Fluffy homemade apple cinnamon banana-nut muffins with a buttery walnut streusel topping. These bakery-style muffins have enough muffin top to make your day!
Some of my favorite recipes have been inspired from the simplest of things: a random craving, a restaurant dish haunting my tastebuds, or even a pile of produce quickly approaching use-it-or-lose-it territory. The latter is the catalyst behind these scrumptious muffins. Because that’s the only word I can think of to describe them: scrumptious. Though I suppose we could channel our inner Wonka and call them scrumdillyuptious too. That’ll work! Or you can just simply call them breakfast.
Fluffy banana and apple muffins topped with a sweet, crumbly, buttery walnut streusel… They belong in your face. Though they’re loaded with signature fall flavors, these muffins are equally at home in spring and summer months. Also? If I didn’t post the recipe now my friends [and trusted taste-testers] would surely murder me.
Apple Cinnamon Banana-Nut Muffins
Yield 8 -9
- 1/2 cup [packed] coarsely grated red delicious apple, skin on
- 1 medium super-ripe banana [1/2 cup once mashed]
- 2 TBSP honey
- 1 tsp coconut oil [or favorite healthy oil]
- 1/2 or 3/4 tsp cinnamon
- 1/4 tsp allspice
- 1/8 tsp nutmeg
- 1 cup unbleached all-purpose flour
- 1/4 cup 100% whole wheat flour
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup greek yogurt [or milk/coconut milk, etc...]
- streusel topping [see below]
- streusel topping:
- 1/4 heaping cup of finely chopped/minced walnuts
- 2 TBSP brown sugar [packed]
- 2 TBSP cold butter
- 2 TBSP all-purpose flour
- 1 TBSP coconut oil
- 1/4 tsp cinnamon plus extra, to taste
- a pinch of salt, to taste
- I had to double the streusel topping a few times because my "taste test" turned into me eating it straight from the bowl. Cookie dough fiends will understand; I couldn't help myself!
- Pre-heat oven to 350 degrees F.
- Allow cold ingredients [milk/yogurt/eggs/butter] to reach room temperature.
- Next coarsely grate your apple [simply grab a cheese grater!] and mash the banana with a fork.
- Add both to a skillet along with coconut oil, honey, cinnamon, allspice, and nutmeg and saute until tender and fabulously fragrant [a few minutes should be perfect, adjust the cinnamon to smell/taste].
- Remove from heat and allow to cool to room temperature.
- While you wait, mince your walnuts until they're super fine [feel free to use a knife or food processor] and combine with remaining streusel ingredients.
- Mash/mix with a fork and/or your fingers and taste as you go to make the mixture as sweet or cinnamon-y as you like. The result should be a crumbly, buttery streusel that you can't keep your fingers out of =) Set aside.
- Next combine carefully measured flours, baking soda, baking powder, and salt in a medium/small mixing bowl and stir well to incorporate.
- In a large bowl, whisk together eggs with yogurt or milk, and add the cooled sauteed apple-banana mixture.
- Using a sifter or sieve [even a slotted spoon will do the trick!], slowly sift flour into wet mixture as you mix the two. I skipped the beater in favor of a fork out of pure laziness. Stir until just combined, spoon batter heartily into a lightly greased/sprayed muffin tin, and top with as much streusel topping as your heart desires.
- Bake at 350F for 15-17 minutes depending on muffin size. Test with a toothpick in the center around the 15 minute mark and if it comes out clean, pull the muffins; otherwise, test again in a minute or two. Allow to cool and enjoy!
- I highly recommend stuffing at least one in your face once they're still hot. So. Much. Yum! Wrap tightly and store on your counter for a few days if needed; 25 seconds in the microwave makes these absolutely divine the next day! Serve them straight up [they can handle it!] or slathered in apple butter, coconut butter, or even peanut butter.
- I took some of the batter [about 3 muffins worth] and tossed it into a mini 4-inch foil loaf pan. If you lack a muffin tin, feel free to make this recipe into a few small or medium loaves of apple cinnamon banana-nut bread instead. Simply bake for a bit longer and remove from heat once a toothpick comes out clean from the center. Small loves will take around 24 minutes and larger ones will take anywhere from 30 minutes to 45 minutes to bake.
substitutions and such: For those of you whole enjoy the taste and texture of whole grains, up the ante a bit by trying these muffins with 1/2 cup of 100% whole grain flour. Simply reduce the unbleached, all-purpose flour to 3/4 cup to compensate. Your dairy options can vary based on preference or fridge status: plain greek yogurt, buttermilk, milk, coconut milk, almond milk… all will work with this recipe! If you don’t have honey on hand you can substitute a bit of brown or granulated sugar, agave nectar, maple syrup, etc… Something you don’t want to skip? The streusel! It’s beyond magical.
so… how were they? I’m not even exaggerating when I say I’ve made 5 batches of these muffins already. Don’t worry, I share! Sometimes.
They’re fluffy, crumbly, and give plain old banana-nut muffins a run for their money. They’re kissed with just a hint of sweetness, making them perfect for breakfast or on-the-go snacking. Plus they have streusel which makes them infinitely better in my book! I cannot wait to make another batch!
Biggest thank you ever to the amazon who is pretty much my guru of all things baking. She co-wrote this one with me and helped perfect the measurements! Without her, I’d be sitting on my kitchen floor covered head-to-toe in baking powder and bananas without her.
Ok so maybe I still am… It’s a good look for me!