Muffins with banana and berries piled in a teal bowl.
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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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 18 muffins
Calories: 171kcal
Author: Rebecca Hubbell

Ingredients

Muffins

Optional Topping

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: 171kcal | Carbohydrates: 30g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 131mg | Potassium: 133mg | Fiber: 2g | Sugar: 18g | Vitamin A: 62IU | Vitamin C: 7mg | Calcium: 9mg | Iron: 1mg