Banana Blackberry Muffins
These heart healthy banana blackberry muffins are fluffy, naturally sweetened, and bursting with juicy berries, perfect for a quick snack!
Servings 12 muffins
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Equipment
- 12-cup muffin tin
Ingredients
- 2 medium ripe bananas
- 2 eggs
- ¼ cup canola oil
- ½ cup maple syrup
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour or whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup rolled oats
- ¼ cup ground flax
- ¼ cup hemp seeds
- 1 cup blackberries fresh or frozen
- 1 tbsp granulated sugar
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners or lightly grease with oil.
- Peel the bananas and add them to a large bowl, mash the bananas until smooth with minimal clumps. Add in the eggs, oil, maple syrup, and vanilla. Whisk until well combined.
- In a separate bowl, whisk together the flour, baking powder, salt, oats, ground flaxseed, and hemp seeds.
- Using a large spatula or wooden spoon, gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix!
- Carefully fold in the blackberries. If your berries are extra large, you can slice them in half for better distribution.
- Scoop the batter evenly into the muffin cups (fill them to the top!) and sprinkle each with a little granulated sugar.
- Bake for about 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.
Notes
Substitutions
- Make it with different berries: Substitute the blackberries with blueberries, strawberries or raspberries for a twist.
- Make it gluten-free: Use a 1:1 blend of gluten-free flour and certified gluten-free oats.
- Make it vegan: swap the egg for a flax egg (1 tbsp ground flax + 2.5 tbsp water) and use ¼ cup applesauce instead of oil.
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