It’s official, I’ve become a muffin person. I just can’t seem to get enough of them! So many different flavours that can be made and all so simple. Everything can be put together super fast, whisked, baked and you don’t even have to wait for them to cool😄.
It’s like magic I tell you plus it’s super appropriate these days with all this cold weather. Eating a warm, freshly baked good just makes you feel good inside.
These muffins are gorgeous! Beautifully big and puffy, very bakery like, with soft and fluffy interiors. I used the same muffin base recipe as my carrot cake and orange muffins but this time I mixed up the batter with some apples and bananas because well apples and bananas are good together.
I’ve had this flavour combination on my mind for a while so I was eager to try them and see how they turned out and I’m very pleased to say they were a hit!
I used some shredded apples instead of chopped because I didn’t want these to be overly apple-y and since I was using bananas, I wanted the texture of the muffins to be smooth instead of chunky. I added a bit of spice with some cinnamon which pairs wonderfully with both the banana and apple flavours.
So warm, moist and delicious! A perfect breakfast muffin too 💛
Banana Apple Muffins
3 cups (375gms) flour
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2/3 cup (160mls) oil
1/2 cup (100gms) soft brown sugar
1/2 cup (100gms) white sugar
2 teaspoons vanilla extract
1 tablespoon honey
1 scant cup over ripe bananas, about 2 – 3 bananas mashed
1 cup shredded apples, about 2 apples
1/4 cup (60mls) buttermilk*
- Preheat oven to 200C. Grease and flour a muffin tray, set aside.
- In a bowl, whisk together the flour, baking powder and soda, salt and cinnamon.
- In a separate large bowl, whisk together the oil, sugars, eggs, vanilla and honey until well combined. Add in the mashed bananas and shredded apples.
- Stir in half of the flour mix then the buttermilk then the rest of the flour mix. Stir only until just combined, don’t overmix. Batter will be very thick.
- Divide batter between muffin holes filling each all the way to the top. Bake for 8 minutes then, keeping the muffins in the oven, lower heat to 180C and bake until muffins are cooked, 12 – 15 minutes. Cool slightly on wire rack then store in an airtight container.
- *To make your own buttermilk, measure 1/4 cup (60mls) milk in a cup. Remove 3/4 teaspoons milk and replace with 3/4 teaspoon white vinegar. Sit for a few minutes while you prepare the batter then use as stated in the recipe.