Apple Banana Bread Muffins are a fall baking favorite, but delicious any time of year! Packed with 2 apples, 2 bananas, almond flour, applesauce and real maple syrup with a cinnamon crumble topping, these healthier muffins make the perfect breakfast, snack or treat!
- Autumn Baking! - We love all things apple and pumpkin this time of year, and these apple muffins are the perfect cozy cinnamon addition!
- Healthier Ingredients! - Muffins that actually are pretty healthy, yes please! These muffins use real maple syrup as the sweetener, lots of apples and banana, with a cinnamon crumble topping that everyone loves!
- If you Love Fall Baking, try my Pumpkin Banana Bread Muffins and these Apple Cinnamon Raisin Scones!
Jump to:
Ingredients & Substitutions
A clean ingredient list with lots of healthy additions, these muffins are perfect in a lunchbox or a snack anytime!
- Flour and Almond Flour - Adding almond flour to the flour mixture bumps up the protein. You can substitute any combination of different nut or regular flour, or add some regular rolled oats in the mix. I use almond flour a lot in baking, like in our favorite Protein Pancakes, Pumpkin Protein Waffles, and Zucchini Banana Bread Muffins!
- Cinnamon - Cinnamon is the main flavor here, the perfect pair with apples!
- Maple Syrup - I love baking with real maple syrup for a healthier sugar swap. It adds a deep richness, but brown sugar could be subbed.
- Applesauce - Amplifying that apple flavor, applesauce also allows you to use less oil. We love making Homemade Applesauce for the Freezer every fall, but store-bought applesauce is fine too!
- Butter or Coconut Oil - A healthier swap to canola or vegetable oil, melted butter or coconut oil makes these muffins soft and tender. You don't need much since the applesauce keeps your muffins moist.
- Banana - A base of 2 bananas give these muffins some nutritious substance, while apple cinnamon is the dominant flavor.
- Apples - Apples can be shredded or chopped small, and any kind will work. They don't need to be peeled. You'll love this Apple Cherry Crisp this time of year too!
- Crumble Topping - This simple crumble topping uses almond flour in place of regular flour for a nutty, cinnamon sweet addition! It's the best part!
See recipe card below for quantities.
Instructions
Simple to mix up in one bowl, these muffins make your kitchen smell like an autumn bakery!
Step 1 - Mix together the dry ingredients in a bowl.
Step 2 - Apples can be chopped or shredded and the bananas mashed with a fork.
Step 3 - Mix all ingredients together until just combined.
Step 4 - Scoop evenly into 12 paper lined muffins cups filled very full.
Mix up the crumble topping in a bowl and spoon over the tops.
Step 5 - Bake for about 30 minutes without opening the oven door to peek! Allow to cool before removing from the tin.
Recipe Notes and Tips
- Most Important - Don't Peek! - Often the most common mistake in muffin making, don't open the oven or check on your muffins too often or too early! Muffins need a consistent hot temperature so they can rise into those gorgeous big muffin tops. Opening the door before they are cooked through can cause them to sink in the middle. Bake at least 25 to 30 minutes before checking on them.
- Let them Cool - It's hard to wait, but you really should let your muffins cool before digging in! Carry over cooking will continue to help these muffins set up, while handling them can misshape them. Leave them in the pan at least 30 minutes.
- Storage and Freezing - Store muffins in an airtight container on the counter for a day or two, in the fridge for 3 to 4 days, or freeze them for up to 3 months.
Recipe FAQs
Muffins need consistent hot heat to rise, and opening the oven door too early or too often before they are done can cause them to sink in the middle. Don't open the oven door to peek until at least 25 to 30 minutes. You can turn the oven light on and check them out through the glass, but opening the door will usually do more harm than good. Always make sure your oven is preheated when baking, and allow muffins to cool in the pan before handling.
Yes, just substitute the almond flour with any nut-free flour, including regular all-purpose flour, oat flour, regular rolled oats, or any other type of nut-free flour mix.
These muffins will be just fine with really any kind of apples you have. I used honey crisp, which is what we had on hand for eating, but any will work. Apples don't need to be peeled.
More Favorite Muffins!
If you made this recipe, I'd love to hear how you liked it! Be sure to leave a star rating by clicking the stars in the recipe card, or leave a comment below!
Follow Sungrown Kitchen on Pinterest, Instagram, and Facebook for loads of garden recipes! Be sure to Subscribe Here for new recipes delivered straight to your inbox!
Apple Banana Bread Muffins
Hit the stars to rate this recipe!
Print Pin RateIngredients
- 1 cup flour
- ¾ cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoons cinnamon
- ⅓ cup maple syrup
- ⅓ cup applesauce
- 3 Tablespoons coconut oil or butter melted
- 1 teaspoon vanilla extract
- 1 egg
- 2 bananas mashed
- 2 apples chopped or shredded
For the Topping
- 3 Tablespoons brown sugar
- 3 Tablespoons almond flour
- 1 teaspoon cinnamon
- 1 Tablespoon butter melted
Instructions
- Preheat oven to 375℉.
- Add all dry ingredients to a bowl and whisk to combine.
- Add all other ingredients to the batter, including the chopped or shredded apples and mashed bananas. Mix just until incorporated.
- Divide evenly into 12 paper lined muffin cups, filled full.
- Mix the crumble topping in a bowl and spoon a bit over each muffin.
- Bake 30 minutes or until done. Don't open the oven door or peek until at least 25 minutes.
Notes
- Important! - Don't open the oven or check on your muffins too often or too early! This is the most common mistake in muffin making, muffins need a consistent hot temperature when they are rising. Opening the door before they are cooked through can cause them to sink in the middle. Bake at least 25 to 30 minutes before checking on them.
- Apples - Use 2 regular sized apples, any kind that you like to eat. I used honey crisp. Shred them into the batter with a box grater, or dice them small, no need to peel.
- Almond Flour - could be substituted with regular flour or another nut or oat flour.
- Maple Syrup - could be substituted with brown sugar.
- Fill Cups Full - to get 12 big muffins, you'll need to fill the cups quite full of batter.
Ann says
Another great muffin recipe!! Love the shredded apples mixed in with the mashed bananas. The topping is the best. Follow the baking times!
Meryl Downing says
Thanks Ann, we love these muffins too!