Apple and Banana Muffins



  • 4 apples, peeled and cubed
  • ¼ cup (60 ml) water
  • 2 tsp (10 ml) lemon juice
  • Muffins
  • ½ cup (125 ml) wholewheat flour
  • ½ cup (125 ml) cake flour
  • ½ tbsp (7,5 ml) baking powder
  • 1 tsp (5 ml) ground cinnamon
  • 1 cup (250 ml) coarsely grated apple
  • ½ cup (125 ml) prepared apple purée
  • 1 large ripe banana, mashed with a fork
  • 2 eggs, beaten
  • 6 tbsp (90 ml) sunflower or canola oil
  • 1 tsp (5 ml) vanilla essence


Apple purée: Place apples, water and lemon juice in a small pot. Cover and bring to the boil over a medium heat. Simmer until soft. Drain liquid, but keep it.Purée with a stick blender until smooth and add some of the cooking liquid, if necessary.

Muffins: Preheat oven to 180 °C. Place muffin cups into a muffin pan or lightly grease the pan.

Mix all the dry ingredients together and stir in the grated apple. Mix the remaining ingredients together.

Stir the liquid ingredients into the dry ingredients to form a smooth batter. Take care not to over-mix it. Spoon into muffin cups and bake for 25-30 minutes or until a skewer comes out clean.

Cool on a cooling rack. Serve a muffin per person as a snack or in a lunch box.


Any left-over apple purée can be frozen and used for other baking, or used to sweeten savoury dishes. If preferred, the apple cubes can be simmered with a cinnamon stick – just remove it before puréeing the apples.

Add ⅓ cup (80 ml) dried cranberries or raisins to the muffins, if preferred.