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Banana Blackberry Muffins Recipe

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3.9 from 7 reviews

Delicious and moist Banana Blackberry Muffins made with wholesome ingredients like mashed bananas, rolled oats, and fresh blackberries. These muffins are naturally sweetened with maple syrup and infused with warm cinnamon, perfect for a healthy breakfast or snack.

Ingredients

Wet Ingredients

  • 1 1/2 cups mashed banana (300g), about 3 medium
  • 2 eggs
  • 1/4 cup maple syrup
  • 3 tablespoons unsalted butter (or olive oil or coconut oil), melted
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 cup all-purpose flour or white whole wheat flour (150g)
  • 1/2 cup rolled oats (50g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt

Stir-in

  • 1 cup blackberries, sliced in half (tossed in 1 tablespoon flour, shaken off excess)

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin pan by lining it with paper liners or lightly greasing each cup to prevent sticking.
  2. Mix the wet ingredients: In a large bowl, whisk together the mashed banana, eggs, maple syrup, melted butter, and vanilla extract until the mixture is smooth and well combined.
  3. Mix the dry ingredients: In a separate bowl, whisk together the all-purpose flour, rolled oats, baking powder, baking soda, cinnamon, and salt to ensure even distribution of leavening agents and spices.
  4. Combine wet and dry ingredients: Add the dry ingredients to the wet ingredients. Stir gently and just until combined; avoiding overmixing will keep the muffins tender and light.
  5. Fold in the blackberries: Gently fold the floured blackberries into the batter until evenly distributed. The flour coating will help prevent the berries from sinking.
  6. Bake the muffins: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Cool the muffins: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents sogginess and helps them set perfectly.

Notes

  • You can substitute melted butter with olive oil or coconut oil for a different flavor and dairy-free option.
  • Ensure not to overmix the batter to keep the muffins tender and airy.
  • Coating the berries with flour helps to keep them from sinking to the bottom during baking.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Using ripe bananas with brown spots will add more natural sweetness to the muffins.

Find it online: https://flavorspath.com/banana-blackberry-muffins-recipe/