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Wholesome Banana Blackberry Muffins

These muffins combine sweet bananas and tart blackberries with the added goodness of zucchini and Greek yogurt for a delightful, nutritious treat.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium ripe bananas, mashed Look for bananas with brown spots as they are sweeter.
  • 2 small zucchini, finely grated Squeeze out excess moisture using a clean tea towel.
  • 1 cup full-fat plain Greek yogurt Consider brands like Chobani or FAGE.
  • 1 large egg Use organic if possible.
  • 1 teaspoon vanilla extract A touch of vanilla elevates the overall flavor.
  • 250 g wholemeal self-raising flour If unavailable, use regular self-raising flour.
  • 300 g fresh or frozen blackberries If using frozen, no need to thaw.

Method
 

Preparation
  1. Preheat your oven to 160°C (320°F) and lightly grease or line a 12-hole muffin tin with paper liners.
  2. Finely grate the zucchini and transfer it to a large mixing bowl. Squeeze out as much moisture as you can using a clean tea towel.
  3. To the bowl with the zucchini, add the mashed bananas, egg, Greek yogurt, and vanilla extract. Mix until well combined and smooth.
  4. Gently fold in the wholemeal self-raising flour until just combined.
  5. Add the blackberries to the batter and fold gently without breaking them apart.
  6. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Baking
  1. Place the muffin tin in the preheated oven and bake for 35-40 minutes or until golden brown.
  2. Cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.

Notes

For the best mix, ensure your yogurt and egg are at room temperature. Store muffins in an airtight container at room temperature for up to 3 days, in the fridge for a week, or freeze for 3 months.