Apple Banana Muffins

One of Kenya and Chloe's favorite activities is going on long walks with their Mommy and Daddy in their Double City Mini Stroller (and I love this stroller as much as they do -- it makes getting two kids around a snap). One of the bonuses of living in California is that the weather is nice enough to do it almost any day of the year. The kids love being outside and looking at dogs, birds, and trucks, and picking all kinds of fruits from the trees in our neighborhood (another California bonus!). Along our usual route our neighbors have branches overflowing with oranges, plums, kumquats and apples. Kenya loves bringing a bag along with him for the ride to collect his booty. Part of the adventure for us is not only picking the fruit, but also making something delicious with it when we get home. That's where the inspiration for these Apple Banana Muffins came from. Naturally sweet apples and bananas in a muffin that's a great for breakfast or a snack and also the perfect treat when it's time to head out in the stroller again for our next outing!

[amd-recipeseo-recipe:663]

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Apple Banana Muffins (Makes 24-28 Mini Muffins)

Prep Time: 5 mins Cook Time: 20 mins

nut free

Ingredients

  • 1 1/2 Cups All Purpose Flour
  • 1/2 Cup old fashioned oats
  • 2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 1 Tsp Cinnamon
  • 3 Tbsp Vegetable or Canola Oil
  • 1/2 Cup agave or honey
  • 1 egg
  • 1/2 Cup Milk*
  • 2 Bananas, mashed
  • 1 Medium Apple, peeled and grated (Gala, Pink Lady, Fuji or Golden Delicious are good choices)

Preparation

1. Preheat oven to 350 degrees.

2. Combine the first 6 ingredients in a bowl and mix.

3. In a separate bowl, whisk the remaining ingredients together.

4. Slowly add the flour mixture into the wet ingredients and stir until just combined.

5. Grease a mini muffin tin or line it with muffin cups and fill each cup 3/4 full with the batter.

6. Bake for 20 minutes or until a toothpick comes out clean.

7. Serve.

Make N' Share!
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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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98 comments

  • Amna

    Just made these! So yummy they are almost all gone already:)

    leave a comment

  • Nicole

    mt little lady can't have dairy, what is a good sub for the milk?

    leave a comment

    • Catherine

      You can use almond milk or rice milk :)

      leave a comment

  • Ashlee

    I just baked this and am in LOVE. I originally made them for my toddler, but I ended up eating half! haha!

    If you don't mind, I'll be talking about this recipe in my blog post on Monday at http://somaybemomwasright.blogspot.com/.

    Thanks for sharing!

    leave a comment

  • Louise

    Would whole wheat flour work?

    leave a comment

    • Catherine

      I would do half whole wheat and half white flour, so it is nice and fluffy :)

      leave a comment

  • Tina

    Nicole-just substitute with soy, almond or rice milk. That's what I always do for my little man!

    leave a comment

  • Pam

    Any chance there is another option to replace the honey or agave?

    leave a comment

    • Catherine

      I didn't test it without the honey or agave. You can try using sugar but I'm not sure for the exact measurements. But you can use maple syrup with the same measurements that the recipe gives for the honey. If you test it out let me know how they turn out!

      leave a comment

  • Meghna

    Just made these! Yummy! The whole house smells like banana-apple baking! My 2 year old is loving them. Perfect recipe for the day. I had 2 bananas sitting on my counter that were over-ripe. I was planning to turn them into pancakes in the morning. This worked perfectly, instead! I got way more than 24 out of these. I used a 20 muffin, mini-muffin tin for my daughter and I still had enough batter left over for 6 (adult-sized) muffins for me and my husband!

    P.S. - Baby #2 due in August. I know honey is a no-no before 1 year old. When baby #2 is old enough for finger foods, can he have the agave version of this? Is agave safe for under 1 year?

    leave a comment

  • Angie

    As for the sweetener question...I always use real maple syrup in my baking. I also cut the amount a bit as I find the fruit keeps these pretty sweet and delicious - great recipe we made them this morning - yummy!

    leave a comment

  • Urs J

    Wonderful - will make today. I love your site! I'm also glad that pumpkin is back in the stores. I have been craving the pumpkin waffles and now we can have them - yippie!

    leave a comment

  • N.C.

