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Ingredients
Scale
- 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 and line a standard 12-cup muffin tin with paper liners.
- In a medium bowl, combine flour, baking powder, baking soda, and kosher salt; set aside.
- Mash the bananas in a small bowl until mostly smooth; set aside.
- In a stand mixer bowl, cream softened butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Scrape bowl as needed.
- Add the egg and mix until fully incorporated.
- Stir in the mashed bananas, buttermilk, and vanilla extract at low speed until combined.
- Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined. Avoid overmixing.
- Gently fold in the blueberries, strawberries, and raspberries.
- Distribute the batter evenly into the muffin cups, filling each about ¾ full.
- Bake at 425°F for 5 minutes, then reduce the temperature to 350°F (without opening the oven door) and bake for an additional 13 to 16 minutes, until a toothpick comes out with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For best results, use overripe bananas for more sweetness and moisture.
Ensure berries are dry before folding them into the batter to prevent excess moisture.
Muffins can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 185
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg