Apple Banana Muffins

Edna came over today for a swim. After a tiring workout of our flabby bodies, we baked these Apple Banana Muffins for a healthy snack (:

I know it doesn't look very appealing, but I assure you they taste wonderful and healthy. The apple and banana combination is really good. The muffin is soft and moist on the inside.

We cut about half of the sugar! Recipe taken from crepesofwrath.

Banana Apple Bread

For the apples:
2 tablespoons unsalted butter
3 tablespoons firmly packed dark or golden brown sugar
3 apples (any type), peeled and shredded (with a grater)
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
For the banana bread:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter
1 cup granulated sugar
2 large eggs
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 1/4 cups very ripe mashed bananas (2 to 3)
1. Position a rack in the center of your oven and preheat the oven to 350°F. Spray 24 muffin tins (feel free to half this recipe for less).
2. Preheat a medium skillet over medium-high heat. Add the butter and brown sugar and heat until bubbling. Add the apples and cinnamon and sauté until golden and tender, about 5 minutes. Stir in the vanilla. Remove from the heat and set aside to cool.
3. In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, and salt.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 1 to 2 minutes. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl.
5. In a small bowl, combine the lemon juice and vanilla.
6. Add the flour mixture to the butter mixture in three batches, alternating with the lemon juice mixture, mixing well after each addition. Scrape down the sides of the bowl after each flour addition. Stir in the mashed bananas until combined. Then stir in the reserved apples.
7. Pour the batter into the prepared muffin tins. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden. Allow to cool in the pan before removing.