    I wonder if organic applesauce can be substituted for the grated apples? My grocery does not sell organic apples, but we have tons of apple sauce!

    leave a comment

    • Catherine

      Thats such a bummer, do you have a local farmers market? I have no tried it with apple sauce but if you do , let me know how they work out!

      leave a comment

  • Deborah

    Thank you!! These are SO good!! My kids loved and I all loved them!

    leave a comment

  • Mimi

    Yum! Made these today and everyone loved them, they're just as good as everyone says!

    leave a comment

  • Carrie

    I used steel cut oats and they were awesome! The steel cut oats gave them lots of crunch. The recipe generously made 20 mini muffins and 6 full size muffins. My 12 month old couldn't stop eating them (nor could my husband). Thanks! :)

    leave a comment

  • Elisa

    any idea the calories on each one?

    leave a comment

    • Catherine

      With Weelicious, we try to get people to focus on health and moderation in eating and since we're primarily a kid's website we try not to focus on calorie count. I know that there are programs that you can use to input the ingredients to find out the calorie count but I've never personally used them myself. If you like for me to look into any of these sites, I'd be happy to help you.

      leave a comment

    • Stephanie

      I use myfitnesspal.com. It's a free calorie counting site. I enter the recipe and servings and it gives me the breakdown. For one mini muffin it's 86 cal/2 g fat/0 Sat Fat/8 g sugar/2 g protein. The sugar is kind of high but it's natural from the banana and apple. And it still doesn't compare to the amount of sugar in grockery store bought muffins.

      I don't count the calories for my son, he's 3 years old so I just offer him healthy choices and let hime eat until he decides he's full. However, I do tend to also eat the food that I make for him from this website and by using the mfp website I can account for what I eat and control my portions. I have to say that everything I have made is much healthier than anything I can find in the grocery, and even if the calories are the same or similar...you get many more nutrients from your food making it as opposed to buying processed. Plus there's no preservatives,chemicals, dyes, etc....Kuddo's to Catherine for keeping our kids healthy (and us mama's too!)

      leave a comment

    • Stephanie

      If you use 3tbsp of melted smart balance you cut 5 calories and 1 g of fat! Even better!!!

      leave a comment

  • Elisa

    Thank you! I can't believe how quickly you responded to my question. Ever since having my son and losing all the baby weight I'm trying to eat healthy for the both of us! That includes watching my calories. :o( If you have sites that do this I would love to see!

    BTW, I made these last night using applesauce instead of apples and he LOVED them this morning. He ate two muffins! I was shocked. Can't wait to see if you come up with a carrot muffin. :o)

    Thanks again. Love the site!

    leave a comment

    • Catherine

      Thank you! We have a carrot/pineapple muffin, have you seen it? http://b12.ba4.myftpupload.com/2009/12/09/carrot-pineapple-muffins/

      leave a comment

  • Bethany

    I made 44 mini muffins w/ this recipe! :) These are great!! Thanks AGAIN!

    leave a comment

  • Rozana

    Really like the healthy way to prepare desert for my son. He ate 5! And I'm so happy that it's actually a healthy treat! Thanks! I love this site!

    leave a comment

  • Laura

    I'm excite to try this - do I use a regular muffin pan or one of those with the tiny, 1.5\" muffins? The recipe said mini-muffins but the pic didn't look so little.

    leave a comment

    • Catherine

      These are so good! We used mini muffin tins for these, the picture is up close so it doesn't look little. Let me know how they are! You can also use regular muffin tins as well.

      leave a comment

  • Tristan

    Catherine-These are delicious! I doubled the recipe since I had extra banana's and the guys at the police department love snacks! I made mine in a regular sized muffin pan and they are so tasty! Thank you for another winning recipe!

    leave a comment

  • Aline

    Hi. It is the third time I bake muffins with agave and it turns out a little salty. Do you think the agave I buy here at Spain could be lighter in flavor and sweetness? Thanks. Aline

    leave a comment

    • Catherine

      that's interesting. Maybe. Have you tried making it with honey instead?

      leave a comment

  • Jennifer

    I just made these muffins...sort of. I made the batter with just the bananas and used whole milk plain organic yogurt, whole wheat pastry flour, and honey - and used 2 eggs instead of one. When I put them in the mini muffin pan I added a few blueberries in the middle for a 'surprise treat'. Yummy!

    leave a comment

    • Catherine

      Sounds amazing!!!!!

      leave a comment

  • Tonya

    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 :)

    leave a comment

    • Catherine

      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!

      leave a comment

  • Sarah

    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!

    leave a comment

    • Catherine

      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! :)

      leave a comment

  • Sophie

    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!

    leave a comment

    • Catherine

      No you do not have to replace it, just add less honey or agave :)

      leave a comment

  • Joy

    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.

    leave a comment

    • Catherine

      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 :)

      leave a comment

  • Littlemama

    Thanks for such a great recipe! I've linked to it on our blog, http://masoncookandread.blogspot.com/.

