Apple Cinnamon Banana Muffins

This recipe is a great twist on plain old banana muffins.  Don’t get me wrong, I love plain old banana muffins, but sometimes it’s fun to spice things up a little.  I tried this recipe in muffin and loaf form, and both turned out great!

This recipe is a good way to use up those apples that have been sitting in the fridge for a couple of weeks.  You know, the ones that we all say we are going to eat but never do? Maybe that’s just me…

Just follow the simple steps below!  Enjoy!

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Apple Cinnamon Banana Muffins
Print Recipe
Servings
12 muffins or 1 Loaf
Servings
12 muffins or 1 Loaf
Apple Cinnamon Banana Muffins
Print Recipe
Servings
12 muffins or 1 Loaf
Servings
12 muffins or 1 Loaf
Ingredients
Servings: muffins or 1 Loaf
Instructions
  1. In a large bowl, combine sugar, bananas and melted butter. Then add the egg.
  2. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.
  3. Mix dry ingredients with banana mixture.
  4. Lastly, fold in apples. Divide batter among lined muffin tins, filling about 2/3 full, or a greased loaf pan.
  5. Bake muffins for 20-25 minutes, or until and a toothpick comes out clean. Bake loaf for 55-60 minutes, or until a toothpick comes out clean.
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Banana Muffins in 5 Easy Steps

My mom makes the best banana bread. Like, the best. She doesn’t even follow measurements anymore, she just knows. This recipe comes close, but will never be as good as my mom’s banana bread. I kind of like it that way, though.

Let’s get it started.

Step 1: We can have lots of fun…

(Get it? It’s a New Kids on the Block song… step by step, oooh baby)… or we can just preheat the oven to 350° F. If using frozen bananas, let them thaw enough so that they can be mashed. Mash the bananas and set aside. This is a great way to use up old bananas. Often, our freezer is over-run with frozen bananas, and that’s my indication to whip out this recipe.

Step 2: Dry ingredients

Sift flour, baking powder, baking soda, cinnamon and salt together in a medium sized bowl. The cinnamon is totally optional. It adds a little something extra to the muffins; however, they are still delicious without. Set aside.

Step 3: Wet Ingredients

Combine bananas, sugar, egg and melted butter in a large bowl.

Step 4: Mix it all up

In two or three additions, add the dry ingredients to the wet ingredients. Mix until smooth.

Step 5: Bake, baby, bake

Scoop into muffin pans (line them with paper cupcake liners or spray with cooking oil first to prevent a “sticking to the pan and being ruined” disaster), filling them about 2/3 full. Bake in a pre-heated oven (350° F) for about 25-28 minutes for regular sized muffins, 12-15 minutes for mini muffins. They are done when a toothpick comes out clean and the top is a nice golden brown.

If you are feeling adventurous, why not add in some chocolate chips or blueberries to the batter?! That sounds pretty darn good.

They are great served warm with butter, however my family’s favourite way to eat these muffins is with Cream Cheese Frosting.   They are also delicious with a fruity jam or jelly.

In the inspiring words of Donkey Kong, “Ooooh, banana”.  Enjoy!

 

This recipe yields about 16 muffins or about 32 mini muffins

Ingredients:

1½ cups Flour

1 teaspoon Baking Powder

1 teaspoon Baking Soda

1 teaspoon Cinnamon (optional)

½ teaspoon Salt

3 Large Bananas, mashed

¾ cup white sugar

1 Egg

1/3 cup Butter, melted

Cream Cheese Frosting

Ingredients:

1 cup butter, softened

1 1/2 cups (340 grams) cream cheese, softened

6 cups icing sugar

1 teaspoon vanilla extract

Directions: Beat butter and cream cheese together until light and fluffy. Beat in vanilla. Slowly add in the icing sugar little by little until it is all incorporated. Beat for an extra minute on high speed to make it nice and creamy.  Spread on the muffins with a knife or use a piping tip for some extra pizzazz.