Banana Apple and Cinnamon Muffins
2012-09-11- Course: Snack
- Servings : 12
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
Finally, a muffin success. I have made an embarrassing number of disaster muffins lately, because apparently sugar and butter and things are important when baking (says my fancy-baking sister). So it seems these are the perfect balance of healthy meets tasty. Harry was happy, and now I have a great stash of sweet snacks in my freezer.
PS: I made these with brown sugar and honey, both were good, so it’s up to you which you would prefer to use.
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Ingredients
- 1 cup wholemeal self raising flour
- 1 cup self raising flour
- 3 tsp cinnamon
- 1/4 tsp bicarb soda
- 3 apples, peeled and grated
- 1/2 a banana
- 1/4 cup honey (or brown sugar)
- 2 tbs maple syrup
- 1/3 cup extra virgin olive oil (or coconut oil)
- 2 eggs
- 1 tsp vanilla essence
- Extra apple slices to top (optional)
Method
Step 1
Preheat your oven to 180°C and grease a 12 hole muffin tin. -
Step 2
Sift flours, cinnamon and bicarb into a bowl. Stir in the grated apple, banana and honey (or brown sugar). -
Step 3
In a separate bowl whisk together oil, eggs, maple syrup and vanilla essence.
Add into the flour mixture and mix until it just combines. Spoon evenly into the muffin pan,
top with apple slices and bake for 20 - 25 minutes. -
Recipe Comments
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posted by Nyree on November 1, 2012
These are divine! Finn is eating one for the first time. He has half in his left hand and half in his right hand, alternating hand to mouth as if he hasn’t been fed in weeks. He is loving it! As for his father, well he inhaled it and I had to give clear instruction to finish what he was chewing before shoving the next part of the muffin in his mouth. This recipe is a definite winner. Although I forgot to add the cinnamon, it still tasted perfect. Thanks so much for the recipe. x
posted by Allie on November 1, 2012
Thanks Nyree, we love hearing about how much your family loves the food. Your stories keep us very entertained – particularly the parts about your husband eating all the food.
Ax
posted by Sophia on April 5, 2013
I made these and my 15 month old loves them. They are pretty crumbly so they do make quite a mess when out and about in the pram! I sprinkled a tiny bit of brown sugar on the top for a little extra sweetness 🙂
posted by Marie on June 11, 2013
Hi, I don’t have any maple syrup, do you what can be used in it’s place? thank you
posted by Allie on June 11, 2013
Hi Marie, you could try honey (if your children are over 12 months)? Ax
posted by Rosalind on July 27, 2023
I’m making these for the second time I use honey and sugar free maple syrup as my partner is a diabetic and they don’t put his sugar up. They are great and flavoursome.
posted by Pamela on July 18, 2013
These are the first muffins my 3 year old will eat and she loves them! Success – finally something in her school lunch box that does not come back.
posted by Allie on July 18, 2013
Hi Pamela, that’s great we love a success story 🙂 Ax
posted by Zarina on August 2, 2013
these are delicious! how long will they keep in the refrigerator and how do you freeze/defrost them?
posted by Allie on August 2, 2013
Hi Zarina, they should keep a few days in a sealed container, and to freeze I would wrap in freezer plastic wrap, then foil and then put them in a freezer proof bag. Defrost them in the fridge, in a lunchbox or on the bench if you are eating that day – I hope that helps, Ax
posted by Emma on May 31, 2014
This might be a dumb question, but what is freezer plastic wrap, and where can you buy it?
posted by Jess on May 31, 2014
Hi Emma, most clingfilm varieties available in the supermarket are suitable for the freezer however you can check the label just to be sure. The better the quality the more likely it will prevent freezer burn. Jx
posted by Carolyn on November 18, 2013
I just tried these today as trialling healthy snacks ready for my oldest daughters kindy lunch bag next year. I added a bit more banana and a little less apple and they have turned out exactly like the picture above and taste delicious!! Will definitely make again. Yummy, thanks heaps 🙂
posted by Allie on November 18, 2013
Hi Carolyn, what an amazing mum you are trialling snacks for next year! Thrilled to hear these turned out well, we hope your daughter enjoys them too. Ax
posted by Brooke Hay on February 3, 2014
These are awesome. We have just made the second batch at our place as the first were demolished by all! I’m eating one whilst I type one handed! I love love love your recipes. Stuff I have in the cupboard and so quick and easy to do! Thank you
posted by Allie on February 4, 2014
Thanks Brooke. I too am one handed typing as I eat 😉 Happy to hear you are having success with the recipes. Ax
posted by Mardee on February 6, 2014
Hi, I am part way through making these and have discovered I have no olive oil or coconut oil, what else could I use?
