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These banana apple muffins are a dietitian–approved way to get more fruit, fiber, and goodness into your little one’s day. Moist, fluffy, and naturally sweetened, they’re an easy make-ahead snack the whole family will love.
Why This Recipe Works
As a pediatric dietitian (and busy mom), I love that these apple banana muffins are soft enough for babies, filling enough for toddlers, and delicious enough that even adults sneak a few. It’s the kind of wholesome recipe that fits into real life!
Bananas are my go-to natural sweetener because they’re affordable, kid-friendly, and incredibly versatile. You’ll find them in many of my most-loved recipes like carrot banana muffins, spinach muffins, mini banana muffins, and banana chocolate chunk muffins
Apples add gentle sweetness, moisture, and a hint of tartness that balances everything out. I have a feeling you’ll be making these muffins on repeat once you see how soft, flavorful, and naturally sweet they turn out every single time! Perfect for breakfast, snack time, or tossing into lunchboxes.
And if you love this combo, try my banana apple bread or apple oatmeal muffins next. They’re both cozy, wholesome options for any time of day.
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Table of Contents
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- White whole wheat flour – This gives you the nutrition of whole grains but with a lighter texture than traditional whole wheat flour. You can also use a mix of all-purpose and whole wheat if that’s what you have on hand.
- Applesauce – You can use store-bought or try this homemade unsweetened applesauce. Applesauce keeps these muffins soft and tender while reducing the oil.
- Apples – use your favorite variety! We love honeycrisp and cosmic apples.
- Ripe Bananas – Adds natural sweetness and moisture, so the muffins stay soft without needing much added sugar. The riper the bananas, the better. Look for plenty of brown spots!
- Maple Syrup – Just enough to gently sweeten the muffins and add a cozy, caramel-like flavor that pairs beautifully with banana and apple.
- Rolled Oats – Oats add texture and heartiness, making these muffins feel wholesome and satisfying.
- Cinnamon – Ties all the flavors together. It adds warmth and makes your kitchen smell amazing while these bake.
Substitutions
Here are a few easy swaps if you’re missing an ingredient or want to adjust based on what you have on hand:
- Flour – All-purpose flour or a 1:1 gluten-free blend both work in place of white whole wheat flour.
- Butter – Use can also use melted coconut oil or olive oil. They give a slightly different (but delicious!) flavor.
- Applesauce – No applesauce? Try mashed pear or a little extra banana instead.
- Maple Syrup – You can use honey or this homemade 2-ingredient date syrup for a different natural sweetness.
- Oats – Rolled oats are best for texture, but quick oats work if that’s what you have.
- Eggs – To make these egg-free, use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
Step-by-Step Instructions
You’ll find the full recipe card with all the exact measurements at the bottom of this post.
Step 1: In a large bowl, whisk together the mashed banana, applesauce, eggs, maple syrup, butter, and vanilla until smooth.
Step 2: In a separate bowl, combine the dry ingredients. Pour into the wet ingredients. stir gently until combined. Do NOT overmix.
Step 3: Stir in the diced apples until evenly distributed. Don’t overmix.
Step 4: Divide the batter evenly among the muffin cups. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Expert Tips
- Use extra ripe bananas. The more speckled, the better! They mash easily and add natural sweetness and moisture.
- Dice the apples small. Cutting them into ¼-inch pieces helps them soften evenly and distribute throughout the muffins.
- Don’t overmix. Gently stir the batter just until the dry ingredients disappear. Overmixing can make the muffins dense.
- Line or grease your pan well. These muffins are moist, so using paper liners or a light spray of oil makes cleanup much easier.
- Check for doneness. Every oven runs a bit differently, so start checking around the 20-minute mark. A toothpick should come out clean or with just a few crumbs.
- Cool before storing. Let the muffins cool completely before sealing them in a container to prevent sogginess.
Storage
Fridge – Since the diced apples make these muffins extra moist, it’s best to store them in the refrigerator. Place them in an airtight container and refrigerate for up to 5 days. Let them come to room temperature or warm them slightly before serving for the best texture.
Freezer – To freeze, arrange the cooled muffins in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container for up to 3 months. When you’re ready to enjoy, thaw in the fridge overnight and warm in the microwave for about 10 seconds, or 20–30 seconds if heating straight from frozen.
For more tips and step-by-step instructions, check out this full guide on how to store and freeze muffins.
FAQ
Yes! Swap the white whole wheat flour for a 1:1 gluten-free flour blend. The texture will be slightly different but still delicious.
Absolutely! Chopped nuts, raisins, or chocolate chips are all great additions. Just fold them in at the end with the apples.
More Apple Recipes
Looking for other recipes like this? Try these:
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Banana Apple Muffins
Video
Equipment
Ingredients
Wet
- 1 cup mashed ripe banana (240g, about 2 large bananas)
- 1/3 cup unsweetened applesauce (70g)
- 2 eggs (room temperature)
- 1/4 cup maple syrup
- 3 tablespoon unsalted butter (or olive oil or coconut oil)
- 1 teaspoon vanilla extract
Dry
- 1 cup white whole wheat flour (150g)
- 1/2 cup rolled oats (50g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Stir-in
- 1 cup diced apple, cut into 1/4 inch pieces
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease it.
- Combine the wet ingredients. In a large bowl, whisk together the mashed banana, applesauce, eggs, maple syrup, butter, and vanilla until smooth.
- Mix the dry ingredients. In a separate bowl, whisk together the flour, oats, baking powder, baking soda, and cinnamon.
- Combine wet and dry. Pour the dry ingredients into the wet ingredients and stir gently until just combined. do NOT overmix.
- Fold in the apples. Stir in the diced apples until evenly distributed.
- Bake. Divide the batter evenly among the muffin cups. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use ripe bananas – The more speckled, the sweeter and moister the muffins.
- Dice apples small – ¼-inch pieces soften evenly.
- Don’t overmix – Stir just until combined to keep muffins light.
- Prep the pan – Line or lightly grease for easy cleanup.
- Check doneness – Toothpick should come out clean at 20–25 minutes.
Super good! My toddler and preschooler love them. I didnt have applesauce so i just used a little bit more banana and i shredded the apple on a box grater instead of chopping
These muffins are delicious! My son requested that we make apple muffins to bring to school to provide snack for his pre-K/K classmates. This website was the obvious choice for where to start, and I’m so glad we found this recipe. We followed it as written, but made them into mini muffins instead. I used another of Min’s mini muffin recipes to get the temp and timing just right (375F for 14 min). They are moist, fluffy, slightly sweet, and my son ate 3 in one sitting! As minis the recipe made ~29. We needed only a single honeycrisp apple to make 1 cup.
I have made these twice now and they are the absolutely the best. I have tried and made a lot of banana muffins from different recipes but this one is soft and tastes like no other. The only change I made to the recipe was to swap the maple syrup for more unsweetened applesauce.
Amazing!! Thank you so much for taking the time to share your love for these muffins!!
I forgot to add the oats 🤦♀️ but they were still delicious and gobbled up.
Oh good!! So glad you guys enjoyed the muffins!!
Spectacular muffin! I didn’t cut my apples as small and honestly loved having the little crunch and so did my whole fam. This is a great muffin recipe. Thank you!!
Can I use all purpose flour instead?
absolutely!
These were delicious! I think the only thing missing was a dash of salt to balance the flavors. But aside from that, they turned out perfectly.
SO happy to hear that you enjoyed these muffins! I realized I left out the salt when typing up the recipe (so sorry!). Thank you for bringing this to my attention!