Banana Blackberry Muffins
on Aug 07, 2025
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These banana blackberry muffins are soft, fluffy, and sweetened with ripe bananas and juicy blackberries. They’re completely dairy-free, made in one bowl, and perfect for easy breakfasts, lunchboxes, or on-the-go snacks for kids and adults alike.
If you want to bake up something quick, easy, and delicious, these banana blackberry muffins are the perfect choice! Made with ripe bananas and sweet, juicy blackberries, these muffins come together in just one bowl and are completely dairy-free. They’re soft, fluffy, and moist, perfect for busy mornings, lunchbox snacks, or a simple treat any time of day. They’re a great way to use up those spotty bananas sitting on your counter, and I promise you’ll want to make these again and again!
Looking for more banana-based recipes? You’ll love these easy, freezer-friendly banana oat waffles, easy banana croissants, and filling spinach banana smoothie for a refreshing snack!
Table of Contents
What You’ll Need
Here is what you’ll need to make these banana blackberry muffins:
- Bananas: The main source of sweetness for these muffins. Make sure to use bananas that are overripe with several brown spots. The riper the bananas, the sweeter the muffins.
- Blackberries: For extra bursts of sweetness and fruity flavor.
- Maple Syrup: Adds extra sweetness to the muffins. Make sure to use pure maple syrup and not pancake syrup.
- Self-Rising Flour: I used self-rising flour, which is a combination of all-purpose flour, baking powder, and salt, but feel free to make your own self-rising flour if you don’t have any on hand! (See instructions below.)
- Eggs: The binding agent to help the muffins hold their shape.
- Oil: Adds moisture to the muffins to keep them fluffy in texture. Make sure to use a mild-tasting oil like avocado oil, coconut oil, or extra light-tasting olive oil.
- Cinnamon: Provides an extra warm spice and enhances the sweetness of the bananas.
- Vanilla Extract: For added flavor and to bring out the natural sweetness.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Maple Syrup: The maple syrup may be replaced with equal parts honey.
- Self-Rising Flour: No self-rising flour? No problem! You can make your own by mixing together 1 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt. To make these muffins gluten-free, use gluten-free all-purpose flour in a 1:1 ratio.
- Egg: The eggs may be replaced with a liquid egg replacer like the brand Just Egg.
- Oil: The oil may be replaced with cooled, melted butter.
Step-by-Step Instructions
STEP 1: Mash the bananas in a bowl with a fork until smooth (Images 1 & 2).
STEP 2: Add maple syrup, oil, eggs, and vanilla to the bowl with the mashed banana and mix until well combined (Images 3 & 4).
STEP 3: Add the flour and ground cinnamon to the wet ingredients and gently mix them in until just combined. It is okay if there are a few lumps in the batter (Images 5 & 6).
STEP 4: Add in the blackberries and gently fold them in until incorporated (Image 7).
STEP 5: Divide the batter into each cup of a 12-cup standard muffin pan. Top with extra chopped blackberries if desired (Image 8).
STEP 6: Bake the muffins for 23 to 25 minutes, or until a toothpick inserted comes out clean. Allow the muffins to cool completely before serving.
Storage Instructions
Once cooled, store the banana blackberry muffins in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 5 days. To freeze, store in a freezer-safe Ziploc bag for up to 3 months. Reheat in the microwave for a few seconds until warmed through, or in a toaster oven/air fryer on the reheat setting.
Tips For Success
- Use overripe bananas for the best natural sweetness. The riper the bananas, the sweeter the muffins!
- No self-rising flour? No problem! You can make your own by mixing together 2 cups of all-purpose flour, 3 teaspoons of baking powder, and 1/2 teaspoon of salt. To make these muffins gluten-free, use gluten-free all-purpose flour in a 1:1 ratio to make your own gluten-free all self-rising flour.
- Do not overmix the batter for these muffins once you combine the wet and dry ingredients, so that the muffins do not end up dense. It is okay if there are a few lumps in the batter.
- Feel free to adjust the sweetness as desired. If you prefer less sweetness, slightly reduce the amount of maple syrup. If you prefer a sweeter muffin, add 1 to 2 tablespoons of maple syrup. If you prefer a naturally sweetened banana muffin recipe, try out these flourless peanut butter chocolate chip muffins!
Recipe FAQs
These muffins are soft and fluffy in texture with bursts of flavor from the blackberries.
Yes! To make mini muffins, decrease the bake time by baking the muffins for only 15 minutes, or until a toothpick inserted comes out clean.
Other Berry Recipes You’ll Love
Banana Blueberry Oatmeal Muffins
Strawberry Cheesecake Roll-Ups
Waffles For Babies (Blueberry Banana Waffles)
Berry Bliss Balls
If you tried these Banana Blackberry Muffins, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Banana Blackberry Muffins
Ingredients
- 4 medium ripe bananas
- ½ cup maple syrup
- ⅔ cup mild-tasting oil
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups self-rising flour, see notes below about how to make your own self-rising flour.
- 2 tsp ground cinnamon
- 1 cup blackberries, chop in half if large
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- Mash the bananas in a bowl with a fork until smooth
- Add maple syrup, oil, egg, and vanilla to the bowl with the mashed banana and mix until well combined.
- Add the flour and ground cinnamon to the wet ingredients and gently mix them in until just combined. It is okay if there are a few lumps in the batter.
- Add in the blackberries and gently fold them in until incorporated.
- Divide the batter into each cup of a 12-cup standard muffin pan. Top with extra chopped blackberries if desired.
- Bake the muffins for 23 to 25 minutes, or until a toothpick inserted comes out clean. Allow the muffins to cool completely before serving.
Notes
- Use overripe bananas for the best natural sweetness. The riper the bananas, the sweeter the muffins!
- No self-rising flour? No problem! You can make your own by mixing together 2 cups of all-purpose flour, 3 teaspoons of baking powder, and 1/2 teaspoon of salt. To make these muffins gluten-free, use gluten-free all-purpose flour in a 1:1 ratio to make your own gluten-free all self-rising flour.
- Do not overmix the batter for these muffins once you combine the wet and dry ingredients, so that the muffins do not end up dense. It is okay if there are a few lumps in the batter.
- Feel free to adjust the sweetness as desired. If you prefer less sweetness, slightly reduce the amount of maple syrup. If you prefer a sweeter muffin, add 1 to 2 tablespoons of maple syrup. If you prefer a naturally sweetened banana muffin recipe, try out these flourless peanut butter chocolate chip muffins!
