Apple Banana Muffins
These healthy apple banana muffins are a delicious way to start the day or curb your hunger between meals. The batter comes together in just one bowl using ripe bananas, grated apples, and other wholesome ingredients like whole wheat flour and a touch of cinnamon. The result is a light, fluffy muffin with natural sweetness and a comforting aroma. They're perfect for meal prep, easy to freeze, and great for packing into lunchboxes or enjoying with a warm cup of tea.
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
Muffins can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the cooled muffins in a freezer-safe bag or container for up to 3 months. To enjoy, simply let them thaw at room temperature or warm them briefly in the microwave.
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.
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.