Description
Bakery-style banana blackberry muffins made with all-organic ingredients and no refined sugar. Sweet, fluffy, and topped with a buttery crumb topping—perfect for breakfast, brunch, or a sweet treat!
Ingredients
Muffins:
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2 1/4 cups organic all-purpose flour
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1 1/2 tsp baking powder
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3/4 tsp baking soda
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1/2 tsp salt
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1 cup + 2 tbsp coconut sugar
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1/2 cup melted butter
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1 tbsp vanilla extract
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2 large pasture-raised organic eggs
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3 overripe bananas, mashed (1 1/2 cups)
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1/4 cup buttermilk (or 1/2 milk + 1/2 yogurt whey)
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1 cup fresh or frozen blackberries
Crumb Topping:
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1/2 cup organic all-purpose flour
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1/3 cup coconut sugar
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1/8 tsp salt
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4 tbsp unsalted butter, cut into cubes
Instructions
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Preheat oven to 400°F and line a muffin tin with muffin liners.
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In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
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In another bowl, mix coconut sugar, melted butter, vanilla, eggs, mashed bananas, and buttermilk.
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Add dry ingredients to wet, mixing until just combined.
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Gently fold in blackberries.
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Divide batter evenly among 12 muffin liners.
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Make crumb topping: combine flour, coconut sugar, salt, and butter with a fork or pastry cutter until crumbly.
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Sprinkle evenly on top of muffins.
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Bake at 400°F for 8 minutes, then reduce heat to 375°F and bake an additional 12–15 minutes, until a toothpick comes out clean.
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Cool in pan for 5 minutes, then transfer to a wire rack.
- Prep Time: 10
- Cook Time: 23