Soft Apple Cinnamon Banana Muffins
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These one bowl apple banana muffins couldn’t be easier to make! They have a perfectly soft and fluffy texture, with notes of cinnamon and bits of apple in every bite. I’ve tested them for you with dairy ingredients as well as completely dairy free to make sure they work both ways!
It is my belief that homemade muffins are the perfect snack. With it being fall and back to school season, I think we all need a low effort, freezer friendly muffin with warm spices and autumn flavors like my apple oat muffins and these banana apple muffins!
I tested this recipe in a variety of ways. Initially with applesauce instead of butter, but the butter gave the muffins a much richer flavor, whereas the applesauce version was a bit bland. I also tested these with more sugar, but found them too sweet so I reduced it to only half a cup.
Ingredient Notes
- Butter and Milk: these apple banana bread muffins can be made with dairy or completely dairy free. When I use dairy free milk for baking, I like to use soy milk or oat milk, unsweetened.
- Apples: I tested this recipe with a few varieties of apples, and I prefer them with firmer apples like gala or honeycrisp. I recommend avoiding red delicious apples as they can have a softer, mushier texture even before being baked.
- Turbinado/Raw sugar: sprinkled over the muffins before baking, it gives them a lovely crunch and a bit of extra sweetness. Definitely optional to skip it though!
How To Make These Muffins
Whisk the wet ingredients together.
Add dry ingredients.
Stir in the chopped apples!
Sprinkle with coarse sugar if you want then bake!
Recipe Developer Tip
- Use overripe, spotty bananas whenever you’re making any kind of banana muffins. They give a deeper banana flavor and sweetness than less ripe bananas. Trust me, I’ve made the mistake of using bananas that weren’t ripe enough and you can really tell the difference!
More Muffin Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Baking FAQ
These are the topics I’m asked about most frequently:
You can get these answers and more in my frequently asked questions post!
Soft Apple Cinnamon Banana Muffins
Ingredients
- ½ cup (106 g) butter, melted, (dairy free or regular)
- 1½ cup ripe mashed bananas (2-3 ripe bananas)
- 2 eggs
- ¼ cup (63 g) milk, (regular or dairy free)
- 1½ tsp vanilla extract
- ½ cup (100 g) light brown sugar
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon, (dairy free or regular)
- 2 cup (250 g) all-purpose flour
- 2 cups apples, chopped small, (around 2 small apples)
- turbinado/raw coarse sugar for sprinkling on top, (optional)
Instructions
- Preheat oven to 375°F. Line muffin tins with liners.
- In a medium bowl, whisk melted butter, mashed bananas, eggs, milk, and vanilla.
- Whisk in the brown sugar.
- Add in the flour, salt, cinnamon, and baking soda, then whisk until just combined.
- Chop apples into very small pieces, then stir them into the muffin batter.
- Divide the muffin batter between the liners, filling each one to around ¾ full.
- Sprinkle a generous amount of turbinado/raw coarse sugar over each muffin before baking. It adds a slight crunch and makes the muffins sweeter, but this step is optional.
- Bake for 15-20 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
- After 5 minutes, transfer the muffins to a cooling rack. Enjoy!
Equipment
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Photography by: Kelly at Bake & Bacon