Two Bowl Berry Banana Muffin Recipe

Fuss-free and filled with flavor, this Berry Banana Muffin recipe couldn’t be easier to follow. Simply grab your favorite pair of mixing bowls and whip up a batch in a snap.

I’m not sure what flipped the switch in my brain, but I am now a baker.

Perhaps it’s becoming a mom of two? Whatever the case may be… I’ve recently become a firm believer that every mama needs a few baked treat recipes up her sleeve.

My baking style is similar to cooking: adding a little bit of this and a little bit of that without super-exact measurements. Ya’ll know I’m a stickler for using what I already have on hand… and wingin’ it. In the baking world, that is considered taboo, so we’ll see how long I can wear this baker’s hat without being shunned.

Bursting with ripe bananas and tart berries, this muffin recipe is extra moist and sweet.

To give it some extra oomph, I’ve added fresh rosemary into the mix. This ingredient is not mandatory… but it adds a festive, fall twist. I’m a huge fan of teaming up whole wheat and rosemary together, so we opted for whole wheat flour in this recipe. If you only have all-purpose on hand, that’ll work too.

These savory-sweet muffins are perfect for breakfast or afternoon tea.

Try them the next time you’re in the mood for a healthy, satisfying muffin recipe.

Two Bowl Berry Banana Muffin Recipe

Serves: 12

Ingredients

DRY INGREDIENTS

2-1/4 cups Whole Wheat Flour
1 Tbsp. Baking Powder
½ tsp. Cinnamon
½ tsp. Salt

WET INGREDIENTS:

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

MIX-INS:

2 cups Frozen Triple-Berry Mix
½ tsp. Fresh Rosemary

TOPPINGS:

Dusting of Powdered Sugar
Lemon Zest

Instructions

Preheat oven to 350F. Grease a 12-cup muffin tin with non-stick cooking spray or butter, and set aside.
In a large mixing bowl, whisk together the flour, baking powder, cinnamon and salt.
In another large mixing bowl, mash the bananas and then mix them with all other wet ingredients.
Pour the wet ingredients into the dry and mix until combined. Do not over mix or the batter will become soupy.
Gently fold the berries and fresh rosemary into the batter.
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.
Cool completely before storing in an airtight container for up to 3 days. If desired, sprinkle with powdered sugar prior to serving (reccomended).

Recipe adapted from Dahn Boquist.

JESS NOTES:

If you’d prefer to use fresh berries instead of frozen, simply substitute whatever berries you have that are in season. I feel that blueberries and raspberries work best.
If you are trying to cut down on your sugar intake, you can substitute the brown sugar for 1/2 cup sugar-free applesauce.
Serve with butter or jam, it’s delish.