These fluffy, lightly sweetened apple banana muffins are wholesome and tender, with pockets of diced apple and the cozy flavors of banana, brown sugar, and vanilla.
This recipe makes for a delicious breakfast or an easy grab when you’re headed out the door. Kids love them because they’re soft and sweet, and I love how simple they are to put together. Plus, they’re made with wholesome ingredients and incorporate a lot of natural sweetness from the fruit, making them a healthier choice than most. It’s also a great way to use up those mushy brown bananas and whatever apples you have on hand.
Banana muffins are already a classic favorite, but the addition of chopped apple pieces provides pops of flavor, fun texture, and a seasonal spin. You might enjoy some other seasonal options that are perfect for a crisp fall morning, like these apple cider baked donuts or these sourdough pumpkin muffins with an oat crumble topping.
My favorite ways to serve these muffins are warm from the oven, cut in half, with a slab of butter and a drizzle of pure maple syrup. They make a balanced and satisfying breakfast (or breakfast for dinner) when paired with cottage cheese scrambled eggs or a ham and cheese frittata, but they are also a yummy snack mid-morning or mid-afternoon with a cup of coffee or hot tea.
Why You’ll Love This Recipe
Wholesome, simple ingredients – The ingredients are straightforward and nutritious. Lots of pantry staples and common items to keep this recipe realistic and nourishing.
Moist, fluffy, and delicious – Between the mashed banana and the Greek yogurt, this muffin recipe is moist with a tender crumb. The butter, dark brown sugar, and vanilla work harmoniously with the banana and apple to create a delicious and very flavorful muffin.
Easy, food-prep friendly recipe – Being an unfussy, easy recipe, why not whip up a double batch to last the whole week. Let them cool and pop them in the freezer to thaw when you need them for a quick breakfast or to add some fresh-baked comfort food to the table.
Ingredients
Greek yogurt – Plain Greek yogurt gives these muffins the best texture. Try making your own homemade Greek yogurt!
Bananas – The browner and mushier, the sweeter they will be! They increase in flavor the riper they are, as well.
Apples – I’m not too picky with the apples I use in this recipe. Old apples, fresh apples, crisp or soft, they will be chopped and stirred into the batter and undoubtedly will bake up wonderfully! You don’t even need to peel them.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Apple Banana Muffins
Step 1: Dice your apples and set aside. Preheat the oven to 350 degrees Fahrenheit and prepare the muffin tins by lightly greasing them or lining them with paper liners.
Step 2: Melt the butter in the microwave or over the stove, then add it to the bowl of a stand mixer with a paddle attachment. You can also use a large mixing bowl and a hand mixer.
Step 3: Add the brown sugar to the melted butter and mix for two to three minutes. Pause the mixer and add in mashed bananas, eggs, yogurt, milk, and vanilla. Mix well.
Step 4: In a separate small bowl, mix the flour, baking soda, baking powder, cinnamon, and salt. Add the dry ingredients to the wet ingredients in thirds, mixing gently and minimally between additions.
Step 5: Fold the chopped apples into the batter with a scraper or spatula, but don’t over mix.
Step 6: Distribute the batter equally between muffin cups. I use an ice cream scoop for this part. Bake for 20 – 25 minutes or until a toothpick comes out clean. Let the muffin tin cool on a wire rack for a few minutes before serving. I think they are best served warm!
Tips
- If you prefer a finer texture, you can shred the apple instead of dicing.
- The riper your bananas, the sweeter and more flavorful these delicious muffins will be.
- Don’t have Greek yogurt? You can substitute regular yogurt or sour cream.
- Add up to one cup of chopped nuts to the batter if you’d like.
- Don’t over mix the batter.
Recipe FAQs
Keep leftover muffins in an airtight container at room temperature for about three days, or place them in a freezer bag to freeze for several months. Simply set them at room temperature for a couple of hours or refrigerate overnight to be thawed by the next day. They are best served warm, so you can microwave them for about 10 seconds or warm them in the oven.
Compared to a sugary processed option, absolutely. These muffins are made with simple, real food ingredients without the additives or artificial flavors in store-bought products. Apples and bananas sweeten naturally, so we aren’t using too much sugar, while butter, eggs, and yogurt add protein and healthy fats.
Whole wheat flour is a good option, but I would recommend mixing it 50/50 with all-purpose flour to keep the texture light. You can use all whole wheat, but expect a heartier muffin. If you choose to use whole wheat, consider a soft white wheat variety rather than a hard white or red wheat, which will have a stronger whole wheat flavor, depending on your preference.
The key to moist banana muffins is rich ingredients, proper bake time, and proper storage. Ingredients like mashed banana, yogurt, and butter keep this recipe moist. Over baking will dry them out, and storing them open to the air will cause them to lose moisture, too.
Yes, too much mashed banana can cause your muffins to turn out gummy or rubbery.
More Muffin Recipes from the Farmhouse
- Sourdough Banana Muffins
- Chocolate Zucchini Muffins
- Sourdough Carrot Muffins
- Sourdough Blueberry Muffins
- Lemon Poppy Seed Muffins
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Healthy Apple Banana Muffins Recipe
Ingredients
- 2 cups diced apples
- 1/2 cup unsalted butter, melted
- 1 cup dark brown sugar
- 2 ripe bananas, 1 1/3 cup
- 2 large eggs
- 1/2 cup Greek yogurt
- 1/4 cup milk
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Dice your apples and set aside. Preheat the oven to 350 degrees Fahrenheit and prepare the muffin tins by lightly greasing them or lining them with paper liners.
- Melt the butter in the microwave or over the stove, then add it to the bowl of a stand mixer with a paddle attachment.
- Add the brown sugar to the melted butter and mix for two to three minutes.
- Pause the mixer and add in mashed bananas, eggs, yogurt, milk, and vanilla. Mix well.
- In a separate small bowl, mix the flour, baking soda, baking powder, cinnamon, and salt. Add the dry ingredients to the wet ingredients in thirds, mixing gently and minimally between additions.
- Fold the chopped apples into the batter with a scraper or spatula, but don't over mix.
- Distribute the batter equally between muffin cups. I use an ice cream scoop for this part. Bake for 20 – 25 minutes or until a toothpick comes out clean. Let the muffin tin cool on a wire rack for a few minutes before serving. I think they are best served warm!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
