Banana Blackberry Oatmeal Muffins

5 from 1 vote

Banana Blackberry Oatmeal Muffins

Who can resist the cozy combo of sweet bananas and juicy blackberries? These Banana Blackberry Oatmeal Muffins are soft, wholesome, and full of fruity goodness in every bite. Perfect for busy mornings, after-school snacks, or a sweet little treat the whole family will love!

Prep Time10

Cook Time18

Total Time28

Course: Breakfast, Dessert

Cuisine: American

Diet: Gluten Free

Servings: muffins

Calories: 176kcal

Author: Amanda McGillicuddy

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.

Storage: 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.

Nutrition