Our Maple Blackberry Muffins have no oil or eggs but still provide plenty of protein and fiber for your kids to start their morning right.
Pure, organic maple syrup is an excellent natural sweetener. It provides a rich flavor, too.
Blackberries are rich in fiber, Vitamins A, C, and K, as well as antioxidants.
You can make these muffins in advance and pop them into a little hand on one of those busy mornings. You can substitute other fruits for the blackberries as they come into season.
As always, we recommend using in-season and organic ingredients.
Egg-free Maple Blackberry Muffins
Ingredients
- 2 bananas
- ½ cup Greek yogurt
- ½ cup pure maple syrup
- 1 tsp vanilla extract
- 1 cup flour of your choice
- 1 tsp baking soda
- ¼ tsp salt
- 1 ½ cups fresh blackberries
- Raw sugar large crystals to top muffins
Instructions
- Preheat oven to 350 degrees.
- Lightly coat muffin tin with cooking spray or oil.
- Mash or puree bananas in large bowl, then add yogurt, syrup and extract.
- Add flour, baking soda and salt.
- In separate bowl, lightly coat blackberries in flour and shake off excess.
- Gently fold berries into banana and flour mixture.
- Scoop batter into muffin tin.
- Sprinkle tops of muffins with light coating of raw sugar crystals, if desired.
- Bake for 20 minutes until muffin tops are golden brown.
- Cool on rack for 5 minutes.
Louise Goldberg is a registered dietician, specializing in maternal, child, and family nutrition. She’s a regular columnist, sharing Nutritional Nuggets and recipes in What’s in Season. A board certified pediatric nutrition specialist, Louise practices at An Apple A Day Nutrition.
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Sounds delicious and easy. Can you substitute the flour for a gluten free flour? If so, which one would be best? Thank you in advance.