Yummy apple & banana muffins

Yummy apple & banana muffin

Bananas and apples come together beautifully in this recipe, much to my surprise. The last time I baked anything with apples, it turned out to be quite dense and hardly yummylicious. I credit it to the apples I used this time – very delish Gala apples which were a lovely deep red.

Because this was for Eva plus a friend’s toddler, I cut back on the sugar, choosing instead of use a two-one part mix of black sugar or molasses sugar with brown sugar. I have not had refined white sugar in a while and I like it. Refined sugar is just, well, too sweet for my tastebuds so what more for my little bub? I also chose to dice one apple instead of grating both to give it a little bit of texture which I know Eva enjoys – it helps her practice her chewing and swallowing skills.

Apple bottoms and banana peels aside, this is definitely a keeper and comes with good reviews – from two toddlers, one mummy (not me) and one hubby…if that’s anything to go by!

Yummy apple & banana muffins
Adapted from Chow Times’ recipe here

1 1/2 cups flour (1/2 cup plain flour + 1 cup cake flour)
1 tsp baking soda
1/3 tsp baking powder
2 eggs
1/2 cup butter – melted
3/4 cup brown sugar (1/2 cup black sugar + 1/4 brown sugar)
2 medium-large bananas
2 medium-large apple (Gala, Fuji or Granny Smith – peeled and cored)
1/2 tsp of vanilla + banana essence


  1. Preheat the oven to 190 C and prep the fruits by mashing the bananas, roughly chopping one apple and grating the remaining apple into a mixing bowl. Add in the sugar, melted butter, vanilla + banana essence and eggs, and mix well.
  2. In a separate bowl, sift the flour, baking soda and baking powder.
  3. Fold in the dry ingredients until just mixed. It’s okay to have some lumps of flour or lumps in the batter. Muffin batter that is too smooth will result in a dense and dry muffin.
  4. Fill paper cups halfway and bake for 20 to 30 minutes or until the tops are golden brown. If possible, put a small ovenproof glass of water in together with the pan to keep the muffins moist throughout the baking process.
  5. Serve warm as is or with a sprinkling of icing sugar.

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