This recipe is from a group I’m a part of, Food Bloggers Recipe Swap, and these warming, soft and fluffy muffins comes from Jaime, who is one half of FizlDizl (www.fizldizl.com). Who doesn’t love banana bread? Jaime has made it even more delicious by adding some grated apple, chopped craisins, cinnamon and nutmeg to the mix. These little babies went flying out of their tin in my house within 24 hours, so the next day I made another batch!
I love the way Jaime approaches her recipes. She doesn’t give an exact list of complicated ingredients and particular detailed instructions. She mentions in her blog that she has a lot of mouths to feed and she simply doesn’t have the time to follow a lengthy recipe. She likes to take shortcuts when possible. I think we can all relate to that. I also love cooking freely and adding/substituting ingredients when I can.
Here is a link to the original recipe. Jaime points out this isn’t actually a recipe though, more like an idea of how to add to an existing recipe. But its worth saying, I think the apple, oats, cinnamon combo with banana bread is genius! I actually don’t have access to many box mixes here in Australia, so I went ahead and wrote out a recipe for banana bread muffins in my version of recipe. After trying a “healthy” one the first day I made it, I tried something different for the 2nd batch and decided to try the number one banana bread recipe, pinned 400K x on Pinterest! Ok, this did not fail me, people. These muffins came out perfectly fluffy, moist and springy. They have a subtle taste of banana bread and then the delicious autumnal addtitions just make you want to cozy up with a cup of tea, a good book and some peace and quiet. (I can dream..)
Here is the link to the banana bread recipe I’ve used from Simply Recipes. This also is incredibly easy. I love baking recipes that aren’t so exact or complicated or that use 3 big bowls, a mixer, measuring cups and jugs! You can do this in one bowl, everything at the same time and mash the banana with a fork. I’ve just converted the timings for muffins. I tried out both mini muffins and larger ones. Minis are perfectly done in 10 minutes, and large ones take 15.
I have enjoyed getting to know other food bloggers so much in the recipe swap, and happy to bring my readers some different recipes, too! Jaime from FizlDizl also offers her readers a free, simple grocery and meal planning sheet to help busy families get organised. I’m trying this out – can’t actually believe I’m a food blogger and don’t actually plan my meals! But its time to start saving some time and restoring a little more order to my life. To download your free meal planning sheet, head over to any page on www.fizldizl.com and you can easily see the link in her side bar.
Here is your recipe for Fall Harvest Banana Apple Muffins:
- 2-3 ripe bananas
- ⅓ cup melted butter
- 1 tsp baking soda
- pinch salt
- ¾ cup sugar
- 1 egg, beaten
- 1 tsp vanilla extract
- 1½ cups all purpose flour
- ½ grated apple
- ¼ cup chopped dried cranberries
- ¼ cup oats
- ¼ tsp grated nutmeg
- 1 tsp cinnamon
- Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.
- In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
- Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
- Add the apple, craisins, oats, nutmeg and cinnamon and stir to incorporate.
- Divide between muffin tins.
- Bake for 10 minutes (mini) or 15 minutes (large). Check that a toothpick comes out clean when inserted.