    leave a comment

  • Jamie

    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?

    leave a comment

    • amdouglass86

      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 :)

      leave a comment

  • Gina

    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 :)

    leave a comment

  • Sunida

    Do I need to adjust the temperature or cooking time if I use conv. over?

    leave a comment

  • Stephanie

    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! :)

    leave a comment

  • FeFe

    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!

    leave a comment

    • Catherine

      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!

      leave a comment

  • Alissa

    If I used sugar instead of honey/agave, do I also then omit the baking soda?

    leave a comment

    • Catherine

      You can use sugar instead of honey or agave but you need the baking soda in this recipe. The baking soda acts as a leavener , far different from sugar which is for flavor.

      leave a comment

  • Shanon

    Just made a batch using a single snack pack of natural apple sauce instead of grating up an apple and they came out great. If you have jar apple sauce it would probably be about 1/2cup of apple sauce.

    leave a comment

  • Karen

    Crazy question... I can't find my baking soda (don't ask, we're moving), do you think I can still make the recipe with more baking powder? Or will they not rise properly?

    leave a comment

  • Heather

    Skipped the milk all together and they came out great!

    leave a comment

    • Ucu

      Oh that takes me back to the childhood and my gotdnmraher s \"cold room\" where all the food was stored. There was one of these Mr Bears too, I am sure he still is there on the rose-patterned shelves, but very empty (:

      leave a comment

  • JC

    Just made these for my daughter's first day of preschool tomorrow - they are soooo good and smell amazing too! I'm sure my daughter and 16mo old son will love them! Thanks - loving your recipes these days - made your choc-chip granola bars last week and will never buy store bought again! :)

    leave a comment

  • tive76

    Just made this, yummy but a little chewey, I think because of the honey. Made a second batch, omitted the apples and used Nutella instead of the honey. Also real yummy and not chewey. yum yum.

    leave a comment

  • Casual Dating

    <strong>Casual Dating...</strong>

    [...]Weelicious ™ &#8211; Fast, Easy &amp; Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family! &raquo; Blog Archive &raquo; Apple Banana Muffins[...]...

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  • Lori

    Make these all the time b/c they are my 2-year-old's favorite! This time I doubled the batch and in place of 2 of the bananas I added a grated mango. So delicious! Thank you so much, Catherine, for giving us these wonderful recipes that we can use as a framework for our own creations. You make me feel like I am a cooking genius and I am so grateful!

    leave a comment

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    [...]Apple Banana Muffins | Weelicious ™ - Fast, Easy &amp; Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family![...]...

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  • Charla

    Just made these and they made 48 mini muffins for me. Gave some to the kids and they weren't that impressed. I used steel cut oats as I don't like regular oatmeal and because the oats were crunchy the muffins weren't as much of a hit as I thought they would be. I guess I'll be eating them myself so it's a good thing I can freeze them. Next time I'll skip the oats and add more diced apples. Overall, pretty good recipe though.

    leave a comment

  • Robyn

    This is my favorite muffin recipe from your site (so far). Very moist, sweet muffins. My son LOVES them! THANKS!

    leave a comment

  • Ajasaitis

    I'm going to make these tomorrow... does anyone know if I can substitute while whole wheat flour for the all-purpose flour?

    leave a comment

    • Catherine

      Yes, White Whole Wheat flour is a fantastic substitute for All Purpose!

      leave a comment

  • Sarah

    I made these this morning and they were really delicious...thanks for the great recipe! I used WG Spelt flour, butter instead of oil, muscovado sugar instead of honey and instead of 1tsp of cinamon i did 1/2 cinnamon and 1/2 cardamom.

    leave a comment

  • elfkind1980

    These were great!! My picky, picky two year old twins just ate them up!! My batch only made 18 though instead of 24.

    leave a comment

  • Peggy

    These were great! For me, the batter made 40 mini muffins and 6 regular sized. A few we're slightly under-filled, but the rest were nicely domed. My girls (2 &amp; 4) gobbled up 2 and asked for more! I used half whole wheat flour and half AP and they are nice and fluffy.

    leave a comment

  • amdouglass86

    I've made these MULTIPLE times and love them!! My son is horrible at eating, and breakfast is the worst. So I always try and make several of your muffin recipes on here for those \"he makes me wanna pull my hair out!\" mornings haha.
    This morning I made these, went to the fridge to get the egg and, I had none!!! So I saw that sometimes banana can be a substitute, figured that there were bananas in this so I tried it without the egg. It was great! Might've been a little more dense, but I really didn't notice a difference :). Just putting this out there for the people that don't want to use egg! Love all your recipes! Hubby thinks I'm a Weelicious addict haha

    leave a comment

  • Brookejc

    I didn't think I would like to eat apple and banana but these are delicious. I ate 6 minis right out of the oven.

    leave a comment

  • Teeny Tiny Foodie Whole Wheat Apple Banana Muffins

    [...] I found on the blog 100 Days of Real Food. But today, I wanted to try something new. So, I used this recipe I found on weelicious.com.  Here are the changes I made to the recipe: ·   Instead of 1½ [...]

