Home > Dessert > Cupcakes and Muffins > Apple Banana Muffins

Apple Banana Muffins

These Apple Banana Muffins are a super alternative to "boxed" cupcakes. These are especially moist. Enjoy them as muffins with milk or your morning coffee.

This post may contain affiliate links. Read my disclosure policy.

These Apple Banana Muffins are a super alternative to “boxed” cupcakes. Vadim and I love any kind of dessert with fruit. These are especially moist.

You can frost them as cupcakes or enjoy them as muffins with milk or your morning coffee. Kids really enjoy them too; after all, it looks like a cupcake! We each ate 3 right out of the oven.

Ingredients Apple Banana Muffins:

2 apples, peeled, cored and finely diced
1 cup ripe mashed bananas
1 ¼ cups white sugar
2 cups all-purpose flour
2 eggs at room temperature
2/3 cup unsalted butter at room temperature (10 tablespoons or 1 ¼ sticks)
¼ cup buttermilk
1 tsp salt
½ tsp ground cinnamon
½ tsp ground nutmeg
1 tsp vanilla extract
1 tsp baking soda

How to make Apple Banana Muffins:

Pre-heat oven to 375°F.
1. Line 24 muffin cups with paper liners.

Apple Banana Muffins-6

2. Mix together 2 cups of flour, 1 tsp baking soda, 1 tsp salt, 1/2 tsp nutmeg and 1/2 tsp cinnamon.

Apple Banana Muffins-4

3. In a large mixing bowl ( I used my KitchenAid), beat 10 Tbsp of butter and 1 1/4 cups of sugar together on medium speed until it has a light and fluffy texture.

Apple Banana Muffins-7

4. Without reducing the speed, add 2 eggs one at a time, add 1 tsp vanilla extract and 1/4 cup buttermilk.

Apple Banana Muffins-8

5. Finally, beat in the flour mixture.

Apple Banana Muffins-5

6. Use a spoon to fold in the 2 diced apples and 1 cup of mashed bananas.

Apple Banana Muffins-9

7. Fill the lined muffin cups about half-way.

Apple Banana Muffins

Bake until toothpick inserted in the center comes out clean, about 20 to 25 minutes.

These Apple Banana Muffins are a super alternative to "boxed" cupcakes. These are especially moist. Enjoy them as muffins with milk or your morning coffee.

I love these frosted with my Russian Cream Cheese Frosting.

Notes: If you only have a 12 count muffin pan, you can fill it first and bake the rest in a small baking dish.

Apple Banana Muffins

5 from 84 votes
Author: Natasha of NatashasKitchen.com
These Apple Banana Muffins are a super alternative to "boxed" cupcakes. These are especially moist. Enjoy them as muffins with milk or your morning coffee.
Soft, moist and easy Apple Banana Muffins.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients 

Servings: 24 muffins

Instructions

Pre-heat oven to 375°F and line 24 muffin cups with paper liners.

  • Mix together 2 cups flour, 1 tsp baking soda, 1 tsp salt, 1/2 tsp nutmeg and 1/2 tsp cinnamon.
  • In a large mixing bowl, beat the 1 1/4 sticks of butter and 1 1/4 cups of sugar together on medium speed until it has a light and fluffy texture.
  • Without reducing the speed, add 2 eggs one at a time, add 1 tsp vanilla extract and 1/4 cup of buttermilk.
  • Finally, beat in the flour mixture.
  • Use a spoon to fold in the apples and banana.
  • Fill the lined muffin cups about half-way.
  • Bake until toothpick inserted in the center comes out clean, about 20 to 25 minutes.

Notes

If you only have a 12 count muffin pan, you can fill it first and bake the rest in a small baking dish.
Course: Breakfast, snack
Cuisine: American
Keyword: apple banana muffins
Skill Level: Easy
Cost to Make: $6

Final Final Picmonkey Hashtag banner

FREE BONUS: 5 Secrets to Be a Better Cook!

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Michael W
    March 29, 2023

    Substituted the apples for 8 large strawberries. Smashed the strawberries with my palm on the cutting board and added with smashed bananas. Two tsp vanilla and 3/4 cup sugar. 35 grams sourdough starter out if the fridge. Whipped the batter and put Saran wrap over the bowl and proofed at 85f for 4 hours until air pockets form in batter and it begins to rise. Bake like original recipe.

    Reply

    • NatashasKitchen.com
      March 29, 2023

      Thank you for sharing your experiment, Michael!

      Reply

    • Maralyn
      April 29, 2023

      Sounds to me like you made a different recipe entirely. Hope it worked out nicely!

      Reply

  • Karen
    January 15, 2023

    Substitute for buttermilk or can you make a buttermilk using anything else?

    Reply

    • Natashas Kitchen
      January 15, 2023

      Hi Karen, You can make your own buttermilk by combining milk and vinegar or lemon juice. To make 1 cups of buttermilk, fill your measuring cup with 1 Tbsp of vinegar and add enough milk to reach 1 cups. Stir and let it sit for 5 minutes, then use it in the recipe. I hope that helps!

      Reply

  • Corinne B
    October 24, 2022

    I had a bunch of ripe bananas plus 5 Granny Smith apples. Tripled the recipe since I had 3 + cups of mashed banana. Other than having only 5 apples instead of 6, I followed the recipe exactly (times 3) and am so happy with the muffins! They are soo good! This recipe is a keeper!

    Reply

    • NatashasKitchen.com
      October 25, 2022

      Thank you for sharing, Corinne! I’m glad you found a keeper recipe!

      Reply

  • Mary
    October 18, 2022

    I’m going to try adding Strawberries instead of Apples this time!

