Founder of @Umami Sans Frontières
Base Batter (Makes 12 Muffins)
Two Flavor Variations (6 Muffins Each)
🍋A: Banana × Lemon
🫐B: Banana × Blackberry (or Blueberry)
🥣 Preparation
1/ Preheat the oven to 170°C (340°F) when you are ready to bake.
2/ Line a muffin pan with paper liners.
3/ Rinse the blackberries and cut them in half if they are large.
🥣 Make the Base Batter
4/ Melt the butter in the microwave or in a small saucepan. Let it cool slightly.
5/ In a bowl, mash the bananas with a fork until smooth.
6/ In a separate large bowl, whisk together the eggs and sugar until well combined.
7/ Add the mashed bananas to the egg mixture and mix well.
8/ Stir in the melted butter, milk, and vanilla.
9/ In another bowl, mix together the flour, baking powder, and salt.
10/ Add the dry ingredients to the wet ingredients and fold gently with a spatula.
Stop while a little flour is still visible — do not overmix.
🥣 Divide the Batter into Two Flavors
11/ Divide the batter evenly into two bowls.
(About 365–380g per bowl, depending on the size of the bananas and eggs.)
🍋 Bowl A: Lemon Flavor
12/ Add the lemon juice and a small amount of lemon zest. Mix gently.
🫐 Bowl B: Blackberry Flavor
13/ Lightly coat the blackberries with a little flour, then add them to the batter.
14/ Fold carefully so the berries do not get crushed.
🥣 Fill the Muffin Cups
15/ Fill each muffin liner about 7–8 full. You should get 6 lemon muffins and 6 berry muffins.
🥣 Bake
16/ Bake at 170°C (340°F) for 20–25 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
⭐️ Lightly Sweetened and Perfect for Breakfast: These muffins are not overly sweet, making them easy to enjoy as a breakfast treat.
If you prefer a sweeter taste, feel free to add a little more sugar.
⭐️ Blackberries (or Blueberries) Add a Fresh Flavor: Blackberries become softer and less tart when baked, giving the muffins a bright, fruity taste.
They pair beautifully with the gentle sweetness of bananas.
Blueberries work just as well, so you can use your favorite berries.
⭐️ A Little Lemon Zest Goes a Long Way: Lemon zest adds a lovely aroma, but only a small amount is needed.
Too much can create a slightly bitter taste, so use only the yellow part of the peel.
You can also skip it completely if you prefer.
⭐️ Use Very Ripe Bananas for the Best Flavor: Ripe bananas bring out natural sweetness and a richer aroma.
Bananas with brown spots on the skin are perfect for baking.
⭐️ Moist and Delicious Even the Next Day: Banana muffins stay wonderfully moist even after they cool down.
They’re great for the next morning, an afternoon snack, or even as a sweet addition to a lunchbox 😊
⭐️ Freezing Makes Them a Great Breakfast Stock: Because banana muffins are so moist, they can spoil more quickly at room temperature.
If you have leftovers, wrap each muffin individually and freeze them in a storage bag.
They taste great after thawing, and a quick warm-up makes them fluffy again.
⭐️ Easy to Grab on Busy Mornings: One morning, my younger daughter grabbed three muffins before heading to school — and after coming home, she reached for “just one more!” 😄 These muffins are truly perfect for both breakfast and snacks ❤️
Founder of @Umami Sans Frontières
