Apple Banana Muffins with Cinnamon

Introduction

There’s something absolutely magical about the aroma of cinnamon, apples, and bananas baking in the oven. These Apple Banana Muffins with Cinnamon are the kind of cozy, comforting treat that instantly transports you to a crisp autumn morning, even if you’re making them in the middle of spring. This recipe is a celebration of natural sweetness, warm spices, and fruit-packed goodness.

I first whipped up a batch of these muffins when my kids brought home a bag of bruised bananas and some extra apples from their school lunch stash. Not one to waste perfectly usable fruit, I decided to experiment—and wow, these muffins came out fluffy, moist, and packed with flavor. Whether you’re a busy parent looking for a quick breakfast option or just craving something homemade and delicious, this recipe will not disappoint.

Why You’ll Love This Recipe

Key Benefits

These muffins check all the boxes for a go-to breakfast or snack:

• Quick and easy to make (just 15 minutes of prep)
• Kid-approved and perfect for lunch boxes
• Naturally sweetened with fruit and coconut sugar
• Uses simple pantry staples—no fancy equipment required
• Freezer-friendly for meal prep or batch baking

Taste & Texture

Imagine taking a bite into a soft, pillowy muffin that bursts with banana sweetness, juicy apple chunks, and a warm cinnamon finish. These muffins are:

• Moist from the ripe bananas and melted butter
• Light and fluffy, not dense
• Full of little surprises with every apple-filled bite

Dietary Attributes

While not gluten-free or vegan as written, this recipe can be easily adapted. It’s:

• Naturally sweetened (no refined white sugar)
• Made with real fruit for added nutrients
• Free from processed ingredients or preservatives

Ingredients & Substitutions

Ingredient List

Here’s everything you’ll need to make 12 muffins:

• 1 ½ cups mashed ripe banana (about 4 bananas)
• ½ cup coconut sugar
• ½ cup unsalted butter, melted
• 2 eggs
• 2 teaspoons vanilla extract
• 1 ¼ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 1 cup chopped apple

Notes on Quality

Use very ripe bananas—the spottier, the better—for maximum sweetness and moisture. For apples, go with crisp and slightly tart varieties like Honeycrisp or Granny Smith to balance the banana’s natural sweetness. Melted butter adds rich flavor, but if you prefer a dairy-free version, you can substitute with melted coconut oil.

Possible Substitutions

• Swap the all-purpose flour for a 1:1 gluten-free baking blend if needed
• Use brown sugar or maple syrup instead of coconut sugar
• Sub in applesauce for half of the butter to lighten it up
• Replace the eggs with flax eggs (1 tablespoon flaxseed + 3 tablespoons water per egg) for a vegan version

Step-by-Step Instructions

• Preheat your oven to 350°F (175°C).
• In a large mixing bowl, combine the mashed bananas, coconut sugar, and melted butter.
• Stir in the eggs and vanilla extract until the mixture is smooth.

• Add the flour, baking powder, cinnamon, and salt. Mix just until combined—don’t overmix.
• Fold in the chopped apple.
• Scoop the batter into a lined 12-cup muffin tin, filling each about ¾ of the way full.
• Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
• Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack.

Expert Tips & Tricks

Best Practices

• For evenly baked muffins, use a cookie or ice cream scoop to divide the batter.
• Gently fold in the apples so they don’t sink to the bottom.
• Let the muffins cool slightly before removing from the pan to prevent them from breaking apart.

Common Mistakes

• Overmixing the batter can lead to tough muffins. Stir just until the flour is incorporated.
• Using unripe bananas will result in a bland muffin—go for deeply spotted bananas for the best flavor.
• Cutting apples too large can create soggy pockets. Aim for small, uniform dice.

Time-Saving Tips

• Mash bananas in advance and freeze in portions so you’re always ready to bake.
• Chop the apples the night before and toss them with a bit of lemon juice to prevent browning.
• Bake a double batch and freeze the extras for grab-and-go breakfasts.

Serving Suggestions

Pairings

These muffins are perfect alongside:

• A smear of almond butter or cream cheese
• Greek yogurt and honey
• A savory egg scramble to balance the sweetness

Presentation Ideas

Add a light dusting of cinnamon sugar or a drizzle of simple glaze if you want to dress them up. For a rustic touch, place a thin apple slice on top of each muffin before baking.

Beverage Pairings

Pair with:

• Hot coffee or chai latte on a crisp morning
• Cold milk or almond milk for the kids
• Apple cider for extra fall flavor

Storage & Reheating

Leftover Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freeze for up to 3 months—just wrap individually and store in a zip-top freezer bag.

Reheating Methods

• Microwave a refrigerated muffin for 15–20 seconds
• Reheat from frozen in the microwave for 30–45 seconds or in the oven at 300°F for 10 minutes

Frequently Asked Questions

Substitutions & Adjustments

Can I make this without eggs? Yes—use flax eggs or a vegan egg substitute.

Can I use whole wheat flour? Absolutely! You may want to use half whole wheat and half all-purpose for the best texture.

Can I reduce the sugar? Definitely. The bananas add a lot of sweetness, so feel free to cut the coconut sugar down to ⅓ cup if you prefer.

Troubleshooting

My muffins came out too dry—what went wrong? This is usually due to overbaking or using underripe bananas.

They’re too wet—why? You may have used overly juicy apples or too much banana. Be sure to measure ingredients carefully and use firm apples.

Variations & Customizations

Dietary Adaptations

• Gluten-Free: Use a 1:1 gluten-free flour blend
• Dairy-Free: Swap butter for coconut oil or vegan butter
• Vegan: Use flax eggs and a plant-based fat

Flavor Twists

• Add chopped walnuts or pecans for crunch
• Mix in raisins or dried cranberries
• Sprinkle streusel topping over the batter before baking

Seasonal/Holiday Versions

• In the fall, add a pinch of nutmeg or cloves for pumpkin spice vibes
• For winter holidays, toss in dried cranberries and orange zest
• Add red food coloring and festive cupcake liners for Valentine’s Day (and maybe serve with these Cupid Cupcakes)

Conclusion

These Apple Banana Muffins with Cinnamon are the ultimate make-ahead breakfast, lunchbox snack, or anytime treat. They’re soft, fruity, and cinnamon-kissed in every bite. Whether you’re baking for your family or just want to treat yourself to something warm and wholesome, this recipe is sure to become a favorite.

If you try it, let me know in the comments—I love hearing from you. And don’t forget to snap a photo and tag me on Pinterest at Cooking With Callie. I can’t wait to see your muffins!

Love cozy, sweet recipes like this one? You might also enjoy:

• Cupid Cupcakes for Valentine’s Day
• Vegan Cherry Almond Brownies
• Red Velvet Sugar Cookies

Happy baking!

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