    Reply

    • NatashasKitchen.com
      October 18, 2022

      Let us know how it turns out! 🙂

      Reply

  • Kate
    June 8, 2022

    I love that this recipe gives the measurements within each step! It’s a great idea! And the muffins turned out great too!

    Reply

    • Natasha's Kitchen
      June 8, 2022

      Hi Kate, thanks for appreciating that. We want to give all the info as much as possible so the result will be great!

      Reply

  • Lyrinda
    May 29, 2022

    Super moist tasty muffins. Turned out beautifully. Sweet but not too sweet. I made a few small changes like doubling the cinnamon, adding 1 tsp cloves( I love cloves in baking) , using 1/2 cup of whole wheat flour and 1/3 cup of wheat germ and reduced the white flour to 1 and 1/2 cups and the sugar to a smidge over 3/4 cup and used 1/3 cup of buttermilk. Put in 3 apples as well so they were loaded the way I love them. Also put in a 1/2 tsp of baking powder to help lift the heavier flour combo. Thank you for this recipe.

    Reply

    • Natasha's Kitchen
      May 29, 2022

      You’re welcome and good to hear that you enjoyed it!

      Reply

  • Gurit
    May 16, 2022

    Hi Natasha, I would love to make this as a cake instead of muffins. What size pan could I do this in and how long should I bake it for?
    Thanks so much! Love your recipes!

    Reply

    • Natasha's Kitchen
      May 16, 2022

      Hi there, I haven’t tested either of those things. We have some similar cakes. Check out all of our apple recipes here.

      Reply

  • Sharon V
    July 20, 2021

    These muffins are excellent. I had an apple and a couple ripe bananas that needed to be used. This recipe came up on my google search and I was not disappointed. They were tasty and moist. I also made the Russian Cream Cheese icing but that one I changed because I did not have evaporated milk. I added a bit of icing sugar instead. So yummy.

    Reply

    • Natasha's Kitchen
      July 20, 2021

      Hello Sharon, thank you for trying out this recipe and for sharing your feedback with us. Glad you enjoyed it and I hope you’ll love all the recipes that you will try!

      Reply

  • Adri
    July 10, 2021

    Thank you Natasha!
    Your recipes never disappoint 😋
    The batch of muffins disappeared in minutes!
    My 3 boys devoured them with a grin on their faces 😄
    I then wandered are they really that good?! As soon as I took a bite, oh my…so moist and delicious! Just heavenly!

    Reply

    • Natashas Kitchen
      July 10, 2021

      That is the best when kids love what we moms make. That’s so great!

      Reply

  • Mariana
    June 16, 2021

    I loved this recipe. The apples add such a nice moist and flavorful bits to it. I also added a little bit of raisins and used half whole wheat and half white flour to make it a little bit healthier.

    Reply

    • Natashas Kitchen
      June 16, 2021

      Thank you so much for sharing that with me, Mariana! I’m happy to hear it worked with half where and white flour!

      Reply

  • Sania
    May 27, 2021

    Hi Natasha could you put the metric measurements. Would love to try these muffins. Thanks

    Reply

    • Natasha's Kitchen
      May 27, 2021

      Hi Sania, our new recipes already have metric measurements if you click Jump to recipe then click Metric. But this one has not been updated but you may use this Ingredient Weight Chart as a guide. Hope that helps!

      Reply

  • Catherine Maxey
    May 15, 2021

    Great recipe. I used , by weight 7ounces banana and 7 ounces diced apples.used 3/4 cup sugar.instead of butter I used 6T peanut butter and 4T squash puree.

    Reply

    • Natashas Kitchen
      May 15, 2021

      Thank you so much for sharing that with me.

      Reply

  • Charli Gordon
    March 28, 2021

    These muffins were a big hit with my family, from grandchildren to grandmother and all in between! Since I do not like the taste of cooked fruit, I pureed the bananas and the apples together and folded them in along with flour walnuts at the end. Oh so tasty and everyone wanted more than one, even though I made small and jumbo muffins!! I had enough batter to omit nuts in two small loaf pans for my daughter. Everyone got their favorite options! [I thought I might add a bit of cayenne in the future for a little kick.]

    Reply

    • Natasha's Kitchen
      March 28, 2021

      Hi Charli, thank you for your detailed feedback and for sharing some of the substitutions that you used for this recipe. Glad you enjoyed it!

      Reply

  • khumbuzile
    March 18, 2021

    Hi madam

    I would like to know if i can use self raising flour and also substitute eggs with flak seeds for the Apple Banana muffins.

    Thank you

    Reply

    • Natashas Kitchen
      March 18, 2021

      Hi, I haven’t tested this with self-rising flour to advise. To be honest, I haven’t tried replacing the eggs with flax. Anyone else has thoughts on that?

      Reply

  • Dee
    January 18, 2021

    I tried your recipe today. The only thing I changed was using 1 cup of sugar instead of 1 and a quarter cup. For me, this is still too sweet. Next time I think I will try three quarter cups. Muffins turned out super moist and delicious.

    I do enjoy trying out a lot of your recipes.

    Thank you.

    Reply

  • Samina Golandaz
    January 14, 2021

    Hi Natasha,

    At what temperature and for how long these muffins should be baked for exactly half the recipe?

    Reply

    • Natashas Kitchen
      January 15, 2021

      Hi Samina, the temperature should not change if you’re halving the recipe. The time won’t change by much, but I would check closer to the end of done time.

