Who can resist the cozy combo of sweet bananas and juicy blackberries? These Banana Blackberry Oatmeal Muffins are soft, wholesome, and full of fresh berries in every bite. Perfect for busy mornings, after-school snacks, or a sweet little treat the whole family will love!
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Banana muffins are always a hit, and this version with juicy blackberries and wholesome oats is a delicious and healthy twist on the classic!
These oat muffins are soft, made with healthy ingredients, and bursting with ripe banana flavor and pockets of sweet-tart berries. They’re perfect for breakfast on the go, lunchboxes, or a cozy afternoon snack. Enjoy them as-is, or warm them up with a little butter for an extra comforting bite!
Need other great gluten-free muffins recipes? Try these Almond Flour Banana Nut Muffins or these Gluten-Free Blackberry Muffins.
What I Love About This Recipe
These banana blackberry oatmeal muffins make the perfect healthy breakfast or snack! Here is why I love them:
✔ Sweet & Bursting with Berries – Soft, moist, and full of ripe banana flavor with juicy blackberries in every bite. They are easy to make and are packed with wholesome goodness!
✔ Perfect Anytime – Great for breakfast, snack time, or tucked into a lunchbox. These muffins are a hit with both kids and grown-ups alike!
✔ Wholesome Ingredients – Made with whole grain oats, naturally sweetened, and full of fiber — no refined sugar needed to make these muffins shine!
Need more wholesome and unique banana bread recipes? Try this Chickpea Flour Banana Bread, this Almond Butter Banana Bread (Paleo & Gluten-Free), or this Gluten-Free Dairy-Free Banana Bread (Maple Syrup Sweetened!).
Ingredients
Overripe Bananas – For best results, mash your bananas before measuring to get an accurate amount — use a measuring cup or weigh them (you’ll need about 190 grams). If you're using frozen bananas, make sure to thaw them completely and drain off any extra liquid first. And remember, these muffins are lightly sweetened so the riper and spottier the bananas, the sweeter and more flavorful your muffins will be!
Old-Fashioned Rolled Oats – If you need these muffins to be gluten-free, make sure to use certified gluten-free oats. I like using One Degree Organic Sprouted Rolled Oats — Costco usually has the best deal! Quick oats will probably work too, but I haven’t tested them in this recipe yet.
Oat Flour – You can purchase oat flour or make your own by pulsing old-fashioned in a blender or food processor until a fine flour forms and there are no pieces of whole oats. Measure using the spoon and level method to avoid overpacking.
See the full ingredient list and measurements in the recipe card below.
Possible Substitutions
- You can substitute honey with maple syrup if you prefer. Just keep in mind that honey tends to brown more in the oven, so your muffins may turn out a bit lighter in color with this swap.
- Feel free to use any neutral-flavored cooking oil, or swap in melted (and slightly cooled) coconut oil or butter in place of avocado oil.
- I tested frozen blackberries as a substitute for fresh, and they worked well. If you're using frozen berries, don't thaw them and skip halving — just toss them in as-is.
- Any type of milk or non-dairy milk alternative will work just fine.
- I have not tested any egg replacements in this recipe.
If you try any substitutions in this recipe, please let us know what works in the comments below!
How to Make Healthy Banana Blackberry Oat Muffins
Step 1: Peel 2 medium bananas and place in a large mixing bowl. Mash the bananas with a fork until there are no large chunks. Measure out ¾ cup of mashed banana and return it to the mixing bowl, discarding any excess.
Step 2: In the bowl with the mashed banana, add the honey, milk, egg, avocado oil, and vanilla extract. Whisk together until well combined.
Step 3: Add the oat flour, rolled oats, baking powder, baking soda, and sea salt to a separate mixing bowl and whisk together until there are no clumps.
Step 4: Pour the dry ingredients into the bowl with the wet ingredients and stir together until there are no streaks or clumps of dry ingredients. Avoid over-mixing. Allow the batter to rest for about 10 minutes. This is optional but allows the oats to soak and become more tender.
Step 5: Fold the halved blackberries into the batter. Use a rubber spatula to distribute evenly.
Step 6: Divide the batter even between the lined muffin wells. Using a 2-ounce ice cream scoop makes this easier. Top with extra oats if desired.
Step 7: Place the muffins in an oven preheated to 375 F and bake for 16-20 minutes (18 was perfect for my oven). Remove from the oven and allow them to cool.
Commonly Asked Questions
Let the muffins cool completely before storing. To keep them fresh, wrap in foil and store at room temperature for 4–5 days.
