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Apple Banana Muffins are one of my fave healthy go-to’s for breakfast, snacks, or to put in the lunch box! They’re packed with fruit, fiber and just the right amount of natural sweetness.
I’ve been making Apple Banana Muffins since Kenya and Chloe were toddlers. We used to load them up in their double stroller and go on long walks around our neighborhood, excitedly pointing out every tree and cars, singing and giggling all the while. Along our usual walking path, some of our neighbors fruit trees had branches extending over the sidewalk brimming with everything from oranges, to plums, to kumquats, and apples. There was so much of it, Kenya loved bringing along a tote bag to pick fruit (this is exactly how I was as a kid, loving every minute of picking apples from our local orchard, so, pun not intended, the apple doesn’t fall far from the tree), then we would go home and cook up something delicious with them.
You can make these muffins with all kinds of different apple varieties. Some of my favorites are Gala, Fuji, and Pippin (if you want them to be a little more tart) or any good baking apple will do nicely. The addition of the bananas in these muffins give them a divinely moist texture, while also adding some valuable nutrients like potassium.
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These naturally sweet Apple and Bananas Muffin make a great breakfast, snack or lunch, but I highly encourage you to make a batch to freeze so that you always have a bunch when you need them at the ready. Keep them on hand so you have the perfect portable treat for rides to and from school, activities and yes, family walks around your own neighborhood!
Need more muffin inspiration? Especially in the fall I make Sweet Potato Muffins andPumpkin Muffins which you can also top with Whipped Cream Cheese Frosting (frosting recipe can be found in the pumpkin muffin recipe).
What’s your favorite muffin to bake? Tell me in the comments below.
Apple Banana Muffins
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 cup old fashioned oats
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 3 tablespoons vegetable or canola oil
- 1/2 cup agave or honey
- 1 egg
- 1/2 cup milk
- 2 ripe bananas, mashed
- 1 medium apple, peeled and grated
Instructions
- Preheat oven to 350 degrees.
- Combine the first 6 ingredients in a bowl and mix.
- In a separate bowl, whisk the remaining ingredients together.
- Slowly add the flour mixture into the wet ingredients and stir until just combined.
- Grease a mini or regular muffin tin or line it with muffin cups and fill each cup 3/4 full with the batter.
- Bake for 14 minutes for mini muffins or 20 minutes for regular muffins or until a toothpick comes out clean.
If you over mix the batter, the batter will get more stiff. Always try not to over mix – that way they come out light and airy 🙂 So happy she enjoyed them!
these muffins taste great but are really dense. i’m not much of a baker. did i stir too much? anyway, my daughter and I ate them all in less than a week. great recipe!
OMG! These muffins are so fantastic…I absolutely love the ‘honey’ taste in them. They are not too sweet, super moist and full of flavor…love the added apple bits too. I added 1/3 cup ground flax. Really really amazing! My go-to muffin recipe from now on, THANK YOU! 🙂
Do I need to adjust the temperature or cooking time if I use conv. over?
I just made these but forgot to add the vegetable oil. They were ready in 15 minutes, tasted pretty good though a bit chewy. I’d like to try them again with the vegetable oil but am wondering how that affects the recipe. Please let me know so I know what to expect. Thanks 🙂
Jamie, I didn’t have a problem with this since I sprayed the muffin liners, BUT, some recipes I do have that problem. So what I usually do is spray the muffin liners and put them in the freezer. Never have a problem when I go to bake them 🙂
I just made these and they came out wonderful. The only change I made was using a mix of whole wheat and white flour, and using just slightly less honey. The only issue I’m having is that the muffins are sticking to the little baking cups and making them impossibe to get out in one piece. Any idea what may have caused this?
Thanks for such a great recipe! I’ve linked to it on our blog, http://masoncookandread.blogspot.com/.
Without testing it, I think it would be fine. You can always combine the wet ingredients together and the dry ingredients together and store separate in the fridge and just combine in the morning and bake 🙂
Would it be okay to make the batter the night before & refrigerate it until morning? My kids are always ready to eat as soon as they get up but I don’t always want to make the muffins the night before.
No you do not have to replace it, just add less honey or agave 🙂
Hi Catherine,
I just discovered your site and I am so excited to try out your recipes. I have a 3 year old and 1 year old twins so I feel like I have to constantly come up with new, healthy, interesting things for them to eat.
Actually, I tried this muffin recipe last night and found them to be too sweet for me. If I try making them with half the amount of honey/agave, would I have to replace the rest with some liquid to keep them moist?
Thank you!
You could substitute it for the same amount of melted butter. I think it would be a challenge to put the applesauce and as you said might be overpowering. If you give them a try, let me know what happens! 🙂
Can you substitute for the vegetable oil/canola oil? I know some recipes you can substitute applesauce for oil, but this already has apples in it which might make the apple too overpowering?
Looks yummy!
Hmm that’s interesting..I have made this recipe so many times and I haven’t had any problems. If you try them with agave, let me know how they turn out!
I made these a couple days ago. I used honey instead of agave, but the rest of the recipe was exact. I used paper liners in the mini muffin tin as well. I baked for 20 min, like it says, but when I checked them, they were still gooey on the inside, so I left them in a little longer. When I took them out, they were still kinda gooey, but I left them to cool and they kinda set up a little better. Although the flavor is good, I found that they turned out kinda rubbery and tough. Maybe it was b/c of the honey? Idk but I might try making them again with agave. Regardless, my 1 year old daughter liked them 🙂