Pumpkin Banana Apple Muffins with Apples and Cinnamon - delicious, low-fat Autumn muffins made with pumpkin puree, mashed ripe banana, diced apples, Greek yogurt, cinnamon, and vanilla. Only 2 oz of butter are used to make 12 regular size muffins. The rest of butter is replace with ripe bananas and Greek yogurt.
Are you enjoying the pumpkin season? I certainly am! I never thought I would enjoy pumpkin muffins so much until I made these. And you will want to make them too once you read what they are made out of. Please meet pumpkin banana muffins made with Greek yogurt, chopped apples, cinnamon, and, not least importantly, these are low fat pumpkin muffins with only 4 tablespoons (or 2 oz) of butter for a whole regular 12-cup muffin pan!
These muffins are so airy, fluffy, and cake-like that I almost want to call them cupcakes, except that there is no frosting on top. And these don't even need frosting. They are THAT good!
I've been eating them for breakfast, dessert; they became my favorite lunch snack at work in addition to these apple banana muffins with pecans.
A pumpkin muffin takes on a new meaning when you add very ripe mashed bananas, Greek yogurt, cinnamon, and chopped apples to it. It becomes something you crave for day and night. Very ripe bananas make everything better. I am sure this could become your new favorite muffin recipe!
Pumpkin banana muffins made with Greek yogurt, chopped apples, and cinnamon are calling your name!
Other Autumn dessert recipes with pumpkin and banana
Pumpkin banana muffins with apples and cinnamon
Ingredients
- 2 oz unsalted butter (4 tablespoons butter), very soft, room temperature
- 1 cup white sugar
- 2 eggs
- 2 bananas , very ripe, mashed
- ½ cup Greek yogurt
- ½ cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour , sifted
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 2 cups apples , sliced into chunks, or about 2 medium size apples (cored), or 1 large size apple (cored)
Instructions
- Preheat oven to 350 Fahrenheit.
- In a medium bowl, using electric mixer, beat 4 tablespoons of butter and 1 cup of white sugar on high speed for 1 minute until well-combined. You will get coarse looking mixture (not creamy).
- Add 2 eggs to the butter-sugar mixture and continue beating for another minute until very creamy and very smooth.
- Add mashed bananas, Greek yogurt, pumpkin puree, and vanilla extract to the butter-sugar-eggs mixture, and continue beating, using electric mixer, until well combined – for about another minute.
- In a separate medium bowl, combine sifted flour (do not overpack the flour, when measuring it using measuring cups!), baking powder, baking soda and cinnamon. Mix until well combined.
- Add dry ingredients into wet ingredients, and mix, using large spoon, just until combined. DO NOT OVERMIX. If there are lumps – they will work themselves out during baking. Fold in apple chunks.
- Place the muffin cup liners into the muffin pan. No need to grease the pan or muffin cup liners. Fill muffin liners ¾ full. Bake for about 25 minutes. Cool on a rack for a little bit, then remove pumpkin banana muffins from the pan and let them cool some more.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
These are awesome! I made them gluten free and turned out wonderful. Also added a strussel to the top. Yum.
So glad you enjoyed this recipe!
These turned out great. Even the non-pumpkin eaters in the house loved them. Question: do they need to be stored in the refrigerator? Do they freeze well?
Thanks
I prefer to store these in the refrigerator. And, yes, they freeze well!
Made these this morning. Found them on Pinterest. I thought it was an odd combination but they turned out great. Made Muffie tops out of them. Added chocolate chips. I liked the no oil in the recipe. I cut the sugar back a bit too. But that's a personal preference. They turned out wonderful. Definitely a keeper of a recipe.
Julia,
Is there anything I can use rather than the cup of white sugar? I'm super excited to make these for my kids, but don't want all the sugar. Perhaps 1/2C of white & 1/2C of brown? Or, ideally, could I use honey?
Thanks!
I just made these, and although mine didn't look quite like yours, they were delicious! The perfect taste of fall for September. I diced my apples, and my batter made 18 muffins. Again, delicious!
Thanks, Laura! I am glad you're enjoying the muffins! They do taste like perfect Fall treat.
Just made these and they are light and fluffy! I omitted the chopped apple and subbed in a quarter-cup of chocolate chips. I got one pan of mini muffins (baked for 14 minutes) and one pan of regular-sized muffins out of the recipe.
Thanks, Carrie! I am glad you liked this recipe. Chocolate chips and pumpkin always go well together! 🙂
I made these today - substituted coconut oil for all the butter, used 1/2 c unbleached flour, 1/2 c. whole wheat flour, dates instead of white sugar. would chop the apples next time - too chunky when cut
Thanks, Tara, for sharing that coconut oil worked well in place of the butter, and that you used half the wheat flour in place of the regular one. Your muffins came out much healthier than mine!
I made these muffins this morning using half white sugar half brown sugar. I added a quarter cup of ground flaxseed. And for the yogurt I use Chobani Greek yogurt the Apple cinnamon all 5.3 ounces of it. Amazing, healthy and delicious!
Adena, thank you for your comment! I love your idea of using half white sugar and half brown sugar and adding ground flaxseed - I got to try this combination myself! Thank you for the idea! 🙂
Found your recipe looking for something different to use up some items from Thanksgiving I had extra. These muffins turned out really yummy, I even added some craisins to it. My batch made 48 mini muffins. Will use this recipe often!!! Thanks and Great Job. 🙂
Liza, thank you for such a sweet comment! Glad you liked the muffins - I like them too and make them often! 🙂
These look great! I would love to try them, but what size bananas do you use for your recipes? Do you know about how much the mashed fruit would equal in cups? Maybe you could add that measurement for your next banana recipe 🙂 Thanks for the great recipes!
Jennie, I used just average sized bananas - not huge and not too small. I do like to measure everything in cups, so next time I will make sure to measure the mashed bananas in cups too. :). A very important thing in this recipe is to sift the flour (or fluffy it up) so that you don't overpack it in a measuring cup. Overpacking would definitely skew the proportions in this recipe. 🙂
I found your recipe on pinterest I think. Had it saved to use when I had just a little pumpkin left over. This recipe is a total win with me and my 2 kids 3 and under (they're a tough crowd.) Thanks for sharing!
Mandy, glad to hear the recipe was a win! 🙂 Especially with the kid crowd - they could be tough to please. 🙂 Thanks for stopping by and leaving this sweet comment! 🙂
Everyone always has a battle, which is better, apple or pumpkin? You don't have to choose when it comes to these muffins and that's awesome! Love the banana addition too. I wish I had one now!
Made these tonight. They are sooo yummy. I was out of a couple ingredients , so I Subbed pumkin pie spice for cinnamon and low fat sour cream for the yoghurt. They were super fluffy & extra yummy. I managed to make 16 muffins, but think I could have easily made 20. Thanks for the fall yumminess.
Sarah, I am so happy to hear you liked this recipe! Comments like this one really mean so much to me. And, good to know that pumpkin pie spice and sour cream work well as substitutes here! 🙂