Banana Berry Muffins

Photo Credit: Allyson Kramer
  • 40 mins
  • Prep: 15 mins,
  • Cook: 25 mins
  • Yield: 12 Muffins

These delicious muffins are a great way to use up any perishable berries that may be floating around your refrigerator. I used a mix of red raspberries and blueberries to make these muffins, but truly any berry will work well in this recipe. Try mulberries, blackberries, or even gooseberries for a slightly sour kick.


Since this recipe uses chickpea flour as both a base and an egg replacer, these muffins boast quite a good bit of protein, making them a perfect snack between meals or an easy breakfast for the start of your day. Feel free to lower the sugar amount to reflect your personal preference.

What You'll Need

  • 3 browned bananas, medium sized
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • 1/3 cup + 2 tablespoons coconut palm sugar or granulated sugar
  • 1 cup chickpea flour
  • 2/3 cup all purpose flour
  • 2/3 cup water
  • 1 cup mixed berries, such as blueberries and raspberries

How to Make It

Preheat your oven to 350 degrees Fahrenheit and line 12 muffin tins with paper liners. You can also lightly grease each muffin tin and lightly flour using all purpose flour.

In a large bowl, place the bananas, vanilla extract and salt. Mash together using a potato masher or large fork and puree until smooth. Stir in the baking powder, coconut palm sugar, and chickpea flour. Using a sturdy spoon or fork, mix well until the mixture is very smooth.

Gradually stir in the all purpose flour and the 2/3 cup water, a little bit at a time, alternating between each addition. Once all has been added, whisk well, about 50 strokes, until batter is smooth and fluffy. Gently fold in the berries so that they are evenly distributed throughout the batter.

Divide the batter evenly among the muffin tins by dropping about 1/4 to 1/3 cup batter in each muffin tin. Place into the middle rack of your oven and bake for 22 to 25 minutes, or until lightly golden on the outside and baked all the way though. When inserting a knife into the middle of one muffin, the knife should come out clean except for any cooked berries that may cling to the knife.

Serve warm from the oven or at room temperature. Store any leftover muffins loosely in a brown paper bag at room temperature or in the refrigerator. The muffins should keep for 2 to 3 days. You can also freeze the muffins once baked. Simply place into an airtight freezer safe baggy and seal tight. Enjoy for up 3 months in the freezer. When ready to thaw, just remove the desired amount of muffins from the freezer and allow to thaw at room temperature until soft.