Soft, fluffy, and moist! These Eggless Apple Banana Muffins are perfect for breakfast or snacks! This easy one-bowl muffin recipe combines ripe bananas, grated apples, cinnamon, and vanilla for a bakery-style flavor. With no eggs, butter, or yogurt, these banana apple muffins are light, healthy, and can be made vegan too. Add a streusel topping for extra crunch and irresistible flavor.
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Apple and Banana Muffins
I often bake muffins on the weekend because my kids love them, and they're so handy for breakfast, school lunch boxes, or a quick snack. These Eggless Apple Banana Muffins are an absolute favorite, especially during fall when apples are at their best but honestly, they're just as delicious all year round.
The combination of ripe bananas, juicy, sweet apples, and warm cinnamon gives them a soft, moist texture and that cozy bakery-style aroma.
This healthy apple banana muffin recipe is easy to make in one bowl, requires no eggs, butter, or yogurt, and comes together in minutes. Just mix the wet and dry ingredients in a large bowl, scoop the batter into muffin pans, bake, and enjoy fresh, fluffy muffins right out of the oven.
Add the buttery streusel topping for extra crunch and sweetness, or skip it for a lighter, everyday version; either way, these apple and banana muffins are delicious! You can even make them ahead, refrigerate, or freeze them for later.
If you are looking for more eggless banana muffin recipes to add to your meal plan, try my eggless banana oatmeal muffins and eggless banana chocolate chip muffins.
Recipe Ingredients
- Apples: Use crisp, sweet-tart apples like Gala or Fuji. I prefer grating them because they add juiciness, light texture, and natural sweetness, and melt beautifully into the muffins as they bake. You can grate them with a box grater or food processor, or use finely chopped apples for more texture.
- Bananas: Use ripe and spotty bananas as they add natural sweetness, moisture, and a soft crumb to the muffins.
- Flour: I use a mix of 1 cup whole wheat flour and 1 cup all-purpose flour for hearty yet soft muffins. Whole wheat adds fiber and nuttiness, while all-purpose keeps them light and fluffy. You can use either one on its own.
- Baking Powder and Baking Soda: These help the muffins rise and stay fluffy, so make sure they're fresh.
- Flavors: I prefer a combination of vanilla, cinnamon powder, and a pinch of salt to flavor the apple and banana muffins.
- Oil: Any neutral-flavored oil (like vegetable or canola oil) works well. You can substitute melted butter for a richer, buttery taste.
- Sugar: I prefer light or dark brown sugar that gives these muffins a deep caramel sweetness and extra moisture. You can also use granulated sugar.
- Milk: I use whole milk, but almond, oat, or other plant-based milk works well to keep the muffins vegan.
- Nuts (Optional): I've used walnuts for crunch and nutty flavor. Pecans or almonds also work well. Skip them for a nut-free version.
- For the Bakery-style streusel topping: you will also need butter, flour, brown sugar, cinnamon, and walnuts. It is optional, but I highly recommend trying it.
Please refer to the recipe card for exact ingredient measurements.
How To Make Apple Banana Muffins (Stepwise Photos)
Make Streusel Topping
1. Prep the Pan and Oven: Line a 12-cup muffin tin with muffin liners or paper liners, then preheat the oven to 350°F (180°C).
2. Make the crunchy Streusel Topping: In a small mixing bowl, combine flour, brown sugar, cinnamon, and walnuts (if using). Mix well.
3. Add cold butter and, using a fork or your fingertips (preferred), rub it into the mixture.
4. You should have a coarse, crumbly texture, similar to wet sand. Set aside while you make the muffin batter.
Make Banana Apple Muffins
5. Mash the Bananas: In a large mixing bowl, add two ripe bananas and mash them using a fork until smooth and gooey. You can also use a hand or stand mixer with a paddle attachment for easier mixing.
6 and 7. Add the Wet Ingredients: Stir in oil, brown sugar, milk, and vanilla extract.
