Prep 10 mins
Cook 20 mins
These are so easy and a great way to use up bananas and blackberries when in season but can use any berries.
- 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 as it seems to create moister muffins)
- Preheat oven to 400°F/ 204°C.
- Grease or line 12 muffin cups.
- Sift flour, baking powder, salt and cinnamon in a bowl.
- Beat bananas in a large bowl with electric mixer until mashed, add eggs, brown sugar, butter and vanilla, beat until well mixed.
- Stir in combined dry ingredients with a wooden spoon until almost blended. Stir in berries just until combined.
- Spoon into prepared cups evenly. Bake 20-25 minutes or until golden. Cool on wire rack, enjoy.
These muffins turned out great. I used fresh berries and found them a little dry so added a splash of milk. I also threw in some white chocolate chips which gave them an extra something special. (I cut the sugar a little because of this)
Delicious! I was intrigued by the combination of bananas and berries in a muffin and found that the flavors work very well together. I used frozen, unsweetened blackberries and my blackberry loving husband claimed these muffins a definite winner. They go together very quickly and easily and are not overly sweet. I served them warm with Very Berry Butter. Thank you for sharing.
They turned out nicely but a drop heavy, but I did do 50/50 whole wheat and regular flour so that could be it. Will try with a higher ratio of white flour next time. I used frozen blackcurrants and the taste was lovely.