Apple Banana Muffins (with Cinnamon Topping)
These Apple Banana Muffins are a great treat at any time of year. Moist apple banana muffins combined with cinnamon topping are supremely delish!
Servings 12 muffins
Ingredients
- 1 ½ cup all-purpose flour or Canadian flour
- ½ tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. salt
- 1 egg large
- ½ cup white sugar
- ½ cup brown sugar
- ½ cup low fat buttermilk
- 3 ripe bananas medium-size
- 1 Granny smith apple
For the Topping
- 3 tbsp. all purpose flour or Canadian flour
- 2 tbsp. white sugar
- 1 tbsp. ground cinnamon
- 1 tbsp. unsalted butter
For the Cream Cheese Frosting (Optional)
- 2 oz. cream cheese
- ½ cup confectioners’ sugar
- 1 tbsp. whole milk
Instructions
- Prepare the topping by mixing sugar, room-temperature butter, cinnamon, and flour in a small bowl. Set aside.
- Combine dry ingredients: flour, baking soda, baking powder, and sea salt in a small bow. Set aside.
- Mix the egg, white sugar, and brown sugar in a large bowl on high for 3 minutes. Add buttermilk and mashed banana mix for 30 seconds.
- Next, add the flour mixture and mix until just combined.
- Finally, gently fold in the chopped apple.
- Evenly distribute the batter into cupcake paper liners lined in a muffin pan, filling each about 3/4 full. Sprinkle a teaspoon of the topping on each muffin.
- Bake at 350 F for 30 minutes. Let banana apple muffins cool for 5 minutes before removing from the pan.
- Mix 2 oz. soften cream cheese with half a cup of powdered sugar and a tablespoon of whole milk and drizzle the frosting over hot muffins.
Notes
- I like to use foil or parchment paper cupcake liners for these muffins because they peel easily without getting stuck to the liner.