Berry Burst Banana Muffins
Bursting with the vibrant flavors of ripe bananas and sweet, tangy mixed berries, these Berry Burst Banana Muffins are the perfect blend of wholesome and indulgent. Made with a moist banana base and studded with fresh or frozen berries like blueberries, raspberries, or strawberries, each bite is a delightful explosion of natural sweetness and juicy berry bursts. Balanced with warm notes of cinnamon and a touch of brown sugar, these muffins are simple to make and ready in just under 40 minutes, making them a fantastic choice for busy mornings, afternoon snacks, or casual entertaining. With a tender crumb, a golden exterior, and loads of fruity goodness in every bite, these muffins are sure to become a family favorite. Plus, they’re an excellent way to use up overripe bananas and pack in some fruity nutrition!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 3 large Bananas (ripe, mashed)
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar (packed)
- 0.5 cup Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 2 Eggs (large, lightly beaten)
- 1.5 cups Mixed berries (fresh or frozen, such as blueberries, raspberries, or chopped strawberries)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tray with paper liners or lightly grease with non-stick spray.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a large mixing bowl, combine the mashed bananas, granulated sugar, and brown sugar. Mix until smooth and well combined.
Stir in the melted butter, vanilla extract, and lightly beaten eggs until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, gently stirring until just combined. Be careful not to overmix.
Fold in the mixed berries, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tray from the oven and let the muffins cool in the tray for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy your Berry Burst Banana Muffins!
Nutrition Facts
Calories |
2940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.0 g | 141% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 628 mg | 209% | |
| Sodium | 2292 mg | 100% | |
| Total Carbohydrate | 461.6 g | 168% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 224.6 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 251 mg | 19% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2078 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
