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These banana apple muffins are an absolute favorite in our house! Ella and I can’t get enough of them, especially on a cozy fall morning. Whether we’re grabbing one for a quick breakfast or enjoying it with a cup of coffee or tea in the afternoon, these muffins always hit the spot. They’re packed with the flavors of ripe bananas and apples, making them light, fluffy, and oh-so-delicious. We’ve lightened up the recipe with wholesome ingredients like Greek yogurt and applesauce, so they’re a healthier choice without sacrificing flavor. These muffins are the perfect balance of deliciousness and healthy indulgence.

Why You Will Love These Banana Apple Muffins
What Are Banana Apple Muffins?
Ingredients Needed
Why Use Unsweetened Applesauce?
How To Make Banana Apple Muffins
Expert Tips
Storage Instructions
Variations
Frequently Asked Questions
More Muffin Recipes To Try Next!
BANANA APPLE MUFFINS THAT YOU WILL LOVE Recipe

Why You Will Love These Banana Apple Muffins

The flavors of banana and apple are delicious together!
These muffins are soft and tender with a hint of cinnamon and nutmeg for a warm and cozy flavor.
This recipe combines sweet bananas with juicy apples, for a moist and flavorful muffin!
These apple banana muffins are great for meal prep! They’re the perfect freezer-friendly breakfast or snack to have on hand.
They are made with wholesome ingredients like applesauce and Greek yogurt.
These muffins are lightened up! There is no butter or oil in this recipe.

What Are Banana Apple Muffins?

These banana apple muffins are similar to classic banana muffins, with the added sweetness and texture of apples. We added both diced apples and applesauce to give these muffins the ultimate apple flavor! The mashed bananas add natural sweetness and moisture while the diced apples add juicy bursts of flavor to each bite. Also, the applesauce keeps these muffins light and soft without the need for butter or oil.

Ingredients Needed

Bananas: Mash four ripe bananas for these muffins.
Apples: Use one cup of peeled and chopped apples, from about 2 medium apples.
Eggs: Whisk two eggs for this recipe.
Vanilla Extract: A splash of vanilla extract for flavor.
Greek Yogurt: Greek yogurt is a great addition to these muffins because it adds moisture, makes them fluffy, and provides extra protein. It also helps make the muffins healthier by cutting down on fat while keeping them delicious and light.
Applesauce: Use unsweetened applesauce for this recipe.
Flour: These muffins are made with all-purpose flour.
Baking Soda and Baking Powder: Add baking soda and baking powder so the muffins rise.
Sweetener: Sweeten these muffins with sugar or a 1:1 sugar-free sweetener such as monk fruit.
Cinnamon: Ground nutmeg adds incredible flavor to these muffins.
Nutmeg: Add ground nutmeg for another layer of flavor.
Salt: A small amount of salt enhances the flavor.

Why Use Unsweetened Applesauce?

Using unsweetened applesauce in these muffins adds moisture and helps reduce the fat content, making them a lighter, healthier option. Applesauce is a great substitute for oil or butter in many baked goods, and it works perfectly in this recipe to keep the muffins soft and moist without the added calories.

How To Make Banana Apple Muffins

Step 1: Peel the bananas and add them to a large bowl. Mash the bananas with a fork or potato masher. Then, add the whisked eggs, vanilla extract, Greek yogurt, and unsweetened applesauce. Whisk these wet ingredients.

Step 2: In a separate large bowl, mix the flour, baking soda, baking powder, sweetener, cinnamon, nutmeg, and salt.

Step 3: Add the wet ingredients to the dry ingredients a little at a time, until the batter is combined, making sure not to over-mix.

Step 4: Gently fold the peeled and diced apples into the batter.

Step 5: Lightly spray a silicone non-stick muffin pan with oil or add parchment muffin liners to a muffin tin. Use a 1/4 cup measuring cup or large ice cream scoop to pour the batter into the muffin pan.

Step 6: Bake the muffins at 350°F for 20-26 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Once done, let the muffins slightly cool and enjoy!

Expert Tips

Choosing The Best Apples: For this recipe, I love using Honeycrisp, Fuji, or Pink Lady apples. They all have great flavor and complement the bananas perfectly. Honeycrisp adds a sweet-tart crunch, while Fuji and Pink Lady apples are slightly sweeter, bringing more depth to the muffin’s flavor.
Use Ripe Bananas: Make sure to use ripe bananas, as their natural sweetness enhances the flavor of the muffins. The riper the bananas, the more sweetness and moisture they bring to the muffins, resulting in a softer texture and richer flavor.
Mash The Bananas: It’s helpful to mash the bananas with a potato masher! It makes it super quick and easy!
Don’t Over-Mix: Be careful not to over-mix the muffin batter, as this can lead to dense, tough muffins. Gently fold the ingredients just until combined to keep the muffins light and tender.
Dice the Apples: Cut the apples into uniform, bite-sized pieces to ensure even distribution throughout the batter. This will create a consistent texture and flavor in every bite.
Check If The Muffins Are Done: Insert a toothpick into the center of a muffin to check if they are done. If it comes out clean or with a few crumbs, they are done.

Storage Instructions

You can store these banana apple muffins in an airtight container at room temperature for one day. Or, store them in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze them in a freezer-safe container for 2-3 months. You can reheat these muffins in the oven or microwave before serving.

Variations

Make The Muffins Gluten-Free: If you want to make these muffins gluten-free, you can easily swap the all-purpose flour with a gluten-free flour blend. Just make sure it has a 1:1 ratio substitution.
Chocolate Chips: Mix in 1/4 cup of mini chocolate chips or roughly chopped dark chocolate for a burst of chocolate flavor.
Add Chopped Nuts: Fold in 1/4 cup of chopped walnuts or pecans for extra texture and flavor.
Add Oats: To make these oatmeal banana muffins substitute half of the all-purpose flour for rolled oats. Or, use 1 cup of oat flour and 1 cup of rolled oats in place of the all-purpose flour.
Whole Wheat Flour: You can substitute the all-purpose for whole wheat flour, although the texture will be a bit denser. Half all-purpose flour and half whole wheat flour will give you the best of both worlds in these muffins.

Frequently Asked Questions

What If I Don’t Have Greek Yogurt?

You can substitute the Greek yogurt with regular yogurt or even sour cream if needed. Both will give the muffins a similar texture and tang.

Can I Make These Muffins Vegan?

To make these muffins vegan, swap the eggs for flax eggs by combining 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. Also, use a dairy-free yogurt in place of the Greek yogurt.