These Apple Banana Muffins are the cozy, feel-good snack your mornings and afternoons deserve. Made with ripe bananas, sweet apples, and a hint of cinnamon, they strike the perfect balance between comfort and nutrition. 🍌🍏
Baked to golden perfection and loaded with warm, fruity flavor, these muffins come together in one bowl with simple, wholesome ingredients. Whether you’re meal prepping for the week or just need a tasty grab-and-go breakfast, these muffins check all the boxes. ✅
Why You’ll Love These Muffins
✅ One-bowl recipe for easy cleanup
✅ Refined sugar-free – naturally sweetened with honey or maple syrup
✅ Soft and fluffy, never dry or dense
✅ Perfect for kids and adult snackers alike
✅ Freezer-friendly for make-ahead mornings
🛒 Ingredients You’ll Need (Expanded)
- ⅓ cup unsalted butter – Melted, it gives richness and moisture to the muffins. You can sub coconut oil or a neutral oil for a dairy-free version.
- ½ cup honey or pure maple syrup – Natural sweeteners add flavor depth and keep these muffins refined sugar-free.
- 3 ripe medium bananas, mashed – The riper, the better! Bananas add moisture, sweetness, and structure.
- 2 large eggs – Bind everything together and add richness.
- ¼ cup milk of choice – Dairy or plant-based milk both work great.
- ¼ cup plain Greek yogurt – Adds protein and creaminess while keeping the crumb tender.
- 1 teaspoon vanilla extract – Enhances the natural sweetness.
- 2 teaspoons baking powder + ½ teaspoon baking soda – Your leavening agents for a tall, fluffy rise.
- 1½ teaspoons ground cinnamon – Adds warmth and a bakery-style aroma.
- ½ teaspoon salt – Essential to balance the sweetness.
- 2 cups white whole wheat flour – Lighter than regular whole wheat, it adds fiber without weighing the muffins down.
- 1 large apple, chopped into ¼-inch pieces (no need to peel!) – Adds juicy texture and little pockets of tart-sweetness.
👩🍳 How to Make Apple Banana Muffins
Step 1: Preheat the Oven
Set your oven to 375°F (190°C). Grease or line a 12-cup muffin tin and set aside.
Step 2: Melt the Butter
Melt the butter in a microwave-safe bowl or small saucepan, then pour into a large mixing bowl.
Step 3: Mix the Wet Ingredients
To the bowl, add honey/maple syrup, mashed bananas, eggs, milk, Greek yogurt, and vanilla. Whisk until smooth and well combined.
Step 4: Add Spices & Leaveners
Sprinkle in the baking powder, baking soda, cinnamon, and salt. Whisk again until everything is fully incorporated.
Step 5: Stir in the Flour
Add the white whole wheat flour and gently stir with a spatula or wooden spoon until just combined. Don’t overmix — a few lumps are okay!
Step 6: Fold in the Apples
Gently fold in the chopped apple pieces, distributing them evenly throughout the batter.
Step 7: Fill & Bake
Divide the batter evenly between the muffin cups, filling them nearly to the top. Bake for 16–20 minutes, until the tops are golden and a toothpick comes out clean.
Step 8: Cool
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
🍎 Optional Add-Ins & Variations
- 🌰 Add chopped walnuts or pecans for crunch
- 🍫 Fold in dark chocolate chips for a sweeter snack
- 🫐 Swap apples for diced pears or blueberries
- 🌾 Use oat flour for a gluten-friendly twist (adjust liquid as needed)
- 🍯 Drizzle lightly with honey after baking for extra shine
🍽️ Serving Suggestions
- ☕ With a mug of coffee or chai latte
- 🥣 Sliced in half and spread with nut butter for extra protein
- 🧊 Warmed slightly and served with a scoop of vanilla yogurt
- 🎒 Perfect lunchbox or picnic snack
- 🛏️ For brunch alongside scrambled eggs and fresh fruit
🥡 Storage & Freezing
- Counter: Store in an airtight container for up to 2 days
- Fridge: Up to 5 days for extended freshness
- Freezer: Freeze in a zip-top bag for up to 3 months
- To reheat: Microwave a muffin for 15–20 seconds or let it thaw at room temp
❓ FAQ
Q: Can I use regular whole wheat flour instead of white whole wheat?
A: Yes, but expect a heartier texture and stronger whole grain flavor.
Q: What type of apples work best?
A: Firm, sweet-tart apples like Honeycrisp, Fuji, or Gala hold their shape well during baking.
Q: Can I make these muffins dairy-free?
A: Absolutely! Use plant-based milk and swap the butter and yogurt for vegan alternatives.
Q: Can I make mini muffins instead?
A: Yes — reduce the baking time to 12–14 minutes, or until a toothpick comes out clean.
❤️ Final Thoughts
These Apple Banana Muffins are more than just a healthy breakfast — they’re a celebration of simple ingredients that bring big comfort. 🍌🍏🧁 The bananas add moisture, the apples offer bursts of fresh flavor, and the cinnamon wraps everything in cozy, bakery-style warmth.
They’re easy enough to whip up before school or work, yet impressive enough to bring to a brunch gathering or baby shower. And the best part? You get the satisfaction of a baked treat without the sugar crash. They’re naturally sweetened, full of fiber, and freezer-friendly — the kind of recipe you’ll want to make on repeat.
So grab those overripe bananas and that apple sitting in your fruit bowl — and let’s bake something that’s as nourishing as it is nostalgic. 🍂💛
Short version
Apple Banana Muffins
Ingredients
- ⅓ cup unsalted butter
- ½ cup honey or pure maple syrup
- 3 ripe medium bananas mashed
- 2 eggs
- ¼ cup milk of choice
- ¼ cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons cinnamon
- ½ teaspoon salt
- 2 cups white whole wheat flour or all purpose flour
- 1 large apple cut into ¼-inch pieces no need to peel
Instructions
- Preheat oven to 375° F. Spray a 12-cup muffin tin with nonstick cooking spray or line the cups with paper liners and set aside.
- Place the butter in a large microwave-safe bowl and melt it in the microwave. Alternatively, you can melt the butter in a small saucepan on the stovetop and then transfer it to a large bowl.
- To the bowl with the melted butter, add the honey, mashed banana, eggs, milk, Greek yogurt and vanilla extract. Whisk everything together until the mixture is smooth and fully combined.
- Sprinkle the baking powder, baking soda, cinnamon and salt over the wet ingredients. Whisk again until the leavening agents are fully incorporated and no lumps remain.
- Add the white whole wheat flour to the bowl. Using a rubber spatula or wooden spoon, gently stir the flour into the wet ingredients until just combined. Fold in the chopped apple pieces, being careful not to overmix the batter. Overmixing can lead to dense or dry muffins.
- Spoon the batter evenly into the prepared muffin tin, filling each muffin cup almost to the top. Bake in the preheated oven for 16 to 20 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes, then carefully remove them and transfer to a wire rack to cool completely.
Notes
You can substitute all-purpose flour for the white whole wheat flour if that’s what you have on hand. Regular whole wheat flour also works, but it will give the muffins a denser texture and a more pronounced whole grain flavor.
If using a mini muffin pan instead of a standard one, reduce the baking time to about 12 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.
