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Banana Apple Muffins Recipe

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3.9 from 12 reviews

These Banana Apple Muffins are a deliciously moist and healthy treat, combining the natural sweetness of bananas and apples with wholesome ingredients like whole wheat flour and oats. Perfect for breakfast or a snack, they are lightly sweetened with maple syrup and enhanced with warm cinnamon for a comforting flavor.

Ingredients

Wet Ingredients

  • 1 cup mashed ripe banana (240g, about 2 large bananas)
  • 1/3 cup unsweetened applesauce (70g)
  • 2 eggs (room temperature)
  • 1/4 cup maple syrup
  • 3 tablespoons unsalted butter (or olive oil or coconut oil)
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 cup white whole wheat flour (150g)
  • 1/2 cup rolled oats (50g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt

Additional Ingredients

  • 1 cup diced apple, cut into 1/4 inch pieces

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease it to prevent sticking.
  2. Combine the Wet Ingredients: In a large mixing bowl, whisk together the mashed bananas, unsweetened applesauce, eggs, maple syrup, melted unsalted butter (or your chosen oil), and vanilla extract until the mixture is smooth and well blended.
  3. Mix the Dry Ingredients: In a separate bowl, whisk together the white whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, and salt to evenly distribute the leavening agents and spices.
  4. Combine Wet and Dry Mixtures: Pour the dry ingredients into the wet ingredient bowl. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix to ensure tender muffins.
  5. Fold in the Apples: Gently fold the diced apples into the batter, distributing them evenly throughout without breaking them down.
  6. Bake the Muffins: Divide the batter evenly among the prepared muffin cups. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  7. Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents sogginess.

Notes

  • Use ripe bananas for the best natural sweetness and moisture.
  • You can substitute unsalted butter with olive oil or coconut oil for a dairy-free option.
  • Do not overmix the batter to avoid dense muffins.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://bitezly.com/banana-apple-muffins-recipe/