Wholesome Banana Blackberry Muffins

These wholesome banana blackberry muffins are hearty, perfectly moist, and made in one bowl with whole wheat flour, zucchini, and no added sugar. A healthy snack or breakfast everyone will love!

Toddler mum hack: sneak veggies into muffins! These banana blackberry beauties are soft, sweet, and secretly packed with zucchini. Zucchini is my go-to because it adds moisture without any flavor and blends right in. Naturally sweetened with fruit and made with whole wheat flour, these muffins are a hit with both kids and adults.

This easy one-bowl recipe is packed with goodness: fruit, a hidden veggie, yogurt for protein, and whole grains for fiber — basically a muffin that ticks every box. The best part? They’re so delicious, no one would ever guess how wholesome they are! I love keeping a batch in the freezer for quick toddler snacks, lunchboxes, or a guilt-free afternoon treat.

Ingredients You’ll Need

These blackberry and banana muffins come together with simple, wholesome ingredients you probably already have on hand:

• Bananas: 2 medium, spotty ripe bananas for natural sweetness and moisture — the riper, the better!
• Zucchini: 2–3 small zucchinis, finely grated so they melt right into the muffins. Be sure to squeeze out the excess liquid to keep the texture light and fluffy.
• Greek yoghurt: Full-fat Greek yoghurt keeps the muffins soft and tender — no oil or butter needed.
• Egg: Just one egg helps bind everything together and gives these muffins a lovely rise.
• Vanilla extract: A splash of vanilla adds a warm, subtle sweetness.
• Wholemeal self-raising flour: Adds fibre and a gentle nuttiness while keeping things simple (no extra baking powder required).
• Blackberries: Fresh or frozen both work beautifully! Halve any larger ones so they fold evenly through the batter — they add juicy bursts of tart-sweet flavour in every bite.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Banana Blackberry Muffins

Preheat the oven: Set your oven to 160°C (320°F) and lightly grease or line a 12-hole muffin tin with paper liners.

Prepare the zucchini: Finely grate the zucchini, then use a clean tea towel to squeeze out the excess moisture — this keeps the muffins light and fluffy. Add it to a large mixing bowl.

Mix the wet ingredients: Add the mashed banana, egg, Greek yoghurt, and vanilla extract to the bowl with the zucchini. Stir until everything is well combined and smooth.

Add the flour: Gently fold in the wholemeal self-raising flour until just combined. Try not to overmix, a few small lumps are perfectly fine!

Fold in the blackberries: Add the blackberries and gently fold them through the batter, being careful not to crush them.

Portion the batter: Divide the mixture evenly between the prepared muffin cups, filling each about three-quarters full.

Bake: Bake for 30–35 minutes, or until the muffins are golden brown and a toothpick inserted into the centre comes out clean. Let them cool in the tin for a few minutes before transferring to a wire rack.

Cool: Leave the muffins in the tin for 5–10 minutes, then transfer to a wire rack to cool completely.

Tips & Tricks

• Use room temperature ingredients: This helps everything mix evenly and gives your muffins a better rise.
• Don’t skip straining the zucchini: Too much moisture can make the muffins dense or soggy, so squeeze it out well.
• Mash bananas thoroughly: The smoother the banana, the more even your texture and natural sweetness.
• Cut large blackberries in half: This helps them distribute evenly through the batter and prevents soggy spots.
• Bake just until golden: Overbaking can dry them out — check with a toothpick and remove as soon as it comes out clean.
• For extra flavour: Sprinkle a few oats or a pinch of raw sugar on top before baking for a golden, bakery-style finish.

How to Store

• Room temperature: Store muffins in an airtight container for up to 2 days.
• Fridge: Keep in an airtight container for 4–5 days. Reheat in the microwave for a few seconds or warm them in the oven to refresh the texture.
• Freezer: Once completely cooled, place muffins in a ziplock bag or freezer-safe container and freeze for up to 3 months. Thaw at room temperature, gently reheat, or enjoy straight from frozen for a quick snack.

Recipe FAQ

More Muffin Recipes

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Zucchini Feta Muffins

Pumpkin Banana Muffins

Cheesy Sweet Potato Corn Muffins

If you try this banana blackberry muffins recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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