Apple Cinnamon Banana-Nut Muffins

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!

Homemade Apple Cinnamon Banana-Nut Muffins

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.

Fluffy Apple Cinnamon Banana-Nut Muffins

Apple Cinnamon Banana-Nut Muffins

makes 8-9 muffins or 6 muffins and a mini 4″ loaf

1 vote

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Apple Cinnamon Banana-Nut Muffins

Prep

Cook

Total

Yield 8 -9

Ingredients

  • 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!

Instructions

  1. Pre-heat oven to 350 degrees F.
  2. Allow cold ingredients [milk/yogurt/eggs/butter] to reach room temperature.
  3. Next coarsely grate your apple [simply grab a cheese grater!] and mash the banana with a fork.
  4. 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].
  5. Remove from heat and allow to cool to room temperature.
  6. 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.
  7. 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.
  8. Next combine carefully measured flours, baking soda, baking powder, and salt in a medium/small mixing bowl and stir well to incorporate.
  9. In a large bowl, whisk together eggs with yogurt or milk, and add the cooled sauteed apple-banana mixture.
  10. 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.
  11. 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!
  12. 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.
  13. 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.

gluten-free chefs use 1 + 1/4 cups of your favorite gluten-free flour blend. I used King Aurthur Gluten-Free Multi-Purpose Flour [link] for one batch and it worked marvelously in the muffins and in the streusel topping! Use your favorite dairy-free milk in the muffins and a little extra coconut oil in place of the butter in the streusel topping to make them both GF and dairy-free.

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.

Apple Cinnamon Banana Nut Bread [and Muffin!] Recipe

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!

more marvelous muffin recipes:

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Comments

Cat Bowen

The slice pic is fekking genius.

Ashley @ My Food N Fitness Diaries

Yum! Now I’m craving muffins! Always love your recipes. 🙂 xoxo

Kerry Enos

These look delish! The recipes that come from using up ingredients before they go bad are sometimes my favorite recipes!

Nikki @ The Road to Less Cake

Loving the combo of flavours, I love all of them. I’ve baked with bananas and baked with apple, but I’ve never put the two together. These look so good.

Chelsea

These sound amazing! Can’t wait to make a batch for breakfasts during the week!

Jan Sproutsnsquats

Those look delicious! I think I would eat all the streusel topping too! I also love raw cookie dough 😉

char eats greens

This is why I’m terrible at making recipes for baked goods – I don’t know the proportions. I need a big book of proportions for things and then I’ll give it a go ;). These look DELICIOUS by the way. I need to get on this recipe ASAP!

Tiff @ Love, Sweat, and Beers

Yum yum yum! I have pears in the fridge now, and I bet those would still work pretty well with banana.

fitcupcaker.com

These looks so great, I love muffins!!

Anna @ Your Healthy Place

Haha yep I love the slice pic too – and love that they’re honey sweetened. Delish!

Dionne Baldwin

These muffins look BEAUTIFUL! I love the texture of these. I can almost smell the apples, cinnamon and banana wafting through the house…I would love one of these with my coffee. I’m going to have to pin this for later!

alexislives

These sound divine and their texture is perfect! Can’t wait to try and make them!

Happy Valley Chow

Now that is my kinda muffin! Give me a tin of those and giant cup of coffee, yummy!

Happy Blogging!
Happy Valley Chow

Emily

I am living off of muffins lately. One each morning starts the day off right. These look lovely with the perfect nut toppings.

Alysia @ Slim Sanity

These sound pretty fabulous! Muffins have been my main face-stuffer the last couple weeks!

Hannah @ CleanEatingVeggieGirl

YUM! There is just something that is SO comforting about a good muffin recipe :).

Danielle @ It's A Harleyyy Life

these look awesome! Pinning!

Frances Stiles

Oh, Yum! Jenn, where do you come up with these things…they look so good!!

Madeline @ Food Fitness and Family

Umm totes going to have to make these!

Itz Linz

i want to eat these. all of them!

Liz @ Southern Charm

… I think that because I am still injured and am currently kitchen-less (thank you creepy termites) you should feel obligated to send these my way 😉 Hehe.

FruitnFitness

These sound so good!

