Some recipes just feel like a warm hug. For me, Apple Cinnamon Banana Muffins are one of them. The smell alone takes me right back to my grandma’s kitchen on a crisp fall morning. If you love that classic flavor combination, you might also enjoy our cinnamon streusel banana muffins for an extra special treat.
It’s that perfect blend of sweet banana, cozy cinnamon, and tender apple. This recipe is a true classic. It’s the kind of comfort food that never goes out of style.
We all have those bananas sitting on the counter, don’t we? This is the best way to use them. It turns something simple into a little piece of home.
Recipe Overview
- Cuisine: American
- Category: Breakfast, Snack, Dessert
- Prep Time: 15 minutes
- Cook Time: 22-25 minutes
- Total Time: 40 minutes
- Servings: 12 standard muffins
The Story Behind This Classic Recipe
This recipe is a happy accident from my childhood. My grandma was famous for her banana nut muffins.
One day, I was helping her bake. We found we were out of walnuts. But we had a bowl of crisp apples from the orchard.
She just smiled and started peeling one. “We’ll make do,” she said. That day, a new family favorite was born. It’s a memory I bake into every single batch.
What Makes This the *Traditional* Way
The traditional way is all about simplicity and texture. We’re not making fancy cupcakes here. These are honest, home-style muffins.
The key is using very ripe bananas. They should be almost black. This gives natural sweetness and incredible moisture.
We also use melted butter and a touch of oil. This classic trick makes the crumb tender. It keeps your banana bread recipe wonderfully moist.
Apple Cinnamon Banana Muffins Recipe
The Classic Ingredients (No Fancy Stuff!)
How to Make It Just Like Grandma Did
Notes
Enjoy your homemade Apple Cinnamon Banana Muffins Recipe!
Nutrition Information
The Classic Ingredients (No Fancy Stuff!)
Gathering these simple ingredients is the first step. You likely have most of them in your pantry right now.
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ cup (1 stick) unsalted butter, melted and cooled
- ¼ cup vegetable oil
- ¾ cup packed brown sugar
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
- 3 large, very ripe bananas (about 1 ½ cups mashed)
- 1 cup finely chopped apple (like Granny Smith or Honeycrisp)
- Optional: 2 tbsp coarse sugar for sprinkling
How to Make It Just Like Grandma Did
Follow these steps and your kitchen will smell amazing. It’s a simple process that feels like a ritual. For another cozy baking project, try our homemade apple cinnamon rolls.
- Heat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a medium bowl, whisk the flour, baking soda, salt, and cinnamon. Set this dry mix aside.
- In a large bowl, whisk the melted butter, oil, and brown sugar. Add the eggs and vanilla. Whisk until it’s smooth.
- Peel your ripe bananas. Mash them well with a fork in a separate bowl. Stir the mashed banana into the wet ingredients.
- Gently fold the dry ingredients into the wet mix. Use a spatula and stop when just combined. A few flour streaks are okay.
- Fold in the chopped apple. Be gentle to keep the batter light and airy.
- Divide the batter evenly among the muffin cups. Fill them nearly to the top. Sprinkle with coarse sugar if you like.
- Bake for 22-25 minutes. They’re done when a toothpick inserted comes out clean. Let them cool in the pan for 5 minutes.
- Move the muffins to a wire rack to finish cooling. Try to wait at least 10 minutes before eating one!
My Tips for Perfecting This Classic
A couple of small tricks make a big difference. They turn good muffins into great ones.
First, do not overmix the batter. Stir until the flour disappears and then stop. Overmixing makes muffins tough.
Second, use a small cookie scoop or ice cream scoop to fill the cups. It’s neater and makes every muffin the same size. This helps them bake evenly.
How to Store and Enjoy Later
These muffins keep beautifully. Let them cool completely first.
Store them in an airtight container at room temperature for 2-3 days. For longer storage, freeze them.
To freeze, wrap each muffin tightly in plastic wrap. Then place them all in a freezer bag. They’ll keep for up to 3 months.
Thaw at room temperature or warm them up in the oven. A warm muffin with a little butter is pure joy.
Nutrition Notes
This is a treat, but it’s made with real food. Here’s a general idea of what’s in each muffin.
- Calories: ~250
- Fat: 11g
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 18g
- Protein: 3g
Your Questions About This Classic Recipe
Here are answers to some common questions I get about this recipe.
Can I make this into a loaf of banana bread?
Absolutely! This batter works perfectly for banana bread. Pour it into a greased 9×5 inch loaf pan.
Bake at 350°F (175°C) for 55-65 minutes. Check with a toothpick for doneness. You’ll have a wonderful, moist apple cinnamon banana bread.
What nuts can I add to these muffins?
Chopped walnuts or pecans are a classic addition. They add a lovely crunch. Stir in about ¾ cup when you add the apple.
This turns them into fantastic banana nut muffins. It’s a great way to change things up.
Can I make these healthier?
You can make a few swaps for a healthier banana bread version. Use whole wheat flour for half of the all-purpose flour.
You can also reduce the brown sugar to ½ cup. The ripe bananas and apple keep it plenty sweet. It’s a simple, satisfying treat.
I hope this recipe finds its way into your regular rotation. It’s a little piece of my family’s kitchen that I’m so happy to share with yours.
There’s nothing quite like the smell of these baking. It makes a house feel like a home. I hope they bring you as much comfort as they’ve brought me over the years.
Did you try making them? What memories do you have of baking with family? Let me know in the comments below and please give the recipe a rating! If you’re looking for another fantastic way to use up ripe bananas, these peanut butter banana muffins are a huge hit with kids and adults alike.