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Apple banana Muffins with cinnamon Streusel | Simply Nourished Home
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5 from 2 votes

Apple Banana Muffins with Cinnamon Struesel

Easy, fruit filled and whole grain muffins for the whole family to enjoy.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Snack
Cuisine: American
Keyword: Baked Goods, Muffins
Servings: 12
Calories: 159kcal


  • Muffin Tin


For Muffins

  • 1 1/2 cup white whole wheat flour
  • 1 cup old fashioned oats
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 ripe bananas, mashed approx 1 cup mashed
  • 1 medium apple, shredded approx 3/4 cup shredded.
  • 1 egg
  • 1/2 cup milk + 2 tbsp
  • 1/3 cup honey
  • 3 tbsp oil avocado or light olive oil recommended

For Cinnamon Streusel

  • 1/4 cup light brown sugar
  • 1 tbsp white whole wheat flour
  • 1 tbsp old fashioned oats
  • 1 tbsp cold butter
  • 1 tsp ground cinnamon


For Muffins

  • Preheat the oven to 350 degrees F. Spray a muffin tin with cooking spray.
  • Combine all dry ingredients (flour, oats, baking powder, baking soda, cinnamon, salt) in a large mixing bowl.
  • In a small bowl stir the wet ingredients (banana, apple, egg, milk, honey, and oil) together until the egg is well incorporated.
  • Pour the wet ingredients into the dry and stir gently until just combined. Avoid over- stirring as this can make the muffins tough.
  • With a large spoon, fill each muffin cup to the top (about 1/4 cup).
  • Add the streusel if using (see instructions below) with a small spoon, sprinkle approx 1/2 tsp of streusel on top of each muffin.
  • Bake for 14-16 minutes or until a toothpick or knife comes out clean. Let sit in muffin tin for 2-3 minutes then remove and let cool on cooling rack.

For Cinnamon Streusel

  • Combine the brown sugar, flour, oats, and cinnamon in a small bowl.
  • Add the pat of cold butter and cut into the mixture.
  • To cut in the butter: Use a pastry cutter or use two knives to cut the butter into small pieces. The end result will be a course, pebbly sand mixture. Use your fingers to gently blend the last little bit if some larger clumps of butter still remain.


To store: Muffins will keep best in the refrigerator for 3-5 days. 
Longer Storage: These should freeze well in a airtight freezer bag for up to 3 months. To reheat, wrap gently in a paper towel and microwave for 45 seconds.  
Top with: Butter, nut butter, or eat plain!