So, obviously I have been obsessed with muffins this year. I am a muffin freak. I will admit it, I’m not too proud. There is just something about that warm, delicious smell that peaks from the oven and fills your home with sweetness. It just makes you feel warm and cozy. I love that feeling, so I make muffins a lot. There is nothing wrong with that, right? So this recipe is similar to my Pumpkin Spice Muffin recipe. Very similar in fact. That is the great thing about this recipe. I have tweaked it and messed with it and now it is perfect. You can add any seasonings you like, switch out the fruit and make it to your own liking. Instead of the pumpkin puree, I used bananas and I added sauted cinnamon apples. These muffins cook up high and are very moist. You can add streusels to the top, but this particular recipe I just sprinkled some sugar on top. Delicious!!! I hope you like them!
In other news, check out my magazine debut. I had a recipe featured and it was so exciting! Check out Deborah from Taste and Tell’s recipe here too! Utah Valley Magazine is a local magazine here in Utah Valley, but you can check it out here online. Have a great week everyone!
Apple Banana Muffins
3 cups all purpose flour
1 1/2 tablespoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 cup butter, melted
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
1/4 cup milk
1/4 cup heavy cream
1 cup mashed ripe bananas
3 cups apples, chopped and sauteed in 2 tablespoons butter and 1/2 teaspoon cinnamon until soft
1. In a large bowl, whisk together the flour, baking powder, cinnamon, salt and nutmeg. Set aside.
2. Using a mixer, cream the butter and sugars until smooth. Add eggs, one at a time until well incorporated. Add vanilla.
3. Mix the milk and cream together. Alternate adding the dry ingredients and the milk and cream to the mixer. Do not over mix. Add the bananas and apples and combine using a wooden spoon.
4. Divide batter evenly between the muffin tins, filling to the very top and a little over. Sprinkle tops of muffins with sugar. Â Bake for about 25-30 minutes or until cooked through and lightly browned. Transfer to a wire rack to cool slightly.