutes that I used in my original banana bread recipe, but I’ve dolled it up to make it an extra special treat.

How do you make the best Chocolate Chip Banana Bread?

In my mind, the best banana bread is always one that you can eat without butter, peanut butter, Nutella, etc. If I have to add to it, it tells me that I should be adding more moisture (even though I just generally enjoy a little saltiness from butter with my banana bread).

I use Greek yogurt and unsweetened applesauce as I mentioned above, as lower fat options, but only because I am so in love with my original banana bread recipe that I didn’t want to mess with it.

To keep the exterior from getting dry with the long bake time, it is recommended to cover the banana bread once the top is dry.

I will admit though that sometimes I load up the top of my chocolate chip banana bread with chocolate chips and don’t want to smush them with the foil. That part is up to you! The interior will still be super moist.

Variations on this chocolate chip banana bread recipe:

• Try swapping the chocolate chips for butterscotch, peanut butter, or salted caramel chips — all awesome with banana!
• You can bump up the spice factor by adding a pinch of nutmeg, ginger or cloves. Or if you prefer, you can leave out the cinnamon entirely!
• Feel free to swap the plain Greek yogurt for sour cream if you prefer — they both give a great richness, moisture and slight tang, so I use them interchangeably in this recipe. Whatever you have on hand is great!

How to store and freeze banana bread:

I always, always make two loaves of this chocolate chip banana bread at a time because between us and the kids it doesn’t last long! I like to have one in the freezer for breakfast or lunch box emergencies.

To freeze this chocolate chip banana bread recipe:

Simply wrap snugly in some plastic wrap (or a freezer safe container with a tight seal), and place in the freezer. Freeze up to 3 months.

Banana bread will thaw in a few hours on the counter, or overnight in the refrigerator.

To store at room temperature:

Keep in an air tight container for up to 2 days. I don’t like to keep it any longer than this on the counter as it can begin to spoil.

To store in the refrigerator:

Store in an air tight container for up to 1 week in the fridge. Might I recommend a quick zap in the microwave to melt those chocolate chips before snacking?

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Chocolate Chip Banana Bread

This Chocolate Chip Banana Bread recipe will be your new favorite! Perfect for breakfast, snacks, and lunch boxes. Super moist and made with one bowl and a whisk! 

Course Bread and Baked Goods

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 12 slices

Calories 242cal

Author Ashley Fehr

Ingredients

• 3 overripe bananas
• 2/3 cup sugar (130g)
• 1/2 cup sour cream or plain Greek yogurt (110g)
• 1/3 cup unsweetened applesauce (90g)
• 2 large eggs
• 1 teaspoon vanilla
• 2 cups all purpose flour (fluffed and levelled, 260g)
• 3 teaspoon baking powder
• 1 teaspoon cinnamon optional
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chips

Instructions

• Preheat oven to 350 degrees F and lightly grease an 8×4″ loaf pan (larger is fine, but you will want to reduce the cook time by 10-15 minutes).
• Mash bananas in a large bowl with a fork or a whisk. 
• Add sugar, sour cream, applesauce, eggs and vanilla and whisk until completely combined.
• Add flour, baking powder, cinnamon, baking soda and salt and stir just until all flour is moistened (no white streaks).
• Stir in chocolate chips and spread into prepared loaf pan. Bake for 50-65 minutes, covering with foil at the 40 minute mark if desired (to prevent further browning), or until a toothpick inserted in the center comes out clean.
• Let cool in pan on a wire rack for 15 minutes, then carefully remove from the pan to cool completely (or to serve warm!). 

Video

Nutrition

Calories: 242cal | Carbohydrates: 41g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 181mg | Potassium: 270mg | Fiber: 2g | Sugar: 21g | Vitamin A: 65IU | Vitamin C: 2.6mg | Calcium: 43mg | Iron: 2mg

The post Chocolate Chip Banana Bread recipe appeared first on The Recipe Rebel.

This recipe was first posted on The Recipe Critic.

As much as I love Christmas, I always secretly get so excited when the tree comes down, the decorations go away, and LIFE GOES ON.

Am I alone?

January is the perfect time to reset, get back into creating and maintaining healthy habits, and quietly reconnecting as a family once the hustle and bustle dies down.

These healthy Blueberry Oatmeal Muffins are the perfect breakfast or snack for getting back to routine.

What’s so great about these Blueberry Oatmeal Muffins?

They are loaded with good things.

Oats offer so much goodness in such a small package: fiber, protein, iron, zinc (great for boosting that immune system!) and on and on and on. There’s also whole wheat flour, Greek yogurt, eggs, and blueberries which are bursting with antioxidants themselves.

I mean, don’t you feel healthier just reading that list of awesomeness??

