Apple Banana Muffin Recipe

One of my favorite fall muffin recipes is banana apple muffins because they are such a healthy after-school snack for the kids, AND we get to use all the apples from our apple-picking adventures. When you don’t want to make an apple pie but you still need to come up with a way to get through your big bag of apples, consider these healthy muffins the next time you are in the mood to bake.

Apple Banana Muffin Recipe

Apple banana muffins are not regular muffins – they are filled with sweet apple flavors and are the perfect snack all season long. They can be considered an alternative to boxed cupcakes when you don’t have any on hand.

If you want, you can frost them with cream cheese frosting or a homemade glaze, or you can serve them as is! The choice is yours. That’s the good thing about homemade mini muffins – you make the rules. 

Mix the wet ingredients with the dry ingredients in a large bowl and cook according to the directions below. You can’t go wrong. 

List of Ingredients: 

• 2 cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup granulated sugar
• 2/3 cups vegetable oil
• 2 large eggs
• 1 teaspoon vanilla
• 1/4 cup buttermilk
• 1 cup mashed ripe banana
• 2 apples, peeled, cored and shredded (about 2 cups)

Directions: 

Preheat oven to 375 and line two, 12 cup muffin tins with muffin liners. Set aside. I like to spray the tin with a little cooking spray to make it easier for clean up. 

In a small bowl, combine flour, salt, baking soda, cinnamon and nutmeg. Mix well and set aside. 

In a separate, large mixing bowl, combine sugar, oil, eggs, vanilla, buttermilk, mashed bananas and apples and mix well until combined. Using a 3-tablespoon portion scoop, scoop muffin batter into each prepared muffin cup with paper liners.

Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean and the top is golden. Cool completely before serving on a wire rack. 

Makes 24 muffins

Tips and Variations

• If you have a texture issue, you won’t have a problem since the apples are shredded and soften right up. I used a cheese grater to shred my apples. Peel them, run the sides down the shredder, and toss the core when you’ve shredded the apple. Alternatively, you can use chopped apple.
• Store leftovers in an airtight container.
• Consider adding chocolate chips for an extra layer of flavor. 
• I like to serve these muffins at room temperature. However, if you are storing them in the fridge to help them last longer, you can heat them up in the oven.
• Top with maple syrup. What a great idea! These delicious muffins could also be served with a little chocolate syrup. 
• Don’t be afraid to use those brown bananas you’ve avoided on your counter. They make for really sweet and tasty muffins! 
• Pro tip – make a double batch because these will go quick. 
• Use red delicious apples or granny smith apples

I love these banana apple muffins because they have the perfect amount of natural sweetness from the fruit. Younger kids will love this sweet treat – made with grated apple. Feel free to serve them on a cold fall morning or use them as an afterschool snack. Healthy apple muffins can be served any time of the day. What a delicious snack!

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