Meghan@CleanEatsFastFeets

You had me at streusel. These look and sound incredible or as Wonka would say, scrumpdiddlyumtious.

Meg Doll

wow sweetie these look amazing!

CourtStar @ StarSystemz

GENIUS! LOVE these and so great for a little pick me up during the day! Thanks for sharing! Love + Shine CourtStar

Sarah

These look AMAZING Jenn!! I am 1000% making these muffins this weekend! I am a muffin maniac, so I am sure I will LOVE these!

Carina Bean

Looks sooo good! Thank you for adding a gluten free option, I will be trying them very soon!!

Anonymous

Just made these and they are great!!! Though I didn’t use apple (used almost a cup of banana total instead of 1/2 to ‘substitute’ the apple) or Wheat fllour (used 1 & 1/4 c reg unbleached flour). Used milk. The streusal topping is really what gives this it’s true yummy factor!! If I made them again, I’d double the recipe for the streusal!!!
I made 12 muffins with this. (They don’t get the big puffy muffin top, which I prefer)
Will make again!!

    Jenn @ Peas and Crayons

    Ahhh good to know that without making them big and muffin-toppy that the recipe will make 12! Thanks! So glad you liked them and that you’re a streusel addict like I am! <3 haha mwah!

Anika Jones

Just popped those bad boys in the oven. The countdown begins now. Can’t wait to see how they come out… More importantly, how they’ll taste.

Rachel Matteson

Thanks a lot for sharing the recipe. I love trying out new stuff and coincidentally, I also have my friends act as taste-testers. They will be so excited to everything I make. 🙂
KatzGlutenFree.com

Anonymous

MMMM… So wrong, but I just made the topping x4 and put it on bread and toasted it in the oven at 350 for 10 minutes. Heart attack, here I come!! <3

Sarah

I’m in Africa and don’t have packed brown sugar. I’ll just try normal brown sugar unless you have another idea?! Also, I’d love to use quick oats (not oat flour) but don’t have whole wheat flour. What proportions should I use?

Jenn @ Peas and Crayons

Hey Sarah! Regular brown sugar is what you need! 🙂 packed means to pack the measuring cup with sugar when you’re measuring it out. Quick oats will be very chunky and might get a bit mushier than if you used regular oats then grround them into flour, but it could work! I haven’t tested it that way so I’m not 100% sure? If you lack whole wheat flour, regular all-purpose flour will work great. Hope that helps! Xoxo

Dionne Baldwin

Beautiful muffins! I adore anything apple much more than the pumpkin frenzy. I can’t wait to smell the spices and apples baking away in my oven!

Nicole

I just made these before lunch, but instead of banana I used blueberries from my freezer (thawed), they were AMAZING! Between my husband, myself and our three kids we almost ate the whole tray for lunch! Sooooooo good!!

Jenn @ Peas and Crayons

Blueberries!? LOVE IT! Thanks Nicole!

mayceegreene

I’ve made these muffins at least a dozen times. Easy, tasty, and my
family loves them. Great way to use those last few over-ripe bananas.
suggested Divorce Lawyer Seattle website

Kelly

Make this. Now.

Jane

Very happy with the way these turned out! I have to admit that I ended up doubling the sweetener amount (i used combo honey and pure maple syrup). For my taste it was fine but was planning to share with neighbors and kiddos who are not used to subtle sweetness. The extra sweetener did not make them too sweet but just added enough to make those who are used to those fast food muffins, give these a chance instead!

Gay

I had a lonely ripe banana and a red delicious apple… little did I know that they would turn into a delicious muffin! Thank you for this recipe, looking at other recipes had over 1 cup of sugar, more butter etc… this is a much healthier alternative!
I also felt that sauteing the banana and grated apple with the spices and coconut oil really kicks up the flavor. I used Agave Nectar instead of the honey and unsweetened Almond Milk as the liquid.
As you mentioned the streusel topping is buttery, cinnamony goodness! I used pecans in the streusal which was perfect for me, and I actually got a dozen regular cupcake-sized muffins.
Thanks again!

    Jenn

    Thanks so much for the sweet review, Gay! I’m so happy you loved them!

Adela Zuniga

Very good food

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