      Reply

  • Dorin
    November 4, 2020

    Hi, thanks for the recipes, I want to try this one of the cupcakes but I would like to know if it can be made as a cake or just as cupcakes? And any idea how I can substitute the buttermilk?
    I would love it if you could make a video of them.
    Thanks you.

    Reply

  • Lena
    October 7, 2020

    Natasha, I made these muffins yesterday. Maybe my oven is too hot they were very well done on the bottom. And the paper was very hard to get off. Most of the muffin was stuck to it. Any suggestions? Could I reduce temp to 350?

    Reply

    • Natashas Kitchen
      October 7, 2020

      Hi Lena, it sounds like your oven is the culprit. I would recommend getting it calibrated or using an internal oven thermometer and adjust the temperature accordingly.

      Reply

  • Div
    September 13, 2020

    Hi.. thank you for the recipe ! If i need to make mini muffins, How do I need to adjust the baking time? Thanks

    Reply

    • Natasha's Kitchen
      September 14, 2020

      Hello Div, you are welcome. I haven’t experimented on that yet to advise of the baking time sorry about that. If you try, please share with us how it goes.

      Reply

  • Mila
    August 3, 2020

    I made these so many times without any effort whatsoever!
    I am not a fan of baked bananas, but in this combination with apples, everything comes together nicely. Again, one of many delicious recipes that come from your kitchen.
    Hvala!
    Spasiba!
    Thank you!

    Reply

    • Natasha's Kitchen
      August 3, 2020

      I am so glad to know that, Mila. Thank you so much for trusting my recipes!

      Reply

    • Christine Flowers
      August 13, 2021

      Hi,
      Ten tablespoons of butter seems a lot, I made this recipe and it was far too buttery.
      Looked nice tho.
      No baking powder?

      Reply

      • Natashas Kitchen
        August 13, 2021

        Hi Christine, it may work with slightly less. One of my readers used 8 tablespoons of butter instead of 10.

        Reply

  • Geri
    June 27, 2020

    My first time to use one of your recipes, and with some modifications to make it vegan, my muffins turned out perfect for my food allergic kids. I subbed out the two eggs with 1/4 cup more mashed banana and 1/4 cup applesauce, used 1 stick vegan margarine and 1/4 cup soy milk. I cut the sugar to 1/2 cup firmly packed brown sugar and did a mix of whole wheat and AP flour. So good even with my changes. Sometimes “veganizing” makes for rubbery muffins, but these were soft and moist. I’m going to try your pumpkin muffin next! Thank you so much!!

    Reply

    • Natasha's Kitchen
      June 28, 2020

      That is awesome! I am so glad that you were able to make a vegan version of this recipe. Thank you so much for sharing that with us, we appreciate it.

      Reply

  • Rowena Ferrer
    June 3, 2020

    This was a great recipe. I used 4 VERY ripe banana’s, 1 granny smith and only 1/2 C brown sugar. I also put 1 1/2C of flour and 1 C of bran and it tasted AMAZING. Thank you for sharing your recipe. It’s a keeper!

    Reply

    • Natashas Kitchen
      June 3, 2020

      I’m so glad you found a new favorite on our blog, Rowena! Thank you for that great feedback!

      Reply

  • Tamsyn
    May 26, 2020

    Delicious!! Light and fluffy, and very tasty!

    Like some of the other reviewers, I didn’t have buttermilk and regular milk worked just fine. I also used a 1/4 cup less sugar as we’ve been trying to cut down our sugar intake and they are still quite sweet and very yummy.

    Thanks for sharing the recipe! Blessings from South Africa

    Reply

    • Natashas Kitchen
      May 26, 2020

      You’re welcome! I’m so happy you enjoyed it Tamsyn!

      Reply

  • Lina
    May 25, 2020

    Very good. I like the spice of nutmeg which reminds me of carrot cake! So yummy and awesome.

    Reply

    • Natasha's Kitchen
      May 25, 2020

      Excellent! Thanks for your great feedback Lina.

      Reply

  • Tatiana Mitkova
    May 19, 2020

    I just tried these and they were a blast! A new favourite! So moist and fluffy at the same time. I put a little less sugar and they were perfect. Thank you!

    Reply

    • Natashas Kitchen
      May 19, 2020

      That’s a great idea! Thank you for sharing that with me Tatiana!

      Reply

  • Trish
    April 23, 2020

    Oh my what a great recipe. I cut it in half, baked 6 large muffins. I added toasted walnuts and a New York crumb cake style topping. Time of 25 mins was spot on. Best muffin I ever made! Thank you very much!!

    Reply

    • Natashas Kitchen
      April 23, 2020

      Sounds like you found a new favorite Trish! That’s so great!

      Reply

  • Shweta
    April 18, 2020

    This is such a great recipe. Made them today. My family loved it.
    For some reason, I only got 17-18 muffins, not 24 muffins.
    Regardless, it’s an awesome recipe.

    Reply

    • Natasha's Kitchen
      April 19, 2020

      So great to hear that you loved this recipe. Thanks for sharing that with us and for giving this recipe an excellent rating!

      Reply

  • Elizabeta Žargi
    April 5, 2020

    Greetings from Jordan.

    Currently at home. Had some bananas and apple and decided to give your recipe a try. We did not have any buttermilk in the fridge and who knows when we will be able to find some. But I used regular milk and it stll turned out great!

    Reply

    • Natasha's Kitchen
      April 5, 2020

      I love that the end result is still great despite your lock of ingredients. Thank you so much for your wonderful feedback and for sharing that with us!

      Reply

      • Elizabeta Žargi
        April 30, 2020

        Second time commenting… We had run out of of apples, but I noticed I had some blueberries hanging around in the freezer. I tried the recipe with those instead of apples; it was still amazing

        Reply

        • Natashas Kitchen
          April 30, 2020

          I’m so glad you enjoyed it!

