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Apple Banana Muffins & the Crea-Cross Challenge

Apple Banana Muffins

It’s been a while since I last participated in the Crea-Cross Challenge. Every week, Ilse posts a prompt on her creative blog Kreanimo and everyone is invited to interpret that week’s prompt in their own way. If you want to learn more about the challenge, get awesome creative ideas and meet other creative souls, hop on over to Ilse’s blog! There you can read the rules and find all prompts for the rest of the year.

For a food blogger, this challenge can be quite, well… challenging. It can be really hard to imagine a dish or drink with some prompts, but I’m sure that every theme can be expressed in food, one way or the other. This week’s prompt is ‘The Road’.


‘The Road’ can be interpreted in so many ways. Reflecting on your life, the road you took to reach certain goals, travel stories, the long road ahead of you…

For me, this prompted immediately idea’s for food for ‘on the road’. Food that travels easy. Food that you can grab and go. As usual, I walked around the kitchen and pantry to see what I had available (or what I had to use up). And I found banana’s (of course) and apples. Grab and go? Muffins! Muffins are great for traveling and make a delicious and easy breakfast on the go. Perfect for on ‘the road’!

In this recipe, I used regular all purpose flour, but that can be swapped for whole wheat or spelt flour. You can also easily adapt the recipe by adding oats, nuts and/or dried fruits (raisins, cranberries…).



Apple Banana Muffins

Servings 12 muffins
Author Nicole


  • 300 g all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 2 medium bananas
  • 2 medium eggs
  • 60 ml vegetable oil
  • 100 g Greek yogurt
  • 120 ml maple syrup
  • 2 apples


  1. Preheat oven to 170°C and prepare 12 muffin cups*.

  2. Mash the bananas and dice the apples.

  3. Mix flour, baking soda, salt, cinnamon and ginger in a large bowl.

  4. In a separate bowl, mix mashed banana, eggs, oil, yogurt and maple syrup.

  5. Then mix wet into dry ingredients, do not over-mix (I use a spatula instead of whisk).

  6. Fold in apples.

  7. Divide dough over 12 muffin cups.

  8. Bake for about 25 minutes until golden brown and a toothpick inserted in the middle comes out clean.

Recipe Notes

*I use silicone muffin cups, but you can of course use paper cups or grease a muffin tin.









  • Reply

    Ilse van Kreanimo

    March 2, 2017

    Wel als jij mijn travel journal meeneemt, dan ga ik deze maken voor als we vertrekken ?

    • Reply


      March 2, 2017

      Deal! 😀

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