Banana Blackberry Muffins
These moist and fluffy banana blackberry muffins are high in fibre and full of wholesome ingredients. Made with ripe bananas, fresh or frozen blackberries, and whole grain spelt flour, they’re a perfect toddler-friendly snack or breakfast option the whole family will enjoy. They’re soft, nourishing, and just the right amount of sweet—you and your little one will love them!
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Servings: 12 muffins
Equipment
- 1 muffin pan
Ingredients
Dry ingredients
- 2 cups and 2 tablespoons spelt flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- dash salt optional
Wet ingredients
- 1 cup mashed ripe bananas about 3 medium or 2 large
- ⅓ cup maple syrup
- ¼ cup coconut oil (melted) or olive oil
- 1 egg room temperature
- 2 teaspoons vanilla
- 2 tablespoons milk regular cow's milk or dairy free alternative beverage (room temperature)
- 1 cup blackberries cut up
Instructions
- Preheat oven to 400 degrees F.
- Add the dry ingredients to a large bowl and stir to combine.
- In a separate medium bowl, peel and mash the bananas. Add the maple syrup, melted coconut oil, egg, vanilla, and milk.
- Add the wet ingredients to the dry ingredients. Stir until just combined and no flour is remaining.
- Cut up the blackberries. Fold in the blackberries into the batter.
- Spoon out batter into a greased or lined muffin pan, filling to the top of the pan.
- Bake at 400℉ for 5 minutes. Then reduce the temperature to 375℉ and continue baking for 15 minutes, or until golden brown on top and when you insert a toothpick, it comes out clean.
Notes
If you are making mini muffins, bake at 375 degrees F for 12-15 minutes.