          Reply

  • Debra
    March 23, 2020

    I made these muffins yesterday. They are delicious. They’re very moist, great flavor,and just the right amount of sweetness. Great recipe.

    Reply

    • Natashas Kitchen
      March 23, 2020

      Isn’t the flavor amazing! Thank you for sharing that great feedback with me, Debra!

      Reply

      • Jaime
        April 29, 2020

        Can’t wait to make this I don’t have buttermilk but can I substitute it with milk and sour cream? If so, how much sour cream do you think would be ok?

        Reply

        • Natasha's Kitchen
          April 29, 2020

          Hi Jaime, others commented that they used regular milk and it worked great too!

          Reply

          • Elizabeth Phillips
            March 31, 2021

            You can add a tsp of vinegar to full fat milk and get the buttermilk effect and flavor. 💕

  • Kay
    February 23, 2020

    Oh my goodness! This is the absolute best recipe ever!

    Reply

    • Natasha's Kitchen
      February 24, 2020

      Awesome to hear that Kay! Thank you for your great feedback.

      Reply

  • Amanda
    February 21, 2020

    These are amazing. Not too sweet, super soft, and they taste amazing right from the oven. I used Whole Milk Yogurt from Stoneyfields instead of Buttermilk, and it worked just fine.

    Reply

    • Natashas Kitchen
      February 21, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us Amanda!

      Reply

  • Julia
    January 9, 2020

    Sooooo good!!!! Made these into mini cupcakes and baked for 12 min and they came out perfect!!!! Also I didn’t have buttermilk so I used sour cream and they were soft, moist and had a yummy sour cream tang to it! Thanks for the recipe girl!!!!

    Reply

    • Natashas Kitchen
      January 9, 2020

      Thank you so much for sharing those substitutions with us, Julia! I’m so glad you enjoyed this recipe.

      Reply

  • Lee R.
    December 14, 2019

    Is there any reason not to add golden raisins, plumped in bourbon or hot tea? What kind of chopped nuts would go well with this? And what about chopped chocolate or chocolate chips?

    Reply

    • Natasha
      December 14, 2019

      Hi Lee, that does sound like a nice addition, just be sure to drain them well before adding. Chocolate chips would be great and you would probably love this banana muffin recipe even more which has chocolate chips in it.

      Reply

  • Hank
    June 29, 2019

    So I subbed 1 apple for equivalent in dried barberries, white sugar 1/4 cup , brown for 1 cup, used durham flour, and added an additional 1 teaspoon of magic baking powder.. As for the spices 1/2 teaspoon = 1 in my books always.. Also to make it more lactose friendly I used coconut milk in lieu of buttermilk.. Imo.. And everyone else. Mmmmm. ..I will admit I chopped up some leftover chocolate covered ginger chunks.. Totally messed with the recipe and t worked out fabulous.. Thanks so much for the inspiration!

    Reply

    • Natasha
      June 29, 2019

      Wow those are some very creative modifications! thanks for sharing and I’m so glad you enjoyed the muffins!

      Reply

  • Kat
    April 10, 2019

    Very delicious and not difficult at all to make. I’m 16 and love to cook, so when we had some leftover apples and bananas that were going bad, I looked up apple and banana recipes and found yours. Thanks for posting!

    Reply

    • Natashas Kitchen
      April 10, 2019

      You’re so welcome! I’m so happy you enjoyed this recipe Kat! Thank you for sharing your awesome review with me!

      Reply

      • Soledad Luna-Aid
        August 8, 2019

        I used 8 tablespoons of butter instead of 10
        1/4 of cup Heavy whipping cream instead of buttermilk and they came out DELICIOUS! First time making them.. Thank you,for sharing

        Reply

        • Natashas Kitchen
          August 9, 2019

          Thank you for sharing that with us! I’m so glad you enjoyed that!

          Reply

  • Phelo
    March 17, 2019

    I don’t like sugar is it possible that I can exclude it when baking for myself only?

    Reply

    • Natashas Kitchen
      March 18, 2019

      Hi Phelo, I haven’t tested that without sugar. The sugar and butter whipped up help with keeping the muffins shape and rise. One of our readers has reduced the sugar down to one cup and enjoyed that.

      Reply

      • Phelo
        March 18, 2019

        Thank you that was very helpful.

        Reply

    • Lisa Goben
      April 4, 2020

      Hi
      I am wanted to make these but I was wondering if they could be made into a loaf pan or bundt cake instead ? My husband ALWAYS sends me your recipes because he always said how good they look.

      Reply

      • Natashas Kitchen
        April 4, 2020

        Hi Lisa, I haven’t tested that to advise, I wonder how this would taste as a loaf?… Hmmm. If you experiment, let me know how you liked the recipe.

        Reply

  • Jeanette
    January 20, 2019

    I made these muffins today, and they are absolutely DELICIOUS. I tried my best to adapt it for WW, so instead of two cups of white flour, I went 50/50 white and wholewheat. Also, I reduced the sugar down to one cup (could have even gone with a bit less, as I added the juice of three small clementines that had gone too soft to eat). Also, I replaced the buttermilk with 0% fat Greek yogurt and added a splash of soy milk since the mixture was a bit dry due to the wholewheat flour. Wow, I have to say, they were fabulous. Even with my changes, they did not seem “diet” or “too healthy.” One of the best muffin recipes I’ve ever used. Thank you!

    Reply

    • Natashas Kitchen
      January 20, 2019

      That’s so great! It sounds like you have a new favorite!

