Wholesome Blackberry Banana Oatmeal Muffins, Easy

blackberry banana oatmeal muffins on a plate.

Wholesome Blackberry Banana Oatmeal Muffins, Easy

Mallory

The only thing better than a wholesome banana muffins are wholesome Blackberry Banana Oatmeal Muffins! These little bakes are made with a combo of jammy blackberries, sweet bananas, and rolled oats for the best flavor! Make them in advance and freeze them to have something to look forward to on busy mornings or for a quick snack.

5 from 1 vote

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Prep Time 10

Cook Time 20

Course Breakfast

Cuisine American

Servings muffins

Calories 190 kcal

Equipment

1 12-count muffin tin
2 mixing bowls
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

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.

Storage

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.

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. And whole oats for fiber and a hearty texture!

Nutrition

Serving: 1muffinCalories: 190kcalCarbohydrates: 28gProtein: 5gFat: 6gSodium: 210mgFiber: 2.5gSugar: 9.5g

Keyword 30 minutes or less, vegetarian

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