I am so happy with this recipe! It’s definitely a winner! I really wanted to bake something that involved apples, cinnamon, pecans (it’s Fall after all!), very ripe bananas, and muffins. I really wanted a muffin that tasted and looked like it belonged in the Fall season. So, after I was done baking these apple banana muffins, drizzling them with dulce de leche (a type of caramel sauce), and, finally, sprinkling them with chopped pecans, I stepped back, looked at them and was very pleased! I achieved what I wanted, don’t you think? These muffins look like Fall!
They surely taste like a Fall treat, too. Stuffed to the brink with chopped apples, spiced up with cinnamon, and topped with pecans, these muffins combine some of my most favorite flavors! I just had one with a cup of hot tea – oh, what a comfort!
Another great thing about these muffins is that they are low-fat. I am using only 5 tablespoons of butter to make 12 regular size muffins! To compensate, I am adding mashed bananas and Greek yogurt. As a result, the muffins are moist and airy (not dense) – I couldn’t get a better result! I am really happy with my muffins!
I’ve made them with 2 different kinds of apples. For the first batch, I used very tart and crisp Granny Smith apples. For my second batch, I chopped up very sweet and also very crisp Fuji apples. Using either variety of apples yielded excellent yet different results! If you like your muffins really-really sweet – go ahead and use a sweeter variety of apples. If you like a bit of tartness, use very tart Granny Smiths – after baking in the oven, they will soften and sweeten anyway, leaving a just a touch of tartness behind.
I drizzled these muffins with my homemade dulce de leche because for me it’s easier to make dulce de leche than to make caramel sauce. Please try for yourself ! You can also drizzle these with just a touch of a regular caramel sauce, if you like. And don’t forget to top them with chopped pecans!