These Banana Blackberry Muffins are soft, fluffy, and perfectly sweet and delicious. They’re easy to make, requiring only 5 ingredients, and they’re healthy! This recipe is perfect for meal-prepping breakfasts or snacks for the week. You’re going to love them!
After four years of recipe development, my favorite type of recipe is one that calls for just a handful of nourishing ingredients, is easy to make, and, of course, must be delicious. These Banana Blackberry Muffins fit the bill perfectly.
Honestly, these muffins are even better than I imagined. They might just be the best muffin recipe I’ve ever created (and I’ve created quite a few!). They’re soft, fluffy, perfectly sweet, satisfying, delicious, and filling!
Similar to my 3 Ingredients Banana Oatmeal Muffins and Carrot and Banana Muffins, this Blackberry Banana Muffin recipe starts with a base of oats, bananas, water, and baking powder. You can add a few optional additional ingredients to make these muffins even yummier!
I love making a batch of healthy muffins at the start of the week. That way, when I need a quick snack or a grab-and-go breakfast, I have a batch of muffins ready to go. I pop one in the microwave, and Bob’s your uncle!
I just know that you’re going to love these Banana Blackberry Muffins!
Why You’ll Love the Banana Blackberry Oatmeal Muffins:
- They’re made with just five nourishing ingredients.
- They’re customizable to suit your cravings.
- They’re very easy to make!
- They’re naturally sweetened with bananas.
- They’re gluten-free*, egg-free, dairy-free, vegan, nut-free, and refined sugar-free!
- They’re a perfect grab-and-go breakfast or snack.
- They’re great to meal-prep for the week.
- They’re delicious, satisfying, and filling.
- They’re good for your soul and your body!
*Be sure to use gluten-free oats and baking powder if necessary!
how are these Banana Blackberry Muffins healthy?
These aren’t just delicious; they’re also packed with health benefits:
- Nutrient-Rich Ingredients: The main ingredients of these muffins, including oats, bananas, and blackberries, are all nutrient-rich. Oats are a great source of fiber and essential nutrients like manganese, phosphorus, and magnesium. Bananas are loaded with potassium, vitamin C, and vitamin B6, while blackberries are rich in antioxidants and vitamins.
- Naturally Sweetened: These muffins are naturally sweetened with ripe bananas, eliminating the need for added sugars. This makes them a healthier option compared to traditional muffin recipes that often contain refined sugars.
- Low in Added Fats: Unlike many store-bought muffins that are loaded with added fats like butter or oil, these muffins use ripe bananas as a natural binding agent, reducing the need for excessive amounts of added fats. (Disclaimer: I have nothing against fats – I love them – but this is just an added bonus).
- High in Fiber: With the inclusion of oats and blackberries, these muffins are high in dietary fiber. Fiber is essential for digestive health, helps regulate blood sugar levels, and promotes feelings of fullness, making these muffins a satisfying and nutritious option for breakfast or snacks.
Ingredients and Substitutions:
These are the ingredients you’ll need to make these Blackberry Banana Muffins. You can find the exact measurements in the recipe card at the bottom of this page.
Oats: Rich in fiber and essential nutrients, oats provide a hearty muffin base. Blending them creates a smoother texture in the batter, ensuring a delightful consistency in the final product. You will need to blend the oats into a fine flour-like consistency. You can also use store-bought oat flour.
Ripe Bananas: Ripe bananas are the natural sweetener and binding agent in these muffins. Their ripe, naturally sweetened flavor adds a delicious taste and moistens the batter, eliminating the need for excessive amounts of oil or butter. Packed with potassium and other essential nutrients, ripe bananas contribute to the overall healthiness of these treats.
Baking Powder: Baking powder acts as the leavening agent in this recipe, working its magic with almond flour to make the muffins light and fluffy. It helps the batter rise, resulting in a soft and airy texture.
Water: A minimal amount of water is added to the recipe to balance the moisture content and help create the desired consistency in the batter. This simple addition ensures that the muffins remain soft without becoming overly dense. You can add your choice of milk to add a bit of extra protein to your banana oatmeal muffins.
Blackberries: You can use fresh or frozen blackberries; I prefer fresh for this recipe as they contain less moisture than frozen blackberries.
Optional Flavor Boosters: If you happen to have salt and vanilla extract in your cupboard, go ahead and add these in. They will boost the flavors deliciously. However, it is definitely not essential. I also like to add a sprinkle of coconut sugar for an extra touch of sweetness and whole oats for visual appeal.
Equipment Needed:
- Digital Food Scale: To accurately measure your ingredients.