      Reply

    • Jessica
      October 15, 2019

      I just made these to take to a brunch tomorrow because I wanted to use up some apples (I used three) and bananas. I didn’t have any buttermilk, so I subbed greek yogurt as someone else mentioned. They are DELICIOUS. (I also topped each with a sprinkle of turbinado sugar.) I’ve made a few versions of apple muffins, but the banana in these is such an awesome addition that sets these muffins apart. So excited to share these tomorrow. I’m still trying to decide if I should warm them beforehand or serve room temp. We each had one fresh out of the oven with some honey whipped cream for dessert tonight. Thanks for the great recipe!

      Reply

      • Natashas Kitchen
        October 15, 2019

        You’re welcome, Jessica! Thank you for sharing your changes with us!

        Reply

  • Mila
    November 11, 2018

    I just made this recipe and it is so delicious! I love the “marriage” of apples and bananas here. It’s nicely balanced and not too sweet. I did use sour cream+ milk+ white vinegar combo instead of buttermilk, just eyeballing it, but to be 1/4 of cup. Also, for a change, I used rum instead of vanilla, equally good. These muffins are very fluffy, what I really like.
    Thank you, Natasha!

    Reply

    • Natashas Kitchen
      November 11, 2018

      What an amazing review! Thanks for following and taking the time to leave such thoughtful comments!

      Reply

  • Neil Jacobitz
    November 9, 2018

    Can I use regular milk instead of buttermilk in apple/banana recipe?

    Reply

    • Natashas Kitchen
      November 9, 2018

      I haven’t tried that but here is what one of our readers said “Didn’t have buttermilk in the fridge so used whole milk plus a little vinegar. Just so so delicious! Now I can’t wait to look through your website and try more dishes 🙂” I hope this helps!

      Reply

      • Jennifer
        January 11, 2020

        If you don’t have vinegar you can use lemon juice

        Reply

        • Natasha
          January 11, 2020

          Hi Jennifer, I wish I had a good answer but I haven’t tested it that way. It’s hard to say how it would affect baking since vinegar is stronger than lemon juice.

          Reply

          • Jenna
            July 18, 2020

            I made buttermilk with lemon juice today and the muffins turned out perfectly

          • Natashas Kitchen
            July 18, 2020

            I’m so glad! They make for the best breakfast!

  • Stan Watrich
    September 13, 2018

    Hi Natasha, super recipe, all pairs well together, moist, flavorful, a banana recipe as should be. For more intense flavor I used very ripe bananas, it makes a difference. For my personal taste I added 3/4 cup wild Alberta cranberries, added a tad of honey to compensate for their tartiness, turned out fantastic.

    Reply

    • Natashas Kitchen
      September 13, 2018

      Thank you for this great review, Stan! I’m so happy you enjoyed that!

      Reply

  • AliceNiki
    July 24, 2018

    Hi Natasha. Greetings from Malaysia. I baked the Apple Banana muffins & the Moist Banana bread today. Both recipes turns up well and awesome. Both my husband and kids loved them. My husband said to me “can you just stick to this same recipe, please. The Apple Banana muffins I used brown cane sugar and yogurt as a substitute for buttermilk. In fact, both recipes I used brown cane sugar in it. Thank You so much for sharing this awesome recipes with us. I will continue to follow your recipes for other cakes, muffins etc. Regards: AliceNiki

    Reply

    • Natashas Kitchen
      July 24, 2018

      Hi Alice! Thank you for taking time to write such an inspiring review! I’m so happy you enjoyed this recipe! Sounds like found a new family favorite! 🙂

      Reply

  • Estrella
    July 18, 2018

    I made these Apple Banana Muffin yesterday, it was superb…delicious, very soft & awesome taste….I got two thumbs up from the guests…thank you Natasha.

    Reply

    • Natashas Kitchen
      July 18, 2018

      You are so welcome, Estrella! I am so happy you enjoyed these! 🙂 Thank you for the wonderful review!

      Reply

  • Chrissy
    December 17, 2017

    Obviously meant….gobbled them up lol

    Reply

    • Natasha
      natashaskitchen
      December 17, 2017

      Ha ha I figured that was what you meant!! 🙂

      Reply

  • Chrissy
    December 17, 2017

    These are delicious. Just made a batch this afternoon and my family goggled them up. Will be good for breakfast and in lunches this week. Thanks! It’s a keeper:)

    Reply

    • Natasha
      natashaskitchen
      December 17, 2017

      I’m so glad you all loved the recipe!! 🙂

      Reply

  • Cristina Sanchez
    October 18, 2017

    Hi Natasha, I want to make this muffins, and I want to know if can I use whole wheat flour, they looks so delicious!!!!
    Thanks for this recipe and all the recipes you have and the ones that are coming!!!!! God bless you and your family!!!

    Reply

    • Natasha
      natashaskitchen
      October 18, 2017

      Hi Christina, I’m so glad you enjoy our recipes! 🙂 I haven’t tried these with whole wheat flour so I’m not sure if they would rise as well or be as fluffy without any additional modifications. Sorry I can’t be more helpful, I just haven’t tested that out.

      Reply

      • Cristina Sanchez
        October 30, 2017

        Hi Natasha, I made this apple banana muffins, my family loved them. The second time I made them with whole wheat flour and brown sugar, both ways were delicious and nice and they rise and are fluffy!!!
        Thanks for sharing your recipes!! Blessings!