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  • Schmoopy

    I love your muffin recipes. Make a batch once a week. Just wanted to share that this time I substituted half the butter with coconut oil, and my muffins are extra dlish!

    leave a comment

  • Lynnzi

    I just made these with whole grain spelt flour, half of the amount of honey, unsweetened almond milk, and coconut oil and they turned out great! It made 12 regular sized muffins. Yum :)

    leave a comment

  • Rebecca

    My daughter is sort of obsessed with these :)

    leave a comment

  • Irene

    Can I substitute the flour with cake flour? Then would I still need to add the baking powder and baking soda?

    leave a comment

    • Catherine

      You can use cake flour instead, but add and additional 2 tablespoons! If the flour is a self-rising flour, then yes you can eliminated the powder and soda, but if the flour package does not say self-rising then you still need to use the baking powder and baking soda! :)

      leave a comment

  • D

    Just made these, got 24 mini muffins and 8 regular muffins. My son tried one out and loved it. I used 1/2 cup sugar instead of honey (I was all out) and added a wee bit of extra milk to make up for the lost liquid. I also used butter instead of oil since I have a skinny baby. The muffins came out fluffy and delicious.

    Next time I will use less sugar/honey, I think they are a little too sweet for a baby.

    leave a comment

  • Alicia

    I thought these were too sweet. Also, the oats didn't seem to fit in. I'd probably cut the honey to 1/3 or even 1/4 cup depending how sweet your bananas are and maybe soak the oats in the milk for a few minutes to soften them up. All that said my 2 year old loved them.

    leave a comment

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  • keebler2009

    Can we omit the oats? I don't see how they fit into this recipe.

    leave a comment

    • Catherine

      The oats take the place of some of the flour and add tons of nutrition! You can omit them and replace with more flour. The texture will be a bit different.

      leave a comment

  • Kelly

    Is the bake time of 20 minutes for mini muffins?

    leave a comment

    • Catherine

      Yes, mini muffins! Increase to 25-30 for regular sized muffins!

      leave a comment

  • Lauren

    Delicious! My favorite of your mini muffins so far. We had overripe bananas and apples on our counter, so this was a perfect recipe. I subbed whole wheat flour for all of the all purpose flour. I also used 1/2 agave/1/2 honey (for 1/2 cup total, 1/4 cup of each). Unfortunately, I overcooked them a bit. I think 16-17 minutes would have been perfect for us. The recipe made 36 mini muffins. YUM!

    leave a comment

  • M.T.

    These might end up being a favorite! I have made other delicious muffins from this site, but these might be a teeny tiny bit better!

    leave a comment

  • Crazy Twos

    [&#8230;] also made these yummy Banana Apple Muffins from [&#8230;]

    leave a comment

  • Danielle

    I substituted 1/2 cup of apple sauce for the apple. Came out just fine. Also, next time I will add a tsp of vanilla.

    leave a comment

  • Jessica Smith

    Hello, I do not have any oats, is there anything else I can substitute? My kids love,those little mini muffins you buy in the store, they are so expensive and can not be healthy for you. Also going to make your mini chocolate muffins using cocoa powder. I just wish I found these recipes before school started. Oh well now I have them and I can use it for next school yr..thank you

    leave a comment

    • Catherine McCord

      You can omit the oats and increase the flour to 2 cups!

      leave a comment

  • Jeannine

    Just made these and the kids loved them! I even forgot the egg--oops. Next time, I'll add the egg, but will definitely use this one again!

    leave a comment

  • Fi

    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

    leave a comment

  • Kelly

    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!

    leave a comment

  • Katie

    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

    leave a comment

    • McCord

      You should be able to make both those substitutions at a 1:1 ratio!

      leave a comment

  • Jordan

    how long do they last? Are they freezable?

    leave a comment

  • Tara

    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.

    leave a comment

  • Karen

    These look wonderful! So happy I found this site! I've never grated an apple.I'll see how it goes :)

    leave a comment

  • Dona

    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.

    leave a comment