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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.
Yay, pumpkin season! 😀
These are so perfect for this time of year -- yum!
Deliciously seasonal! Your muffins must taste wonderful.
Cheers,
Rosa
The combination of those flavors is like fall ingredients pack in one! I can totally imagine they are awesome. And I love pumpkin (I'm eating Trader Joe's pita chips with pumpkin seeds and cranberries with pumpkin cream cheese - oh so yum). I want to make these muffins next!
I made these today after I realized I had all the ingredients, including half a can of pumpkin and 2 sad looking bananas. I subbed coconut oil for half the butter and added chopped walnuts. They turned out amazing. Great taste and very moist texture. A real keeper of a receipe.
Christie, thank you so much for stopping by! 🙂 You know the other day I was at the store and saw a bottle of coconut oil, and I thought - I need to try using this oil in some of my recipes! Now, after your comment - I need to do that for sure! 🙂
You are out of control with your pumpkin recipes! AND I LOVE IT! These are absolutely going on the must make list. Anything that is "almost like cupcakes" is A-OK in my book!
What a great combination of flavours. They look delicious!
You've put all the flavors of fall into one muffin! And I love anything baked with greek yogurt. Pinning!
Pumpkin muffins have been on my list to make for a few weeks now - love the addition of the banana!!! Very unique..
Thanks, Ashley! these are wonderful! My new favorite muffin, for sure. 🙂
You put all my favorite things into one muffin!! They look incredible, Julia!
Classic combination, and we still want more recipes like that! This one is a winner! You had me at "pumpkin - banana"-))
Hugs, dear Julia!
Yelena
Pumpkin, banana and apples in a muffin? You won me over! You won me over big time! I'd love these for my morning breakfast!
Love muffins that are light and airy like cupcakes. These look fabulous. Really curious to know what pumpkin, banana, and apple taste like together. I am sure I would love them! Pinning!
Christin, it's a winning combination! All those things go really well together! 🙂
I love the fall touch in these muffins, the pumpkin with banana combination sounds delicious!