Easy to make, simple preparation.

Ingredients  for 12 muffins: 7 oz (200 g) berries (fresh, preserved, or frozen), 2 Tbsp. flour, 10.5 oz. (300 g) flour (type 405),  2 1/2 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. cinnamon, 2 eggs, 3.1 0z. (90 g) brown or white sugar,  1 package vanilla sugar/extract, 0,35 cups (80 ml) neutral oil or 4.4 oz (125 g ) soft butter, 2 medium sized ripe bananas 6,5 oz (185 g).
For the baking tin: Oil or 12 mini paper baking forms.
For Decoration: Powdered sugar.
Preparation time: 15 min., Baking time: 25–30 min.
Per Muffin: about 185 kcal.

1. Preheat  oven to 356 F (180° C). Grease the Muffin baking form and place in the refrigerator. Or place paper baking cups into the muffin pan.

2. Wash the fresh berries and sort them out. If you are using conserved fruit, empty the berries onto a sieve and let them drain. If frozen, take the berries out of the refrigerator, but no not let them thaw. Dust them off with flour.

3. Pour the flour into a bowl and mix well with the baking powder, baking soda and cinnamon.

4. Lightly beat the eggs in a separate bowl. Then add  sugar, the vanilla sugar, the oil or the butter and mix well.

5. Peel the bananas and mash them with a fork. Add the banana paste to the egg mixture and mix well. Add the flour mixture to the egg mixture until the dry ingredients are moist. Then fold the berries into this mixture very carefully.

6. Fill the baking tins until 2/3 full. Bake on the middle rack of the oven for 25–30 min. or until golden brown at 320 F (160° C) if you are using a convection oven, otherwise at 356 F. Let the muffins rest for 5 min. before taking them out. Serve them warm or cold as desired.