WARNING: there are a lot of banana recipes coming this week! Something strange has happened, my kids aren’t eating bananas anymore, but I have been slow to notice so I kept buying them. Finally I have clued into the fact that the bananas I put on the counter are staying on the counter, and getting really dark brown! I had to solve this problem, so I started baking. I made three different baked goods with bananas in a 24 hour period! They were all big hits with my family and are happily stored away in the freezer so I can pop them out at snack time or when packing a school lunch.
These muffins were adapted from my whole wheat banana muffins. We have lots of ripe blackberries around our house so I decided instead of just freezing them, I should throw some in muffins, I’m glad I did. This recipe uses honey and no sugar, the bananas were so ripe and the berries so delicious they provided plenty of sweetness on their own!
Blackberry Banana Muffins
- 1 3/4 cup whole wheat flour
- 1/4 cup honey
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 salt
- 1 egg
- 3/4 cup coconut oil (or canola oil, or 1/2 cup oil, 1/4 cup apple sauce)
- 1/2 cup yogurt or sour cream
- 1 tsp. vanilla
- 1 cup mashed bananas (about 2)
- 1 1/2 cups blackberries
- 1 Tbs. sugar
- 1 tsp. cinnamon
Preheat the oven to 350 degrees and spray, oil, or line the muffin tins.
In a medium bowl whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl mix together the egg, oil (make sure coconut oil is in liquid form if using), honey, yogurt or sour cream, and vanilla. When the liquid ingredients are well mixed stir in the dry ingredients until just moistened.
Fold in the bananas followed by the blackberries until just combined. Fill the greased muffin tins about 2/3 full.
Combine the tablespoon of sugar with the cinnamon and sprinkle on top of each muffin before baking.
Bake regular sized muffins for 20-24 minutes, and mini muffins for 14-16 minutes. Remove from muffin tins and cool on a rack.