- Blender: You will need a blender or food processor to blend the oats into a fine flour-like consistency OR you can use oat flour.
- Silicone Muffin Tray: These carrot banana muffins are fat-free, which causes them to stick to a regular muffin tray and paper liners. Therefore, I suggest a silicone muffin tray or a non-stick tray for easy removal!
- Mixing Bowl: To combine all your healthy carrot muffin ingredients.
- Plate: This makes mashing your bananas a lot easier!
How to Make Banana Blackberry Muffins:
Here is a detailed summary of how to make these muffins. I’ve also included some photos, and you can watch the recipe video in the recipe card.
Step 1:
Start by preheating your oven so that it’s hot and ready for your muffin batter. Grab your muffin tray and lightly grease it with some cooking spray or butter or insert paper liners. I like to make my own paper liners by cutting squares of parchment paper and then pressing them into the muffin cavities. I make six large muffins, but you can make eight smaller muffins if you prefer.
Step 2:
If you’re making your own oat flour: add whole oats to a blender and blend into a find powder. You can use the ground oats as is or take it a step further and sift it for a finer, softer texture.
Step 3:
Add blended oats and baking powder to a bowl and give it a mix to ensure the baking powder is evenly distributed. If you’re adding salt, you can also add this now.
Step 4:
Mash your bananas with a fork until you can’t mash no more. Try to mash it until it’s very well-mashed; otherwise, your batter may be too dry.
Step 5:
Add the mashed banana and water to the dry ingredients. If you’re using vanilla extract, add this now too.
Step 6:
Fold with a spatula to combine.
Step 7:
Fold in your blackberries.
Step 8:
Evenly distribute the batter between 6 muffin cavities for large muffins or 8 muffin cavities for smaller muffins. Fill them as much as you can; it might feel like there’s too much batter, but the muffins won’t grow that much in the oven. You can add some coconut sugar and whole oats on top as a decoration.
Step 9:
Bake your muffins for 22-30 minutes (22 minutes for smaller muffins and 30 minutes for larger muffins). Remember that some ovens are hotter than others, so keep an eye on them and play around with the baking times to reach your desired texture. You can test for doneness by inserting a skewer in the middle – it should come out with just a few moist crumbs – if there’s still muffin batter on the skewer, pop them back in the oven for a couple of minutes. They should be slightly underdone and gooey in the middle. If you bake them too long, they will be dry. Leave to cool in the tin for 10 minutes then carefully remove and enjoy.
Tips and Notes
Use Ripe Bananas: Ensure your bananas are ripe for the best flavor and sweetness. Ripe bananas are easier to mash and provide natural sweetness to the muffins. Look for bananas with brown spots on the peel.
Customize Your Muffins: Feel free to customize these muffins to suit your preferences. You can add optional ingredients like vanilla extract, salt, or coconut sugar for extra flavor. Additionally, you can swap blackberries for other fruits like blueberries, raspberries, or chopped nuts.
Properly Blend Oats: When making your own oat flour, blend the oats into a fine powder-like consistency. This ensures a smoother texture in the batter and prevents any graininess in the muffins. If using store-bought oat flour, ensure it’s finely ground for best results.
Don’t Overmix the Batter: When combining the wet and dry ingredients, be careful not to overmix the batter. Overmixing can result in dense and tough muffins. Fold the ingredients together gently until just combined for light and fluffy muffins.
Adjust Baking Time: Baking times may vary depending on your oven and the size of your muffins. Keep an eye on them towards the end of the baking time and adjust as needed. Muffins are done when a toothpick inserted into the center comes out with just a few moist crumbs attached.
Cool Before Removing: Allow the muffins to cool in the tin for at least 10 minutes before removing them. This allows them to set and makes them easier to remove without sticking. Use a butter knife or offset spatula to gently loosen the edges if needed.
Enjoy Fresh or Reheat: These muffins are delicious served fresh from the oven or reheated. Simply microwave for a few seconds until warmed through, or enjoy at room temperature. They make a perfect grab-and-go breakfast or snack option for busy days.
How to store Banana Blackberry Muffins
Room Temperature: Store leftover muffins in an airtight container at room temperature for up to 3 days. Ensure the container is tightly sealed to maintain freshness and prevent them from drying out.
Refrigeration: For longer storage, you can refrigerate the muffins. Place them in an airtight container or resealable plastic bag and store them in the refrigerator for up to a week. Refrigeration helps extend the shelf life of the muffins while keeping them moist and fresh.
