Banana and Blackberry Muffins

These delicious muffins are not only amazing tasting, they are also on the healthier side!! Big bonus when you have a toddler to feed 🙂

For the filling we chose blackberries, but you can also go with blueberries or raspberries.


65g (1/2 cup) spelt or quinoa flour
60g (1/2 cup) ground flax
70g (1/2 cup) hemp hearts
100g (1/2 cup) chocolate chips or chopped dark chocolate
1 tablespoon cocoa powder
3/4 teaspoon baking soda
1 teaspoon baking powder
2 tablespoon cinnamon
35g (1/4 cup) coconut sugar
2 mashed bananas
140ml (1/2 cup) milk
1 egg
2 teaspoon apple cider vinegar
110g (1 cup) fresh blackberries


Heat up the oven to 200 C (400 F).
Place 12 large muffin parchment papers in a muffin tin, or grease the tin.
Mix all the dry ingredients in a bowl, except for the sugar.
In a separate bowl mix the egg with the sugar till creamy and fluffy. Add the mashed bananas, milk and apple cider vinegar and mix.
Pour the banana mixture over the dry ingredients and mix till just combined.
Gently fold in the blackberries.

Banana and blackberry muffins

Scoop into the muffin tin till each is about 3/4 full.
Bake on the middle shelf for about 20-25 minutes.
To check if they are ready, place a toothpick in one of the muffins and pull out. If it comes out clean, the muffins are ready.


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