The only thing better than banana muffins are wholesome Blackberry Banana Oatmeal Muffins! These little bakes are made with a combo of jammy blackberries, sweet bananas, and rolled oats and have the best flavor. Make them in advance to have something to look forward to on busy mornings or for a quick snack!
As a dietitian who loves a good muffin, I knew exactly what to make when I saw that fresh blackberries were on sale at my local grocery store! These banana blackberry muffins turned out to be soo good..who knew adding blackberries to muffins would give them the BEST taste?!
I've been enjoying these as an easy breakfast with a small bowl of Greek yogurt and cup of coffee.
If you like this recipe, you've gotta try my carrot cake banana muffins or pumpkin banana muffins made with wholesome ingredients next.
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Why This Recipe Works
- Since they're sweetened mostly with banana and blackberries, they're lower in added sugars than most baked goods but still taste sweet.
- They're made with oats which contains nutrients like dietary fiber, B vitamins, and antioxidants.
- The blackberries add more fiber and vitamins than typically found in a banana muffin.
Key Ingredient Notes and Substitutions
These healthy banana blackberry oatmeal muffins are made with simple ingredients. Below are some notes. The measurements can be found at the bottom of this post.
Dry Ingredients
- Rolled Oats - regular oats serve as the base of the hearty muffins. I suggest using rolled oats (look for the label that either says "rolled oats", "traditional oats" or "old-fashioned oats"). Oats contain dietary fiber to help support gut health, thiamine, magnesium, and zinc. Quick oats would work too. I don't suggest using steel cut oats because they are tough and require soaking to soften.
- All Purpose Flour - using a combination of flour and oats helps the muffins get nice and fluffy. If you want to make these muffins gluten-free, use a 1:1 gluten free flour.
- Baking Powder & Baking Soda - a combination of the two gives a great rise to the muffins. Make sure you use baking powder and baking soda that are in-date. Out of date will not help the muffins rise and nobody wants a flat muffin!
- Cinnamon - to add more warmth.
- Kosher Salt - a pinch of salt to bring out the sweetness of the bananas.
Wet Ingredients
- Bananas - there are so many reasons to use bananas in baking, but my favorite is that they provide natural sweetness (and they also keep these healthy oatmeal muffins nice and moist). If possible, use overripe bananas. Brown bananas work best. The more ripe & brown a banana becomes, the sweeter it is! A pro tip: if you have bananas that are starting to have brown spots and you aren't ready to use them, peel and freeze them. Then when you're ready to bake with them microwave them for 30 seconds - 1 minute.
- Eggs - a couple of large eggs add protein and fat-soluble vitamins. They also bind the muffins to give them structure. Use eggs at room temperature for the best results.
- Greek Yogurt - an easy way to make the muffins more moist and add some protein add the same time.
- Avocado Oil - avocado oil contains monounsaturated fats that have been shown to support brain health and heart health. It has a mild flavor similar to vegetable oil so it's great for baking. Extra-virgin olive oil or coconut oil will work for these muffins too.
- Maple Syrup - pure maple syrup is used as a natural sweetener. Honey works great as an alternative.
- Vanilla Extract - to add more sweetness.
- Blackberries - juicy blackberries are mixed into the muffin batter at the end. Blackberries are a source of important nutrients including antioxidants, vitamin C, and fiber. When baked, they add a jammy component to banana oatmeal muffins. You can use fresh or frozen blackberries. If you don't like blackberries, you can substitute with blueberries, raspberries, or diced strawberries instead.
How to Make Blackberry Banana Oatmeal Muffins
Below are the directions for how to make these wholesome muffins with photos that I hope are helpful. Check the recipe card at the bottom for the full recipe.
- Step 1: Preheat the oven to 375℉ (190°C). Prep a 12-cup muffin tin by either spraying it with cooking spray or using muffin liners. In a medium bowl whisk the oats, flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- Step 2: In a separate large bowl, combine the eggs, avocado oil, maple syrup, Greek yogurt, and vanilla extract. Whisk it together until it's well combined.
- Step 3: Mash the bananas using either a potato masher or a fork until they are almost liquid. Whisk the mashed banana into the egg mixture.
- Step 4: Mix the dry ingredients (the flour mixture) in with the wet ingredients and stir until just combined. I do this part gently with a spatula.
Step 5: Gently fold in the blackberries.
Step 6: Spoon the muffin batter into the prepared muffin cups, filling each almost to the top. Bake in the preheated oven for 20-25 minutes. The muffins are done when they're golden brown and an inserted toothpick comes out clean. Baking time will vary depending on your oven. Let them cool at least 10-15 minutes before enjoying!
Hint: Don't overmix the batter or they will turn out tough and dense. You just need to mix until everything is combined.
