Banana Apple Muffins

A bite taken out of a muffin near apple slices.

Start your morning with Banana Apple Muffins! They're soft, tender, and packed with cozy fall flavors! Sweet banana meets crisp apple in every bite, with just the right touch of cinnamon to make your kitchen smell amazing. Perfect for breakfast, snacks, or a grab-and-go treat!

Course Breakfast, Snack

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 20

Total Time 35

Servings large bakery-style muffins

Calories 307

Author Kim

Ingredients

Muffins

2 ½ cups (300g) all-purpose flour
½ cup (100g) granulated sugar
½ cup (100g) brown sugar
1 teaspoon baking soda
½ teaspoon salt
½ tablespoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs
2 medium (200g, about 1 cup) ripe bananas mashed
¼ cup unsweetened applesauce
¼ cup oil any kind works, I used avocado oil
1 teaspoon pure vanilla extract
1 large (155g, about 1 cup) peeled, cored and grated apple

Topping

½ cup (100g) brown sugar
¼ cup (30g) flour
2 tablespoons (28g) melted butter
½ teaspoon ground cinnamon

Instructions

Preheat the oven to 425°F. Line a 12-cup muffin pan with paper liners or spray with nonstick cooking spray.
Combine flour, sugars, baking soda, salt, cinnamon, nutmeg, ginger and cloves together in a large bowl.
In a separate medium bowl, combine eggs, mashed bananas, applesauce, oil and vanilla.
Add the banana mixture to the dry ingredients and gently stir to combine without over-mixing.
Fold in the grated apple gently.
Scoop batter evenly into the cavities of a muffin tin. They will be very full. Set aside.
In a small bowl, make the topping by mixing together brown sugar, flour, cinnamon and melted butter. Mixture will be lumpy, but all flour should be incorporated into mixture.
Sprinkle the topping over the top of muffin batter. Bake for 5 minutes at 425 degrees then, keeping the muffins in the oven, reduce the oven temperature to 350 degrees. Bake for an additional 16-18 minutes or until a toothpick inserted in the center comes out clean. Allow muffins to cool slightly before removing from pan. Continue cooling muffins on a wire rack.

Notes

This recipe was originally published on 1/30/18. It was updated on 9/3/25. The old recipe is below, it makes 9 muffins.

1 cup mashed ripe banana (approx. 2 medium bananas)
2 large eggs
1 tablespoon melted coconut oil*
1 1/2 cups almond flour or almond meal
3/4 teaspoon baking soda
1 dash sea salt or Himalayan salt
1/2 cup chopped apple (approx. 3⁄4 medium apple)

Instructions

Preheat oven to 350° F.
Line muffin pan with nine muffin papers or lightly spray a muffin pan with cooking spray or better yet, use a silicone muffin pan. Set aside.
Use a blender to mash bananas. Add eggs and coconut oil to the blender with the banana and blend until smooth.
Next, add almond flour/meal, baking soda, and salt to the blender; blend until well combined.
Stir chopped apple into the batter.
Divide batter evenly between 9 muffin cups, 3⁄4 full.
Bake for about 22 minutes, or until golden brown.
Let muffins cool for about 10 minutes and then run a knife around the sides of the muffin to remove from muffin cups.

Notes

The old recipe is from Autumn Calabrese's Fixate cookbook and can also be seen on Beachbody On Demand.

Nutrition