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This apple banana muffins recipe is SO GOOD. Whip up some for your family – they won't even know they're eating an apple banana bran muffin!
Apple Banana Muffins
I've had a slight problem with picking up a few too many bananas at Aldi lately, so my freezer is packed with browned bananas that didn't get eaten quickly enough!
I finally decided it was time to do something with all those bananas, and came up with this heathier muffin treat that we loved. They're good for you, and a great way to use up some fruit in your kitchen if you have it.
TIP: You can also easily double the batch for these apple banana bran muffins . . which is what I did because muffins go fast around here!
Ingredients needed:
- raisin bran
- egg
- milk
- whole wheat flour
- white flour
- baking soda
- cinnamon
- butter
- sugar
- apple
- bananas (be sure they're really ripe!)
- honey
Here's how to make these Apple Banana Bran Muffins:
Gather up all of your ingredients and mix together your raisin bran, eggs, and milk in a large bowl. Allow this to sit for 5 minutes.
Grab a separate bowl and mix together your flours, baking soda, cinnamon, melted butter, apples (shredded), honey and your ripened bananas.
Add the banana mixture to your raisin bran mixture. This is creating the batter for your apple banana muffins. Stir everything together until well combined.
Spoon the mix into muffin cups, and bake in a preheated 350 degree oven for 18 – 20 minutes.
Apple Banana Bran Muffins
Ingredients
- 1 1/2 cups raisin bran
- 1 egg
- 3/4 cup milk
- 1/2 cup whole wheat flour
- 1/2 cup white flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 2 Tbsp butter melted
- 2 Tbsp sugar
- 1 apple shredded
- 2 bananas very ripe
- 1/2 cup honey
Instructions
- Mix egg and milk in a bowl and add raisin bran. Let stand for 5 minutes.
- In a separate bowl, mix together flours, baking soda, cinnamon, melted butter, apple, bananas, and honey.
- Add banana mixture to raisin bran mixture and stir until well combined.
- Spoon into muffin cups and bake in a preheated 350 degree oven for 18 - 20 minutes.
- Enjoy!
IF you happen to have any leftover, these do freeze and reheat well. Just make sure to label your freezer bag with the date and protect well from freezer burn.
Hi Laurie,
These muffins look delicious! I have everything but whole wheat flour. Can I use just white flour and maybe more raisin bran perhaps? Already spent my grocery $ this week and don’t want to spend over budget but don’t want to waste my bananas either. Love your site!
Hey Lori! Yes – I don’t even think you need to add more raisin bran – when I run out of whole wheat flour that’s what I do too! 🙂
i have a stupid question, I’m not familiar with baking with whole wheat flour-so couldn’t you just use a whole cup of whole wheat flour instead of half white and half whole wheat?
Hi Darbe! You could use all whole wheat, but they would be a little heavier/denser muffins, so I usually use half whole wheat and half white wheat when I bake. (They’d definitely be even better for you though, if you try it let me know how they are!)