Banana Blackberry Muffins
Banana blackberry muffins packed with ripe bananas, juicy blackberries, and oats. Soft, fluffy, freezer-friendly, and perfect for breakfast or snacks.
Equipment
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)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup AP 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, slice in half (toss in 1 tablespoon flour, shake off excess)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease.
- Mix the wet ingredients.In a large bowl, whisk together the mashed banana, eggs, maple syrup, melted butter, and vanilla extract until smooth and well combined.
- Mix the dry ingredients.In a separate bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, and salt.
- Combine wet and dry.Add the dry ingredients to the wet ingredients. Stir gently until just combined. Be careful not to overmix.
- Fold in the blackberries.Gently fold the floured blackberries into the batter until evenly distributed.
- Bake.Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool.Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
Calories: 132kcal | Carbohydrates: 22g | Protein: 3g | Fat: 4g | Fiber: 3g | Sugar: 8g | Calcium: 47mg | Iron: 1mg
Like this recipe? Rate and comment below!