Best 3 Banana Berry Muffins Recipes
Indulge in the delightful symphony of flavors with our delectable Banana Berry Muffins, a harmonious blend of sweet banana, juicy berries, and a tender, fluffy muffin crumb. These muffins are not just a morning treat; they're a celebration of fresh, wholesome ingredients, perfect for breakfast, brunch, or an afternoon snack. Discover the joy of baking with our two irresistible recipes: a classic Banana Berry Muffin recipe and a tantalizing Gluten-Free Banana Berry Muffin recipe, catering to various dietary preferences. Dive into the culinary adventure, where each bite transports you to a realm of fruity goodness.
Let's cook with our recipes!
BANANA BERRY MUFFINS
In Pembina, North Dakota, Alyce Wyman bakes up these moist muffins with a sweet nut topping. "The original recipe called for bran cereal with raisins," she says. "But I was out of that cereal one day, so I used plain bran flakes and added blueberries instead of raisins. Now I always make it this way."
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine bran flakes and buttermilk; set aside. , In another large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, 1 at a time, beating well after each addition. Beat in bananas and vanilla (mixture will appear curdled). , Combine the flour, baking powder, salt and baking soda; gradually stir into creamed mixture just until moistened. Stir in bran mixture. Fold in blueberries. Fill greased or paper-lined muffin cups three-fourths full. , Combine the pecans, brown sugar and cinnamon; sprinkle over batter. Bake at 350° for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in airtight freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 minutes or until heated through.
Nutrition Facts : Calories 218 calories, Fat 8g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 249mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 3g fiber), Protein 3g protein.
BANANA-BERRY MUFFINS
These muffins are jam-packed with fresh berries and are super moist! The tartness of the raspberries is perfectly balanced by the brown sugar and banana. The banana flavor is very light and used to highlight the berries.
Provided by ScrappieDoo
Categories Quick Breads
Time 35m
Yield 8 large muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 400ºF. Grease muffin cups or use muffin liners.
- Combine flour, white sugar, salt and baking powder.
- Place vegetable oil into a 1-cup measuring cup; add egg and enough milk to get 1 cup of liquid. Pour this into flour mixture and mix.
- Add mashed banana, then fold in blueberries and raspberries.
- Fill muffin cups to top.
- FOR TOPPING: Combine the topping ingredients. Mix with fork until crumbly and sprinkle over muffins before baking.
- Bake for 20-25 minutes, or until done.
Nutrition Facts : Calories 331.2, Fat 13.4, SaturatedFat 3.5, Cholesterol 32.3, Sodium 277, Carbohydrate 50.1, Fiber 2.6, Sugar 26.4, Protein 4.3
BANANA BERRY MUFFINS
These are so easy and a great way to use up bananas and blackberries when in season but can use any berries.
Provided by kiwi farmers wife
Categories Lunch/Snacks
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F/ 204°C.
- Grease or line 12 muffin cups.
- Sift flour, baking powder, salt and cinnamon in a bowl.
- Beat bananas in a large bowl with electric mixer until mashed, add eggs, brown sugar, butter and vanilla, beat until well mixed.
- Stir in combined dry ingredients with a wooden spoon until almost blended. Stir in berries just until combined.
- Spoon into prepared cups evenly. Bake 20-25 minutes or until golden. Cool on wire rack, enjoy.
Tips:
- Use ripe bananas to achieve the best flavor and texture in your muffins. Overripe bananas are ideal, as they will yield a sweeter, moister muffin.
- Mash the bananas thoroughly to prevent large chunks from forming in the batter. Smooth banana puree will ensure a consistent muffin texture.
- Combine the wet ingredients (banana, eggs, milk, and melted butter) in a separate bowl before adding them to the dry ingredients. This will help prevent overmixing, which can result in tough muffins.
- Do not overmix the batter. Stir just until the ingredients are combined, as overmixing can lead to dense, dry muffins.
- Fill the muffin cups about 2/3 full to allow room for the muffins to rise in the oven. Overfilling the cups can result in muffins that spill over and bake unevenly.
- Bake the muffins at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This will prevent them from sticking to the pan.
Conclusion:
The banana-berry muffins are a delectable treat that offers a perfect balance of flavors and textures. With a moist, tender crumb, a sweet banana flavor, and a burst of juicy berries, these muffins are sure to satisfy your sweet cravings. Enjoy them as a breakfast treat, a midday snack, or a dessert. Whether you prefer them plain or adorned with a drizzle of glaze, these muffins are a delightful addition to any occasion.
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