Call me a strange, nutrition-obsessed geek (who also regularly enjoys a bowl of ice cream or slab of cheesecake…), but I love seeing how much goodness I can cram into one small package.

This is especially great because I know my kids will down muffins like there’s no tomorrow. There’s no snack or breakfast prep, they can just grab and enjoy and that I love (knowing that the bus is going to be at the end of the driveway all too soon!).

How to store and freeze Blueberry Oatmeal Muffins:

These muffins can be stored on the counter at room temperature for 1-2 days. After that, I really like to put them in the refrigerator or freezer.

• To refrigerate: place in an air tight container and store in the refrigerator for 5-6 days.
• To freeze: place in an air tight container and freeze (stacking them is fine!) for up to 3 months. To thaw, simply remove a portion of them and place on a plate or in a small container, and let thaw at room temperature for 1-2 hours, or microwave on low for 1 minute.

Variations on these Blueberry Oatmeal Muffins:

• You can swap out the fruit here if blueberries aren’t around! I prefer to use frozen blueberries because they are inexpensive and great any time of year, but chopped apples or cherries, or other berries will work just as well!
• You can make this recipe dairy free by swapping out the yogurt for dairy-free yogurt or additional applesauce.
• You can use rolled oats in this recipe instead of quick cooking, but I prefer the texture of quick oats. Rolled oats will just have a more noticeable texture. Steel cut oats will not work in this recipe.

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Healthy Blueberry Oatmeal Muffins

These Healthy Blueberry Oatmeal Muffins are perfect for on the go! Loaded with whole grains, fiber, protein and juicy berries!

Course Bread and Baked Goods

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 24

Calories 145cal

Author Ashley Fehr

Ingredients

• 1 cup quick oats (100g)
• 1 cup hot water
• 1 1/2 cups brown sugar lightly packed (240g)
• 3/4 cup 0% plain Greek yogurt (155g)
• 1/2 cup unsweetened applesauce (115g)
• 1/4 cup canola oil (50g)
• 3 eggs
• 1 tablespoon vanilla
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 cups whole wheat flour (260g)
• 3 cups fresh or frozen blueberries (300g)

Instructions

• Preheat oven to 350 degrees F.
• Combine oats and hot water in a medium bowl and let sit for 5-10 minutes while you prepare the rest of the batter.
• In a large bowl, whisk brown sugar, yogurt, applesauce, oil, eggs and vanilla together until smooth.
• Add baking powder, baking soda, cinnamon and salt and whisk until smooth.
• Add soaked oats and stir until evenly distributed.
• Add flour and berries and stir just until combined — don’t overmix!
• Lightly grease a muffin pan and fill 24 muffin cups ¾ full and bake for 20-25 minutes until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 145cal | Carbohydrates: 26g | Protein: 3g | Fat: 3g | Cholesterol: 20mg | Sodium: 85mg | Potassium: 151mg | Fiber: 1g | Sugar: 16g | Vitamin A: 40IU | Vitamin C: 1.8mg | Calcium: 50mg | Iron: 0.8mg

The post Healthy Blueberry Oatmeal Muffins appeared first on The Recipe Rebel.

This Apple Upside Down Cake is an easy apple dessert that starts with caramel sauce, tender apples, and a moist cake batter that’s poured over top. Perfect with a scoop of ice cream!

I don’t know if you’ve noticed, but I may have mentioned a time or two how deep my love of a warm, gooey dessert runs. This Apple Upside Down Cake? It’s warm, cozy dessert perfection.

My first love? My Grandma’s Hot Fudge Sundae Cake.

But then things got a little crazy and I added this Pumpkin Pudding Cake, Red Velevet Pudding Cake, Caramel Apple Pudding Cake, Slow Cooker Cranberry Apple Cobbler, and Slow Cooker Berry Cobbler to the list.

There are others, honestly, but how many do you really need to see to prove my point?

It’s a big thing around here. But only if there’s vanilla ice cream in the house!

This Apple Upside Down Cake has a beautiful presentation that — if I’m being honest — the pudding cakes and cobblers just don’t have.

They are gooey and delicious, for sure, but this apple cake, made with brown sugar, applesauce and Club House Apple Pie Spice, and the sticky caramel sauce and circles of sliced apples? It’s gorgeous and sure to be a hit with whoever gets a slice!

How to make Apple Upside Down Cake:

• I used a regular 8″ non-stick cake pan for this recipe, and it works perfectly! You could also use a glass or ceramic baking dish (8-9″ is best), or a pie plate. If you want to make this a one-pan apple upside down cake, use an 8-9″ ovenproof skillet to make your caramel sauce, then add everything into that pan.
• The caramel sauce in the bottom is a super simple combination of butter, brown sugar, and cream. There are a lot of recipes that use only butter and brown sugar and while that’s fine when it’s hot, as it cools it becomes incredibly sticky. Adding a bit of cream keeps this caramel sauce smooth and luxurious.
• You can arrange the apples in any pattern, or simply dump and spread. You can peel them or not peel them (though for this recipe I do like them peeled), and you can use any of the great varieties for baking.
• Whenever I can, I like to make sure batters can easily be whipped up with one bowl and a whisk or spoon. This is the reason for the melted butter, but I’ve also used canola oil and it works just fine.
• I like to give my cake a few minutes to set up before I flip, so that the caramel thickens slightly and some of it remains on the apples. If it’s too hot and too thin, it tends to slide off after being flipped.

Which are the best apples to use for baking?

I like to choose nice firm apples that are a mix of tart and sweet for baking. You definitely don’t want to use apples that are too soft as they will break down during the cooking process and you won’t have those same beautiful slices.

My favorite apples for baking are Granny Smith, McIntosh and Honeycrisp.

How to freeze this Apple Upside Down Cake:

This is one apple dessert that freezes perfectly and will reheat easily as well.

Simply cool to room temperature after baking, then cover the pan in plastic wrap and foil (my Grandma always double wrapped to prevent freezer burn and I still do!). Freeze on a flat shelf so that the sauce doesn’t run.

To reheat, leave at room temperature for 3-4 hours until thawed (or mostly thawed), then remove plastic wrap and replace the foil (or a lid). Place in a 300 degree oven for 20 minutes or until heated through. Serve.

More easy apple dessert recipes:

• Apple Coffee Cake with Crumb Topping Recipe
• Mini Cider Spiced Cranberry Apple Pies
• Brown Sugar Glazed Apple Cinnamon Baked Donuts
• Caramel Apple Cheesecake Bars

*This post is generously sponsored by Club House and I was compensated for my time in creating this recipe — thank you for supporting the brands that support The Recipe Rebel! Find more great recipes at helloflavour.ca

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Apple Upside Down Cake

This Apple Upside Down Cake is an easy apple dessert that starts with caramel sauce, tender apples, and a moist cake batter that’s poured over top. Perfect with a scoop of ice cream!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 418cal

Author Ashley Fehr

Ingredients

Caramel Sauce

• 1/2 cup unsalted butter
• 3/4 cup brown sugar packed (105 grams)
• 1/4 cup heavy cream

Cake

• 3 baking apples peeled and sliced
• 1/4 cup melted unsalted butter
• 1/2 cup brown sugar packed (70 grams)
• 1/2 cup unsweetened applesauce
• 1 egg
• 1 teaspoon vanilla
• 1 cup all purpose flour (125 grams)
• 1 teaspoon Club House Apple Pie Spice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Instructions

Caramel Sauce

• In a small pot, combine butter, brown sugar and cream and cook over medium heat until melted, stirring often. 
• Bring to a boil over medium heat, stirring constantly, and boil for 1 minute. Remove from heat.

Cake

• Preheat oven to 350 degrees F.
• Lightly grease an 8″ round cake pan or pie plate. Pour half of the caramel sauce into the bottom and reserve the other half for topping.
• Arrange apple slices along the bottom of the pan in the caramel sauce.
• In a large bowl, whisk together butter and brown sugar until smooth. Add applesauce, egg and vanilla and whisk until combined.
• Add flour, apple pie spice, baking powder, baking soda and salt and stir just until combined. Gently drop the cake batter over the apples and spread to cover.
• Place a piece of foil under the cake pan and bake at 350 degrees F for 40 minutes or until cake is set and dry (a toothpick inserted in the center comes out mostly clean).
• Let sit for 10 minutes before inverting onto a large plate. Serve with additional caramel sauce, warmed, if desired.

Nutrition

Calories: 418cal | Carbohydrates: 57g | Protein: 2g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 76mg | Sodium: 165mg | Potassium: 210mg | Fiber: 2g | Sugar: 42g | Vitamin A: 710IU | Vitamin C: 3.3mg | Calcium: 71mg | Iron: 1.3mg

The post Apple Upside Down Cake appeared first on The Recipe Rebel.

These Banana Oatmeal Muffins are SO moist, made with soaked oats baked right in! They are made with low fat Greek yogurt, unsweetened applesauce and whole wheat flour, making them a healthy breakfast option with fiber and protein. Easy to make and freezer friendly.

It took me a few tries, friends, but I think I’ve traded in my favourite banana muffins for these Banana Oatmeal Muffins.

They are so moist, and packed with extra goodness from oatmeal. Yes — actual oatmeal.

I know it sounds a little crazy, but trust me on this one.

What makes these Banana Oatmeal Muffins so good?

If you’ve ever had a classic oatmeal cake, you know they’re all sorts of amazing. Well, they’re made with oats soaked in boiling water — essentially, really thick oatmeal.

