Preheat the oven to 375° F.
Begin by mashing bananas and berries in a bowl. If you are using raspberries or black berries only mash half and add the remaining after mashing so that they can maintain more of their shape.
Once the fruit is your desired consistency add the wet ingredients on top, and mix them together
Add the dry ingredients on top of the wet ingredients. Mix the dry ingredients together before combining into the wet ones.
Continue mixing until the batter is fully combined.
Grease the muffin tins with butter or oil spray and scoop batter evenly into 18 cups. I like to use a large ice cream scoop to ensure the muffins are evenly sized.
Once the muffin tins are full, place them in the oven and bake at 375° F for 16-20 minutes.
