Banana Blackberry Muffins
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.
Servings: 12 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!
Nutrition
Calories: 239kcal | Carbohydrates: 28g | Protein: 4g | Fat: 13g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 13mg | Potassium: 174mg | Fiber: 2g | Sugar: 8g | Vitamin A: 91IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 1mg
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