They are so ridiculously moist and delicious (especially if you add the toasted coconut topping on it!), and I got to thinking, “what if I put oatmeal into a banana muffin?”

So I tried it, and I tried it again, and I tried it again. And it took me a while to strike just the right balance between “moist” and “fluffy” (my first rounds were very moist but so flat!), but the result is so worth it. I don’t know if I’ll ever go back!

Plus, you get all the extra goodness of oats right in these healthy banana oatmeal muffins, that they really are perfect for breakfast.

The kids love these, especially if I add in chocolate chips. I wanted to start you off with a plain Jane version (you know, one that is actually healthy!), but feel free to get a little crazy and raid your stash of chocolate chips, nuts or dried fruits if you like.

And if you’re here accidentally because you though these were actually Banana Baked Oatmeal Cups, then head over there <– to check out that recipe, which is equally as delicious but a totally different thing

How to bake these Banana Oatmeal Muffins:

I tried baking these muffins in all kinds of cups and pans — silicone, paper liners, non stick muffin pans, etc., etc.

I recommend using silicone or paper liners, and not just spraying a pan. All ways will work just fine, but the non stick spray makes the muffins a little browner (i.e., tougher) around the edges and we like our muffins soft. If you like them another way then go for it!

Here are the differences in muffin texture you can expect:

Silicone pans or muffin cups: they will be soft and not brown significantly around the edges or bottom. Remove within 10 minutes of them coming out of the oven so they don’t get soggy from sitting.

Dark non-stick pans with non-stick spray: this is absolutely an option too, if you prefer a golden brown exterior and don’t want to wait for them to cool so you can remove paper liners. This is what I did in these photos!

Paper liners: paper liners work just fine, and the texture will fall somewhere between silicone and non-stick. However, the one big downside is you have to wait for them to cool completely before you’ll be able to remove them and taste test

Tips and Tricks for Making these healthy Banana Oatmeal Muffins:

• You can absolutely jazz these up if you like: chocolate chips, peanuts, pecans, or raisins would all be great in here! Even just sprinkling 3 or 4 chocolate chips on top before baking goes a long way with my kiddos
• You will want to use instant or quick cooking oats for this recipe only, because you want them to get soft in the boiling water. I have made them with regular rolled oats before, and it works just fine but they have a bit of a chunkier texture. If that’s what you like, go for it.
• These store perfectly in the freezer, so make a big batch! I like to keep a big container in the freezer, and then keep half a dozen or so in the fridge for easy snacking for the kids. Grab and go snacks are always a good idea here!

More banana recipes for those brown bananas!

• Banana Chocolate Chip Baked Oatmeal Cups
• Strawberry Banana Smoothie
• Banana Chocolate Chip Muffins (healthier!)
• Healther Classic Banana Bread Recipe + VIDEO

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Banana Oatmeal Muffins

These Banana Oatmeal Muffins are SO moist, made with soaked oats baked right in! They are made with low fat Greek yogurt, unsweetened applesauce and whole wheat flour, making them a healthy breakfast option with fiber and protein. Easy to make and freezer friendly.

Course Bread and Baked Goods

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 18 muffins

Calories 150cal

Author Ashley Fehr

Ingredients

• 1 cup quick cooking oats or instant
• ¾ cup boiling water
• 4 overripe bananas
• 1 cup brown sugar packed (about 160g)
• ½ cup 0% plain Greek yogurt
• ¼ cup unsweetened applesauce
• 3 large eggs
• 1 tablespoon vanilla extract
• 2 cups whole wheat flour fluffed and levelled (about 260g)
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• chocolate chips, nuts or raisins optional

Instructions

• Preheat oven to 350 degrees F and line 2-3 muffin pans with paper liners, spray with non stick spray or use silicone muffin cups — if you use paper liners you will get more, smaller muffins. (see notes in post above)
• Add oats to a small bowl and cover with boiling water. Set aside.
• In a large bowl, mash bananas with a fork or whisk. Add sugar, applesauce, yogurt, eggs, and vanilla, and whisk until combined. 
• Add flour, baking powder, baking soda, cinnamon and salt, and stir until just combined. Gently stir in the soaked oats.
•  Fill muffin cups (I fill them to the top for nice, high muffins) and bake for 20-25 minutes, until a toothpick comes out clean or with moist crumbs.
• Let cool in pans for 5-10 minutes before removing to a wire rack to cool completely. Store in an airtight container on the counter for 2 days, in the fridge for 1 week, or in the freezer for up to 3 months.

Video

Nutrition

Calories: 150cal | Carbohydrates: 32g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 111mg | Potassium: 264mg | Fiber: 3g | Sugar: 16g | Vitamin A: 59IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg

The post Banana Oatmeal Muffins Recipe + VIDEO appeared first on The Recipe Rebel.