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.
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.
I just made these using half regular flour & half whole wheat four, added 1/2 cup of chopped walnuts, and some flaxseed. Used three bananas and a red delicious apple. I baked mini muffins for 16 minutes. They smell great and tasted wonderful. I will freeze half, made @ 40 mini muffins.
Made these fantastic muffins last night with some minor changes. I used half whole wheat flour/half white flour as suggested below. I also added shredded carrot and zucchini for extra veg, 2 tbs of flax seed and replaced the oil with unsweetened applesauce. I will definitely make these again.
These muffins are amazing! How long are they good for if I keep them in the refrigerator?
Thank you for sharing. Just made it for my middleschooler’s lunch box. I used only 1/4 cup of honey and they were sweet enough!
Good recipe. But just fyi and to all the other moms, you should never heat Honey. That brings down the excellant properties and dilute a lot of the medicinal value of the honey. ( you could read many articles online) Instead use lump sugar which is an healthy substitute to sugar.
These look wonderful! So happy I found this site! I’ve never grated an apple.I’ll see how it goes 🙂
Used whole wheat flour and added some applesauce for extra moisture. It made 18 regular size muffins. Upped the cook time to 25 mins. Great tasting. Will add flax or wheat germ next time to up the nutritional content.
how long do they last? Are they freezable?
You should be able to make both those substitutions at a 1:1 ratio!
hi
what can you sub for the oil? coconut oil? and how much?
and can you sub coconut milk for the milk?
thank you for the help
I just made these bad boys, they definitely make more than 24 mini muffins! I substituted the oil for olive oil and only had one banana, so I subbed one for a few spoonfuls of vanilla Greek yogurt. Delicious and will definitely make again!
Just made these and they were a hit! I forgot the salt, used agave only and coconut oil instead of the others suggested. They were perfect! Thanks