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Wholesome Banana Blackberry Muffins

Delightful muffins made with ripe bananas, juicy blackberries, and grated zucchini, offering a healthy twist on a classic treat.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 medium ripe bananas, mashed The more speckles, the better!
  • 1 large egg Room temperature eggs work best.
  • 1 cup full-fat plain Greek yogurt Use a dairy-free alternative if needed.
  • 1 teaspoon vanilla extract A quality extract enhances flavor.
Dry Ingredients
  • 250 g wholemeal self-raising flour Alternatively, substitute regular flour and add baking powder (1.5 tsp per cup).
Additional Ingredients
  • 2 small zucchini, finely grated Squeeze out excess moisture for fluffier muffins.
  • 300 g fresh or frozen blackberries Fresh berries are preferred but frozen work as well.

Method
 

Preparation
  1. Preheat your oven to 160 degrees C (320 degrees F) and lightly grease or line a 12-hole muffin tin.
  2. Finely grate the zucchini and squeeze out excess moisture.
  3. In a large mixing bowl, combine the mashed banana, grated zucchini, egg, Greek yogurt, and vanilla extract until smooth.
Mixing
  1. Gently fold in the wholemeal self-raising flour until just combined.
  2. Carefully fold in the blackberries without crushing them.
Baking
  1. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
  2. Bake for 35-40 minutes, or until golden brown and a toothpick comes out clean.
Cooling
  1. Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week. They can also be frozen for up to 3 months.