The other day, I found myself with a bunch of ripe bananas in my fruit bowl. I have a number of different ways that I like to use up over-ripe bananas, but really wanted to try something new. I decided to whip up a batch of banana-apple cinnamon muffins, and I’m so glad I did!
These are my new favorite banana muffin. They are moist, full of the flavors of banana and cinnamon, and I just love the pieces of cooked apple that are scattered throughout the muffins. I ate one warm from the oven, and just had to have a second. I couldn’t resist.
I’ve made these muffins with both pink lady and granny smith apples, but I’m sure your favorite would work well too. A little Greek yogurt mixed into the batter does amazing things for the flavor and texture of the muffins, but if you don’t have any you could substitute regular plain yogurt or sour cream.
Have I mentioned that I like to freeze my muffins right after cooling them so they stay fresher longer? Muffins make a perfect grab and go breakfast or snack, so I always try to have a stock of them in my freezer. These banana-apple cinnamon muffins are definitely going to be favored in my muffin baking rotation. I’m already scheming about how to acquire more over-ripe bananas so that I can make another batch.
Banana-Apple Cinnamon Muffins
Makes 12 muffins
- 2 cups all purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 1/2 tsp. ground cinnamon
- Pinch of ground nutmeg
- 1/2 tsp. salt
- 1/3 cup unsalted butter, at room temperature
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 2 eggs
- 1/4 cup milk
- 1/4 cup plain Greek yogurt
- 1 tsp. vanilla extract
- 3 very ripe bananas, mashed
- 1 cup peeled apple, cut into 1/4-inch pieces (about 1 medium apple)
- Preheat oven to 375 degrees F. Line a muffin tin with paper liners or spray with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium speed until light and fluffy.
- In a medium bowl, whisk together the eggs, milk, yogurt, and vanilla until well combined. Stir in the mashed banana. With the mixer on medium-low speed, mix in the banana mixture until well combined. Reduce mixer speed to low and mix in flour mixture until just incorporated. Using a rubber spatula, fold in apple pieces.
- Divide batter evenly among 12 muffin cups, filling each almost to the top. Bake 15-20 minutes, until a tester comes out clean. Cool in pan on a wire rack for 5 minutes. Remove muffins to a wire rack to cool completely.
Source: Kristine’s Kitchen original.