These muffins are a spin on our Banana Pecan Einkorn Muffins. Feel free to use any of our flours you have on hand in this recipe, and experiment with using walnuts in place of the pecans if you prefer. 

Banana Apple Cinnamon Muffins
1/2 cup (115g) butter 
1 cup (152g) brown sugar
2 eggs  
2 ripe bananas 
2 cups (300g) Flourist Sifted Red Fife Flour
1 tsp salt 
1 tsp cinnamon
1 tsp baking powder 
1/2 tsp baking soda 
3/4 cup plain yoghurt 
1/2 cup milk 
1 tsp vanilla 
2-2.5 cups peeled and chopped apple 
1 cup pecans, roughly chopped (option to substitute walnuts)
Sugar for sprinkling on top of muffins (optional)

Preheat the oven to 425 degrees. Prepare a muffin tray with paper liners or spray. This recipe makes 12 medium muffins. 

Mix the butter and sugar together in a large mixing bowl. Add eggs, one at a time and mix well. In a separate bowl, mash and beat the bananas together, set aside. In a small bowl, combine the yoghurt and the milk.  In another bowl, mix the flour, salt, cinnamon, baking powder and baking soda. 

Alternate mixing the flour mixture and the yoghurt mixture into the butter and sugar mixture, mixing gently as you go. Fold in the bananas and vanilla. Lastly, mix in the chopped apple and pecans. 

Scoop into the prepared muffin tray and sprinkle each of the muffins with 1 tsp granulated sugar and top with whole pecans. Bake for 20-22 minutes, or until brown. Cool before devouring.

Try substituting buttermilk for the yoghurt and milk as a variation.