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!
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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.
- 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.
Substitutions & Variations
- Make it Vegan / Egg Free - To make vegan apple banana muffins, just substitute a flax egg for chicken eggs.
- Milk - Use any dairy-free milk that you like (almond milk, soy milk, and coconut milk will work). Or, if you're not worried about dairy, substitute whole milk.
- Mini muffins - Use a mini muffin pan to make smaller muffins that will go a long way.
How to Make Banana Apple Muffins
These muffins use the muffin method for mixing, which requires no mixer. Everything is done by hand in just a few minutes time. Before mixing your batter, take a second to line the muffin tin with paper liners.
STEP 1: Combine the gluten free flour, sugar, baking powder, salt and apple pie spice in a large bowl. Stir to mix well and set aside.
STEP 2: Crack the egg into a second smaller bowl. Whisk until frothy like soap bubbles.
STEP 3: Add the oil, vanilla and non-dairy milk to the beaten egg. Whisk again until smooth.
STEP 4: Mash the banana with a fork until it's a wet pulp.
STEP 5: Peel and core the apple. Then dice it into small pieces (about ¼" inch or smaller in size).
STEP 6: Add the wet ingredients and mashed banana to the bowl with the dry ingredients. Fold it together with a spatula for about 10 strokes.
STEP 7: Add the diced apple pieces to the muffin batter. Fold together about 5 more strokes.
STEP 8: Portion the muffin batter into a lined muffin tin. Fill the cups to the top, then bake.
To test for done, gently poke the top center of one muffin - if it springs right back the muffin is cooked through. If it leaves an indentation, then cook for 1-2 minutes more and check again.
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.
You can absolutely mix apples and bananas. In fact, in baked goods, this combination is perfect for imparting moisture. Plus, the flavors pair perfectly.
Always be sure to measure precisely so that your muffins have the perfect ratio of wet and dry ingredients, beat the eggs to incorporate air and avoid over-mixing (this can cause muffins to be stodgy).
Muffins of any variety become hard when they are over-mixed or baked too long. Be sure to only mix as much as necessary and to watch the baking time.
If you’re looking for a light muffin with a soft texture, oil is definitely the way to go. Butter has its place in baking, but oil is best to use for baking the muffins - save that pat of buttery goodness for spreading on muffin halves once they’re baked.
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.
Easy Apple Banana Muffins
- Preheat the oven to 375 degrees. Line a 6 cup muffin pan with paper cups.
- Add the gluten free flour, baking powder, salt, apple pie spice and sugar to a large bowl. Whisk together.1 Cup Gluten Free 1-to-1 Flour Blend, 1 teaspoon Baking Powder, ¼ teaspoon Salt, ¾ teaspoon Apple Pie Spice, ½ Cup Sugar
- In a small bowl, crack the egg and whisk it until it’s frothy.1 Egg
- Add the oil, milk, and vanilla to the beaten egg. Whisk until well combined.3 Tablespoons Oil, ½ teaspoon Vanilla, ¼ Cup Non-Dairy Milk
- Pour the wet ingredients and the mashed banana into the dry ingredients. Fold together about 10 strokes until most of the flour is incorporated1 Banana
- Add the diced apples. Fold about 5 more times.1 Cup Apple
- Fill muffin cups nearly to the top. Sprinkle with coarse sugar (optional)
- Bake in a preheated oven for 28 minutes or until the tops spring back when gently poked.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.