Wholesome Banana Blackberry Muffins

A delightful and nutritious muffin recipe packed with ripe bananas and juicy blackberries, perfect for breakfast or snacks.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 12 servings

Course: Breakfast, Snack

Cuisine: American

Calories: 180

Wet Ingredients

2 medium ripe bananas, mashed Ensure they are well-mashed for the best texture.
2 small zucchini, finely grated Squeeze out excess moisture before adding.
1 cup full-fat plain Greek yogurt Opt for a good-quality yogurt for maximum flavor.
1 large egg Binds the ingredients and helps achieve a fluffy texture.
1 teaspoon vanilla extract Adds warmth and depth to the flavor profile.

Dry Ingredients

250 g wholemeal self-raising flour Substitute with all-purpose flour and add baking powder if unavailable.
300 g fresh or frozen blackberries No need to thaw if using frozen.

Preparation

Preheat your oven to 160 degrees C (320 degrees F) and lightly grease or line a 12-hole muffin tin.
Finely grate the zucchini and squeeze out excess moisture.

Mixing

In a large mixing bowl, combine the grated zucchini, mashed banana, egg, Greek yogurt, and vanilla extract. Mix until smooth and creamy.
Gently fold in the wholemeal self-raising flour until just combined; a few lumps are okay!
Gently fold in the blackberries, being cautious not to crush them.

Baking

Divide the mixture evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 35-40 minutes until golden brown and a toothpick comes out clean.
Let them cool in the tin for 5-10 minutes, then transfer to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 3 days or in the fridge for about a week. Consider freezing for up to 3 months.