8. Whisk well until the sugar dissolves, and everything is combined.
9. Grate the apples: Peel the apples and grate them. You can grate them with skin on too.
10. Immediately add the grated apples to the wet mixture and mix well.
11. Combine the Dry Ingredients: Sift in the whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, and salt directly into the same bowl. Add chopped walnuts (if using), then gently fold the dry ingredients into the wet with a spatula. Use a light cut-and-fold motion and do not overmix, as that can make muffins dense.
12. Eggless apple banana muffin batter is ready.
13 and 14. Fill the Muffin pan: Use an ice cream scoop or spoon for even-sized muffins. Divide the batter evenly between the lined muffin cups.
15. Top each muffin with a generous spoonful of the streusel topping for that classic bakery-style crunch. Press it gently with back of the spoon into the batter.
16. Bake: Bake in the preheated oven at 350°F (180°C) for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Soft and Moist Apple Banana Muffins with streusel topping are ready! Enjoy them warm for breakfast, as a snack, or even dessert.
Variations
- With Streusel Topping: Sprinkle the buttery crumble on top for that golden-brown crunch and bakery-style finish.
- No Streusel: Skip it for a simpler, everyday muffin that's still flavorful.
- Add Chocolate Chips: For a dessert twist, fold in ¼ cup of semi-sweet chocolate chips or chunks.
- Nut-Free: Skip the walnuts. These muffins are still delicious without them.
- Spiced Muffins: Add a pinch of nutmeg or cardamom for extra warmth and depth.
- Vegan: For vegan apple banana muffins, replace milk with almond, oat, or soy milk, and use vegan butter or coconut oil in the streusel topping.
Serving Suggestion
Enjoy these Apple Banana Muffins warm for breakfast with coffee, chai, or milk. They're great as a quick snack, lunchbox treat, or light dessert. Try drizzling with honey or nut butter, or add a scoop of vanilla ice cream for an extra treat!
Storage Instructions
These Apple Banana Muffins stay soft and delicious for days! They are perfect for make-ahead breakfast or snack prep.
- In the refrigerator: Store for up to 4-5 days in the fridge. Warm them in the microwave for about 10 seconds for that freshly baked taste.
- In the freezer: These muffins freeze well. Wrap each muffin individually and freeze for up to 3 months. Just thaw and reheat when the muffin cravings hit!
Recipe Tips
- Best Apples for Apple Banana Muffins - Sweet-tart, crisp apples like Gala, Fuji, or Honeycrisp work best in these muffins. I prefer grating the apples because they add juiciness, light texture, and natural sweetness, and melt beautifully into the muffins as they bake. I usually remove the skin, but you can grate the apples with the peel on too.
- Use Ripe Bananas - Use overripe bananas for the best flavor, natural sweetness, and moisture. The riper the bananas, the softer and more flavorful your muffins will be.
- Don't overmix the batter - Once you add the dry ingredients, gently fold them in until just combined. Overmixing develops gluten, which can make muffins dense instead of light and fluffy.
- Keep the Streusel Cold and Crumbly - Cold butter gives the perfect streusel topping. Keep it crumbly, not sticky, for that bakery-style crunch.
- For Vegan Apple Banana Muffins - swap milk and butter for plant-based alternatives to still yield soft, moist, and delicious muffins.
- Check your leavening agents - Make sure your baking powder and baking soda are fresh. Expired leavening agents can leave you with flat muffins instead of a lovely rise.
- Adjust Sugar and Flour to Your Preference - You can use white or brown sugar, and either all-purpose flour or whole wheat flour to make these eggless banana apple muffins. Just keep in mind that the color and texture will vary slightly depending on what you use.
- Add More Streusel if You Like - I've used less streusel because that's how we like it, but you can double it for a more bakery-style muffin or you can skip it for a simpler, everyday muffin that's still flavorful.
Frequently Asked Questions
Overmixing can make eggless apple banana muffins dense. Once you add the dry ingredients to the wet mixture, fold the batter gently just until combined, and stick to the exact banana and apple quantities for light, soft, and fluffy muffins.
