Preheat the oven to 180 degrees. Grease the cavities of a muffin tray or place paper cups inside.
Rinse fresh berries and sort them out. Pour canned fruit into a sieve and drain well. Remove frozen berries from freezer, but do not defrost. Dust the berries with the flour.
Place the flour in a large enough bowl and mix with baking powder, baking soda and cinnamon. Mix the eggs in another baking bowl. Then add the sugar, vanilla sugar, oil or butter and mix well.
Remove the skin from the bananas, mash them with a fork, add them to the egg mixture and mix well. Add the flour mixture to the egg mixture form and fold in briefly until the dry ingredients are wet. At the end, gently fold in the berries.
Pour the batter into the wells of the muffin pan. Bake in the oven (center, convection oven 160 degrees 25-half an hour. Rest the muffins in the tray for 5 min, then remove from the ramekins and bring to the table warm, if desired.
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