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.
so. . . how were they?
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 my friend Cat, 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.
Ok so maybe I still am… It’s a good look for me!
I cannot wait for y’all to try these apple cinnamon banana nut muffins!
Apple Cinnamon Banana Nut Muffins
I’m not even exaggerating when I say I’ve made 5 batches of these muffins already. Don’t worry, I share! Sometimes.
Recipe will yield 9 muffins with some serious muffin top or 12 regular-sized muffins.
Apple Cinnamon Banana Nut Muffins
- 1/2 cup coarsely grated red delicious apple (skin on + packed)
- 1/2 cup super-ripe banana (mashed)
- 1/2 cup sugar
- 1 tsp coconut oil (or your favorite healthy oil)
- 3/4 tsp cinnamon
- 1/4 tsp allspice
- 1/8 tsp nutmeg
- 1 cup all-purpose flour
- 1/4 cup 100% whole wheat flour or extra all-purpose flour
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup greek yogurt or sour cream
- 1/4 cup finely chopped walnuts
- 3 TBSP brown sugar (packed)
- 3 TBSP cold butter
- 1/4 cup all-purpose flour
- 1/2 tsp cinnamon
- 1/8 tsp salt
- Pre-heat oven to 350 degrees F and allow cold ingredients to reach room temperature. Line a muffin tin with parchment paper liners or lightly grease.
- Next coarsely grate your apple with a box grater then chop it into little pieces for apple in every bite! Mash the banana with a fork until smooth.
- Add both to a skillet along with coconut oil, sugar, cinnamon, allspice, and nutmeg and saute until tender and fabulously fragrant. Remove from heat, transfer to a large bowl, and allow to cool to room temperature.
- While you wait, prep the rest of the recipe. Mince your walnuts until they’re super fine (feel free to use a food processor) and combine with remaining streusel ingredients.
- Mash and mix the streusel with a fork and/or your fingers until it transforms from powdery to paste-like. The result should be a crumbly, buttery streusel that makes you want to lick your fingers! Make the mixture as sweet or cinnamon-y as you’d like.
- Next combine carefully measured flours, baking soda, baking powder, and salt in a medium mixing bowl. Set aside.
- Grab your cooled apple-banana mixture and whisk together with yogurt and eggs.
- Using a sifter or sieve, slowly sift flour into wet mixture as you mix the two. Stir until just combined. Use a tablespoon to divide batter evenly between 9 muffin cups. (I added a TBSP and a half to each cup) Add a hearty later of streusel on top of each.
- Bake at 350 F for 15-18 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!
If you get a chance to try these Apple Cinnamon Banana Nut Muffins, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation!
special diets and swaps
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.
Use 1 + 1/4 cups of your favorite gluten-free flour blend. I used King Aurthur Gluten-Free Multi-Purpose Flour for one batch and it worked marvelously in the muffins and in the streusel topping!
You can also 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.