Banana Apple Muffins

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These Banana Apple Muffins are delicious banana muffins with grated apples and cinnamon. The muffins are mixed in just one bowl in no time, making these perfect for whipping together for breakfast.

An apple banana muffin on a small blue plate.

Apple and banana muffins

You just can't go wrong with banana muffins of any kind. I make quite a variety of banana muffins and this is my 8th banana muffin on the blog. They all start with bananas but there's something different added to each one. I've paired these banana muffins with grated apples. The apples add flavor, sweetness, and moisture.

I've streamlined my muffin-making techniques over the years and use just one bowl for the batter. I start with the wet ingredients and combine them in a large bowl. Then I add the flour and sprinkle on any other dry ingredients right on top of the flour. As I begin mixing the flour into the wet ingredients, I start by mixing the top of the flour with the salt, the spices, and baking powder. This eliminates the need for a second bowl to mix the dry ingredients.

The muffins are perfect for breakfast, packing into lunch boxes, or nibbling on for an afternoon snack.

Key ingredients

Ingredients in small bowls for making apple and banana muffins.

Bananas - Choose very ripe bananas.
Apples - I like crisp tart apples for this recipe. Some options include fugi, gala, granny smith or other crisp apples. Peel and grate the apple with a cheese grater.
Flour - Use regular all-purpose flour.
Sugar - Granulated sugar sweetens these muffins.
Eggs - Eggs are used to help provide texture and help act as a leavening agent.
Baking Powder - Helps the muffins rise.
Oil - Use a mild flavored oil like canola, vegetable, or your favorite oil. The oil adds moisture to the muffins and helps develop the crumb.
Vanilla - Use pure vanilla for the best flavor.
Spices - Ground cinnamon is used in this recipe. You could also add a pinch of nutmeg if you want a bit more spice.

Step-by-step directions for apple banana muffins

In a large mixing bowl, combine eggs, sugar oil and vanilla.
Mix in mashed bananas and shredded apples.

Whisking sugar and eggs together in a glass bowl.

Adding mashed bananas and shredded apples to a batter.

Add flour, and sprinkle cinnamon, baking powder, and salt on top of the flour.
Begin mixing the dry ingredients together on top of the wet ingredients and then mix everything together.

Adding flour and cinnamon to muffin batter.

Muffin batter in a mixing bowl with a red spatula.

Scoop batter and place into lightly greased or paper-lined muffin tins.
Bake in preheated oven for 15-17 minutes until cooked through.
Allow muffins to cool 3-5 minutes in the pan and then remove from pan and continue cooling on a cooling rack.

Scooping muffin batter into a muffin tin.

Recipe tips

Use fresh baking powder - baking powder can lose effectiveness; if old, your muffins might not rise properly.
Fully preheat your oven - I use a separate oven thermometer in my oven to make certain my oven has reached the proper temperature. My preheat light often turns off before the oven has reached full temperature so I always give it extra time.
Do not overmix batter. Just stir until everything is mixed in. Over-stirring can cause tough muffins.
Your choice on using paper liners or just spraying the muffin tins with a nonstick spray.
Use an ice cream scoop for even-sized muffins. Plus, it makes putting the batter in the tins easy peasy!
Muffin tins can be lightly sprayed with a nonstick spray or lined with paper liners.

Frequently asked questions

What's the best way to store muffins?

When the muffins are fully cool, store in an airtight container at room temperature for 3-4 days.

Can I freeze banana apple muffins?

Yes, these muffins freeze well. Once the muffins are fully cool, place them in a freezer-safe container or bag. Freeze in a single layer. Muffins are best if used within 3 months.