Making muffins with applesauce reduces the need for oil, which creates a healthier dish with less calories and fat. Banana muffins work especially well with applesauce, as the tastes seem to complement one another in baked goods. Banana muffins made with applesauce also contain a large amount of potassium, an essential nutrient that works with sodium to maintain a healthy balance of water in the body. This recipe yields one dozen banana muffins, although it may be halved or doubled if necessary.
Preheat the oven to 350 degrees Fahrenheit.
Add the oat flour, rice flour, baking soda, baking powder, cinnamon and nutmeg to a large mixing bowl. Stir well to combine.
Add the ripe banana, applesauce, apple juice and orange juice to a blender or food processor. Process on low speed until well combined and smooth in texture, about 30 seconds.
Add the dry ingredients to the blender or food processor, a half cup at a time while on low speed. Continue until the ingredients are well blended.
Transfer the batter back to the large mixing bowl. Fold in the diced apple and raisins if desired. Stir until thoroughly combined.
Spray a muffin pan lightly with cooking spray, and then fill the cups about 2/3 of the way full with muffin batter.
Put the pan in the oven and bake for 12 to 14 minutes, or until the muffins are golden brown in color and a toothpick comes out clean when inserted in the middle.
Place the muffins on a cooling rack and allow to cool for at least 30 minutes before serving. Store leftover banana muffins in an airtight container up to four days before discarding.