Banana Apple Muffins
These Banana Apple Muffins are full of diced apples, bananas, and a touch of cinnamon. Not only are these great for breakfast, but they work perfectly for a midafternoon snack.
If you think about it, muffins really are the perfect food. They are a great way to use up leftover fruit such as ripe bananas, you can take one with you to school or work, and the combinations, like my Strawberry Oatmeal Muffins and my Banana Chocolate Chip Muffins, are endless.
🥘Ingredients
At the bottom of the post, in the recipe card, you will find complete measurements for all of the ingredients.
- all-purpose flour
- sugar
- baking soda
- baking powder
- ground cinnamon
- kosher salt
- unsalted butter
- banana
- apple
- egg
- vanilla
- milk
🔪Instructions
In the recipe card at the bottom of the post, you will find complete step-by-step instructions.
Combining the dry ingredients.
The wet ingredients together.
Combining the wet ingredients into the dry.
Adding the batter into muffin tins.
Hint: the key is to NOT overmix the batter. Combine all of the ingredients just until everything is moistened.
🧾Substitutions
- Ground cinnamon – if you don’t have any on hand, try some ground nutmeg.
- Apples – you can use applesauce in lieu of apples. You will need 3 ounces of applesauce to replace each medium-sized apple.
- Sugar – you can use honey in lieu of the sugar. You will use 1/3 cup of honey AND 1/4 teaspoon of baking soda.
- Apples – Granny Smith, Fuiji, and Honeycrisp work the best when making these.
📖Variations
- Walnuts – add in some chopped walnuts for a very unique crunch.
- Apple pie spice – in lieu of cinnamon to give the muffins more of an apple pie taste.
- Peeled apples or unpeeled? You can leave the skin on the apples if you prefer. I usually remove the skin for muffins.
- Gluten-free: To make these gluten-free, use a 1:1 gluten-free flour.
- Crumb-topping: If you want on a crumb-topping on these, check out this recipe for Banana Crumb Muffins.
🍽Equipment
- muffin tin
- paper liners
- medium-sized bowl
- large mixing bowl
- spatula
- whisk
- knife
- cutting board
- cookie scoop
- vegetable peeler
🥫Storage
Counter: You can store them in an airtight container on the counter for up to four days.
Freezer: To freeze these, wrap each muffin in foil, then place in a plastic freezer-safe bag. You can freeze them for up to three months.
🔎Top tips
- To get the peak on your muffins, you need a hot oven. Turn your oven to 400 degrees and let the muffins bake for 5 minutes. Then turn down the oven to 375 and let them bake for 15 – 20 minutes.
- Make sure when you are measuring out your flour, that you use the scoop with a spoon and level with a knife method. That way you get the actual amount of flour in your measuring cup.
❔FAQ
Probably because you overmixed the batter. You want the ingredients to just be incorporated together. Once you see no more flour, you are done mixing.
No. You need to use ones that are ripe to get the best results.
By baking them for the first five minutes in a 400 degree oven. Then lower the temp and finish baking.
📚History about the Recipe
I found a recipe for Banana Muffins in the 1979 Pillsbury Kitchens Family Cookbook on page 82. I made the modifications of using unsalted butter instead of oil and I added apples to the mixture. I did increase the cinnamon and added vanilla as well.
Muffins were first found in the mid-1800s.