Banana Blackberry Muffins – TRH

This healthy banana blackberry muffins recipe is perfect for breakfasts and snacks. And it's so easy to make in the blender!

With minimal effort, these paleo banana blackberry muffins are an easy and delicious treat to make for breakfast, snacks, or an afternoon coffee break. These blender muffins use coconut flour, which is a great low carb, gluten-free option for this dairy-free and refined sugar-free recipe.

I made these banana blackberry muffins to use up some leftover fruit. I had some huge fresh blackberries and one lonely overripe banana that looked like it wouldn't last another day. While it was the perfect ripeness for banana bread, I didn't have enough for a full loaf. So I thought blackberry and banana would be a great combination with coconut.

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One of the things I like about baking with coconut flour is throwing everything in the blender. You can certainly use the "mix the wet ingredients and dry ingredients separately" method, but I like to skip a step whenever possible. And that's exactly what I did with this recipe.

It blends in a few seconds and is easy to pour into the muffin cups. I added the blackberries just before baking — they were the perfect size to put one in the middle of each muffin.

The blackberry and banana flavor combination really delivers. I will definitely be making these healthy banana blackberry muffins again.

Ingredients needed

• Eggs - you'll need 4 eggs, which add structure as well as provide liquid for the coconut flour batter.


• Banana - one very ripe banana in the batter will add flavor as well as a touch of natural sweetness.


• Coconut flour - because it is highly absorbent, you'll need just ⅓ cup.


• Baking soda - added to help produce volume when baking.


• Sea salt - just a dash helps to bring out the flavors.


• Coconut oil - ¼ cup of melted oil will keep the batter moist when baking. You can also use butter-flavored coconut oil.


• Honey - a few tablespoons will add a little sweetness to the muffins.


• Blackberries - each muffin gets one plump, ripe blackberry in the middle for a little fruity surprise and flavor.

How to make the muffins

1. Prepare your muffin pan by greasing the wells or using parchment paper liners.


2. Preheat the oven to 350° Fahrenheit.


3. Add all ingredients except blackberries to a high-speed blender and blend until well combined.


4. Pour the mixture into the greased or lined muffin tins.


5. Place one large blackberry, standing up, in the center of each muffin.


6. Bake for 30 minutes or until golden brown. Test by inserting a toothpick in the center. If it comes out clean, the muffins are done. Cool on a wire rack.

Variations

• Fruit - substitute the blackberries for almost any small, soft fruit or berries. Raspberries, blueberries, and diced strawberries are all great choices. A little lemon zest is also a great complement to the berries.


• Chocolate chips - use your favorite unsweetened chocolate chip instead of fruit. Add just a few to each muffin after you've poured them in the pan. Just lightly press a few into the batter.


• Coconut flakes - you can even tuck in some unsweetened coconut flakes for a true coconut muffin. Just lightly press the coconut flakes into the center of each muffin after you've poured the batter in each muffin well.


• Nuts - finely chopped nuts, such as walnut or pecan, would pair nicely with the banana flavor in these muffins. Add a smattering to each muffin after you've poured the batter into the tin. Just press a few in the batter or sprinkle them on the top.

Pro tip

Super important: don't overload the batter with additions. In fact, I recommend making the batter recipe and adding any additions after you've filled the muffin wells. Try to avoid overloading each muffin with the additions as this will weigh down the muffin batter and may result in a final product that doesn't rise well when baked.

Can I substitute almond flour for coconut flour?

No, almond flour will not work with this recipe as written.

Coconut flour has some special characteristics in that it doesn't perform like traditional flours. Coconut flour is highly absorbent so you need the right liquid to flour ratio to make it work when baking.

For this reason, you can't replace coconut flour with another flour in a recipe and expect it to work. Conversely, you can't sub in coconut flour for another flour and expect to get optimal results.

That said, this recipe, as written, bakes beautifully as a muffin.

This muffin recipe serves as a versatile base that can easily accommodate different fruits besides blackberries. If you're interested in a similar recipe using almond flour and bananas, check out my Almond Flour Banana Muffins.

Storing leftover muffins is simple - just keep them in an airtight container in the fridge for 4-5 days. If you want to freeze them, go ahead and make a double batch. Once baked and cooled, store them in a freezer-friendly container for up to 6 weeks.

When you're ready to enjoy your frozen muffins, there are a few ways to thaw and reheat them:
1. Thaw in the fridge overnight.
2. Thaw at room temperature for a few hours.
3. Use the microwave on defrost for 30 seconds and adjust as needed.
4. Place in a toaster oven set to 300°F until warmed through.

For more muffin recipes, check out my Banana Blackberry Muffins recipe. These healthy muffins are made with coconut flour and are perfect for a delicious breakfast option. To maintain the integrity of the original content, including HTML tags, images, HTML header, and key points, we will seamlessly integrate the information into a WordPress platform.

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