Mr. Lemon and I have a tendency to purchase more fresh fruit than we are able to eat and it goes bad before we can finish it. Thus are the trials of having only two people in your home! However, when bananas are part of the equation, it often leads to baking! This recipe uses both bananas and apples, a fruit I seem to over purchase in the fall. But I love this recipe for for Apple Banana Muffins so much that maybe it wasn’t really an accidental over-buy! I’ve adapted the recipe from this one at All Recipes. Note that in the original recipe they are called “cupcakes” but since I like to eat them for breakfast, I prefer to think of them as “muffins” :) Nothing like a little self-manipulation first thing in the morning!
Apple Banana Muffins
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2/3 cup applesauce
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1 cup(ish) ripe bananas, mashed
2 apples peeled (one shredded and one chopped)
Preheat oven to 375 (350 for non-stick pans). Grease and flour or use paper liners for 18 – 24 muffin cups (I like my cupcakes and muffins larger so usually get about 18 out of any “24” recipe).
Mix together flour, baking soda, salt, cinnamon and nutmeg in small bowl.
In large bowl, mix applesauce, white sugar and brown sugar. Add eggs one at a time, then add vanilla. Add in the flour mixture until just combined. Fold in the mashed bananas and shredded and chopped apples. (Mr. Lemon was kind enough to chop and shred the apples for me!)
Fill each muffin cup 3/4 full of mixture. I usually just pour cupcake or muffin from the bowl, but since this batter is so lumpy, it doesn’t pour as well and it works better to use a 1/4 cup measuring cup instead.
Bake for 20 – 25 minutes or until a toothpick inserted in the center comes out clean.