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My family loves bananas. But, no matter, there are still a few left over that brown too quickly. What is the best thing to do with brown, overly ripe bananas? Banana muffins, of course! I also had a few extra apples so I decided to add them to the mix as well.
The thing I love the most about this recipe is that you don’t need to use your mixer – at all. You will still need your food processor for chopping your apples. But, if you prefer a more ‘chunky’ muffin you can always dice the apples by hand and keep your appliances in the cabinet.
This recipe takes only 15 – 20 minutes to prepare – including set up. It’s super fast, extremely easy and the results are amazing!
You are going to be amazed at how moist these muffins are. Normally I like to eat one muffin fresh out of the oven. But, these were so soft and chewy that I had to wait for them too cool a bit. It was definitely worth it. If you use a food processor to fine chop your apples then they just melt into the muffin. You can also use a bakeable artificial sweetener, such as Splenda, to reduce the sugar content.
I like to sprinkle them with a little bit of powdered sugar, but you can also coat them with apple butter for breakfast or drizzle caramel for more of a dessert muffin.
- 3 Ripe bananas, smashed
- 2 medium apples, peeled, fine chopped
- ⅓ c. Melted butter
- 1 c. Sugar
- 1 Egg, beaten
- 1½ teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1½ c. all-purpose flour
- 1½ teaspoon cinnamon
- Preheat oven to 350°F
- Mash bananas
- In a large bowl: use a wooden spoon to mix melted butter into bananas
- Add sugar, egg and vanilla. Mix well.
- Stir in baking soda and salt
- Add flour and stir until blended
- Using a food processor (or by hand) fine chop 2 medium apples (peeled)
- Stir apples into mixture
- Place in muffin pan with paper cups
- Bake 25 - 30 minutes
- Cool on rack before storing
- Makes 12 muffins
