Step 1

Preheat oven to 325 F/163C and grease a 6 cup muffin tin generously with non stick cooking spray.

Step 2

In a medium bowl combine, the flour, sugar, salt, ginger and baking soda and set aside.

Step 3

In another bowl add mashed bananas, eggs, yogurt, oil and butter milk and mix well.

Step 4

Add the wet ingredients into the dry ingredients and mix until it is just combined.

Step 5

Using a rubber spatula gently fold in the berries.

Step 6

Divide the batter evenly among the prepared muffin tin.

Step 7

Bake until a tooth pick inserted in center comes out clean, about 30 minutes.

Step 8

Rotate the muffin tin halfway through baking. Cool for 5 minutes and remove from the pan to a wire rack.

Step 9

Enjoy warm. Store it an airtight container for up to 4 days.