For longer storage, place the cooled muffins in a resealable freezer bag and freeze for up to 2 months. When you're ready to enjoy, take them out of the bag and let them thaw uncovered on a plate at room temperature for a few hours—this helps prevent condensation and keeps them from getting soggy.
Making your own oat flour is super simple! Just add old-fashioned rolled oats (gluten-free if needed) to a high-speed blender or food processor and blend until they reach a fine, powdery consistency. Be sure to stop and scrape down the sides if needed. Store in an airtight container for up to 3 months. It's an easy, budget-friendly alternative to store-bought oat flour!
Yes! Frozen blackberries work well—just don’t thaw them before adding to the batter. This helps prevent excess moisture and keeps them from bleeding into the batter.
Absolutely. Blueberries or raspberries would both work beautifully in this recipe.
Quick oats may work, but they’ll change the texture slightly and absorb moisture differently. If you are nervous the rolled oats will be a little too chewy, quick oats are worth trying. Allowing the batter to sit for about 10 minutes before baking can help to soften the rolled oats.
If using certified gluten-free rolled oats and certified gluten-free oat flour these muffins will be gluten-free!
Dietitian Notes
- Balanced & Wholesome – Each healthy banana oatmeal muffin provides 178 calories with 4g of protein and 3g of fiber to support satiety and blood sugar balance.
- Naturally Sweetened – Sweetened with honey, offering a more natural alternative to refined sugars while still satisfying a sweet craving.
- Whole Grain Goodness – Made with oat flour and whole rolled oats for a boost of complex carbs, fiber, and nutrients.
- No Refined Flour – Flourless and made entirely from oats, making them a great option for those looking to reduce highly processed ingredients.
Recipe Tips
- Measure the bananas after mashing to avoid adding too much moisture.
- Use the 'spoon and level method' when measuring the oat flour, especially if making homemade oat flour because it can pack during the processing.
- You can used silicone muffin liners but note that they will take slightly longer to cook.
- I swear by using a 2-ounce ice cream scoop with a trigger release to divide muffin batter between wells. It makes the process so much easier and more accurate.
Try These Other Great Recipes
Looking for other tasty recipes? Here are a few you might like:
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📖 Recipe
Banana Blackberry Oatmeal Muffins
Equipment
- 2 Mixing bowls
- Fork
- Rubber Spatula
- Whisk
- 12-count muffin tin
- Paper Muffin liners
Ingredients
- ¾ cup Mashed overripe banana about 2 medium bananas (190 g)
- ½ cup Honey or maple syrup
- ½ cup Milk or dairy-free milk alternative
- 3 tablespoon Avocado oil or melted and cooled coconut oil
- 1 Large egg
- 1 teaspoon Vanilla extract
- 1 ¼ cup Oat flour gluten-free if needed (150 g)
- 1 cup Old-fashioned rolled oats gluten-free if needed (100 g)
- 1 ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Sea salt
- 1 cup Fresh blackberries halved (150 g)
Instructions
- Preheat the oven to 375 F. Line a muffin tin with paper liners and set aside.
- Peel and mash the bananas with a fork in a large mixing bowl until there are no large lumps. Measure out ¾ cup and return to the bowl, discarding any excess.
- In the bowl with the mashed banana, add the honey, milk, egg, avocado oil, and vanilla extract. Whisk together until well combined.
- Add the oat flour, rolled oats, baking powder, baking soda, and sea salt to a separate mixing bowl and whisk together until there are no clumps.
- Pour the dry ingredients into the bowl with the wet ingredients and stir together until there are no streaks or clumps of dry ingredients. Avoid over-mixing. Allow the batter to rest for about 10 minutes. This is optional but allows the oats to soak and become more tender.
- Fold the halved blackberries into the batter. Use a rubber spatula to distribute evenly.
- Divide the batter even between the lined muffin wells. Using a 2-ounce ice cream scoop makes this easier. Top with extra oats if desired.
- Place the muffins in the oven and bake for 16-20 minutes (18 was perfect for my oven). Remove from the oven and allow them to cool.
Notes
-
- Measure the bananas after mashing to avoid adding too much moisture.
-
- Use the 'spoon and level method' when measuring the oat flour, especially if making homemade oat flour because it can pack during the processing.
-
- You can used silicone muffin liners but note that they will take slightly longer to cook.
-
- I swear by using a 2-ounce ice cream scoop with a trigger release to divide muffin batter between wells. It makes the process so much easier and more accurate.
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