Banana Berry Muffins

Banana Berry Muffins are loaded with strawberries, blueberries, blackberries, raspberries, and ripe bananas then topped with a sugary crumble. Try making a batch or two with some fresh fruit this season! 

These Banana Berry Muffins are an easy breakfast or snack that are a twist on my traditional Banana Muffin recipe!

This Banana Berry Muffin Recipe is a guaranteed family favorite and a wonderful way to use summer fresh berries. If you plan on picking strawberries, blueberries, blackberries, or raspberries in the coming months, you’re definitely going to want to make these!

Yep, these muffins are loaded with four kinds of berries and are bursting with juicy flavor. With the addition of overripe bananas, these goodies are deliciously sweet!

There’s also an optional sugary crumble topping that’s totally irresistible. Add a pad of butter, and trust me, you’ll be in heaven. 

How To Make Banana Berry Muffins:

1. Preheat oven to 375° F and line a muffin tin with liners and set aside.
2. In a medium bowl, whisk together 1 1/2 cups of flour, sugar, baking soda, and salt and set aside. 
3. In a large bowl, mash the bananas with a fork until only small lumps remain. Mix in the egg, vegetable oil, and vanilla.
4. Add the dry ingredients to the wet ingredients and mix just until combined.
5. In a medium bowl, toss the berries with 1 tablespoon of flour to coat. Fold the berries into the batter.
6. Use a 1/4 cup measuring cup to measure the batter into the baking liners. Top each muffin with a banana slice, if desired. Bake for 18 to 22 minutes.

This Banana Blueberry Muffins recipe always comes in handy when I have extra-ripe bananas that need to be used up. I hate throwing food away, and although they look gross, brown bananas are the best for making muffins and bread.

That’s because they’re extra sweet, plus they’re mushy, making them easy to mash and mix. 

And as mentioned, this treat is the perfect way to showcase fresh berries or use them before they go bad. 

Try making this easy recipe with the kiddos over the summer break. And if you use their hand-picked strawberries, blackberries, blueberries, or raspberries, they’ll definitely be proud of their handiwork!

Does anyone else have a hard time getting the family to eat breakfast in the morning? Whip up a batch of these, and everyone will have a snack to grab as they head out the door. 

These muffins make a great addition to the brunch table, too. These treats are super summery, plus you can serve them cool on a hot day. 

They also make a satisfying afternoon snack. After all, muffins this good aren’t just for the morning. 

There’s nothing like the sweet and tart taste of fresh berries, and Banana Berry Muffins are the perfect way to enjoy them! Make them with seasonal produce and overripe bananas, and you’ll have a mouthwatering treat to share with loved ones!

More Delicious Muffin Recipes:

• Raspberry Muffins
• Strawberry Muffins
• Blueberry Muffins
• Pumpkin Muffins
• Chocolate Chip Muffins

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Banana Berry Muffins

Rebecca Hubbell

Banana Berry Muffins are loaded with strawberries, blueberries, blackberries, raspberries, and ripe bananas then topped with a sugary crumble. Try making a batch or two with some fresh fruit this season!

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Breakfast

Cuisine American

Servings 18 muffins

Calories 171 kcal

Ingredients

  

1x2x3x

Muffins

• 1 1/2 cups all-purpose flour plus 1 tablespoon
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3 overripe (brown) medium bananas
• 1 large egg
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup strawberries chopped
• 1/2 cup blueberries
• 1/2 cup blackberries
• 1/2 cup raspberries
• 1 ripe banana sliced, optional

Optional Topping

• 1/4 cup light brown sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1 tablespoon unsalted butter cold

Instructions

 

• Preheat oven to 375° F and line a muffin tin with liners and set aside.
• In a medium bowl, whisk together 1 1/2 cups of flour, sugar, baking soda, and salt and set aside. 
• In a large bowl, mash the bananas with a fork until only small lumps remain. Mix in the egg, vegetable oil, and vanilla.
• Add the dry ingredients to the wet ingredients and mix just until combined.
• In a medium bowl, toss the berries with 1 tablespoon of flour to coat. Fold the berries into the batter.
• Use a 1/4 cup measuring cup to measure the batter into the baking liners. Top each muffin with a banana slice, if desired. Bake for 18 to 22 minutes.

Optional Topping

• In a small bowl, mix together the topping ingredients and mix with a fork or your fingers until a fine crumble forms. Sprinkle the crumble over the top of the muffins before baking

Notes

• The berries are tossed in flour to help prevent them from sinking to the bottom of the muffins, DO NOT skip this step.
• The sliced banana can be omitted, it just makes to the tops look pretty. 
• To Freeze: Allow the muffins to cool completely before placing in a freezer-safe container and storing in the freezer for up to two months. Thaw at room temperature.

Nutrition

Calories: 171kcalCarbohydrates: 30gProtein: 2gFat: 5gSaturated Fat: 4gCholesterol: 11mgSodium: 131mgPotassium: 133mgFiber: 2gSugar: 18gVitamin A: 62IUVitamin C: 7mgCalcium: 9mgIron: 1mg

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