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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.
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.
Can we omit the oats? I don’t see how they fit into this recipe.
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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.
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.
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! 🙂
Can I substitute the flour with cake flour? Then would I still need to add the baking powder and baking soda?
My daughter is sort of obsessed with these 🙂
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 🙂
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!
[…] 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 […]
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.
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
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 & 4) gobbled up 2 and asked for more! I used half whole wheat flour and half AP and they are nice and fluffy.
These were great!! My picky, picky two year old twins just ate them up!! My batch only made 18 though instead of 24.
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.
Yes, White Whole Wheat flour is a fantastic substitute for All Purpose!