These Apple Banana Muffins are soft, fluffy and light. No added sugar, loaded with fruits, 10 minutes of prep, and 22 minutes in the oven is all it takes to make these. Use any type of apples along with ripe bananas.
What Makes These Muffins Special
- They are naturally sweetened using monkfruit sweetener and are Dairy Free
- Minimal prep with just 10 minutes to bring the wet and dry ingredients together
- All you need is two bowls and some spoons. No fancy equipment needed
- Use any type of apples you like, you don't need to search for a special type of brand
- Because they are made using oil, they are super moist, and stay moist, unlike other muffins that can dry out
- You can jazz them up with your own spice combination: ground cinnamon, ground ginger, mixed spice, ground gloves, all spice, nutmeg to name a few.
- They freeze well in case you don't want to eat them all at once.
- They're not going to spike your sugar levels because they don;t have any refined sugars.
Ingredients
Ingredient Notes
- Monkfruit Sweetener: this is my preferred natural sweetener for this recipe, however you could also use Natvia Stevia which is another type of granulated sweetener. Just make sure the alternative sweetener you’re using measures like sugar.
- Apples: I used pink lady apples for this recipe. They are crunchy, a little bit tart with a sweet aftertaste. Any type of similar red apple will work.
- Bananas: Don’t attempts to make this recipe with bananas that aren’t ripe or have any green bits on them. They will not be sweet enough. The riper the bananas the better, and the sweeter your muffins will taste.
- Vanilla: Vanilla extra or vanilla bean extract will work.
- Spice: Ground Cinnamon can be used instead of ground ginger
- Coconut Oil: vegetable oil can be substituted for coconut oil
How To Make This Recipe
Add the dry ingredients to a bowl (flour, sweetener, baking powder, baking soda, and spices. Use a spoon or whisk to thoroughly combine, ensuring any lumps are smoothed out
In a separate bowl, prepare the wet ingredients. Mash the banana, grate the apple, and add to the bowl, along with the egg, oil, and vanilla extract. Mix together.
Add the wet ingredients into the dry ingredients and gently fold through using a spatula. Its important not to overmix to dough as this will make the muffins tough. Mix until just combined.
Use two dessert spoons to spoon in the muffin batter to the muffin trays. I used silicone trays with a little spary oil to stop them sticking. I like to fill the muffins to ¾ full.
Cook muffins in a preheated oven for 22 minutes. (Full instructions included in recipe card). Let muffins cool in the tray for 5 minutes before removing onto a wire rack to come to room temperature.
Recipe Tips
Make sure muffins are at room temperature before storing in an air tight container. To avoid moisture, place a paper towel/absorbent paper on the bottom of the container, and a sheet in between also, if container takes 2 layers.
Yes they can, however as green apples are generally more tart, the muffins won't be as sweet so you may like to add an extra teaspoon or two of sweetener.
Squeeze a little lemon juice over it, if you;re apple starts to go brown. Alternatively you can just leave it if you'll soon be getting the muffins into the oven.
Yes. Definitely. Grated apple tends to disappear into the muffin, however if you want it more prominent, feel free to chop into small pieces. Or you can add some of both, 1 grated apple, and 1 chopped, or even the 2 grated apples and 1 chopped.
TIP: Why not try using different varieties of apples for an even fruitier twist. As this recipe calls for 2 apples, you could use 2 different ones, or even 3 if you want it an extra hit of apple goodness.
More Healthy Sugar Free Sweets:
- Banana Carrot Muffins
- Chocolate Blueberry Muffins
- Double Chocolate Chip Muffins
- Healthy Stewed Apples
- Apple Rose Puff Pastry Tart
- All Sugar Free Baking Recipes
Apple Banana Muffins
Ingredients
- 1 ½ cups Plain Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ¾ cup Monkfruit Sweetener (White)
- 2 cups grated Apple
- 2 medium Ripe Bananas
- 1 medium Egg
- ⅓ cup Coconut Oil
- 1 teaspoon Vanilla Extract
- 2 teaspoons Ground Ginger
Instructions
- Preheat oven to 180 degrees C, or 350 degrees F.
- Using a large bowl, add the flour, baking powder, baking soda, ground ginger and monkfruit sweetener to a bowl and stir to combine
- In a separate bowl, peel and mash the bananas with a fork, then add the grated apple and mix together.
- Whisk the egg separately in a small bowl and add to the bananas and apple, stirring through. Next, add the melted coconut oil and vanilla extract directly to the banana mixture, stirring through gently.
- Add the apple and banana mixture to the flour bowl, and gently stir together until its just combined. Its important to not overstir the batter as it will make the muffins tough.
- Using either a silicone muffin mold, or paper inserts into a metal muffin tin, spoon the muffin mixture evenly across 10 regular sized muffin cases, filling each one to about ⅔.
- Baked for 22 minutes in oven at 180 degrees C, or 350 degrees F. To test if they are cooked, insert a cake skewer or toothpick into the centre. If it comes out clean, they are cooked.
- Let muffins cool for 5 to 10 minutes in the muffin tray, then gently remove them and set on a wire rack to cool to room temperature.
- Once at room temperature, store in an air tight container. On the bench They’ll last for around 3 to 4 days. Alternatively you can freeze them for upto 2 months.
Notes
- Monkfruit Sweetener: this is my preferred natural sweetener for this recipe, however you could also use Natvia Stevia which is another type of granulated sweetener. Just make sure the alternative sweetener you’re using measures like sugar.
- Apples: I used pink lady apples for this recipe. They are crunchy, a little bit tart with a sweet aftertaste. Any type of similar red apple will work.
- Bananas: Don’t attempts to make this recipe with bananas that aren’t ripe or have any green bits on them. They will not be sweet enough. The riper the bananas the better, and the sweeter your muffins will taste.
- Vanilla: Vanilla extra or vanilla bean extract will work.
- Spice: Ground Cinnamon can be used instead of ground ginger
- Coconut Oil: vegetable oil can be substituted for coconut oil
Nutrition
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners.
Melanie
Hi there, can this be done as a loaf/bread in one single pan?
Kim
Yes this could be done in a loaf tin, however the cooking time would be different. I haven't tried making it in a loaf tin, but I'd suggest setting timer for 35 mins and then checking to see if its cooked in the centre by poking with a skewer.