Easy Apple Banana Muffins

I'm such a hard-core fan of baked goods that have apples or bananas. So you know I had to combine the two to make these apple banana muffins.

These small batch of just six muffins combine the sweetness of apples and bananas with apple pie spice to make moist muffins that are packed full of flavor. With plenty of nutrients, you can feel good about indulging in these muffins. 

If you've been looking for an easy recipe for the best muffins to start (or end!) your day, look no further. While I absolutely love lots of flavors from pumpkin banana muffins and sweet potato muffins to peach cobbler muffins or lemon blueberry muffins, these apple banana muffins are at the top of my to-bake list on the regular!  

Why You’ll Love This Apple Banana Muffin Recipe

• Full of Flavor - These apple banana muffins are full of banana and apple flavor. Plus, they're made even better with the aromatic apple pie spice. 
• Easy - Whip up a bowl of wet ingredients, whisk together a bowl of dry ingredients, mix them together and - voila, your prep work is done! Just fill the muffin cups and let the oven do the rest. 
• Tons of Serving Options - Pack these muffins into a lunch box for a great way to stave off mid-day hunger or make them a breakfast on the go with your morning cup of coffee.

Ingredient Notes

• Gluten-Free 1-to-1 Flour - Bob’s Red Mill is a great brand to use for this, but you can choose your own favorite just ensure it contains xanthan gum or a similar binder. I have only tested this recipe with Bob's Red Mill flour, so results may vary with other brands.
• Baking Powder - This leavening agent helps the muffins to rise and gives them the perfect texture.
• Salt - Salt enhances the apple pie spice and the flavors of the banana and apple. 
• Apple Pie Spice - This spice blend helps to give the muffins their signature flavor and aroma. 
• Sugar - Granulated sugar is all you need to sweeten these apple and banana muffins.
• Egg - Egg gives the muffins structure by helping to bind the ingredients.
• Oil - Use any oil that has a neutral flavor. Vegetable oil, olive oil, and avocado oil will all work well - you can also use melted coconut oil.
• Vanilla Extract - Vanilla balances all of the flavors in the muffins. 
• Non-Dairy Milk - Dairy-free milk keeps these muffins safe for anyone with dairy allergies. If you're not dairy free, use regular milk in the same measure.
• Banana - Use a single brown banana. Over-ripe bananas will have a sweeter and stronger banana flavor than fresher bananas.
• Apple - Dice the apples finely and uniformly so that they cook evenly. You can use any type of apple that you prefer.

See recipe card for full ingredient list and quantities.

How to Store Leftover Muffins

Store any leftover muffins in an airtight container in the refrigerator for up to 3 days.

You can also freeze these muffins. Once cool, wrap each muffin individually with plastic wrap then place them in a freezer bag. Store for 2-3 months. Thaw to room temperature before serving.

Other banana recipes to consider:

If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.