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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.
2. Mix together 2 cups of flour, 1 tsp baking soda, 1 tsp salt, 1/2 tsp nutmeg and 1/2 tsp cinnamon.
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.
4. Without reducing the speed, add 2 eggs one at a time, add 1 tsp vanilla extract and 1/4 cup buttermilk.
5. Finally, beat in the flour mixture.
6. Use a spoon to fold in the 2 diced apples and 1 cup of mashed bananas.
7. Fill the lined muffin cups about half-way.
Bake until toothpick inserted in the center comes out clean, about 20 to 25 minutes.
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
Ingredients
- 2 apples, peeled, cored and finely diced
- 1 cup ripe mashed bananas
- 1 ¼ cups granulated 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
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
i guessed 20 min to bake these. since no instruction. i added some cranberries and coconut, still good.
Hi Sherry, this is noted in the recipe “Bake until toothpick inserted in the center comes out clean, about 20 to 25 minutes.”
Can I use regular milk if I don’t have buttermilk. Also, can I substitute molasses or honey for the sugar?
Hi Donna, 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!
Do these freeze well? 24 is alot, made them for lunches at work
Hi Chad! Yes, you can freeze these. Also, if you want to decrease the recipe, just change the serving size at the top of the recipe card.
Well, if I was half a baker I’d probably could of put 2 and 2 together and realized that was an option lol.
They are great however lol
I’m glad they turned out well for you, Chad! Thanks for the feedback.
Well, there goes the diet. These are just too darn good!
I know exactly what you mean, I always have to stop myself from eating them all!
Delicious muffins.. soft and fluffy. I halved the recipe as there are just two of us.
Thanks for your sourdough suggestion, for 12 muffins I halved your sourdough suggestion, and let it sit. My kitchen not as warm as recommended…used a few tips from www.pantrymama.com/how-to-keep-sourdough-starter-warm which helps here in Canada with cooler weather coming soon. Will post soon on my outcome.
Changing the number of muffins from 24 to 12 will change the ingredients listed,
but note: does NOT change the Instructions amounts! oops!!
You will see “Mix together 2 cups flour, 1 tsp baking soda, 1 tsp salt, 1/2 tsp nutmeg and 1/2 tsp cinnamon”. Should reduce to 1 cup flour, 1/2 tsp baking soda etc.
Yes that’s right. Unfortunately, we have not discovered an app or update yet that automatically changes the instructions too. It does change the ingredients amount only.
These muffins are amazing. We love them
Delicious! I made it gluten free by subbing 1 cup gf all purpose flour and 1 cup oat flour, and I also decreased the sugar by 1/4 cup. It was perfect. You know a recipe is great when it’s easily and successfully modified into gluten free.
Thank you for sharing, Rachel!
I love this recipe. I love all your recipes and videos- you make baking and cooking more enjoyable. I pretty much followed this recipe to a T. I just divided the sugar, putting 1 cup with the butter(actually I used Becel) and I mixed the apples with the 1/4 cup of sugar and a teaspoon of cinnamon
Hi Amanda! Thank you for sharing. I’m glad you’re loving the recipes.
This is a great recipe, I modified it a little however. I used 1 cup of white sugar and 1/4 cup brown sugar. I didn’t have nutmeg so I used the pumpkin spice I had as a substitute. I made my own butter milk for the 1/4 cup it called for. And since my husband likes his muffins with toppings I used some soften butter, brown sugar, minced apple pieces, cinnamon and oats and put it on top. They came out amazing.
Sounds good! Thanks for shaing and we’re glad that you enjoyed the results!
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.
Thank you for sharing your experiment, Michael!
Sounds to me like you made a different recipe entirely. Hope it worked out nicely!
Substitute for buttermilk or can you make a buttermilk using anything else?
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!