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Eggless Apple Banana Muffins
These eggless apple banana muffins are soft, fluffy, moist, and easy to make in one bowl. Made with ripe bananas, grated apples, cinnamon, and vanilla, they’re perfect for breakfast, snacks, or lunchboxes. Add a crunchy streusel topping for a bakery-style finish.
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
Calories: 278kcal | Carbohydrates: 37g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 3mg | Sodium: 119mg | Potassium: 168mg | Fiber: 2g | Sugar: 17g | Vitamin A: 67IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 1mg
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