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These Apple Banana Muffins are soft, light and fluffy with a touch of cinnamon. The batter is easy to mix up in one bowl. These healthy muffins are perfect for grab and go breakfasts and snacks!

Close up of apple banana muffins.

Muffins are the perfect portable snack or quick breakfast. This apple banana muffin recipe is quick and easy to make. You’ll mix up both the wet and dry ingredients in just one bowl. If you love muffins as much as I do, then you’re going to go crazy for these wholesome and delicious muffins!

I’ve shared many muffin recipes over the years, including my favorite banana muffins and apple muffins. With this recipe, we’re combining the two to make the best apple banana muffins. It’s the perfect muffin mash-up: fluffy cinnamon banana muffins with tender bites of apple scattered throughout.

For the best banana muffins, be sure to use ripe bananas. Bananas are perfect for baking when the peels are spotted with brown spots. The ripe bananas add natural sweetness to the muffins, as does some honey in the batter.

I like to make a batch of these muffins on the weekend and store them in the freezer to add to school lunch boxes or to eat for snacks throughout the week. They freeze and defrost really well. You can warm them up a little bit in the microwave and they’ll be just as delicious as when they were fresh and warm from the oven.

Half of a banana muffin with apple pieces.

How to make Apple Banana Muffins

To make this muffin recipe, you’ll start by melting some butter. If you have a large microwave-safe bowl and a microwave, you can melt the butter right in the bowl that you’ll mix the muffin batter up in.

Once the butter is melted, add the remaining wet ingredients to the bowl: honey, mashed banana, eggs, milk, plain Greek yogurt and vanilla. The yogurt gives the muffins the best texture. If you don’t have plain Greek yogurt, you can substitute regular plain yogurt, vanilla yogurt, or sour cream. Whisk the wet ingredients together until they are well combined.

Next you’ll add baking powder, baking soda, cinnamon and salt to the bowl with the wet ingredients. Use a whisk to mix everything together really well. You don’t want any clumps of baking powder or baking soda left in the muffins.

Add the flour to the bowl. I use white whole wheat flour because it has all of the nutrition of whole grains with a milder flavor than regular whole wheat. Once you’ve added the flour, you’ll want to mix it into the batter with a rubber spatula until it is just combined. Be careful to not mix the batter too much after adding the flour.

Mix the chopped apple pieces into the muffin batter.

Finally, you’ll fold in the chopped apple pieces. You don’t need to peel the apple before chopping it. The apple skin will soften as the muffins bake in the oven.

Bake the muffins until a toothpick inserted into the center of a muffin comes out clean. You’ll find the full recipe instructions with cooking temperature and ingredient amounts in the recipe card below.

How to store muffins

I recommend storing these banana apple muffins in the refrigerator or freezer. The cooked pieces of apple make the muffins moist, which could lead to spoilage if they are left out on the counter for more than a day or so. They will keep well for about 3 days in the refrigerator. You can let them come to room temperature before serving.

Muffins freeze really well. Cool them completely and then store in an airtight container in the freezer for up to 3 months. Thaw frozen muffins at room temperature or using low power in your microwave.

Baking Tips for Perfect Muffins

  • This is my absolute favorite muffin pan. It is completely nonstick! I never spray it with cooking spray or use paper liners and my muffins never stick to the pan. I highly recommend it.
  • You can use any kind of baking apple in this recipe. Honeycrisp, Pink Lady, Granny Smith, and Braeburn all work well. You do not need to peel the apple.
  • If you don’t have white whole wheat flour, you can substitute regular whole wheat flour or all purpose flour. If you use regular whole wheat, the muffins will have a denser crumb and more whole wheat flavor.
  • After you add the flour, be careful to not over-mix the batter or your muffins could end up dense or tough, rather than light and fluffy.
  • You can make mini muffins using a mini muffin pan. Bake mini muffins for about 12 minutes.

Apple banana muffins close together with a banana and apple pieces.

More Muffin Recipes

Close up of apple banana muffins.
5 from 13 ratings

Apple Banana Muffins

Servings: 12 muffins
Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes
These healthy Apple Banana Muffins are incredibly soft, light and fluffy. The batter is easy to mix up in one bowl. They are perfect for quick breakfasts and snacks!


  • cup unsalted butter
  • ½ cup honey, or pure maple syrup
  • 3 ripe medium bananas, mashed
  • 2 eggs
  • ¼ cup milk, of choice
  • ¼ cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon salt
  • 2 cups white whole wheat flour, or all purpose flour
  • 1 large apple, cut into ¼-inch pieces (no need to peel)


  • Preheat oven to 375° F. Spray a muffin tin with nonstick cooking spray (or line with paper liners).
  • Put the butter in a large microwave-safe bowl and melt in the microwave. (Or melt the butter in a saucepan on the stove and transfer to a large bowl.)
  • Add the honey, mashed banana, eggs, milk, plain Greek yogurt and vanilla to the bowl. Whisk until well combined.
  • Add the baking powder, baking soda, cinnamon and salt to the bowl. Whisk until very well combined, making sure there are no lumps of baking powder or baking soda left in the batter.
  • Add the white whole wheat flour to the bowl and use a rubber spatula to mix in the flour until just combined. Then fold in the chopped apple. Be careful not to over-mix the batter, or your muffins could turn out tough or dense.
  • Divide the batter evenly among 12 muffin cups, filling each almost to the top. Bake muffins for 16 to 20 minutes, until a tester inserted into the center of a muffin comes out clean. Let muffins cool in the pan for 5 minutes and then transfer to a wire rack to finish cooling.


  • Muffins can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
  • You may substitute all-purpose flour for the white whole wheat flour. You can also use regular whole wheat flour, but the muffins will have a heartier, more whole wheat flavor.
  • If you are making mini muffins in a mini muffin pan, bake them for about 12 minutes.
Serving: 1muffin, Calories: 207kcal, Carbohydrates: 35g, Protein: 5g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 42mg, Sodium: 159mg, Potassium: 241mg, Fiber: 3g, Sugar: 17g, Vitamin A: 232IU, Vitamin C: 3mg, Calcium: 64mg, Iron: 1mg
Nutrition information is an estimate.
Cuisine: American
Course: Breakfast, Snack
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