Cinnamon Apple Banana Pecan Muffins – delicious Autumn muffins flavored with cinnamon and packed with fruit and nuts. Optionally, you can drizzle them with dulce de leche or caramel sauce and then sprinkle with more pecans on top.
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.
These apple banana pecan muffins surely taste like an Autumn 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!
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.
To make these apple banana pecan muffins completely over the top, I recommend drizzling them with the dulce de leche sauce or caramel sauce, and then topping the muffins with chopped pecans.
Other banana bread muffins
- Pumpkin Banana Muffins with Apples
- Pumpkin Banana Chocolate Chip Muffins
- Strawberry Banana Bread Muffins
Cinnamon Apple Banana Pecan Muffins - perfect Fall treat. They taste just like banana bread but with richer flavor thanks to apples and pecans. These are low-fat muffins with only 5 tablespoons of butter used for 12 muffins. The rest of butter is replaced with Greek yogurt and mashed bananas.
- 1 cup sugar
- 5 tablespoons unsalted butter , very soft, room temperature
- 2 eggs
- 2 bananas , very ripe, mashed
- 1/2 cup Greek yogurt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 1/2 cups apples , chopped
- 1/2 cup pecans , chopped
- 1/3 cup dulce de leche or caramel sauce
- 1/3 cup pecans , chopped
Preheat oven to 350 degrees Fahrenheit.
In a mixing bowl, using electric mixer, beat sugar and butter on high speed for 1.5 minutes. The consistency will be somewhat crumbly. Add eggs and continue beating for several more minutes until the mixture becomes fluffy and lighter in color.
Add mashed bananas, Green yogurt, and vanilla extract and continue beating until all ingredients are well incorporated.
In a separate bowl, sift together flour, baking powder, baking soda, and cinnamon.
Add dry ingredients to wet ingredients and mix until just combined. Do not over-mix.
Fold in chopped apples and chopped pecans.
Grease muffin pan. Fill each muffin cup almost to the top (about 3/4). Bake for about 25 minutes at 350 degrees F in the preheated oven. Watch baking times closely: do not overbake and keep in mind that the “actual” individual oven temperatures might vary. When inserted toothpick comes out clean – the muffins are ready!
Warm dulce de leche in a microwave for 5-10 seconds. Using small spoon, drizzle some dulce de leche over the top of each muffin. Sprinkle with chopped pecans.