        Reply

        • Natasha's Kitchen
          October 30, 2017

          Hello Cristina! I’m glad to hear the recipe is a HIT! Thank for following and sharing your great review! God Bless 🙂

          Reply

  • Kim
    September 19, 2017

    So so good, Natasha! I don’t have nugmet so ommited. Right, I ate 2 right out from the oven 😜. Thank you! P.S How does it taste on the next day, still great?

    Reply

    • Natasha
      natashaskitchen
      September 20, 2017

      Hi Kim, you can’t beat a fresh muffin but they will still taste good the next day 🙂

      Reply

  • Nooshka
    September 3, 2017

    Thanks Natasha, We loved it , beautiful results and easy to make.

    Reply

    • Natasha's Kitchen
      September 4, 2017

      My pleasure! I’m glad you enjoy the recipe! Thanks for sharing 🙂

      Reply

  • Nathalie Marlin
    August 25, 2017

    These are the best muffins I have ever made; and they are so moist and delicious. Thank you Natasha for a perfect receipe.

    Nathalie Marlin

    Reply

    • Natasha's Kitchen
      August 25, 2017

      Oh wow, that’s great to hear Nathalie! Thanks for sharing your excellent review!

      Reply

  • Lindsay
    August 17, 2017

    Thank you for sharing the recipe. Can you please tell me what kind of apple you used? Thank you.

    Reply

    • Natasha
      natashaskitchen
      August 17, 2017

      Hi Lindsay, you can use almost any kind of apple you have on hand. I prefer a crisp, sweet tart apple like fuji or gala or braeburn, and even a granny smith would work if you prefer a little more tart apple.

      Reply

  • Nathalie Marlin
    August 4, 2017

    I made these muffins last week and they were the best I have ever made. Thank you Natasha.

    Reply

    • Natasha's Kitchen
      August 4, 2017

      My pleasure Nathalie! I’m glad you enjoy the recipe! Thanks for sharing your great review!

      Reply

  • crystal
    May 15, 2017

    HI natasha, I loved the muffins but when I tried to PIN it – it brought me to your pinterest sight with ALL your stuff. After 10 minutes I gave up lol.. Is there an easier way that when we like a recipe and want to Pin it that we can just go to it instead of having to search it through all your pinterest stuff….. cause you know once I start looking 3 hours will pass. lol

    Reply

    • Natasha
      natashaskitchen
      May 15, 2017

      Crystal, which button did you click? Normally when you click the Pinterest button at the bottom of the recipe, it will just pin that recipe. Hope this helps  😀 and I know what you mean lol!

      Reply

  • Courtney
    March 7, 2017

    This is the first time I’ve every commeneed on an online recipe but I HAD to say thank you for sharing this deliciousness!!!!! Ohmigish. So tender and flavorful! Can’t wait to make them again 🙂 Didn’t have buttermilk in the fridge so used whole milk plus a little vinegar. Just so so delicious! Now I can’t wait to look through your website and try more dishes 🙂

    Reply

    • Natasha
      natashaskitchen
      March 7, 2017

      That’s awesome and quite a compliment! I’m so happy you loved the recipe and thank you for sharing your tip about subbing milk + vinegar instead of buttermilk. So smart!! I sure appreciate your awesome review! 🙂

      Reply

  • Katia
    March 4, 2017

    Loved these muffins! I didn’t have buttermilk, so I substituted with vanilla yogurt and it came out the same! I also added some raisins! Thanks Natasha!

    Reply

    • Natasha
      natashaskitchen
      March 4, 2017

      I’m so happy you enjoyed the recipe and thanks for sharing that it works well with vanilla yogurt! That’s awesome!! 🙂

      Reply

  • Liliya
    September 12, 2016

    I baked a bread for 60 min the same time as you had for zucchini bread:)

    Reply

    • Natasha
      natashaskitchen
      September 12, 2016

      Thank you!! 🙂

      Reply

  • Liliya
    September 9, 2016

    Thank you very much for a delicious recipe. I made it tonight and my husband loved it. But instead of muffins I did a bread and it turned out great. Keep up a good work!

    Reply

    • Natasha
      natashaskitchen
      September 10, 2016

      Thank you so much for sharing that with us!! I’ve never tried it as a bread and it’s awesome to know it works! How long did you bake the bread? Thanks Liliya!

      Reply

  • Chew, Malaysia
    May 22, 2016

    Fantastic recipe and I just baked the lovely moist apple banana muffins with more butter and mashed banana. They smelled n tasted so good!

    This is a sure keeper, thanks Natasha!

    Reply

    • Natasha
      natashaskitchen
      May 22, 2016

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Mariana
    April 12, 2016

    Thanks Natalia for tasty muffins! I baked muffins for Easter table, my whole family really enjoyed those! Nice, simple and quick recipe!

    Reply

    • Natasha
      natashaskitchen
      April 12, 2016

      I’m so happy you liked them! Thanks Mariana 🙂

      Reply

  • Polina
    January 26, 2016

    Very good. I was very happy with this recipe.

    Reply

    • Natasha
      natashaskitchen
      January 26, 2016

      Polina, thank you for the great review, I’m glad you like the recipe 😀.

      Reply

  • Jessica Liew
    January 1, 2016

    Hello! How many grams is 1 cup of mashed bananas? When I tried a recipe that also used a cup measurement of bananas, I mashed mine too finely and ended up adding way too much banana! Thank you so much!

    Reply

    • Natasha
      natashaskitchen
      January 2, 2016

      HI Jessica, to be honest, I’ve never tried weighing it so I can’t tell you for sure and I’m all out of bananas to weight it right now. I mash the banana and put it into a measuring cup to get 1 cup and haven’t had an issue with use too much. Maybe it was that specific recipe that was flawed? What kind of measuring cup do you have? Sorry I can’t be more helpful.

