Apple Banana Muffins
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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
Soft, moist and easy 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
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.
If you only have a 12 count muffin pan, you can fill it first and bake the rest in a small baking dish.
Read comments/reviewsAdd comment/review
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!
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!
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!
Thank you for sharing, Corinne! I’m glad you found a keeper recipe!
I’m going to try adding Strawberries instead of Apples this time!
Let us know how it turns out! 🙂
I love that this recipe gives the measurements within each step! It’s a great idea! And the muffins turned out great too!
Hi Kate, thanks for appreciating that. We want to give all the info as much as possible so the result will be great!
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.
You’re welcome and good to hear that you enjoyed it!
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!
Hi there, I haven’t tested either of those things. We have some similar cakes. Check out all of our apple recipes here.
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.
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!
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!
That is the best when kids love what we moms make. That’s so great!
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.
Thank you so much for sharing that with me, Mariana! I’m happy to hear it worked with half where and white flour!
Hi Natasha could you put the metric measurements. Would love to try these muffins. Thanks
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!
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.
Thank you so much for sharing that with me.
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.]
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!
I would like to know if i can use self raising flour and also substitute eggs with flak seeds for the Apple Banana muffins.
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?
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.
At what temperature and for how long these muffins should be baked for exactly half the recipe?
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.
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.
Hi Dorin, I haven’t tested either of those things. We have some similar cakes. Check out all of our apple recipes here
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?
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.
Hi.. thank you for the recipe ! If i need to make mini muffins, How do I need to adjust the baking time? Thanks
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.
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.
I am so glad to know that, Mila. Thank you so much for trusting my recipes!
Ten tablespoons of butter seems a lot, I made this recipe and it was far too buttery.
Looked nice tho.
No baking powder?
Hi Christine, it may work with slightly less. One of my readers used 8 tablespoons of butter instead of 10.
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!!
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.
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!
I’m so glad you found a new favorite on our blog, Rowena! Thank you for that great feedback!
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
You’re welcome! I’m so happy you enjoyed it Tamsyn!
Very good. I like the spice of nutmeg which reminds me of carrot cake! So yummy and awesome.
Excellent! Thanks for your great feedback Lina.
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!
That’s a great idea! Thank you for sharing that with me Tatiana!
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!!
Sounds like you found a new favorite Trish! That’s so great!
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.
So great to hear that you loved this recipe. Thanks for sharing that with us and for giving this recipe an excellent rating!
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!
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!
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
I’m so glad you enjoyed it!
I made these muffins yesterday. They are delicious. They’re very moist, great flavor,and just the right amount of sweetness. Great recipe.
Isn’t the flavor amazing! Thank you for sharing that great feedback with me, Debra!
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?
Hi Jaime, others commented that they used regular milk and it worked great too!
You can add a tsp of vinegar to full fat milk and get the buttermilk effect and flavor. 💕
Oh my goodness! This is the absolute best recipe ever!
Awesome to hear that Kay! Thank you for your great feedback.
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.
I’m so happy you enjoyed that. Thank you for sharing that with us Amanda!
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!!!!
Thank you so much for sharing those substitutions with us, Julia! I’m so glad you enjoyed this recipe.
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?
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.
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!
Wow those are some very creative modifications! thanks for sharing and I’m so glad you enjoyed the muffins!
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!
You’re so welcome! I’m so happy you enjoyed this recipe Kat! Thank you for sharing your awesome review with me!
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
Thank you for sharing that with us! I’m so glad you enjoyed that!
I don’t like sugar is it possible that I can exclude it when baking for myself only?
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.
Thank you that was very helpful.
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.
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.
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!
That’s so great! It sounds like you have a new favorite!
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!
You’re welcome, Jessica! Thank you for sharing your changes with us!
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!
What an amazing review! Thanks for following and taking the time to leave such thoughtful comments!
Can I use regular milk instead of buttermilk in apple/banana recipe?
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!
If you don’t have vinegar you can use lemon juice
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.
I made buttermilk with lemon juice today and the muffins turned out perfectly
I’m so glad! They make for the best breakfast!
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.
Thank you for this great review, Stan! I’m so happy you enjoyed that!
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
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! 🙂
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.