For mini muffins, the batter recipe remains the same. Use the mini muffin pan; line it with mini liners, pour the batter, and bake at 350°F for about 12-15 minutes, or until a toothpick inserted comes out clean.
More Eggless Muffin Recipes
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Recipe Card
Eggless Apple Banana Muffins
Equipment
- Muffin liners
Ingredients
- 2 medium ripe bananas
- 2 medium apples approximately 1 cup grated
- ½ cup oil (use neutral oil like vegetable or canola or melted butter)
- ½ cup brown sugar (100 grams)
- 1 teaspoon vanilla extract
- ¼ cup milk of your choice
- 2 cups flour 240 grams (I've used mix of whole wheat flour/atta and all purpose flour)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- ¼ cup walnuts chopped, optional (or use pecans almonds)
For Streusel topping :
- 1 tablespoon butter cold
- 2 tablespoon all purpose flour or wheat flour
- 2 tablespoon brown sugar
- ¼ teaspoon ground cinnamon
- 2 tablespoon finely chopped walnuts optional
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Instructions
- Preheat the oven to 350°F. Line a muffin tin with muffin liners or paper liners.
Make the Streusel Topping:
- In a small mixing bowl, combine flour, brown sugar, cinnamon, and walnuts (if using). Mix well.
- Add butter and, using a fork or your fingertips (preferred), rub it into the mixture. You should have a coarse, crumbly texture, similar to wet sand. Set topping aside.
Make the Muffins
- In a large mixing bowl, mash the ripe bananas using a fork (or hand or stand mixer).
- Stir in oil, brown sugar, milk, and vanilla extract. Whisk well until the sugar dissolves, and everything is combined.
- Peel and grate the apples and immediately add them to the wet mixture and mix well.
- Sift in the whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, and salt directly into the same bowl.
- Add chopped walnuts (if using), then gently fold the dry ingredients into the wet with a spatula using cut-and-fold motion. Do not overmix.
- Divide the batter evenly between the 12 lined muffin cups. Fill each almost ¾ full.
- Top each muffin with a generous spoonful of the streusel topping for that classic bakery-style crunch. Press it gently into the batter.
- Bake in the preheated oven at 350°F for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to finish cooling.
- Soft and Moist Apple Banana Muffins with streusel topping are ready! Enjoy them warm for breakfast, as a snack, or even dessert.
Video
Notes
- Best Apples for Apple Banana Muffins - Sweet-tart, crisp apples like Gala, Fuji, or Honeycrisp work best in these muffins. I prefer grating the apples because they add juiciness, light texture, and natural sweetness, and melt beautifully into the muffins as they bake. I usually remove the skin, but you can grate the apples with the peel on too.
- Use Ripe Bananas - Use overripe bananas for the best flavor, natural sweetness, and moisture. The riper the bananas, the softer and more flavorful your muffins will be.
- Don't overmix the batter - Once you add the dry ingredients, gently fold them in until just combined. Overmixing develops gluten, which can make muffins dense instead of light and fluffy.
- For Vegan Apple Banana Muffins - Swap milk and butter for plant-based alternatives that still yield soft, moist, and delicious muffins.
- Adjust Sugar and Flour to Your Preference - You can use white or brown sugar, and either all-purpose flour or whole wheat flour to make these eggless banana apple muffins. Just keep in mind that the color and texture will vary slightly depending on what you use.
- Add More Streusel or skip it if You Like - I've used less streusel because that's how we like it, but you can double it for a more bakery-style muffin or you can skip it for a simpler, everyday muffin that's still flavorful.
- Storage - Muffins can be stored in the refrigerator for up to 4-5 days or in the freezer for up to 3 months.
Nutrition
Update Notes: This post was originally published on October 2015, but it was republished in March 2026 with step-by-step instructions, new photos, tips, and a video.
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Sowmia pragash says
These muffins looks tasty and flavorful