Since apple picking over the weekend I’ve been making so many treats from them in going to start sprouting apples from my ears. I’ve made apple sauce, apple butter, apple chips, apple fritters, apples and chicken, and these delicious muffins and I still have a full bag of apples that I need to find use for! An apple a day keeps the doctor away so I think I’ll be golden for a few years. These muffins were the biggest hit with my family, especially my kids. They gobbled up the entire batch and it was difficult to keep a few for the husband to enjoy.
These muffins are super moist, with a delicious crunchy topping and tons of banana flavor. I added my own apple sauce to the batter, which helped with the wonderful texture but I’m sure store bought apple sauce will work nicely. I suggest making a few batches of these because they will disappear quickly!
Here is what you’ll need:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 bananas, mashed
2 tablespoons peanut butter
1/4 cup apple sauce
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Preheat oven to 375 degrees F and lightly grease your muffin pan or line them with cute little liners.In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. Make sure that all of your dry ingredients are evenly mixed and set them aside. In another bowl, beat together bananas, apple sauce, peanut butter, sugar, egg and melted butter. Make sure that these ingredients are mixed thoroughly as well. The peanut butter takes a little bit of mixing to distribute evenly, make sure you don’t have any huge clumps of it in the batter. Stir the banana mixture into the flour mixture just until moistened. Make sure that you dig to the bottom and that all of the dry ingredients are mixed in. Spoon the batter into your muffin cups.
In a small bowl, mix together your brown sugar, 2 tablespoons flour and cinnamon. Then cut in one tablespoon of butter until you have a thick and chunky mixture. This is your delicious crunchy topping! Sprinkle the topping over your muffins and pat down gently. Let these babies bake for 18 to 20 minutes or until you can stick a toothpick in the center and it comes out clean.
These are wonderful served warm or room temperature, great for breakfast, brunch, or a snack on the go. I will definitely make these again and again. They are the best muffins I’ve ever made!
If you would like to make your own apple sauce for this recipe check out this one I found on The Pioneer Woman.
If you would like to try making your own apple butter I shared this recipe last year on the blog and it made a wonderful gift to send to my dear friend Sandra from Anchors and Honey!0