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Wholesome Banana Blackberry Muffins

These moist and tender muffins combine ripe bananas and juicy blackberries for a comforting treat that’s both healthy and delightful.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 medium ripe bananas, mashed The riper, the better for sweetness.
  • 2 small zucchini, finely grated Squeeze out the moisture for best texture.
  • 1 cup full-fat plain Greek yogurt Adds moisture without excess fat; can substitute with almond or coconut yogurt.
  • 1 large egg, room temperature For easy blending.
  • 1 teaspoon vanilla extract I recommend Nielsen-Massey for a rich flavor.
Dry Ingredients
  • 250 grams wholemeal self-raising flour For a wholesome base.
  • 300 grams fresh or frozen blackberries If using frozen, do not thaw.

Method
 

Preparation
  1. Preheat your oven to 160 degrees C (320 degrees F). Lightly grease or line a 12-hole muffin tin with paper liners.
  2. Grate the zucchini and use a clean tea towel to squeeze out excess moisture.
  3. In a large mixing bowl, combine the mashed bananas, grated zucchini, egg, Greek yogurt, and vanilla extract until well combined and smooth.
  4. Gently fold in the wholemeal self-raising flour until just combined, being careful not to overmix.
  5. Add the blackberries, gently mixing them into the batter.
  6. Divide the mixture evenly among the muffin cups, filling each about three-quarters full.
  7. Bake for 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Keep leftovers in an airtight container at room temperature for up to 2-3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.