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Apple Banana Muffins are one of my fave go-to’s for breakfast, snacks, or the lunch box! They’re full of fruit and have 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 my neighborhood, excitedly pointing out every tree and car, singing and giggling all the while. Along my usual walking path, some of the 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 that 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 my local orchard, so, pun not intended, the apple doesn’t fall far from the tree), and then we would go home and cook up something special with them.
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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 adding some natural sweetness.
These 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 and Pumpkin Muffins.
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.
Love these – i put just over half the agave and they still come out sweet and delicious.
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.
Hey! Can you substitute almond flour? Also can you freeze these after they have cooled?
Hi Jenna! Yes, these freeze beautifully — just let them cool completely first, then pop them in a zip-top bag for up to 3 months. As for almond flour, it behaves quite differently from all-purpose flour so I wouldn’t recommend subbing it 1:1 here. A cup-for-cup gluten-free flour blend would be a better swap if you need gluten-free!
HI Catherine, is it normal for the inside of the muffin to be a little soft? I used coconut oil, instead of vegetable oil or canola oil. Any problem there?
Hi Agnes! Coconut oil works great as a substitute — no problem there at all! And yes, a slightly soft inside right out of the oven is totally normal. Let them cool completely on a wire rack and they should firm up nicely. Enjoy!
Can I omit the bananas?
Hi Shanu! Unfortunately the banana is the main component of this recipe so it can’t be omitted here. But if you’re looking for something similar without banana, try my Apple Applesauce Muffins — same cozy flavor, no banana needed!
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 🙂