      Reply

    • Terri
      January 16, 2016

      1 cup is usually 2 ripe mashed bananas

      Reply

  • Chris
    October 31, 2015

    From someone who often dislikes baked goods with bananas: these are delicious!!!

    Most banana-something sweets taste too much like banana, but these were truly great! I would even increase the amount of apples next time, which went perfectly with the banana.

    I made them entirely with whole-wheat flour and just added a bit more milk, since whole-wheat flour absorbs more liquid than white, and they turned out beautifully! Be sure to include the nutmeg–it adds almost a “donut” flavor!

    Reply

    • Natasha
      natashaskitchen
      November 1, 2015

      Chris, I’m glad you like them and great job on improvising :).

      Reply

  • Maritess S
    September 27, 2015

    Tried this today and it turn out so yummy. Thanks everybody in the family loves it. Before mixing the apples I sprinkles them with cinnamon and instead of buttermilk i used yogurt.

    Reply

    • Natasha
      natashaskitchen
      September 27, 2015

      I’m so happy your family loved it :). Thanks for sharing your substitutions!

      Reply

  • Nausheen
    July 21, 2015

    Great recipes

    Reply

  • Therse
    March 1, 2015

    Thank you so much for this delicious recipe , I just baked today and it came out so good and tasty.. Thank you again

    Reply

    • Natasha
      natashaskitchen
      March 1, 2015

      I’m so happy you enjoyed the recipe! 🙂

      Reply

  • Raya
    January 21, 2015

    Hey Natalya. Just made these cupcakes but didn’t have apples on hand so substituted with pears. They turn out delicious! I have 3 children 3year old. 2 year old and 1 year old…and they all LOVED THEM. I made these with apples earlier as well and same result..didn’t last long

    Reply

    • Natasha
      natashaskitchen
      January 21, 2015

      I hadn’t even thought to try them with pears. Brilliant! Thank you for sharing that with me 🙂

      Reply

  • Jess
    September 10, 2014

    How would this bake different, oven temp and time-wise, if I make these into large loafs? Same temp and longer time?

    Reply

    • Natasha
      natashaskitchen
      September 10, 2014

      Without testing it myself, it’s really hard to guess since different loaves bake at different times. I’d keep the same temperature and poke the bread at 30 minutes. Bake until toothpick comes out clean. Sorry I can’t be more helpful.

      Reply

  • Maya
    July 30, 2014

    Made this over the weekend & got through a quarter of the batter pre-baking Natasha…pity we started out with 18 cupcakes and only had 1 left the day after. Amazing recipe even with egg subs: 1/4 cup yoghurt + 1 tablespoon arrowroot powder. Thank you so much for your amazing recipes! Can’t wait to try more.

    Reply

    • Natasha
      natashaskitchen
      July 30, 2014

      Thank you so much for sharing your egg subs! 🙂

      Reply

  • olga
    June 24, 2014

    A delicious twist to banana bread! love!

    Reply

    • Natasha
      natashaskitchen
      June 24, 2014

      I wonder how this would taste as a loaf?… Hmmm. 🙂

      Reply

  • kristina
    June 14, 2014

    I was wondering if I could substitute the buttermilk with sourcream?

    Reply

    • Natasha
      natashaskitchen
      June 14, 2014

      I’ve never made that substitution so I can’t say exactly how it will turn out. Technically the sour cream would activate the baking soda but I don’t know if you might have a batter that’s slightly too thick? If you try it out, I’d love to know how it worked out 🙂 Sour cream apple banana muffins sound pretty good right now 🙂

      Reply

  • JewlsD
    April 3, 2014

    Dear Natasha,
    I began making these muffins but then I saw that in the printed version in the ingredients list it says to do 2 cups of flour while in the instructions it says to mix in only 1 1/4 cups of flour….so which one is it: 1 1/4 or 2 cups of flour? 🙂

    Reply

    • Natasha
      natashaskitchen
      April 3, 2014

      Thank you for catching that :), use 2 cups of flour. I will update the recipe right now.

      Reply

  • Ashay
    March 16, 2014

    H Natasha,
    Any reason why this recipe the bater is not so liquidy? But the vanilla and chocolate muffins is more liquid in terms of consistency.

    Also can I replace the eggs with water and some vinegar ? Will that work?

    Thanks from Singapore.

    Reply

    • Natasha
      natashaskitchen
      March 17, 2014

      The batter for these muffins is thicker than the batter for the chocolate or vanilla cupcakes. To be honest, I haven’t tried replacing the eggs with water and vinegar. I actually haven’t heard of that substitution. Anyone else have thoughts on that?

      Reply

      • Viyth
        July 26, 2014

        This is probably too late but I find 1/4 cup greek yoghurt + 1 tablespoon of arrowroot powder to substitute 2 eggs works really well for most cakes/muffins.

        Reply

        • Natasha
          natashaskitchen
          July 26, 2014

          Thank you so much for sharing!! I need to get some arrowroot. Where’s the best place to buy it? Or is it available everywhere?

          Reply

          • Viyth
            July 31, 2014

            Thank YOU for amazing recipes 🙂 Here in Australia, I managed to pick some up from a general supermarket so I’m pretty positive they should be available anywhere in the U.S?

  • Tanya
    February 26, 2014

    I’ve never commented on your web page but pretty much tried making most of your recipes. I LOVE each one you have posted. I’ve never been disappointed and only have great results. This particular recipe is what’s causing my drastic weight gain 🙂 You are amazing with all the pictures, and easy to follow instructions. Thank you for having such an awesome web page.

