These Apple Banana Muffins are soft, moist, and packed with fruity flavor in every bite. Made with ripe bananas and fresh apples, they’re the perfect way to use up extra produce for a healthier breakfast or snack. Quick to make and freezer-friendly, these muffins are made for busy mornings or meal prep!    

You’ll also enjoy these Apple Turnovers, Apple Cinnamon Muffins and Pumpkin Banana Muffins!

A close-up of several apple banana muffins on a cooling rack, with one muffin in the center unwrapped and partially eaten, showing its moist, crumbly interior.

If you’re a busy adult or parent juggling work, family, and everything in between, these abc muffins are about to become your new go-to recipe. 

Just like this banana honey muffin recipe, strawberry banana muffins, and pumpkin apple muffins, the natural sweetness from the fruit makes this recipe extra flavorful and the texture extra soft and moist.

These apple and banana muffins come together quickly with simple ingredients you probably already have on hand, making them a healthier choice for early mornings or last-minute snacks. 

And because I want to make sure my expertise shines through, I tested this muffin recipe four different times to ensure the muffins baked up soft, fluffy, and flavorful.

Whether you’re packing lunches, planning breakfasts, or just need something easy and homemade, these banana apple muffins check every box. They’re naturally sweet from the bananas and apples and have a warm cinnamon flavor, making this easy recipe a great option for both kids and adults. 

Plus, these freeze beautifully, so you can bake a batch and enjoy them all week.

An apple banana muffin with its wrapper peeled back sits in the foreground, with other muffins and a sliced banana blurred in the background on a light surface.

Why You’ll Love This Recipe:

  • Simple: Uses everyday pantry ingredients you likely already have.
  • Naturally sweetened: Ripe bananas and apples add flavor with just a touch of extra sugar.
  • Kid-friendly: Perfect for lunchboxes, after-school snacks, or picky eaters.
  • Quick: Ready in less than 45 minutes from start to finish.
  • Freezer-friendly: Make a batch of these delicious muffins for grab-and-go mornings.
  • Moist: Soft, fluffy texture that stays fresh for days.
  • Resourceful: A tasty way to use up overripe bananas and extra apples.
  • Versatile: Enjoy them as a healthy option for breakfast, snacks, or a light dessert.
Bowls of baking ingredients arranged on a white surface, including mashed banana, vanilla, chopped apple, brown sugar, flour, white sugar, two eggs, spices, and milk.

Ingredients Needed:

  • All-Purpose Flour: Regular flour works best, though whole wheat flour will also work.
  • Sugars: Light brown sugar and granulated sugar.
  • Baking Powder and Baking Soda
  • Salt: To balance the sweetness.
  • Spices: Cinnamon and nutmeg.
  • Eggs: To bind everything together.
  • Vanilla: For an extra hint of flavor.
  • Ripe Bananas: The browner and spottier, the sweeter the batter.
  • Coconut Oil: Vegetable oil can also be used.
  • Apples: Such as Gala or honey crisp.

How to Make Old Fashioned Apple Banana Muffins:

  • Prepare: Preheat the oven to 425°F and line 12 muffin tins with muffin liners or spray well with cooking spray.
  • Combine: In a medium bowl, combine the flour, sugars, baking powder, baking soda, salt, and spices. 
  • Whisk: In a large bowl, whisk the eggs, vanilla extract, mashed bananas, and oil. Stir the dry ingredients into the wet ingredients until just combined and then fold in the chopped apple. 
A glass bowl containing a yellow, whisked liquid mixture, with a metal whisk partially visible in the lower right corner. The background is a white countertop.
A glass bowl filled with thick, light brown batter mixed with small chunks of apple and banana, sitting on a white surface.
A muffin tin with twelve wells, each lined with paper and filled with unbaked muffin batter containing visible chunks, resting on a white surface.
  • Bake: Spoon the muffin batter into each muffin tin and bake at 425°F for 5 minutes. Then, without opening the oven door, lower the temperature to 375F and bake for another 18-20 minutes.

How to Store: 

  • At room temperature: Store these healthy muffins in an airtight container for up to four days. Line the container with a paper towel to absorb excess moisture and prevent sogginess.
  • In the fridge: If you want them to last a bit longer, refrigerate in an airtight container for up to six days. Warm the breakfast muffins slightly in the microwave before serving for the best texture.
  • In the freezer: Freeze muffins in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They’ll keep well for up to three months. To reheat, microwave for about 30 seconds or thaw overnight in the fridge.

How Do I Prevent Muffins from Sticking to the Liners?

To keep muffins from sticking, use high-quality parchment paper liners or lightly spray regular paper liners with nonstick cooking spray before filling. Let the muffins cool completely before peeling off the liner…warm muffins tend to stick more. You can also skip the liners altogether and grease the muffin tin well with butter or cooking spray.

Can I Use Applesauce Instead of Oil or Eggs?

Yes! Unsweetened applesauce is a great substitute to make these applesauce muffins lighter or egg-free.

  • To replace oil: Use an equal amount of applesauce (e.g., ⅓ cup oil = ⅓ cup applesauce). This will make the muffins slightly more moist and less rich.
  • To replace eggs: Use ¼ cup of applesauce per egg. The texture will be softer and a bit denser, but still delicious.
Freshly baked apple banana muffins in paper liners are stacked on a black wire cooling rack, with ripe bananas in the background. The muffins are golden brown with a textured, crumbly top.

