Two tasty fruits combine with cinnamon, honey, and vanilla flavors in this irresistible recipe for Apple-Banana Muffins. They make the perfect breakfast on the go!
There aren’t many things I know for sure in this life, but one thing I’m absolutely sure of is that you can’t bake too many muffins. Every time I bake muffins, no matter how many I make, they are gone within a few days. It doesn’t matter what they’re made with, either—I’ve made dense oat-filled muffins with virtually no sweeteners, and they still disappeared in a few days. I didn’t even like them that much! My husband is the muffin king, I guess.
I love making muffins, partially because they let me get away with eating little cakes for breakfast, but also because I often get to use up some of my eternal stash of frozen overripe bananas. Cinnamon-banana, peanut butter-banana, oatmeal-chocolate chip-banana… the muffin flavor combos with bananas are endless. But the other day, I was inspired by another favorite breakfast: apple slices with cinnamon on top. Wouldn’t it be delicious to add apples and cinnamon to my breakfast muffins?
This recipe for apple-banana muffins is exactly what I was looking for. The flavors are perfectly complementary, and they come out with that delightful, toothsome muffin top we all want. They’re moist on the inside and sweetened naturally with bananas, honey, and apples. I made a double batch of these, and yes, they were gone in two days. But they were so good, this recipe jumped immediately to the weekly meal prep rotation, so there will be more!
Are These Apple-Banana Muffins Healthy?
Yes, these muffins are pretty healthy! They contain some fiber from the apple and banana, healthy fats from the avocado oil and egg, and they’re fairly low in calories. Despite the honey and natural sugars from the apple and banana, they’re not outrageously high in sugar content per serving, making these muffins a wholesome breakfast. To make them even healthier, use whole-wheat flour for more fiber.
Overall, these muffins are suitable for vegetarians, and they’re also dairy-free. You can easily make them gluten-free by using 1:1 gluten-free flour instead of all-purpose flour. They can be vegan if you use a vegan egg product and substitute maple syrup (or another vegan sweetener) for honey.
Mix In Your Favorites For Muffin Perfection
If you’re a muffin fan like I am, chances are you’re going to use this recipe as a base to make your own personal favorite muffin. It’s a great base recipe with tons of flavor, and there’s plenty of room to add things you love. Here are a few suggestions to get you started.
- Nuts: Walnuts, almonds, cashews, pecans—nearly any nuts will work well in this recipe. Chop them up to your desired level of chunkiness and toss them into the batter with the apples. They’ll add protein, too.
- Chocolate chips: A few chocolate chips in a muffin never hurt anyone! Add milk or dark chocolate chips to your muffins if you’re craving more of a sweet tooth hit.
- Cinnamon chips: If you’re not aware, cinnamon chips are available in stores. There is a bit of cinnamon in this recipe already, but if you’re a big fan of apple-cinnamon flavor, adding cinnamon baking chips is a great idea.
- Nutella swirls: We’re getting into decadent territory here, but if you add a teaspoon of Nutella spread in the middle of each muffin, it could be the best muffin you’ve ever had.
How Do I Store Leftovers?
Store muffins in an airtight container in the fridge, and they will last for up to 1 week. For longer storage, freeze them. Wrap each one in foil and plastic wrap, then transfer them to a freezer-safe plastic bag and stash in the freezer. They will last for up to 3 months. Thaw them overnight in the fridge before bringing them to room temperature (or toasting them in a toaster oven).
Serving Suggestions
Muffins and smoothies are a breakfast power couple, as far as I’m concerned! These muffins pair beautifully with the mild flavors of this delectable Coconut Smoothie, but if you’re looking for more of a pick-me-up, try them with a Coffee Smoothie.
Looking for more healthy and delicious muffin recipes? Try these hearty Oatmeal Muffins or opt for a more savory start to the day with these Taco Breakfast Egg Muffins.
Ingredients
- 1½ cup all-purpose flour or gluten-free 1:1 flour (206 grams)
- 1 tablespoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups ripe banana mashed (342 grams)
- ½ cup avocado oil or any neutral-flavored oil
- 1 egg
- ¼ cup honey
- 1 tablespoon vanilla
- 2 cups chopped sweet apples about 1 large apple
Instructions
- Preheat your oven to 400℉ and spray a muffin pan with cooking spray.
- In a medium bowl, whisk the flour, cinnamon, baking soda, and salt.
- In a separate bowl, whisk together all the remaining ingredients, except for the apples.
- Mix the flour mixture into the wet ingredients just until combined. Don't over-mix. Gently fold in the apples with a wooden spatula or spoon.
- Spoon into the muffin cavities. They will be full!
- Bake for 5 minutes. Then, lower the heat to 375℉ and bake for 12-14 minutes, until a toothpick inserted in the center comes out clean.
- Let cool completely in the pan, then carefully loosen the edges with a small knife or spatula to remove the muffins. Serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
My kids and my love these muffins. And I am happy because they are loaded with fruit and not too much sugar. I used the leftover apple cuts and banana halves from their lunchbox! So it is is a win win, as I do not this that food to waste! I have tweeked the recipe and instead of cinnamon I use unsweetened cocoa powder. And I add more smashed banana and less oil. Also I see light flavour olive oil, and they do not taste strong at all. Thank you for your recipe.
So glad to hear this! Thank you, Olaya!
I just made these and they came out really great. Couldn’t wait for them to cool before devouring ☺️
Made them today and they are delicious! I decreased the oil and honey a bit and increased the bananas, also used one small apple and one pear. Will make these again.
I was happy to learn that this is a very forgiving recipe. My kids had some leftover apples and bananas from lunch, and I’m obsessed with putting protein powder in things. They turned out really good for a healthy muffin. I am saving this recipe for the future.
So glad to hear they turned out great! Thanks for reading and saving this recipe.
Best muffins I ever made and in my 77 years that’s a lot of muffins. I added chopped pecans, that’s the only change I made. Excellent!
Amazing to hear! Thanks so much for your kind comment.
I just made these and changed nothing in the recipe. They are so great- thank you. I made mini ones for kids lunch boxes- just perfect 🤩
So glad to hear you enjoyed! Thank you.
I would like to try this recipe,but it would let me share it to me
Hi Marlene, the recipe is at the bottom. I am sure you will love it!