Freezing: If you want to store the muffins for an extended period, freezing is the best option. Wrap each muffin individually in plastic wrap or aluminum foil to prevent freezer burn and maintain freshness. Alternatively, you can place the muffins in a single layer in a freezer-safe bag or container. You can freeze these muffins for up to 3 months.
Thawing: When you’re ready to enjoy the frozen muffins, thaw them overnight in the refrigerator. Alternatively, you can microwave them for a few seconds until warmed through. Avoid thawing the muffins at room temperature, as this can lead to uneven thawing and potential moisture loss.
Reheating: Reheat the thawed or refrigerated muffins before serving, if desired. Microwave them for a few seconds until warmed through, or place them in a preheated oven at 300°F (150°C) for about 5-10 minutes. Enjoy the muffins warm for the best taste and texture.
FAQ:
Can I use frozen blackberries instead of fresh ones?
Yes, you can use frozen blackberries in this recipe. However, keep in mind that frozen blackberries may release more moisture during baking, which could slightly affect the texture of the muffins. If using frozen blackberries, you don’t have to thaw them first.
Can I substitute oats with oat flour?
Yes, you can substitute oats with oat flour in this recipe. If using oat flour, you can skip the step of blending oats into a fine powder-like consistency. Use an equal amount of oat flour as the recipe calls for oats.
How can I make these muffins gluten-free?
To make these muffins gluten-free, ensure you use certified gluten-free oats and baking powder. These ingredients are naturally gluten-free but can sometimes be processed in facilities that also process gluten-containing grains. Using certified gluten-free ingredients will ensure the muffins are safe for those with gluten intolerance or celiac disease.
Can I add nuts or seeds to the muffins for extra crunch?
Yes, you can add chopped nuts, such as walnuts or pecans, or seeds, such as pumpkin or sunflower seeds, to the muffins for extra crunch and texture. Simply fold them into the batter along with the blackberries before baking.
Are these muffins suitable for meal prepping?
Yes, these muffins are perfect for meal prepping. You can bake a batch at the beginning of the week and store them in an airtight container for quick and convenient breakfasts or snacks throughout the week. Follow the storage instructions provided to ensure the muffins stay fresh and delicious.
Can I omit the blackberries or use a different fruit?
Yes, you can omit the blackberries or substitute them with another fruit of your choice, such as blueberries, raspberries, or diced strawberries. Feel free to customize the muffins to suit your taste preferences or what you have on hand.
Are these muffins suitable for vegan diets?
Yes, these Banana Blackberry Oatmeal Muffins are vegan-friendly as they contain no animal products. They’re made with plant-based ingredients and are perfect for those following a vegan diet or looking for dairy-free options.
more easy and healthy muffin recipes for you to try:
- Healthy Carrot and Banana Muffins (only 5 ingredients!)
- 3 Ingredient Banana Oatmeal Muffins (easy & healthy recipe)
- Easy + Healthy Banana Blueberry Oatmeal Muffins
- Healthy Banana Muffins
- Delicious Banana Buckwheat Muffins: Easy & Healthy Recipe
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
Banana Blackberry Muffins
Equipment
- Fork
- Plate
Ingredients
- 225 g Oats (2 ¼ cups)
- 2 tsp Baking Powder
- ¼ tsp Salt (optional)
- 400 g Ripe Banana (4 medium bananas – 2 cups)
- 80 ml Water (⅓ cup)
- 300 g Blackberries (2-3 cups)
- 1 tsp Vanilla Extract (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease muffin tin or line with paper liners.
- If making oat flour, blend oats into a fine powder-like consistency.
- In a bowl, mix oat flour and baking powder. Add optional salt if desired.
- Mash bananas in a separate bowl or plate until smooth.
- Add mashed banana, water and optional vanilla extract to the dry ingredients and fold gently until almost combined.
- Fold in blackberries.
- Fill muffin cups with batter, topping with optional coconut sugar and whole oats.
- Bake for 22-30 minutes until a toothpick inserted comes out clean.
- Cool in the tin for 10 minutes before removing and enjoying!
Video
Notes
- You can make 6 large muffins or 8 smaller muffins (bake for less time if making smaller muffins).
- Use ripe bananas for natural sweetness and easier mashing.
- Customize muffins with optional ingredients like vanilla extract and coconut sugar.
- Avoid overmixing batter for light and fluffy muffins.
- Thaw frozen blackberries slightly and pat dry to prevent excess moisture.
- Store muffins in an airtight container for freshness and longevity.
- Enjoy muffins fresh or reheated for a warm treat.
- Experiment with different fruits or nuts for variety in flavor and texture.
Nutrition
Let me know in the comments below if you make these Banana Blackberry Muffins!
