Description
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!
Ingredients
Scale
- 2 medium ripe bananas (about 200 g), mashed
- 2 small zucchini (about 250 g / 1½ cups), finely grated
- 1 cup full-fat plain greek yoghurt
- 1 large egg
- 1 teaspoon vanilla extract
- 250g (about 2 cups) wholemeal self-raising flour
- 300g/ 10.6 oz fresh or frozen blackberries*
Instructions
- Preheat your oven to 160°C (320°F) and lightly grease or line a 12-hole muffin tin with paper liners.
- 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.
- Add the mashed banana, egg, Greek yoghurt, and vanilla extract to the bowl with the zucchini. Stir until everything is well combined and smooth.
- Gently fold in the wholemeal self-raising flour until just combined. Try not to overmix, a few small lumps are perfectly fine!
- Add the blackberries and gently fold them through the batter, being careful not to crush them.
- Divide the mixture evenly between the prepared muffin cups, filling each about three-quarters full.
- Bake for 35-40 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.
- Leave the muffins in the tin for 5–10 minutes, then transfer to a wire rack to cool completely.
Notes
- If your blackberries are big, cut them in half to keep the pieces uniform.*
- Store in an airtight container on the counter for 2 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Snack, Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 130
- Sugar: 5.3g
- Fat: 3g
- Saturated Fat: 1.6g
- Carbohydrates: 21.2g
- Fiber: 3.8g
- Protein: 5.1g