These muffins are perfect for afternoon snacks, lunches and midnight trips to the kitchen. The recipe started as a banana bread / muffin recipe, but the addition of the berries really adds some flavour bursts into the mix. I’ve baked this recipe a few times and have been making some minor modifications to fine tune the end result. Fresh fruit is best to use, but if it isn’t an option, frozen berries are more than fine.
It seems that the bananas in our house get brown as soon as they arrive inside, and I’m sort of apt to eat the banana on the green side rather than the brown. This recipe only needs a couple of bananas and so a little goes a long way. We also have a couple of patches of berries, raspberry and strawberry, that can be harvested in a pinch. What’s not to love about baking with ultra-local fare?
1 cup all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 medium egg
1/4 cup apple sauce
1/2 cup banana (about 1 and a half or 2)
1/2 cup fresh or frozen berries (you can reserve a dozen nice pieces for garnish)
1/4 cup sugar
1/2 tsp vanilla
Pre-heat the oven to 350ºC and lightly spray a muffin tin with cooking spray.
In a large bowl, mix together the dry ingredients; flour, baking powder, baking soda and salt.
In a separate bowl, combine the remaining ingredients except for the berries and mash the bananas into the other ingredients.
Combine the wet and dry ingredients with a whisk until just combined.
Add the berries into the batter and mix lightly then spoon the batter into the muffin tin.
Top each muffin with a berry if you wish and pop the tray into the oven for 15 – 20 minutes
Once the muffins are lightly browned, remove them from the oven, take them out of the muffin tin and allow them to cool.
Prep Time: 10 minutes
Cooking Time: 15-20 minutes