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–+ servings
Banana Apple Breakfast Muffins

Banana Apple Breakfast Muffins Your Perfect Morning Boost

These Banana Apple Breakfast Muffins are a delicious, nutritious, and easy-to-make breakfast option packed with fiber and natural sweetness.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 24 muffins
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 3 medium ripe bananas very ripe with dark spots for best flavor
  • 1 cup grated apple finely grated
  • 1/2 cup grated carrot can substitute with zucchini
  • 1/2 cup milk or plant-based milk for lactose-free
  • 1/4 cup melted butter let it cool slightly before using
  • 1 large egg or substitute with flaxseed meal and water for vegan
  • 1 teaspoon vanilla extract substitute with almond extract if allergic
  • 1 1/2 cups whole wheat flour can use all-purpose flour for lighter muffins
  • 1/2 cup rolled oats quick oats can be used
  • 1 teaspoon ground cinnamon or substitute with nutmeg
  • 1 teaspoon baking powder ensure it's fresh for proper rise
  • 1/2 teaspoon baking soda
  • 1 pinch salt omit if on a sodium-restricted diet

Equipment

  • muffin pan
  • mixing bowls
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 24-cup mini muffin pan.
  2. Mash 2 to 3 ripe bananas until smooth, then mix in 1 cup grated apple, 1/2 cup grated carrot, 1/2 cup milk, and 1/4 cup melted butter.
  3. Stir in 1 beaten egg and 1 teaspoon vanilla extract, then combine until smooth.
  4. In another bowl, whisk together 1 1/2 cups whole wheat flour, 1/2 cup rolled oats, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and a pinch of salt.
  5. Fold the dry ingredients into the wet mixture until just combined, leaving a few streaks of flour.
  6. Fill muffin cups to the edge with the batter, about 2 tablespoons each.
  7. Bake for 16-20 minutes until golden brown and a toothpick comes out clean.
  8. Let cool for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 120kcalCarbohydrates: 20gProtein: 2gFat: 4gSaturated Fat: 2gCholesterol: 20mgSodium: 80mgPotassium: 150mgFiber: 2gSugar: 6gVitamin A: 2IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

Store muffins in an airtight container at room temperature for up to 2 days; refrigerate for up to 5 days, or freeze for up to 3 months.

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