Thanks
posted by Allie on February 6, 2014
Any cooking oil or butter should work, Mardee. Ax
posted by Haylee on February 6, 2014
Oooh these are delicious.. I’ve just pulled them from the oven and YUM! My 11month old, 2.5 year old and I LOVE them 🙂 I added an extra banana and a large spoonful of natural yoghurt in hope of making a less crumbly muffin- and they are perfect!! Thank you.. A definite winner
posted by Allie on February 6, 2014
Great additions, Haylee. Yum. Ax
posted by Sheena on February 7, 2014
Hi, I have mo whole meal self raising flour, anything I can use instead?
Thank you 🙂
posted by Allie on February 7, 2014
Hi Sheena, you can use regular self raising flour, or you can make your own if you have plain flour: Simply add 2 teaspoons of baking powder to every cup of plain flour. Sift the flour and baking powder together into a bowl before using to get an even distribution of baking powder. Ax
posted by Anjali on February 17, 2014
Hi
I only have whole meal spelt flour. Can i use 2 cups of that instead of 1 cup self raising flour and i cup wholemeal self raising flour ?
posted by Shan on February 17, 2014
Yum! I uses 2 apples & 1.5 bananas, dash of yoghurt as above suggested & had no brown sugar so used caster sugar. Taste great & not crumbly. Thanks
posted by Ramona on February 25, 2014
These muffins are amazing. I used 1 less apple and a little more banana….moist & delicious! Thank you for the recipe.
posted by Karen on March 1, 2014
Do you think these could be made gluten free? What changes would I need to make to the flour? Would two cups of gf sr flour work? Thanks
posted by Amanda on March 1, 2014
Hi, My son can’t have egg. What do you recommend as a substitute. A friend of mine who has an egg allergy suggested chia seeds which is said 1 TBS seeds to 2 TBS of water equals one egg. Do you think this would work? Or what about Apple sauce?
posted by Allie on March 28, 2014
A few egg replacement ideas depending on the recipe…
Bananas (1 ripe banana=1 egg)
Apple puree (1 tbsp=1 egg)
Egg replacer powder
Mix 1 tablespoon ground flax seed with 3 tablespoons hot water and leave to soak for a few minutes.
Mix 1 tablespoon chia seeds with 3 tablespoons hot water and leave to soak for a few minutes.
posted by Gab on March 12, 2014
Yummo. My 16month old are both enjoying one right now. I changed a few things… Spelt flour instead of wholemeal (with additional baking powder), golden syrup instead of maple (had none) and mini muffins rather than full size. Turned out perfectly! It was my first time using coconut oil and I was a bit concerned by all the lumps and bumps, but all worked well. Not overly crumbly as a few people have mentioned and tastes far more naughty than the ingredient list would suggest 😉 Thanks!
posted by Allie on March 12, 2014
Great to hear Gab, and we love hearing how adaptable it is with your changes. Ax
posted by Mel on March 13, 2014
Do you think it would be ok to substitute the honey/brown sugar with coconut sugar instead?
posted by Allie on March 28, 2014
I am not sure as I haven’t tried it myself, but I would love to hear how you go if you do try it! Ax
posted by Emma on April 12, 2014
Could you adjust the recipe for apple purée instead of fresh. I have a freezer full and a 12 month old who thinks he is too old for baby food!
posted by Meagan on April 13, 2014
Would u reccomend freezing these muffins?
posted by Jess on April 18, 2014
Hi Meagan,
Absolutely! They are fab for the freezer 🙂 It definitely helps with kids lunchboxes. Enjoy, Jx
posted by Maria Gouras on April 15, 2014
can I make this into a cake???
posted by Jess on April 18, 2014
Hi Maria,
Yes I don’t see why not. Perhaps 40-45 minutes in the oven at 180 degrees but I would recommend keeping a close eye on it so you don’t over cook it. Please let us know how you go if you do try it. Jx
posted by Sharon on May 10, 2014
I love experimenting with healthier baked goodies and these were tasty but I found them very dry, they looked more like rock cakes than your picture, do you know why this would be? What is supposed to add the moisture?
