It’s so easy to make these easy apple banana muffins when you have leftover fruits laying around the house! Even more so, when you need a little quick breakfast hit because you are getting a bit tired of spending a whole lot of 10 minutes in the morning making oatmeal.
What I love about these apple banana muffins is that it makes a small batch, unlike other recipes, at a total of 12 muffins. 12 apple banana muffins will feed you and your roommate or s/o for a workweek. But watch out for those who will eat two because they are so yum or as an afternoon snack as well!
I love apples and I love bananas. This apple banana muffins recipe reminds me of a tad bit of autumn in Michigan with all the spices of nutmeg and cinnamon. It’s basically the fall spices you get in your coffee, but you know you shouldn’t, so why not have it as a meal instead? That probably makes no sense at all, but let’s move on!
It’ll take you about 15 minutes total to prep all the ingredients and mix it all together. It’s super easy whether you want to spray your muffin tray or if you want to use paper baking cups like me!
Easy Apple Banana MuffinsCourse: BreakfastCuisine: AmericanDifficulty: Easy
1 apple, peeled, cored, and diced
1/2 cup of mashed banana
1 1/4 cup white sugar
1/2 cup brown sugar
1 cup all-purpose flour
1 egg at room temperature
1/2 stick butter at room temperature
1 tbsp + 1 tsp buttermilk (or just whole milk)
1/2 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp vanilla bean paste (or vanilla extract)
- Pre-heat oven to 375°F
- Peel & dice up your apples and mash up your bananas
- Mix together the dry ingredients except for the sugar
- Beat the room temperature butter and sugar together on medium speed until it has a light and fluffy texture
- Add your egg, milk, and vanilla bean paste
- Add your flour mixture
- Add in your apple and banana and your mixture is done
- Add paper baking cups into your 12 muffin tray
- 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 don’t have buttermilk, no worries, use whole milk instead.
- Muffins can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- You may substitute all-purpose flour for the white whole wheat flour. You can also use regular whole wheat flour, but the muffins will have a heartier, more whole wheat flavor.