Banana Apple Muffins

These Banana Apple Muffins combine ripe bananas, grated apples, and cinnamon in a soft, moist muffin. Everything is mixed in one bowl, making these muffins an easy choice for breakfast or a snack.

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At a Glance: One bowl • 12 muffins • Ready in about 30 minutes • Ripe bananas and fresh apple • Freezer-friendly

My One-Bowl Muffin Method

I've made a lot of muffins over the years, and I've streamlined my method so everything can be mixed in just one bowl. I start with the wet ingredients, then add the flour and sprinkle the baking powder, cinnamon, and salt right over the top.

I give the dry ingredients a quick mix on top before stirring everything together. It saves an extra bowl and works perfectly for these muffins. I use a similar one-bowl method for my mini banana muffins, which are a quick option when you have ripe bananas to use.

The combination of ripe bananas and grated apples adds flavor, sweetness, and moisture. Grating the apple also helps distribute it throughout the batter, so you get apple in every muffin.

Key ingredients

• Bananas - Use very ripe bananas with plenty of brown spots for the best flavor and sweetness.
• Apples - Use a crisp apple such as Fuji, Gala, or Granny Smith. Peel the apple and grate it with a box grater.
• Flour - Use regular all-purpose flour.
• Sugar - Granulated sugar sweetens these muffins.
• Eggs - Two large eggs help bind the batter and add structure to the muffins.
• Baking Powder - Helps the muffins rise.
• Oil - Use a neutral-flavored oil such as canola, vegetable oil, or your favorite. Oil helps keep the muffins moist and tender.
• 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

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

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

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

Recipe tips

• Use fresh baking powder: Baking powder can lose its effectiveness over time. If it's old, your muffins may not rise properly.
• Grate the apple: Use the large holes of a box grater. There's no need to squeeze the moisture from the grated apple before adding it to the batter.
• Fully preheat your oven: I use a separate oven thermometer 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.
• Don't overmix the batter: Stir just until everything is combined. Overmixing can cause tough muffins.
• Prepare your muffin tin: Use paper liners or spray the muffin cups with a nonstick spray.
• Use an ice cream scoop: This helps make evenly sized muffins and makes it easy to portion the batter into the muffin tin.

More delicious banana muffins

• Oatmeal Banana Muffins
• Chocolate Banana Muffins
• Banana Chocolate Chip Muffins
• Banana Blueberry Muffins
• Banana Nutella Muffins
• Banana Cinnamon Muffins
• Pumpkin Banana Muffins
• Banana Nut Muffins

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Check out all my delicious muffin recipes!