Apple Banana Muffins
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!
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)
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.