Preheat your oven to 350°F (175°C) and grease, butter, or spray muffin pan(s) with non-stick cooking spray. You can also use the paper muffin liners.
Melt the butter (or use oil, we prefer coconut oil) and allow to cool slightly while mashing your over-ripe bananas. Mix in the beaten eggs.
Chop apples by hand or use a food processor, if desired. Add finely chopped apples (I use honeycrisp the most, also braeburn and galas) to the mashed bananas and stir until evenly distributed through the banana mixture.
Add the melted butter or oil, stir to combine. Then add sugar, vanilla bean paste, baking soda, salt, cinnamon, and nutmeg. Mix thoroughly, then add the flour and combine until the flour is fully mixed in to make a lumpy batter.
Bake at 350°F (175°C) for 25-30 minutes or until a toothpick inserted into the muffin center comes out clean. Remove from the oven and allow to cool in the muffin pan for 5-10 minutes before transferring to a wire cooling rack to cool completely. Or serve while still warm, if desired.