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!
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.