These Banana Apple Muffins are perfect for breakfast or afternoon snack. They are easy to make, fluffy and tasty and. They are a healthier choice for dessert than any candy!
f you like to bake with apples and bananas, you may also be interested in my super tasty and soft Apple Cookies, the Chocolate Apple Cake or the super moist Banana Bars.
Why is this recipe so good
- These muffins are super easy: you can literally make them in 30 minutes from scratch!
- They are also super fluffy, moist and delicious, with a nice cinnamon flavor.
- These muffins contain less sugar than most other recipes out there as the bananas in them act as a sweetener. That makes them a perfect school snack for your kids!
- Breakfast, dessert or snack: they are good for any time of the day!
What ingredients you need
- 1 medium apple
- 2 small to medium bananas
- 2 large eggs
- all purpose flour
- melted butter
- coconut flour
- brown sugar
- cinnamon and nutmeg
- baking powder
Check out the recipe below for the precise ingredient quantities!
Preparation
- First you need to peel the apple and chop it into small pieces. Combine them with the brown sugar and the spices and mix.
- Then melt the butter and whisk it in a large bowl with the mashed bananas. Add the eggs and then the coconut flour and whisk well.
- Fold the apple mixture into the batter.
- At the end add the all purpose flour mixed with the baking powder.
- The bater will be thick, just a bit less than a cookie dough.
- Use an ice cream scoop to divide the batter into 9 muffin cases.
- Bake for about 20-25 minutes at 350° F/ 180° C, until a toothpick inserted in the centre of a central muffin comes out clean and the tops are golden brown.
Variations
- To make the muffins even healthier, you can substitute the brown sugar with coconut sugar or even a low-carb sweetener such as erythritol. You can also use white granulated sugar but I really like the slight caramel taste that comes from the brown sugar.
- Add ⅓ cup / 40 g chopped walnuts or pecans to the batter for a crunchy feeling and nutty taste.
- Or you can go wild and add ½ cup of chocolate or butterscotch chips!
- I've tried these muffins with coconut oil instead of butter but it was overpowering the spices so I do not recommend it.
Special tips
These muffins are so easy, there is not much that can go wrong with them.
Probably the only tip I have is to be extra careful with the fruit sizes: that's why I have also added the approximate weight of the apple and the bananas. If you use bigger ones you may end up with a soggy batter.
These muffins are not going to raise a lot as they contain little a.p. flour and a lot of moisture. That's why you can fill the muffin cases almost to the top.
This is a very delicious recipe that I am sure you will like too! My family loves these Apple Banana Muffins and I often give them to my child to bring to school.
Let me know in the comments if you made them, I would be glad to know how they went.
📝 Recipe
Apple Banana Muffins
Ingredients
- 1 apple, medium - about 150 g or 5.2 oz
- 2 bananas, small to medium - about 250 g/ 8.8 oz with peel
- ⅓ cup / 75 g butter, melted
- 2 large eggs
- ⅔ cup / 80 g a.p. flour
- ⅓ cup / 28 g coconut flour
- ⅓ cup/ 60 g brown sugar
- 1 teaspoon ground cinnamon
- ⅓ teaspoon ground nutmeg
- 2 teaspoon baking powder
Instructions
- Preheat the oven to 350° F/ 180° C. Line a large muffin tin with 9 paper cases or grease the holes.
- Combine the all purpose flour and the baking powder. Mix very well to blend.
- Peel and core the apples and chop them into small pieces. Combine the apples with the sugar and the spices and stir well.
- In a large mixing bowl Whisk together the melted butter and the mashed bananas. Add the eggs and whisk again until smooth.
- Add the coconut flour and mix to combine.
- Fold the apple mixture into the batter.
- At the end gradually add the all purpose flour. Mix gently with a rubber spatula until absorbed.
- Use an ice cream scoop to divide the batter between the 9 muffin cases. You can fill them almost to the top.
- Bake for about 20-25 minutes or until the tops are golden brown and a toothpick inserted in the centre of a muffin which is in the centre of the oven comes out clean.
- Let the muffins cool for about 30 minutes before serving them.
Notes
You can also freeze them for up to 2 months.
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