Banana Berry Muffins are a delightful treat that combines ripe bananas and juicy berries into fluffy, flavorful muffins. Perfect for breakfast or a snack, the muffins are easy to whip up and will surely brighten your day.
When it comes to ingredients, feel free to swap out the berries for your favorite type, whether fresh or frozen. If you’re looking for a healthier option, you could use whole wheat flour instead of all-purpose flour. Just be mindful if allergies are a concern, particularly with the eggs and dairy in the butter.
Muffins & Cupcakes
Banana Berry Muffins Recipe
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 ripe bananas (quartered)
- 2 eggs
- 2/3 cup brown sugar (firmly packed)
- 6 tablespoons butter (melted)
- 1 teaspoon vanilla essence
- 1 1/2 cups berries (frozen)
Instructions
- Preheat the oven to 400°F/204°C and grease or line 12 muffin cups.
- In a bowl, sift together 2 1/2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of salt, and 1/2 teaspoon of ground cinnamon.
- In a separate large bowl, beat 2 ripe bananas using an electric mixer until mashed. Add 2 eggs, 2/3 cup of firmly packed brown sugar, 6 tablespoons of melted butter, and 1 teaspoon of vanilla essence. Beat until the mixture is well combined.
- Gently stir in the combined dry ingredients using a wooden spoon until almost blended. Take care not to overmix; we want those muffins to be tender and airy.
- Add 1 1/2 cups of frozen berries, folding them in just until combined. Try not to crush the berries too much; they add such lovely bursts of flavor.
- Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full. Bake for 20-25 minutes or until they turn golden and a toothpick inserted in the center comes out clean.
- Once baked, cool the muffins on a wire rack and enjoy them while they are still warm.
Part of our Homemade Muffin and Cupcake Recipes collection — Part 1 of 4: