Banana Blackberry Muffins

Banana blackberry muffins are the perfect way to use up overripe bananas and create the perfect breakfast…or snack! It’s like banana bread, but better!

WHAT’S NEW?

My 40th birthday is quickly approaching and you know what? SO GOOD with it! Helping? My upcoming trip to Banff with girlfriends. To say that Banff has been a bucket list travel destination for many years is only fact and honestly, planning the trip has been a bit overwhelming! My biggest hurdle has been so many hikes and things to do with a very limited amount of time in which to do them. I’m mourning leaving already!

The girls and I have decided to take with us snacks and while I’m sure we’ll stock up at the grocery store, I can’t think of anything better to travel with than homemade blackberry banana muffins for an easy breakfast (or  quick snack) on-the-go. We will have some busy mornings, one of which is a 2:30am pick-up time (that’s no typo!) for a sunrise hike at Moraine Lake. Pinch me! 

ROLL CALL FOR THIS RECIPE

• Allergen-Friendly: These muffins are dairy-free and nut-free and can easily be made egg-free and gluten-free, as well.
• Easy Preparation: I love muffins – mix the dry ingredients, mix the wet ingredients, mix together and bake. Perfect muffins take little time or talent!
• Kid-Friendly: Kids love muffins! And let’s be honest, so do adults! With the natural sweetness from banana and fresh berries, there’s no secret as to why!

KEY INGREDIENTS AND SUBSTITUTIONS

• Flour: In place of all-purpose flour, you can use oat flour or a gluten-free all-purpose flour in 1:1 ratios. If choosing a whole wheat flour, reduce to 2 to 2 1/4 cups to avoid overly dense muffins.
• Bananas: Use medium-to-large, overripe bananas for best results and to get mashed banana without a fight. You can use about 1 1/4 to 1 1/2 cups of applesauce or another fruit puree as a substitute.
• Oat Milk: I’ve been loving the creaminess of oatmilk lately, however any plant-based milk (almond milk, soy milk, etc) or other cow’s milk will work just fine. Choose an unsweeteend variety to ensure no added sugar.
• Oil:  Avocado oil will offer many of the health benefits of avocados themselves, especially if you can find cold-pressed avocado oil. That said, olive oil, canola oil, coconut oil, or vegetable oil works well as a substitute.
• Sugar: Granulated sugar is best to avoid excess moisture that is present in brown sugar and other sweeteners that are liquid in nature.
• Egg: If you prefer to use egg whites or egg substitute, you can do so, replacing the eggs with about 1/2 cup. If you prefer to use flax eggs, follow the directions in the FAQ.
• Vanilla: Pure vanilla extract is the best, but imitation is just fine. You may also omit this ingredient.
• Blackberries: Frozen or fresh blackberries are great. Be sure to halve those big, juicy blackberries though! You can also try blueberries, raspberries, or even strawberries (diced or sliced).

NUTRITIONAL MERITS

• Easily made gluten-free when using certified gluten-free all-purpose flour
• These muffins are naturally dairy-free 
• Can be made vegan by using flax eggs in place of the egg

FAQ

How do you make a flax egg for this recipe?

A flax egg is made by mixing together 1 tablespoon of ground flaxseed with a scant 3 tablespoons of water and allowing it to sit for 5 minutes or so to become slightly gelatinous. After mixing the flax egg and allowing to thicken, proceed with the recipe as written.

Is there a way to add a boost of protein into these muffins?

Absolutely! You can add your favorite protein powder (vanilla or unflavored would work great) or collagen peptides. You can also mix in walnuts or chia seeds. Using a milk such as soy or cow’s milk will also add a bit of protein. That said, high protein muffins can lose a bit of their delightful texture with too much protein effort!

Other than blackberries, what other mix-ins could I use to change this recipe up some?

Try dried fruit such as cranberries, cherries, raising or by chopped nuts – walnuts, pecans, etc. or some combination of the two!

Can I make this into a loaf instead of muffins?

Yes! Prepare two loaf pans by greasing and flouring. Distribute the batter evenly between the two and bake for 45-55 minutes at 375 degrees F, checking for doneness.

VARIATIONS, STORAGE, and TIPS

• Store leftover muffins in an airtight container for up to 4 days at room temperature or up to a week in the fridge
• Make a double batch of this recipe to make for leftovers that you can freeze for later – it’s a great way to stock your freezer for later enjoyment!
• Freeze leftovers in a single layer in an air-tight ziplock bag for up to 6 months. Thaw overnight in the fridge or at room temperature for 45-60 minutes.
• Allow the muffins to cool completely (on a wire rack is great) before removing from the muffin cups or muffin liners to avoid sticking

Lover of all things banana? A classic to enjoy!

• Chocolate Strawberry Banana Smoothie
• Banana Breakfast Cookies
• Healthy Blender Banana Oatmeal Pancakes
• Chunky Monkey Banana Baked Oatmeal
• Mini Chocolate Chip Banana Muffins
• Banana Bread Protein Bars
• Vegan Whole Wheat Banana Nut Pancakes

Be well,