These Apple Banana Muffins are the perfect mash up of two fruits! Full of natural sweetness, a hint of spice, and easily made gluten free!
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I mean, banana muffins with chocolate chips are good and all but have you tried APPLES?
I know, it seems like kind of a strange thing to have two very different fruits in a muffin but just trust me on this okay?
If you were a fan of the applesauce muffins or my paleo banana nut muffins then you are going to love this little mash-up!
Why you will LOVE This Recipe
If you are not a stranger to the blog, you’ll know that I LOVE muffins. They’re great for breakfast or a healthy snack any time of day and there’s so many ways to mix things up! I love baking up a pan of blackberry muffins or some healthy oat bran muffins so naturally, I keep developing muffin recipes because you can NEVER have enough! Today I have for you a banana apple muffin recipe and let me tell you, bananas and apples paired together have never tasted better! These muffins are perfectly tender, so flavorful, and are made with a natural sweetener, making them a healthy choice. You and your crew are going to love them!
Ingredients Needed
These apple and banana muffins are so tender, flavorful and absolutely delicious, AND they are made with better-for-you ingredients to cut down on refined sugar. Here are the ingredients you’ll need to round up before getting started:
- All Purpose of GF 1:1 Flour
- Cinnamon
- Baking Soda
- Salt
- Ripe banana
- Avocado Oil
- Egg
- Honey
Vanilla - Chopped Apples
How to make Apple Banana Muffins
Prepare
Fire up the oven so that it can preheat while you make the batter. Spray a muffin pan generously with oil.
Mix
Whisk together the flour, cinnamon, baking soda, and salt in a medium sized bowl. In a separate, larger bowl, whisk together the remaining ingredients, other than the chopped apples. Stir the dry ingredients into the wet ingredients until JUST combined. Fold in the apples.
Bake
Spoon the batter into the muffin cavities. Pop the pan in the oven and bake for a little while, then reduce the heat and continue baking until a toothpick comes out clean.
Enjoy
Leave the muffins in the pan until they have cooled COMPLETELY. Serve them up and DEVOUR!
Muffins Storage
You’ve done it- wasn’t that SO easy?! Now it’s time to gobble up your apple banana muffins, but if you happen to have any left over, you can store them for easy breakfasts and snacks in the days and weeks to come! For fridge storage, place the muffins into an airtight container and they will last in the fridge for up to 1 week. For the freezer, you can either individually wrap the muffins in plastic wrap or place them in a freezer bag and they will last for up to 3 months!
Healthy Banana Apple Muffins FAQ
The secret to domed muffins is starting to bake them at 400 degrees Fahrenheit, then reducing the heat a bit to finish the bake time. Don’t skip this step! Also, you will want to make sure you don’t overmix the batter, as it would bring too much air into it, causing the muffins to fall flat.
Absolutely! Just make sure that you use a 1:1 gluten free flour so that the measurements are the same!
This recipe would probably turn out great with any kind of apples. I used Fuji apples and they turned out fantastic!
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Ingredients
- 1 1/2 Cup All purpose or GF 1:1 flour (206g)
- 1 Tbsp Cinnamon
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 1/2 Cups Ripe banana, mashed (342g)
- 1/2 Cup Avocado oil (or any neutral flavored oil)
- 1 Egg
- 1/4 Cup Honey
- 1 Tbsp Vanilla
- 2 Cups Chopped apples (about 1 large apple – I used fuji)
Instructions
- Pre heat your oven to 400 degrees 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 all the remaining ingredients except the apples.
- Whisk the flour mixture into the wet ingredients JUST until combined – don't over-mix. Gently fold in the apples.
- Spoon into the muffin cavities – they will be quite full.
- Bake for 5 mins. Then, lower the heat to 375 degrees and bake for 12-14 mins, until a toothpick inserted comes out clean.
- Let cool COMPLETELY in the pan and then DEVOUR!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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JOrge says
I made these today and they turned out great! Thanks for the recipe! I was wondering if you have any suggestions or ideas about how this recipe could be made into a loaf of banana apple bread? Thanks again!
Taylor Kiser says
Hi Jorge! So glad you loved these! I haven’t made it as a loaf so I’m not sure of the cooking time, but let me know if you try it.
Olaya says
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.
Taylor Kiser says
So glad to hear this! Thank you, Olaya!
JUDIE says
I just made these and they came out really great. Couldn’t wait for them to cool before devouring ☺️
Deni says
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.