Whole Wheat Apple Banana Breakfast Muffins (no added sugar)

With no added sugar these whole wheat apple banana muffins are a delicious and nutritious option for breakfast. They are incredible straight out of the oven and can also be made ahead of time as an easy grab and go breakfast!

Are breakfast muffins healthy?

I love a good muffin for breakfast! Sadly, if we are being honest most muffins are just cupcakes disguised as a breakfast food. They are full of added sugars with mostly empty calories and minimal nutritional value. Even fruit filled muffins often do not take advantage of the natural flavors and sugars.

Before creating this recipe I searched for a breakfast muffin recipe that I could feel good about having for breakfast. I was unable to find a recipe that was what I was looking for so instead I made my own. In order to make a breakfast that is both delicious and nutritious, these muffins are full of the sweetness of both apples and bananas. This eliminates the need for any added sugars while also creating an incredible muffin that is perfect for breakfast.

In addition to being a healthier muffin for breakfast these are great for using up old bananas and apples. Especially in the fall I often have more than enough apples in my fruit bowl and sometimes they start to get past their prime. this recipe is a perfect way to use up those apples and make a delicious breakfast in the fall or any time of year.

Whole wheat apple banana breakfast muffin ingredients

• 1/3 cup butter (melted)
• 3 medium bananas (the riper the better)
• 1-2 apples (2 small or 1 large sweet apple)
• 2 eggs
• 1/4 cup milk
• 1/4 cup plain Greek yogurt (or additional milk if you do not have yogurt on hand)
• 1 tsp vanilla
• 2 cups whole wheat four (I grind mine fresh)
• 2 teaspoons baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• Chopped walnuts (optional)

How to make whole wheat apple banana breakfast muffins

Begin by putting the butter in the microwave for 30 seconds to melt, then set aside to cool. Using melted butter is an easy way to simplify the mixing process.

Next use a fork or potato masher to mash the three bananas. I used to use a fork in order to mash my bananas, but after many years I discovered using a fine potato masher is a much quicker and easier way.

Use a large grater to grate the apples. I have used several different kind of apples and these muffins have always turned out. The sweeter the apple the better, but don’t be afraid to try what ever you have on hand. Many apple muffin recipes have you finely dice the apples, I find that grating the apples helps the sweetness to incorporate into the muffins and keep them nice and moist.

Mix together the grated apple and melted butter into the banana.

Add the eggs, milk, and yogurt and mix well.

In a separate bowl (or just on top of the wet ingredients) mix together the dry ingredients then incorporate into the wet ones. I’m not sure who has time or energy to do the dry ingredients in a separate bowl, just to have to clean 2 bowls later instead of one. I find adding the dry ingredients on top of the wet and mixing them before slowly starting to incorporate the wet ingredients below works just as well.

Optionally, but also highly recommended is adding chopped nuts to the mixture until just incorporated.

I like to use a large ice-cream scoop to measure batter into greased muffin tins. I find that this keeps the muffins a uniform size and also is way less messy.

Bake at 375° F for 15-18 minutes, or until a toothpick comes out clean.

Serve warm, with a pat of melty butter!

How long do breakfast muffins last in the fridge?

Because of the ripe fruit baked into these apple banana breakfast muffins they need to be stored in an air tight container in the refrigerator. They are usually good for up to a week after they are made. I recommend reheating before eating in either the microwave or an air fryer.

Whole Wheat Apple Banana Breakfast Muffins

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Ingredients

  

• 1/3 cup butter
• 3 medium bananas the riper the better
• 1-2 apples 2 small or 1 large
• 2 eggs
• 1/4 cup milk
• 1/4 cup plain Greek yogurt (or additional milk if you do not have yogurt on hand)
• 1 tsp vanilla
• 2 cups whole wheat four
• 2 teaspoons baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/2 cup walnuts chopped (optional)

Instructions

 

• First preheat oven to 375° F.
• Begin by putting the butter in the microwave for 30 seconds to melt, then set aside to cool.
• Next use a fork or potato masher to mash the three bananas, then use a large grater to grate the apples.
• Mix the grated apple and melted butter into the banana.
• Add the eggs, milk, and yogurt and mix well.
• In a separate bowl (or just on top of the wet ingredients) mix together the dry ingredients then incorporate into the wet ones.
• If adding chopped walnuts mix them in now.
• Use a large ice-cream scoop or spoon to measure batter into greased muffin tins.
• Bake at 375* for 15-18 minutes.