Healthy Apple Breakfast Muffins

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If you have a few minutes to spare, you can make these incredibly delicious and Healthy Apple Breakfast Muffins in no time at all. My last muffin recipe went viral with over 14 million views on TikTok and Instagram combined. It’s safe to say, they were a massive hit amongst everyone. The number one question I kept on receiving in the original recipe was if I had an egg replacement, and if I could make it with a different type of flour instead of oats. I am always looking at my comments and requests, taking everything into consideration, and working on the back end to make more people included. I know so many of you struggle with allergies and intolerances so I make it a point to try and help everyone out so you can all enjoy delicious breakfast muffins like these. This recipe makes 4 muffins so feel free to double or triple it.

Healthy Apple Breakfast Muffins

If you have a few minutes to spare, you can make these incredibly delicious and healthy breakfast muffins in no time at all. This recipe makes 4 muffins so feel free to double or triple it.
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Servings: 4
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 30 minutes


The Muffin:

  • 1 ripe mashed banana, the riper the sweeter the muffin
  • ¼ cup apple purée, I used organic, you can use any
  • ½ teaspoon pure vanilla extract
  • 1 teaspoon coconut sugar, optional and add more if you like more sweetness
  • 1 cup of blanched almond flour, blanched means the skin was removed
  • ½ teaspoon baking powder

The Apple Topping:

  • ½ of a finely diced apple, any you like
  • 1 teaspoon of coconut oil, any oil or butter works
  • 1 tablespoon of water
  • 1 teaspoon of sweetener like maple syrup or coconut sugar is optional


  • Pre-heat the oven to 350F. Mash one ripe banana, add the apple purée, pure vanilla extract and coconut sugar. Give it a stir and add the almond flour and baking powder.
  • Stir again and pour into a muffin tin lined with parchment paper liners. I get 4 medium muffins out of this recipe so feel free to double or triple it.
  • Bake for 25-30 minutes or until set or a toothpick comes out clean. Let them cool and optionally make the apple topping.
  • Dice half of and apple into small cubes.
  • In a skillet on medium heat, add all of the ingredients for the apple topping and stir for a few minutes until the apples have softened but still have a bite to them.
  • Take it off the heat, add a scoop on top of each muffin and enjoy.



If you want to take a look at my original muffin recipe that’s made with oats, please click on it as it’s linked in my description above. The riper the banana, the sweeter the muffin so I like mine super ripe.
Feel free to use as much sweetener as you like as these muffins are not meant to be overly sweet. Some options for toppings after they are baked are; almond butter, butter, apple jam, or a sautéed apple topping. You can enjoy them anyway you like.
The apple topping is totally optional in this recipe, so please feel free to improvise. If you are allergic to bananas, you can use 3/4 cup of apple purée or more instead but I have not tried so you will have to experiment.
You can use any almond flour but I find blanched almond flour tastes the best. You can find a big bag for a better deal at Costco. Bake time will depend on the oven so keep an eye on it.
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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1 Comment

  1. I made this recipe and the flavor is right on point. The consistency of the muffins was very mushy, not sure but maybe because they were still warm? I’ll see what happens in the afternoon with the rest of them. Thank you for your recipes.