    Reply

    • Natasha
      natashaskitchen
      February 26, 2014

      Thank you so much and it’s awesome to hear from you! I always appreciate the encouragement ;). I’m so glad you’ve enjoyed the recipes. I have plenty more to come. I’m pretty sure I’ll be writing recipes way past retirement. lol. Anyway, thanks again! 🙂

      Reply

    • Mateo Pedersen
      February 12, 2019

      Muffins taste great and are a treat for my kiddos. But for some reason my muffins came out so sticky. Like half the muffin stuck to the wrapper. I followed the recipe exactly but the liquids seemed almost too wet. Do you think this could be the problem?

      Reply

  • Oksana M
    November 14, 2013

    These muffins are delicious! My husband and son loved them. Will be making them again tonight. I love your recipes! They always come out perfect! Thank you!

    Reply

    • Natasha
      natashaskitchen
      November 15, 2013

      You’re so welcome 🙂 I’m so happy your family enjoyed the muffins 🙂

      Reply

  • Lena
    July 2, 2013

    Thank you for this simple recipe. I make them often now, sucks my 2 year old does’t really like sweets except candies but my husband and I we enjoy it. Its soo easy takes me 1 hour to make cuz i only have one muffin pan so I do 2 portions.

    Reply

  • Natasha
    June 20, 2013

    i just made these!! they are SO GOOD!!! thank you so much for the recipe!!:)

    Reply

    • Natasha
      natashaskitchen
      June 20, 2013

      You are welcome Natasha, I have a hard time with portion control around them :).

      Reply

  • Natalia
    May 16, 2013

    CAn I substitute buttermilk for whole milk ?thank you.

    Reply

    • Natasha
      natashaskitchen
      May 16, 2013

      Yes you can, just add 1/4 tsp of white vinegar to it and mix it before adding it, that works as a substitution.

      Reply

  • Viktoriya
    February 20, 2013

    Наташа, я очень люблю готовить и у нас дома очень часто собираются много гостей. У меня очень много разных рецептов, но в каждый раз, когда я собираюсь готовить, я стараюсь найти или придумать что–то новенького чтобы удивить своих родных и гостей . Конечно я готовила и по твоим рецептам и хочу сказать что всегда всё получается очень вкусно. Я никогда не сомневалась что начну чего–то готовить и не получится. Ты очень молодая но очень хорошая хозяйка !!! Очень нравится и рецепты твоей мамы. Спасибо Вам за великолепные рецепты и за полезные советы! Наташа у тебя очень красивая семья, пусть Бог вас обильно благословит!

    Reply

    • Natasha
      natashaskitchen
      February 20, 2013

      Thank you so much! It took me a little bit to read your comment but it made my heart glad 🙂 God bless you as well and I’m so happy you enjoy the recipes!

      Reply

  • Jennifer
    February 14, 2013

    I’m in nursing school and made these (along with your chocolate chip cookies) for a bake sale we were having to raise money for the American Heart Association. They were the first thing to go! Thanks so much 🙂

    Reply

    • Natasha
      natashaskitchen
      February 14, 2013

      Awesome, you are welcome Jennifer :).

      Reply

  • Lina
    December 21, 2012

    Natasha , would it still taste good if i dont add nutmeg and cinammon ?

    Reply

    • Natasha
      natashaskitchen
      December 21, 2012

      They still taste great :).

      Reply

  • Anna
    October 24, 2012

    Just made them and they are THE bomb. I added a little more cinnamon and made them in miniature muffin pans. The best little bite size fall muffins(;
    Planning to make them again for Thanksgiving!

    Reply

    • Natasha
      natashaskitchen
      October 24, 2012

      They would be THE BOMB as minis. 🙂 I’m so happy you liked them.

      Reply

  • Paramitha Nasimova
    March 18, 2012

    Tomorrow morning I will try to make this for breakfast! Hopefully my son would love it! Wish me luck 😉

    Reply

    • Natasha
      natashaskitchen
      March 18, 2012

      They are a nice treat. I hope he loves them too!

      Reply

      • Paramitha Nasimova
        March 19, 2012

        I’m glad that I tried your recipe! It’s really moist, and to mix banana with apple are perfection! 😀

        Reply

        • Natasha
          natashaskitchen
          March 19, 2012

          I’m glad that you liked the recipe. They do go together very well:)

          Reply

  • Mom's Purse
    March 1, 2012

    I was just thinking. I wish I can bake and eat and not gain weight. I would of baked something for every day 🙂

    Reply

    • Natasha
      natashaskitchen
      March 1, 2012

      It’s ok if you eat just one. Who am I kidding? I could never eat just one!! What’s the best butter substitute that’s natural?

      Reply

      • Moms Purse
        March 2, 2012

        So I use apple sauce for oat meal cookies.
        Recently made muffins with canned pineapaple with out of box cake mixture. Replaced egg and butter with pineapple and it was yummy(I was surprised how yummy)
        I am so weak when it comes to this baked goods, I find excuse why I can have more than one.

        Reply

        • Natasha
          natashaskitchen
          March 2, 2012

          I wonder how that apple sauce would work for this? It does have apple pieces in it. Maybe? It will have to be an experiment!

          Reply

          • Moms Purse
            March 3, 2012

            No apple pieces in the sauce.

          • Natasha
            natashaskitchen
            March 3, 2012

            Oh I mean in the muffins (it’s part of the recipe) 😉

  • Tanya M
    December 11, 2009

    Just three?

    Reply

Add comment/review

Leave a comment

Recipe Rating




As Featured On

FREE BONUS: 5 Secrets to Be a Better Cook!

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.