Description
Delight in these moist and flavorful Apple Banana Muffins, perfectly spiced with cinnamon and nutmeg. Made with ripe bananas, fresh apples, and a tender crumb, these muffins are ideal for breakfast or a wholesome snack.
Ingredients
Scale
Fruits
- 2 apples (peeled, cored, and finely diced)
- 1 cup ripe mashed bananas
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 ¼ cups granulated sugar
- 1 tsp salt
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp baking soda
Wet Ingredients
- 2 eggs at room temperature
- 2/3 cup unsalted butter at room temperature (10 tablespoons or 1 ¼ sticks)
- ¼ cup buttermilk
- 1 tsp vanilla extract
Instructions
- Prepare Fruits: Peel, core, and finely dice the apples. Mash the ripe bananas until smooth and set both aside for mixing.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, salt, ground cinnamon, ground nutmeg, and baking soda. Whisk well to evenly distribute all the dry ingredients.
- Cream Butter and Eggs: In a separate bowl, beat the unsalted butter until creamy and smooth. Gradually add the eggs one at a time, mixing thoroughly after each addition to create a smooth batter.
- Add Wet Ingredients: Stir in the buttermilk and vanilla extract into the butter and egg mixture until combined.
- Combine Mixtures: Slowly add the dry ingredients to the wet ingredients, folding gently to avoid overmixing. Incorporate the mashed bananas and diced apples evenly into the batter.
- Prepare Muffin Tin: Preheat the oven to 350°F (175°C). Grease or line muffin tins with paper liners.
- Bake: Fill each muffin cup about 3/4 full with batter. Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Remove muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure apples and bananas are fresh for the best flavor and texture.
- Room temperature eggs and butter help achieve a smoother batter and better rise.
- Do not overmix the batter to keep the muffins tender and light.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