Dietitian Tip
You don't need to add refined sugar or even use much pure maple syrup (which contains unrefined sugar) to these muffins because the bananas and blackberries are a great way to add natural sweetness! Ingredients like vanilla, cinnamon, and salt enhance the sweetness of the muffins too. Whole oats add fiber and a hearty texture!
Video of How to Make Blackberry Banana Oatmeal Muffins
Here is a video showing how to make this recipe that I hope is helpful!
Variations
The best part about this banana blackberry oatmeal muffin recipe is that you can customize them to your taste! Below are some ideas.
- Oil-Free - if you want to make this muffin recipe oil-free, you can replace the avocado oil with 3 tablespoon of applesauce.
- Dairy-Free - use a plant-based yogurt to make this recipe dairy-free.
- Blueberry Banana Muffins - replace the blackberries with fresh or frozen blueberries for a perfect breakfast.
- Coconut Sugar - add a sprinkle of coconut sugar or brown sugar on top of each muffin before baking to a little something extra special.
- Lemon Blackberry - add a tablespoon or 2 of lemon juice to the wet mixture part of the batter to enhance the sweetness of the fresh berries.
Storage for Blackberry Banana Oatmeal Muffins
- Tip for storing - let the muffins cool completely and then line an airtight container with a paper towel and add the muffins in a single layer on top of the paper towel. Add another paper towel on top to absorb excess moisture and avoid condensation that will make your muffins soggy.
- Room temperature - store in an airtight container at room temperature for 2-3 days.
- Refrigerator - store leftover muffins in an airtight container in the fridge for up to 5 days.
- Freezer - store in an airtight container in the freezer for up to 3 months. For best results, thaw the frozen muffins in the fridge overnight before reheating in either the microwave or oven.
Expert Tips
- Sift the flour and measure it with a kitchen scale for accuracy.
- Use room-temperature eggs and bananas to create a fluffier texture.
- The more brown the banana, the sweeter it will be.
- Let the muffins cool for a couple of minutes in the muffin pan before transferring them to a wire rack or plate.
FAQ
While healthy means something different to everyone, these muffins are a nutrient-rich option. They contain dietary fiber for gut health from the oats, heart healthy avocado oil that contains fatty acids important for brain health, and nutrients like antioxidants, vitamin C, and potassium from the banana and blackberries These muffins are lower in sugar and saturated fats than many baked goods.
For sure! You can do so by using a 1:1 gluten free flour to replace the all-purpose flour. And make sure you use certified gluten-free oats.
I don't suggest it for this recipe. It's not a 1:1 ratio and other adjustments would need to be made to avoid a dense and tough muffin.
Related
Looking for other dietitian recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to serve with Blackberry Banana Oatmeal Muffins:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Wholesome Blackberry Banana Oatmeal Muffins, Easy
Equipment
- 1 12-count muffin tin
- 1 whisk
Ingredients
Dry Ingredients
- 1¼ cup rolled oats
- 1¼ cup all purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt (use ¼ teaspoon if using fine table salt)
Wet Ingredients
- 1 cup mashed banana (~2 large bananas)
- 2 large eggs
- ½ cup Greek yogurt
- ⅓ cup pure maple syrup (or honey)
- ¼ cup avocado oil (or extra-virgin olive oil)
- 1 teaspoon vanilla extract
- 1 cup blackberries
Instructions
- Preheat the oven to 375℉ (190°C). Prep a 12-cup muffin tin by either spraying it with cooking spray or using muffin liners. In a medium bowl whisk the oats, flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a separate large bowl, combine the eggs, avocado oil, maple syrup, Greek yogurt, and vanilla extract. Whisk it together until it's well combined.
- Mash the bananas using either a potato masher or a fork until they are almost liquid. Whisk the mashed banana into the egg mixture.
- Mix the dry ingredients (the flour mixture) in with the wet ingredients and stir until just combined. I do this part gently with a spatula.
- Gently fold in the blackberries.
- Spoon the muffin batter into the prepared muffin cups, filling each nearly to the top. Bake in the preheated oven for 20-25 minutes. The muffins are done when they're golden brown and an inserted toothpick comes out clean. Baking time will vary depending on your oven. Let them cool at least 10-15 minutes before enjoying!
- Hint: Don't overmix the batter or they will turn out tough and dense. You just need to mix until everything is combined.
Video
Notes
- Sift the flour and measure it with a kitchen scale for accuracy.
- Use room-temperature eggs and bananas to create a fluffier texture.
- The more brown the banana, the sweeter it will be.
- Let the muffins cool for a couple of minutes in the muffin pan before transferring them to a wire rack or plate.
- Room temperature - store in an airtight container at room temperature for 2-3 days.
- Refrigerator - store leftover muffins in an airtight container in the fridge for up to 5 days.
- Freezer - store in an airtight container in the freezer for up to 3 months. For best results, thaw the frozen muffins in the fridge overnight before reheating in either the microwave or oven.
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