{"id":7064197,"date":"2026-09-22T21:24:48","date_gmt":"2026-09-22T21:24:48","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/banana-apple-coffee-cake-muffins\/"},"modified":"2026-09-22T21:24:48","modified_gmt":"2026-09-22T21:24:48","slug":"banana-apple-coffee-cake-muffins","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7064197","title":{"rendered":"Banana Apple Coffee Cake Muffins"},"content":{"rendered":"


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These banana apple muffins, with a layer of cinnamon and brown sugar through the middle and a crunchy buttery topping with sugar, flour, cinnamon, and vanilla, are like little single serving coffee cakes!\u00a0<\/p>\n

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These banana apple coffee cake muffins are exceptionally moist. After all, they include yogurt, oil, and butter. In addition, there are two bananas and one apple all pureed together and added to the batter. The contrast between the super moist crumb and the crispy topping is just like you’d expect from a slice of coffee cake.\u00a0<\/p>\n

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These muffins can be served warm from the oven after about 10 minutes of cooling. You can also make them ahead and then serve them at room temperature when you are ready for breakfast or for taking as a “to-go” snack.\u00a0<\/p>\n

If you have fond memories of coffee cake, or if it was one of the first things you baked in your home economics class, you’ll love these muffins.\u00a0<\/p>\n

\"Banana<\/a><\/div>\n

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Ingredients in These Muffins:<\/h2>\n

You might actually have all of the ingredients on hand!\u00a0<\/p>\n

Pantry Ingredients: All-purpose flour, baking powder, kosher salt, light brown sugar, granulated sugar, neutral oil, vanilla extract, and ground cinnamon.\u00a0<\/p>\n

From the Fridge: Plain yogurt, unsalted butter, and eggs.\u00a0<\/p>\n

Bananas: You will need two ripe bananas.\u00a0<\/p>\n

Apple: You will need approximately one large apple. I used one Envy apple, but any sweet and crunchy apple will do. There is no need to peel the apple.\u00a0<\/p>\n

Surprisingly, with the combination of banana and apple in these muffins, these muffins simply taste “fruity,” but not distinctly like banana nor apple. They almost taste tropical.\u00a0<\/p>\n

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To Make These Muffins:<\/h2>\n

First, make the batter. In one bowl, combine the flour, baking powder, and salt. In another bowl, combine the banana and apple puree, brown sugar, yogurt, butter, oil, eggs, and vanilla. Slowly add the flour mixture to the sugar, banana, and apple mixture. At this point, refrigerate the batter for at least an hour and up to overnight.\u00a0<\/p>\n

Next, prepare the topping. Add the butter, granulated sugar, flour, cinnamon, vanilla, and salt into a mini food processor and process until crumbly. Chill in the refrigrator.\u00a0<\/p>\n

Then, combine the light brown sugar and cinnamon for the filling.\u00a0<\/p>\n

When you are ready to assemble the muffins, line a muffin pan with tulip-style muffin liners. Add about 2 tablespoons of batter to each liner, top with some filling, and then add more batter. Top the batter with the topping.\u00a0<\/p>\n

Finally, bake the muffins for about 25 minutes.\u00a0<\/p>\n

\"Banana<\/a><\/div>\n

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Tips for Success:<\/h3>\n

You will definitely need to use the tulip liners<\/a> to give these muffins structure. Otherwise, the batter will all run together over the top of the muffin tin, and the topping will not stay put. If you don’t have them, you can probably make your own out of parchment paper squares. Another option is to use a jumbo muffin pan<\/a> or a mini loaf pan<\/a>.\u00a0<\/p>\n

To puree the bananas and apples, I used a mini food processor<\/a>. It was perfect for getting a smooth texture. You could also use a blender or a food mill.\u00a0<\/p>\n

To measure the batter into the muffin tin, I used spring-loaded cookie scoops (a 4 tablespoon scoop<\/a> and a 2 tablespoon scoop<\/a>) and actually weighed the batter to get the portions right. That might be a little obsessive, I know! You could probably simply eyeball how much to add to each muffin liner.\u00a0<\/p>\n

Depending on the amount of moisture in the bananas and apple, the baking time may vary by up to 10 minutes or so. The muffins are done when a toothpick comes out clean and the muffins reach an internal temperature of 205 degrees F.\u00a0<\/p>\n

For the kosher salt, I used Diamond Crystal<\/a>. If you use table salt, use about half as much by volume if you don’t have a scale.\u00a0<\/p>\n

\"Banana<\/a><\/div>\n

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Make Ahead\/Storage:<\/h3>\n

These muffins will keep in an airtight container for up to three days.\u00a0<\/p>\n

Recipe Variations:\u00a0<\/h3>\n

You could skip the apple and use all banana for a much more banana forward flavor. You could also substitute another fruit for the apple, such as a pear. I think mango would be a nice substitute and the color would be super pretty.\u00a0<\/p>\n

You could also drizzle the muffins with with a cinnamon or vanilla glaze, such as the one used in my\u00a0pear cake<\/a>.\u00a0<\/p>\n

Finally, you could add some toasted pecans or walnuts to the filling or the batter. They would add a nice crunch!\u00a0<\/p>\n

\"Banana<\/a><\/div>\n

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Sunday Funday: International Banana Festival Day:\u00a0<\/h3>\n
\"Banana<\/a><\/div>\n

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Banana Apple Coffee Cake Muffins<\/h3>\n