Blackberry Banana Muffins
Delightful muffins combining the sweetness of ripe bananas with the tartness of fresh blackberries, perfect for breakfast or snacks.
Ingredients
Main Ingredients
- 2 medium ripe bananas, mashed Look for deep yellow with brown speckles.
- 1 cup fresh blackberries, halved Choose plump, dark-colored berries.
- 1.5 cups all-purpose flour Can substitute with gluten-free flour.
- 1 tbsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 egg large, beaten
- 0.5 cup unsalted butter, melted Can be substituted with unsweetened applesauce.
- 0.5 cup sugar Can substitute with honey or maple syrup.
Optional Add-Ins
- 0.5 cup chopped nuts Walnuts or pecans add crunch.
- 1 tsp cinnamon For added warmth and flavor.
- 0.5 cup chocolate chips If sweet flavor is desired.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, mash the ripe bananas. Stir in the blackberries, beaten egg, and melted butter until well combined.
Mixing Batter
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- If desired, fold in any optional add-ins such as nuts, cinnamon, or chocolate chips.
Baking
- Fill each muffin liner about two-thirds full with the batter.
- Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Storage
- For short-term storage, keep muffins in an airtight container at room temperature for 3-4 days.
- For longer storage, wrap each muffin in plastic wrap and place in a freezer-safe bag to freeze for up to three months.
Notes
These muffins are perfect for breakfast, snacks, or as a thoughtful gift. Feel free to experiment with different fruits.