Ingredients for Banana Berry Muffins
- 2.25 cups all-purpose flour
- 1 cup white sugar
- .5 teaspoon salt
- 1 teaspoon baking powder
- .5 cup vegetable oil
- 1 large egg
- .5 cup milk
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 medium mashed ripe banana
- .25 cup brown sugar
- 2 tablespoons cold unsalted butter
- pinch of cinnamon
- 12 paper liners
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How to Make Banana Berry Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 cup white sugar, 1 teaspoon baking powder, and ½ teaspoon salt.
- In a separate bowl, combine ½ cup vegetable oil, 1 large egg, and enough milk to reach 1 cup total liquid (approximately ½ cup milk).
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Add 1 mashed ripe banana (about 1 medium) and gently fold in 1 cup blueberries and 1 cup raspberries.
- Fill muffin cups about ¾ full.
- For the Crumble Topping: In a small bowl, combine ¼ cup all-purpose flour, ¼ cup brown sugar, 2 tablespoons cold unsalted butter (cut into small pieces), and a pinch of cinnamon. Mix with a fork until crumbly.
- Sprinkle the crumble topping evenly over the muffins.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
105g
Fat
17g
Carbs
16g
