Blackberry Banana Muffins

Show of hands of anyone else out there obsessed with berries right now?! I can't get enough of strawberries, blueberries, raspberries, and most recently, blackberries. Something about the warming temperatures always has me craving sweeter snacks, which usually ends up being a handful of berries.

This week I threw a handful (okay, maybe three handfuls) of fresh blackberries into my banana muffins and let me tell you. Game. Changer. I've always loved blueberry muffins, but blackberries might be my new fav. Something about baking berries just brings out the best flavors in them.

I've been packing these muffins away for breakfast at work, eating them as a sweet treat after dinner, and couldn't help but snack on them while taking my pictures for this post. They are so. freaking. good. I really need to up my game of blackberry baked goods to make the most of this obsession. 

Other things I'm obsessed with at the moment? The My Favorite Murder podcast. I was that kid who didn't play house growing up, but instead played detective so this podcast is basically an extension of that. Also, I just really want to be best friends with Georgia and Karen, the hosts. Anyone else listening? If not, you should definitely subscribe to it and listen away while baking up a batch of these muffins. Because who doesn't like to bake delicious treats for themselves while listening to stories of serial killers?

Blackberry Banana Muffins

  • 1 cup white whole wheat flour
  • 2 ripe bananas mashed
  • 2 eggs
  • 1 1/2 cups blackberries, fresh or frozen
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1/4 cup plain Greek yogurt
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  1. Preheat your oven to 350 degrees and grease your muffin tin.
  2. In a large bowl combine your coconut oil, maple syrup, banana, yogurt and vanilla.
  3. In a separate smaller bowl, combine the flour, baking soda, cinnamon, and salt.
  4. Slowly add in the flour mixture to your wet ingredients.
  5. Fold in the blackberries.
  6. Evenly divide the mixture in your muffin tin, filling each spot about 2/3rds full.
  7. Bake for 15 - 20 minutes, or until an inserted toothpick comes out clean.