Description

Deliciously moist and naturally sweetened Banana Bread Berry Muffins made without any added sugar. These wholesome muffins combine ripe bananas, fresh raspberries, and blueberries with whole wheat and all-purpose flours, spiced with cinnamon and nutmeg for a flavorful treat perfect for breakfast or a healthy snack.

Ingredients

Scale

Wet Ingredients

3 bananas, very ripe (around 1 1/2 cups mashed)
4 ounces fresh raspberries
4 ounces fresh blueberries
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract

Dry Ingredients

¾ cup Swerve brown sugar substitute
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon sea salt

Optional Garnish

1 banana, thinly sliced

Instructions

Preheat Oven: Preheat your oven to 350˚F (175˚C). Grease a muffin pan thoroughly and set aside to prepare for baking.
Cream Butter and Sweetener: In a large mixing bowl, cream together the softened unsalted butter and the Swerve brown sugar substitute until the mixture is light and fully combined, forming a smooth base.
Add Eggs and Vanilla: Crack in the eggs and add the vanilla extract. Whisk these ingredients into the butter mixture until the batter is uniformly mixed and smooth.
Incorporate Mashed Bananas: In a separate bowl, mash the very ripe bananas until smooth. Then fold the mashed bananas into the egg mixture and stir until evenly blended.
Combine Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and sea salt. Gently fold in the fresh raspberries and blueberries into this dry mix to distribute fruit evenly.
Mix Wet and Dry Ingredients: Slowly add the flour and berry mixture to the banana and egg batter. Stir gently until just combined to avoid overmixing, which can make the muffins dense.
Fill Muffin Pan: Spoon the batter into the prepared muffin pan, filling each cup about three-quarters full for ideal rising and texture.
Bake: Place the muffin pan in the oven and bake for 25 to 30 minutes. Muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool: Allow the muffins to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool for an additional 5 minutes before serving. Optionally, garnish with thin banana slices on top before baking for a decorative touch.

Notes

Use very ripe bananas for maximum natural sweetness and moisture.
Do not overmix the batter to ensure tender muffins.
If fresh berries are not available, frozen berries can be used but should be tossed in flour before folding in to prevent color bleeding.
The Swerve brown sugar substitute keeps the recipe free from added sugars, making it diabetic-friendly.
For a dairy-free version, substitute the butter with a plant-based margarine or coconut oil.
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
To freeze, wrap muffins individually and freeze for up to 3 months. Thaw at room temperature before serving.

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 6g
Sodium: 150mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 3g
Cholesterol: 45mg

Keywords: banana bread muffins, berry muffins, no added sugar muffins, diabetic-friendly muffins, healthy muffins, whole wheat banana muffins