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!
Fruit Filled Muffins
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.
Ingredients For Banana Berry Muffins
All-Purpose Flour
Granulated Sugar
Baking Soda
Kosher Salt
Overripe Medium Bananas
Large Egg
Vegetable Oil
Vanilla Extract
Strawberries
Blueberries
Blackberries
Raspberries
Light Brown Sugar
Ground Cinnamon
Unsalted Butter
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.
I have been looking for a fruity muffin recipe for such a long time. The recipes left me underwhelmed until this one. I didn’t have blackberries and just increased the other berries to make up for it. It is sooooo packed full of flavor and is absolutely delicious.
My daughter just text me this morning asking if I could make them for our get together today. Looking up the recipe made me want to leave a review and maybe let someone else know you can stop searching. You will be delighted with this recipe.
– Larisa
More Delicious Muffin Recipes
- Raspberry Muffins – Topped with an irresistible sugar crumble!
- Strawberry Muffins – Bake up a batch in just 20 minutes!
- Blueberry Muffins – Made with tangy buttermilk!
- Pumpkin Muffins – Everyone’s favorite Fall muffin!
- Chocolate Chip Muffins – A classic muffin that the whole family loves!
Steps
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
- Calories171
- Carbs30g
- Protein2g
- Fat5g
- Saturated fat4g
- Fiber2g
- Sugar18g
- Sodium131mg
Estimates per serving, when a serving size is listed.
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