Blackberry Banana Muffins


I’m starting to think maybe I should have just made a blog on muffin recipes!

This one is everyone’s favorite. We spent a few evenings this past Summer picking blackberries around our neighborhood which was well worth it. I learned these are my favorite berry to bake with. So juicy and flavorful! (Delicate though, so I recommend carefully washing them by in a big basin of water, let them air dry on towels, then very gently fill your freezer bags, and you’ve got the perfect stock to bake with later on!). I also find it helpful to have quarters of ripe bananas in freezer bags, and defrost when needed for baking.

I stick to using wonderful, soft spelt wheat flour (it’s non-GMO, nutritious and easily digestible) now for most of my baking (it can be very expensive though, so I’ve shopped around quite a bit before ordering it bulk through Azure online). Coconut is my choice of oils because of it’s health benefits (especially for kids – it even has the same wonderful fats that breastmilk has!), organic butter is also great. Many other popular baking oils such as vegetable and canola oil are genetically modified and cause more harm to our bodies than good.

Blackberry Banana Muffin recipe:

2 1/2 cups spelt flour
1 Tbsp non-aluminium baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 large eggs
1 cup plain organic yogurt
1/3 cup pure maple syrup
1/4 c coconut sugar or sucanat (raw cane sugar)
6 Tbsp melted coconut oil
2 very ripe bananas, mashed well
1 teaspoon vanilla
1 1/2 cups frozen blackberries
some sucanat or coconut sugar to sprinkle on top

Preheat oven to 400°F. Grease a standard 12 muffin pan, the top of the pan too because they’ll spill over.
Whisk or sift together the flour, baking powder, baking soda, cinnamon and salt in a large bowl.
In a small saucepan over low heat melt coconut oil. Add maple syrup, then mashed banana. Pour in medium bowl, adding eggs, yogurt, and vanilla.
Add the wet mixture to the dry mixture and mix together with a few light strokes, until the dry ingredients are moistened. I have added a little water to moisten it (up to 1/4 c). Add the berries. Don’t over-mix. The batter won’t be smooth. I like to add a pinch of sucanat (raw can sugar) sprinkled over each muffin.
Bake 18-20 minutes.


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