Raise your hand if you’re guilty of buying too many bananas and having a few brown ones left lingering on the counter.
I’m guilty of that all the time. When this happens, I whip together a batch of these banana apple muffins and try to make them last two weeks. If I’m being honest, they last one. My sisters and my good friends beeline for the muffins when they’re over. And Kimo (my boyfriend) and I can’t resist them sitting by the coffee pot.
All things considered, these are pretty darn healthy. They only have 1/4 cup of coconut sugar in them. The chopped apples, apple sauce and bananas give a natural sweetness. I also add ground flax seeds to up the fiber. That’s completely optional!
You make these with a mixing bowl, potato masher (for the bananas) and a fork OR use your mixer. I’ve done it both ways and it doesn’t matter which method you use.
Go forth, make muffins and report back!
- 2-3 very ripe bananas
- 1/3 cup melted butter (I use the Earth Balance Soy Free Buttery Sticks)
- 1/4 cup coconut palm sugar
- 1 tbsp of unsweetened apple sauce
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup whole wheat flour
- 3/4 cup
- 1/2 cup chopped, peeled apple
- 2 tbsp ground flax seeds (optional)
Preheat the oven to 350°F (175°C), and place cupcake liners in a 12-cup regular muffin pan.
In a mixing bowl, mash the ripe bananas with a potato masher until smooth-ish. Next, mix in the melted butter into the bananas.
Add the baking soda and salt, mix. Stir in the sugar, apple sauce, and vanilla extract. Add the flour.
Scoop batter into cupcake liners. Bake for 20 minutes or until toothpick comes out clean.
Once done, remove from the oven and place muffins on a cooling rack. Let cool about 10 minutes before serving and enjoy!