These banana blackberry muffins are so delicious and nutritious that babies and toddlers are sure to love them. They contain no added sugar, just the natural sweetness of ripe bananas and juicy blackberries. These muffins are not only tasty but also loaded with vitamins, minerals, and fibre essential for growing little ones.
Whether as a snack or part of a balanced breakfast, these homemade muffins have my children’s stamp of approval! Read on to discover how to make them.
Reasons to love these banana and blackberry muffins
- Simple and quick to put together
- Make ahead in batches
- Freezable for when you need a quick snack
- Delicious and tasty with no added sugar
- Nutritious snack or for breakfast on the go.
- Kid- approved for fussy toddlers to teenagers. My teens love muffins and these are great easy option for them to have for lunch or an after school snack.
Nutritional Benefits
- The bananas provide a rich source of potassium
- Blackberries are high in antioxidants
- Banana muffins provide a good source of fibre for digestion
- Low in sugars compared to store-bought options
Ingredients
Heres what I included in this recipe or what you need to make it.
Bananas
The ripe bananas are best as they will provide more sweetness.
Blackberries
I used fresh blackberries but you can use frozen ones if you wish. However they will be more wet so it would be best to defrost them and drain the liquid before adding the batter.
Yoghurt
Plain yoghurt with no added sweeteners or sugar. I used 5% fat but you can use a lower fat.
Plain flour
I used an all purpose plain white flour but you could use a whole wheat flour or mix of 50 /50 for extra fibre.
Baking powder
Cinnamon
Flaxseed
Eggs
How to make banana blackberry muffins
Step 1. Heat the oven to 190C or 350F
Step 2. Mash the bananas with a fork until very wet and sloppy.
Step 3. Cut the blackberries in half and set aside
Step 4. Beat the eggs and yoghurt into the bowl with the bananas
Step 4. Measure the dry ingredients into a large mixing bowl (flour, baking powder, cinnamon and flaxseed)
Step 5. Mix the wet and dry ingredients together well and then carefully fold in the blackberries
Step 6. Divide the mixture between the muffin cases (around 8 -10 muffins) depending on the size.
Step 7. Bake for around 15 – 18 minutes until risen and golden brown with a spring to the touch.
Variations and Substitutions
- Alternative fruits that can be used instead of blackberries – Other berries will work well such as raspberries, strawberries and blueberries. Blueberries will need to be chopped into quarters if you are giving these to babies.
- Substitutes for dairy products – instead of plain yoghurt you can use a non- dairy alternative yoghurt or some oil.
- Flaxseed – can be substituted for another milled seed.
- Flour – You can use milled oats or oat flour as an alternative to plain flour.
Recipe FAQ
Can I make these mini muffins?
You certainly can. You will need to reduce the cooking time to about 8 – 10 mins.
How do I store these muffins?
Once cooled place in an airtight container. They will keep well for about 3 days otherwise refrigerate or freeze.
Tips for Serving Blackberry Banana Muffins to Babies and Toddlers
Serving size recommendations based on age group
Babies – Cut the muffins into strips of muffin so they can hold them with their hands and bite off what they can manage.
Toddlers – Cut in half or quarters depending on the age of your toddler.
Older children will manage a whole muffin
What to serve them with
My serving suggestions include:
Having them plain – delicious just as they are.
Adding a spoonful of yoghurt, smooth nut butter or jam on the side to dip or spread on top for extra goodness.
Banana blackberry muffins
Ingredients
- 2 medium bananas very ripe
- 50 grams plain yoghurt
- 150 grams plain flour 1 cup
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1 tbsp flaxseed
- 50 grams sweet blackberries
- 2 medium eggs
Instructions
- Heat the oven to 190c
- Mash the bananas with a fork in a bowl
- Cut the blackberries in half and set aside
- Measure the yoghurt and eggs into the same bowl as the mashed banana and mix
- Measure the dry ingredients into a separate bowl (flour, baking powder, cinnamon and flaxseed)
- Mix the wet and dry ingredients together and stir well
- Carefully fold in the blackberries or add them on to the top of each muffin
- Divide the mix between the muffin cases with a tablespoon or ice cream scoop
- Bake for about 15 – 18 mins until risen and golden
Did You Make this recipe?
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