Thanks!
posted by Vicki on August 24, 2014
I have made these a couple of times and my 16 mo loves them. I did find the mixture very dry so I add 2 or 3 generously heaped dessert spoons of natural yoghurt to loosen it up along with 1 TB chia seeds. They turn out lovely and moist, have not had any problems with them being crumbly.
posted by T on October 13, 2014
Thanks so much for trying out healthier versions of muffins, biscuits etc! so that we can enjoy great recipe’s without the guilt. I am very happy to have recently come across you’re website. Thanks again.
posted by Carlie on October 20, 2014
I made these today, using two apples and two smallish bananas. I also added a few dashes of milk to the final mix to make sure the mix wasn’t crumbly. They turned out beautifully! Thanks for the recipe!
posted by Emma on November 19, 2014
I’ve made two batches of these for my 16 month old, she ate a few the first batch but wasn’t sold, second time I just used two cups of normal self raising flour instead of wholemeal as I found first batch a bit crumbly, anyway she ate 6 mini muffins!!!!! Then wanted them for breakfast the next day haha we all love them thank You!
posted by Anna on January 9, 2015
Just made these and substituted maple syrup for rice malt syrup and they look amazing!
posted by Monica on February 15, 2015
Just made these into mini muffins with my littlies. They are delicious but a little dry. Next time I’ll try with the yoghurt. My daughter is looking forward to these on her kindy lunchbox tomorrow 🙂
posted by Briar on April 20, 2015
Wow- these are amazing! This is by far my favourite muffin recipe on this site. Both my girls just licked their muffin papers clean they loved them so much 🙂
I followed the recipe exactly, aside from adding a whole banana and I used half olive oil and half veg oil. I used 3 very juicy Jazz apples and included the juice from grating them in the mix too. And I used honey instead of brown sugar.
I baked them for 20 mins and they turned out beautifully moist and delicious (not crumbly).
Thank you for making such yummy and healthy recipes!
posted by Jodie Brown on April 26, 2015
I’ve just made a batch for school lunches this week and we’ve all had a sneaky taste – my six year old fussy eater has just declared these her favourite muffin and I have to agree. I followed the recipe precisely and found it easy (even with a little toddler on my hip) and I had all the ingredients already. They turned out very tasty and will definitely be making again
posted by bree on May 2, 2015
If i use a mini muffin tin. What is the cooking time?
They are for my 9mo.. cheers
posted by bree on May 2, 2015
Sorry just reread the method.. thanx
posted by KARIN on May 18, 2015
I tried this recipe with olive oil and coconut oil. It is a winner! We love it. Thanks 🙂
posted by laura on June 20, 2015
Could you just use 2 cups wholemeal s/r flour?
posted by Allie on June 23, 2015
Sure!
posted by nicole on July 2, 2015
just made these muffins i think i may have done something wrong as they look a little wet in the middle, cooked them for about half an hour, think it may be that i used a rather juicy apple…
posted by Marianne on July 18, 2015
Two thumbs up from both daughters!! I also added natural yogurt and some dark chocolate bits and omitted the maple syrup. Made them in a mini muffin tray and they only took 10mins to cook. Yummo
posted by Allie on July 19, 2015
Thanks for your feedback 🙂 Ax
posted by Nikki on July 19, 2015
Made these today using the assorted leftover pulp from my juicing machine instead of the grated apple and a whole banana and used given syrup instead of honey or brown sugar. They turned out great and very yummy! My fussy toddler gobbled it up straight away
posted by Melissa on August 27, 2015
Hi, instead of maple syrup would brown rice mslt suryp work in this recipe? Thanks
posted by Allie on October 2, 2015
Probably! Ax
posted by Shelley on September 19, 2015
If I don’t want to use maple syrup, sugar or honey could
I just add more banana instead?
posted by Melita on January 15, 2016
I love making these with all the apples my toddler has taken one bite out of and decided no more. Delicious.
posted by Anita on February 1, 2016
Hi I stumbled across your site and oh my I can’t wait to try your recipes. Just wondering though, any recipe such as this one with cinnamon in it, can I use something else? I don’t like cinnamon and every time I have tried muffins with cinnamon the kids don’t eat it either.
Thanks 🙂
posted by Allie on February 17, 2016
You can just leave it out 🙂
posted by Frances on June 1, 2016
Yummo! Just made these with two kiwi fruit substituted for an apple, and a little extra flour to counterbalance the extra wetness of the mix. My kids are demolishing them for morning tea and there was a bit of a tantrum when I wouldn’t allow them to just eat the raw batter! Personal opinion is that the sweeteners can be reduced with no impact on yumminess whatsoever, if you want. Yet another winner, OHC!
posted by Courtney on February 4, 2022
Would these be appropriate to give to a 9month old for an afternoon tea snack, obviously with choosing the brown sugar over honey?
Thanks,
Courtney