Triple Berry Banana Muffins
These Triple Berry Banana Muffins are soft, moist, and filled with sweet banana flavor and bursts of juicy berries in every bite!
Servings: 12 muffins
Calories: 214kcal
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 3 ripe bananas, mashed (about 1 ¼ cups)
- 6 tablespoons unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 1 large egg, room temperature
- ¼ cup (61 g) buttermilk, room temperature
- 1 teaspoon vanilla extract
- ½ cup blueberries
- ½ cup chopped strawberries, patted dry
- ¼ cup raspberries
Instructions
- Preheat the oven to 425°F. Line a standard 12-cup muffin tin with paper liners and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and kosher salt. Set aside.
- In a small bowl, mash the bananas with a fork until mostly smooth. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened butter and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl as needed.
- Add the egg and mix until fully combined.
- Add the mashed bananas, buttermilk, and vanilla extract. Mix on low speed until just combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Gently fold in the blueberries, strawberries, and raspberries.
- Scoop the batter evenly into the prepared muffin cups, filling each about ¾ full.
- Bake at 425°F for 5 minutes. Then, without opening the oven door, reduce the oven temperature to 350°F and continue baking for 13 to 16 more minutes, or until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs but no wet batter.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
Serving: 1muffin | Calories: 214kcal