Substitutions and Customizations:

Here are some easy swaps and fun mix-ins to make this healthier muffin your own:

  • Flour: Use whole wheat flour for added fiber or a 1:1 gluten-free baking blend to make them gluten-free.
  • Sweetener: Swap brown sugar with coconut sugar, maple syrup, or honey. Just note that using liquid sweeteners may slightly change the texture.
  • Oil: Use melted coconut oil, avocado oil, or even unsweetened applesauce or Greek yogurt for a lighter option.
  • Eggs: For an egg-free version, try using flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg) or a store-bought egg replacer.
  • Milk: Dairy-free? Use almond milk, oat milk, or any non-dairy alternative you like.
  • Add-ins: Stir in extras like chopped walnuts, pecans, raisins, shredded coconut, mini chocolate chips, or a sprinkle of oats on top before baking.
  • Mini Muffins: Use a mini muffin pan and reduce the baking time for a bite-sized version perfect for kids or snacks.

Serving Suggestions:

These apple & banana muffins are delicious straight from the oven, but there are plenty of fun and tasty ways to enjoy them throughout the day:

  • Warm with Butter: Serve them slightly warmed with a pat of butter or a drizzle of honey for a cozy breakfast.
  • On-the-Go Snack: Pack this delicious muffin recipe in lunchboxes or grab one as a quick, handheld snack between meetings or school pickups.
  • With Yogurt: Pair a muffin with plain Greek yogurt and fresh fruit for a balanced breakfast or light lunch.
  • Kid-Friendly Treat: Slice in half and spread with peanut butter or cream cheese for a fun and filling twist.
  • Muffin Sundae: For a special treat, crumble a muffin over vanilla yogurt or ice cream and top with a sprinkle of cinnamon or granola.

Baking Tips for Perfect Muffins Every Time:

Want bakery-style muffins at home? These simple tips will help you get soft, fluffy, and flavorful results every time:

  • Don’t Overmix: Stir the batter just until the ingredients are combined. Overmixing can lead to dense, tough muffins.
  • Use Ripe Bananas: The riper the banana, the sweeter and more flavorful your muffins will be. Look for bananas with plenty of brown spots.
  • Choose the Right Apples: Use crisp, sweet apples like Honeycrisp or Fuji for the best texture and flavor. Dice them small so they bake evenly.
  • Fill Muffin Cups Evenly: Use a cookie scoop or measuring cup to make sure each muffin is the same size, which helps them bake evenly.
  • Don’t Overbake: Check muffins a few minutes before the recommended bake time. They’re done when a toothpick inserted in the center comes out clean or with just a few crumbs.
  • Let Cool Briefly in the Pan: After baking, let muffins sit in the pan for 5–10 minutes before transferring to a wire rack. This helps them set and prevents soggy bottoms.
Close-up of golden brown muffins stacked on a black wire rack, with a light background and a few more muffins visible in the background.

Looking for More Easy Muffin Recipes? I’ve Got You Covered!

A close-up of several apple banana muffins on a cooling rack, with one muffin in the center unwrapped and partially eaten, showing its moist, crumbly interior.

Apple Banana Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
These Apple Banana Muffins are soft, moist, and packed with fruity flavor in every bite. Made with ripe bananas and fresh apples, they’re the perfect way to use up extra produce for a healthier breakfast or snack. Quick to make and freezer-friendly, these muffins are made for busy mornings or meal prep! 
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Ingredients
 

  • 2 cups all-purpose flour
  • ¼ cup granulated sugar, (see note below)
  • ¼ cup light brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2 large eggs
  • 2 teaspoons vanilla bean paste, (or vanilla extract)
  • 2 ripe bananas, (mashed)
  • ½ cup + 1 tablespoon melted coconut oil
  • 1 medium apple, such as Gala or honey crisp, cored and diced, (you don't have peel the apples if you prefer not to)

Equipment

Instructions
 

  • Preheat oven to 425°F. Line 12 muffins tins with paper liners or grease well with non-stick cooking spray. Set aside.
  • In a medium bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  • In a large bowl, whisk together the eggs, vanilla, mashed bananas, and oil. Stir the flour mixture into the wet ingredients until just combined, being careful not to over-mix. Batter will be thick! Fold in diced apples.
  • Spoon mixture into prepared muffin pan, filling each cup almost to the top. Bake for 5 minutes at 425°F, then, without opening oven door, lower temperature to 375°F and bake for about 14-17 minutes, or until toothpick inserted into center of muffin comes out clean. Remove from oven and let cool for 10 minutes and then remove to a wire rack to cool completely. **Baking at 425°F first helps to achieve that high, bakery style muffin.

Notes

  • Muffins are not overly sweet. If you like a sweeter muffin, increase the sugar by 1-2 tablespoons.
  • Muffins will keep in an air-tight container at room temperature for up to four days.
  • To freeze: Place muffins in a single layer on a baking sheet and freeze, then transfer to a freezer-safe bag or container. They’ll keep well for up to three months. To reheat, microwave for about 30 seconds or thaw overnight in the fridge.
  • See my tips and tricks for making these Apple Banana Muffins above the recipe box.
Cuisine: American
Course: Breakfast, Dessert
Author: Gayle
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.