You are so welcome, Estrella! I am so happy you enjoyed these! 🙂 Thank you for the wonderful review!
Obviously meant….gobbled them up lol
Ha ha I figured that was what you meant!! 🙂
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:)
I’m so glad you all loved the recipe!! 🙂
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!!!
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.
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!
Hello Cristina! I’m glad to hear the recipe is a HIT! Thank for following and sharing your great review! God Bless 🙂
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?
Hi Kim, you can’t beat a fresh muffin but they will still taste good the next day 🙂
Thanks Natasha, We loved it , beautiful results and easy to make.
My pleasure! I’m glad you enjoy the recipe! Thanks for sharing 🙂
These are the best muffins I have ever made; and they are so moist and delicious. Thank you Natasha for a perfect receipe.
Oh wow, that’s great to hear Nathalie! Thanks for sharing your excellent review!
Thank you for sharing the recipe. Can you please tell me what kind of apple you used? Thank you.
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.
I made these muffins last week and they were the best I have ever made. Thank you Natasha.
My pleasure Nathalie! I’m glad you enjoy the recipe! Thanks for sharing your great review!
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
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!
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 🙂
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! 🙂
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!
I’m so happy you enjoyed the recipe and thanks for sharing that it works well with vanilla yogurt! That’s awesome!! 🙂
I baked a bread for 60 min the same time as you had for zucchini bread:)
Thank you!! 🙂
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!
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!
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!
I’m so happy to hear that! Thank you for sharing your great review!
Thanks Natalia for tasty muffins! I baked muffins for Easter table, my whole family really enjoyed those! Nice, simple and quick recipe!
I’m so happy you liked them! Thanks Mariana 🙂
Very good. I was very happy with this recipe.
Polina, thank you for the great review, I’m glad you like the recipe 😀.
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!
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.
1 cup is usually 2 ripe mashed bananas
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!
Chris, I’m glad you like them and great job on improvising :).
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.
I’m so happy your family loved it :). Thanks for sharing your substitutions!
Thank you so much for this delicious recipe , I just baked today and it came out so good and tasty.. Thank you again
I’m so happy you enjoyed the recipe! 🙂
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
I hadn’t even thought to try them with pears. Brilliant! Thank you for sharing that with me 🙂
How would this bake different, oven temp and time-wise, if I make these into large loafs? Same temp and longer time?
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.
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.
Thank you so much for sharing your egg subs! 🙂
A delicious twist to banana bread! love!
I wonder how this would taste as a loaf?… Hmmm. 🙂
I was wondering if I could substitute the buttermilk with sourcream?
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 🙂
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? 🙂
Thank you for catching that :), use 2 cups of flour. I will update the recipe right now.
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.
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?
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.
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?
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?
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.
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! 🙂
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?
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!
You’re so welcome 🙂 I’m so happy your family enjoyed the muffins 🙂
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.
My 3 year old was that way for the first two years of his life and then he warmed up to cakes. Have you tried the wafer cake? It kind of looks like candy and it’s super easy!! https://natashaskitchen.com/2012/03/07/ukrainian-waffle-cake-with-dulce-de-leche/
i just made these!! they are SO GOOD!!! thank you so much for the recipe!!:)
You are welcome Natasha, I have a hard time with portion control around them :).
CAn I substitute buttermilk for whole milk ?thank you.
Yes you can, just add 1/4 tsp of white vinegar to it and mix it before adding it, that works as a substitution.
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!
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!
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 🙂
Awesome, you are welcome Jennifer :).
Natasha , would it still taste good if i dont add nutmeg and cinammon ?
They still taste great :).
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!
They would be THE BOMB as minis. 🙂 I’m so happy you liked them.
Tomorrow morning I will try to make this for breakfast! Hopefully my son would love it! Wish me luck 😉
They are a nice treat. I hope he loves them too!
I’m glad that I tried your recipe! It’s really moist, and to mix banana with apple are perfection! 😀
I’m glad that you liked the recipe. They do go together very well:)
I was just thinking. I wish I can bake and eat and not gain weight. I would of baked something for every day 🙂
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?
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.
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!
No apple pieces in the sauce.
Oh I mean in the muffins (it’s part of the recipe) 😉
Thats all I could admit since I frosted mine.