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4.9 from 129 votes

Apple Cinnamon Banana Nut Muffins

Fluffy homemade apple cinnamon banana nut muffins with a buttery walnut streusel topping. These bakery-style muffins have enough muffin top to make your day!

Prep Time
20 mins
Cook Time
20 mins
Total Time
37 mins
Servings: 9 servings
Calories: 200 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • ½ cup coarsely grated red delicious apple (skin on + packed)
  • ½ cup super-ripe banana (mashed)
  • ½ cup sugar
  • 1 tsp coconut oil (or your favorite healthy oil)
  • ¾ tsp cinnamon
  • ¼ tsp allspice
  • ⅛ tsp nutmeg
  • 1 cup all-purpose flour
  • ¼ cup 100% whole wheat flour or extra all-purpose flour
  • ¾ tsp baking soda
  • ¾ tsp baking powder
  • ¼ tsp salt
  • 2 large eggs
  • ¼ cup Greek yogurt or sour cream
STREUSEL TOPPING
  • ¼ cup finely chopped walnuts
  • 3 TBSP brown sugar (packed)
  • 3 TBSP cold butter
  • ¼ cup all-purpose flour
  • ½ tsp cinnamon
  • ⅛ tsp salt

Instructions

    Cup of Yum
  1. Pre-heat oven to 350 degrees F and allow cold ingredients to reach room temperature. Line a muffin tin with parchment paper liners or lightly grease.
  2. Next coarsely grate your apple with a box grater then chop it into little pieces for apple in every bite! Mash the banana with a fork until smooth.
  3. Add both to a skillet along with coconut oil, sugar, cinnamon, allspice, and nutmeg and saute until tender and fabulously fragrant. Remove from heat, transfer to a large bowl, and allow to cool to room temperature.
  4. While you wait, prep the rest of the recipe. Mince your walnuts until they're super fine (feel free to use a food processor) and combine with remaining streusel ingredients.
  5. Mash and mix the streusel with a fork and/or your fingers until it transforms from powdery to paste-like. The result should be a crumbly, buttery streusel that makes you want to lick your fingers! Make the mixture as sweet or cinnamon-y as you'd like.
  6. Next combine carefully measured flours, baking soda, baking powder, and salt in a medium mixing bowl. Set aside.
  7. Grab your cooled apple-banana mixture and whisk together with yogurt and eggs.
  8. Using a sifter or sieve, slowly sift flour into wet mixture as you mix the two. Stir until just combined. Use a tablespoon to divide batter evenly between 9 muffin cups. (I added a TBSP and a half to each cup) Add a hearty later of streusel on top of each.
  9. Bake at 350 F for 15-18 minutes depending on muffin size. Test with a toothpick in the center around the 15 minute mark and if it comes out clean, pull the muffins; otherwise, test again in a minute or two. Allow to cool and enjoy!

Notes

  • I highly recommend stuffing at least one in your face once they're still hot. So. Much. Yum! Wrap tightly and store on your counter for a few days if needed; 25 seconds in the microwave makes these absolutely divine the next day! Serve them straight up or slathered in apple butter, coconut butter, or even peanut butter.
  • I had to double the streusel topping a few times because my "taste test" turned into me eating it straight from the bowl. Cookie dough fiends will understand; I couldn't help myself!
  • The muffin recipe above is very lightly sweetened and relies on super-ripe bananas. Used to a little more sweet stuff in your muffins? Feel free to add brown sugar, sugar, or preferred sweetener as desired. 
  • Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Information

Calories 200kcal (10%) Carbohydrates 34g (11%) Protein 4g (8%) Fat 6g (9%) Saturated Fat 3g (15%) Cholesterol 47mg (16%) Sodium 220mg (9%) Potassium 133mg (4%) Fiber 1g (4%) Sugar 17g (34%) Vitamin A 169IU (3%) Vitamin C 1mg (1%) Calcium 41mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 9servings

Amount Per Serving

Calories 200

% Daily Value*

Calories 200kcal 10%
Carbohydrates 34g 11%
Protein 4g 8%
Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 47mg 16%
Sodium 220mg 9%
Potassium 133mg 3%
Fiber 1g 4%
Sugar 17g 34%
Vitamin A 169IU 3%
Vitamin C 1mg 1%
Calcium 41mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.