Our Apple Banana Oat Nut Muffins recipe is a scrumptious, healthier breakfast. My recipe has no butter and is packed with fresh apple tidbits and bananas!
Find more Breakfast recipes here.
Did you know that you can freeze bananas? Peel them first! Bananas have a tendency to over ripen so very quickly, don’t they! Peel them, and freeze them whole in freezer bags and you will have bananas at the ready for smoothies, bread or whatever recipe you need them for!
My almost 2 years old great niece, Ellie, stayed with us when her new baby brother was born recently. You can read about his interesting arrival here. Ellie calls muffins, ‘cup cakes’! Isn’t that just precious! Imagine how slick we think we are handing those healthy nutritious muffins over to a child who thinks she is eating cup cakes! She doesn’t even care that they don’t have icing on them!
Inspired by Ellie, I got busy in my kitchen this week and created my own recipe for Apple Banana Oat Nut Muffins. I had all of the ingredients to make banana nut bread but I also had some apples so I decided to incorporate them into the recipe as well for some added flavor, natural sweetener and a little punch of Vitamin C.
My recipe was a big hit with everyone, especially Ellie. Fresh chopped apple tidbits make these muffins super yummy.
Another yummy breakfast favorite at our home is these Baked Egg & Veggie Muffin Cup Omelets.
- 2 medium ripe bananas
- 1 medium ripe sweet apple (I used Golden Delicious)
- 2 cups sifted all purpose flour
- ½ cup chopped nuts (pecans or walnuts)
- ½ cup sugar
- 2 Tbsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 egg
- 2 Tbsp. vegetable oil
- 1 Cup 2% milk
- TOPPING
- 1 cup light brown sugar
- ½ cup rolled oats
- Preheat oven to 350°
- Mix the brown sugar and rolled oats together in a small bowl and set aside.
- Sift flour into mixing bowl and stir in all the dry ingredients.
- Peel and mash the bananas into a separate bowl.
- Peel the apple, core and cut into tiny tidbits.
- Mix the apple and bananas together, stir well. Add in the dry ingredients along with the egg, nuts and milk. Stir the mixture well by hand for several minutes. Batter will be lumpy.
- Fill prepared muffin cups ⅔ full with batter and top with a sprinkling of the oats and brown sugar mixture.
- Bake for approximately 20 minutes. Oven temperatures vary. Muffins are done when a toothpick inserted into the center comes out clean.
More Breakfast Recipes
- The Secret To Cooking Good Grits
- French Loaf Breakfast Omelet
- Baked Egg & Veggie Muffin Cup Omelets
- 30+ Make Ahead Back to School Breakfast Recipes
Must Have Kitchen Tools
- 5 Blade Adjustable Mandolin Slicer
- Black&Decker 1.5 Cup Food Chopper
- Cuisinart 5-in-1 Griddler
- 5 Blade Spiralizer
Shirley Wood
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Erlene says
Ooo…apples and bananas sounds delicious! I’ve made apple muffins and banana muffins separately, but never together. Definitely have to try this mix. Pinned and featured it on this week’s Merry Monday.
Kim~madeinaday says
Great way to add fruit, nuts and oats together. I need this for a diet I am trying to master! Sharing on Twitter! #MM
Kim
Agness of Run Agness Run says
I love this exquisite muffin recipe, Shirley! Can’t wait to prepare it myself.
Marilyn Lesniak says
Apples and bananas make such a great combination. I can’t wait to try these. Thank you for sharing on #overthemoon!
Lory from The Robin's Nest Designs says
These look so good! I am on a diet and am looking for ideas that incorporate fruit so this is perfect for me. Thanks for sharing. 🙂 I would love for you to come link up this and other recipes at my link up party that is going on right now. http://www.therobinsnestdesigns.com/feather-your-nest-friday-link-up-5/
Lory xo
Jen@The Evolution of Mom says
I would love to keep a stash of these in the freezer for breakfasts. Yum! Thanks for linking up with us at Momma Told Me. We love your shares!
~Jen
Brittany says
I definitely want to try these – I need some healthy breakfast ideas! Thanks for sharing at the #HomeMattersParty – we hope to see you again next week 🙂
Jennie @ TheHousewifeModern says
Just went and pinned this. Looks great and nice to see a breakfast muffin that isn’t straight butter and sugar (haha).
Jennie
p.s. I found your post via “Pinterest Party” on Recipes for our Daily Bread.
p.p.s. Planning on going to check out your Pinterest page right now!
Alli says
I’m actually a huge fan of apples AND bananas – and nuts and oats. 🙂 I always freeze my bananas to make smoothies and faux ice cream. Muffins are one of my favorite treats. They are portable, require no eating utensils are are perfect for an on-the-go breakfast or snack. This one is definitely a keeper! Yum-o!
Jennifer @ Organized Home Organized School says
Mmmmmm…I’ll be trying these in the morning! I will probably substitute the 2% milk with almond milk (we are trying to cut dairy out of our diet), and omit the nuts (some nut allergies in our home), but I bet it will turn out just as tasty. Thanks for the idea!
Lorelai @ Life With Lorelai says
I’m not a big apple or banana person, but I know Rory would love these. 🙂
~Lorelai
Life With Lorelai
Krista says
These look delicious! I don’t even peel my bananas first, I just throw them in the freezer when they start to over ripen, I have a couple in there now that I’m going to make this recipe with! Thanks
Erlene says
I see you found something to help keep the little one busy 🙂 It’s always nice to have little helpers in the kitchen. Pinned this and will give this a try for a quick breakfast for the kiddos.