I’m a serious fan of baked goods made with apples or bananas, so of course I combined both to create these apple banana muffins.
This small batch yields six moist muffins that marry the sweetness of ripe banana with the crisp brightness of apple and the warm fragrance of apple pie spice. They’re tender, flavorful, and perfect for a cozy breakfast or snack.
Made with wholesome ingredients and plenty of fruit, these muffins feel a little more nourishing while still satisfying your baking cravings. They’re ideal on an autumn morning with coffee or as a portable treat to pack in a lunchbox.
If you’re after an easy, reliable muffin to start (or finish) your day, this recipe is a winner. While I enjoy many muffin flavors, from pumpkin-banana to lemon-blueberry, these apple banana muffins are one of my go-to bakes. They pair nicely with a savory breakfast like shakshuka for a filling meal.
Why You’ll Love This Apple Banana Muffin Recipe
- Full of flavor – Ripe banana, diced apple, and apple pie spice create a warm, well-rounded taste in every bite.
- Easy – The muffin mixing method means no stand mixer required: combine dry ingredients, whisk wet ingredients, fold together, and bake.
- Versatile – These muffins are great for breakfast, snacks, or lunchboxes and travel well for on-the-go mornings.
Ingredient Notes
This recipe uses simple, widely available ingredients and is gluten-free and dairy-free as written. Swap components as needed to suit your pantry or dietary preferences.
- Gluten-free flour blend – Use a 1-to-1 gluten-free baking blend that contains a binder such as xanthan gum for the best texture. Results may vary with different brands.
- Apple pie spice – Adds the warm, familiar aroma that complements both apple and banana flavors.
- Oil – Neutral oils like vegetable, canola, or avocado work well; melted coconut oil is an option if you prefer.
- Non-dairy milk – Unsweetened coconut milk or oat milk are great choices; regular milk can be used if you aren’t avoiding dairy.
- Banana – Use one ripe banana (brown-spotted for sweeter, stronger banana flavor). Mash to a wet pulp before adding.
- Apple – Dice or grate your favorite apple variety; small pieces distribute best throughout the batter.
See the recipe card below for exact quantities and full ingredient list.
Substitutions & Variations
- Vegan / egg-free – Replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water) to make the muffins vegan.
- Not dairy-free – Swap the non-dairy milk for the same amount of regular whole milk.
- Mini muffins – Use a mini muffin pan and smaller apple pieces. Keep the oven temperature the same; bake for about 13–15 minutes.
How to Make Banana Apple Muffins
This recipe follows the classic muffin method and requires only a few minutes of hands-on time. Line a six-cup muffin tin with paper liners before you begin.
STEP 1: Preheat the oven to 375°F. In a large bowl, whisk together the gluten-free flour, baking powder, salt, apple pie spice, and sugar. Set aside.
STEP 2: In a separate bowl, crack and whisk the egg until frothy.
STEP 3: Add oil, vanilla, and non-dairy milk to the beaten egg and whisk until smooth.
STEP 4: Mash the banana with a fork until wet and pulpy.
STEP 5: Peel, core, and dice the apple into small pieces, about 1/4″ or smaller.
STEP 6: Pour the wet mixture and mashed banana into the bowl with the dry ingredients. Fold gently with a spatula about 10 strokes, just until most of the flour is incorporated.
STEP 7: Fold in the diced apples with about five more gentle folds, taking care not to over-mix.
STEP 8: Divide the batter among the lined muffin cups, filling them nearly to the top. Optionally sprinkle coarse sugar on top for crunch, then bake.
Expert Tip
Check doneness by gently pressing the top center of a muffin — it should spring back. If an indentation remains, bake 1–2 minutes longer and test again.
STEP 9: Bake the muffins in the preheated 375°F oven for about 28 minutes or until they spring back when gently pressed. Remove from oven and cool slightly before serving.
Storage
Store leftover muffins in an airtight container lined with paper towels in the refrigerator for up to 3 days.
To freeze, cool the muffins completely, wrap each one individually, and place them in a freezer bag for 2–3 months. Thaw at room temperature before serving.
Recipe FAQs
Yes — apples and bananas work wonderfully together in baking. Bananas add moisture and sweetness while apples contribute texture and a fresh note.
Measure ingredients accurately, beat the egg to incorporate air, and avoid over-mixing the batter. Overworking the batter can yield dense muffins.
Hard muffins are usually the result of over-mixing or over-baking. Mix just until combined and watch the baking time closely.
Oil tends to produce a moister, softer muffin crumb, while butter adds flavor. For a light, tender muffin, oil is a great choice; add butter later when serving if you like.
More delicious muffin recipes to try:
-
Oat Flour Banana Muffins
-
Cranberry Sauce Muffins
-
Gluten Free Chocolate Muffins
-
Gluten Free Blackberry Muffins
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and share how you liked it in the comments below.
Recipe
Easy Apple Banana Muffins
Ingredients
- 1 Cup Gluten Free 1-to-1 Flour Blend
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- ¾ teaspoon Apple Pie Spice
- ½ Cup Sugar
- 1 Egg
- 3 Tablespoons Oil
- ½ teaspoon Vanilla
- ¼ Cup Non-Dairy Milk
- 1 Banana mashed (about ⅓ cup)
- 1 Cup Apple diced
Instructions
-
Preheat the oven to 375°F and line a 6-cup muffin pan with paper liners.
-
Whisk gluten-free flour, baking powder, salt, apple pie spice, and sugar together in a large bowl.
-
In a small bowl, whisk the egg until frothy. Add oil, non-dairy milk, and vanilla and whisk until combined.
-
Pour the wet ingredients and mashed banana into the dry mixture. Fold about 10 strokes until most of the flour is incorporated.
-
Fold in the diced apples with about five gentle folds.
-
Fill muffin cups nearly to the top. Optionally sprinkle with coarse sugar.
-
Bake for about 28 minutes or until the tops spring back when gently pressed. Cool slightly before serving.