Two Bowl Berry Banana Muffin Recipe
Serves: 12
  • 2-1/4 cups Whole Wheat Flour
  • 1 Tbsp. Baking Powder
  • ½ tsp. Cinnamon
  • ½ tsp. Salt
  • 3 Bananas, mashed
  • Zest of Half Lemon
  • Juice of One Lemon
  • ½ cup Butter, melted
  • ¾ cup Brown Sugar, packed
  • 2 eggs
  • 2 tsp. Vanilla Extract
  • 2 cups Frozen Triple-Berry Mix
  • ½ tsp. Fresh Rosemary
  • Dusting of Powdered Sugar
  • Lemon Zest
  1. Preheat oven to 350F. Grease a 12-cup muffin tin with non-stick cooking spray or butter, and set aside.
  2. In a large mixing bowl, whisk together the flour, baking powder, cinnamon and salt.
  3. In another large mixing bowl, mash the bananas and then mix them with all other wet ingredients.
  4. Pour the wet ingredients into the dry and mix until combined. Do not over mix or the batter will become soupy.
  5. Gently fold the berries and fresh rosemary into the batter.
  6. Fill each muffin tin with batter and sprinkle with powdered sugar and zest of an additional lemon. Bake in your preheated oven for 23 - 25 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool completely before storing in an airtight container for up to 3 days. If desired, sprinkle with powdered sugar prior to serving (reccomended).
Recipe by Slice of Jess at