These Banana Blackberry Oatmeal Muffins are moist, wholesome, and bursting with juicy berries in every bite! Made with ripe bananas, rolled oats, and fresh blackberries, they're the kind of breakfast treat you'll want on repeat.
If you're anything like me, you've got a couple of spotty bananas sitting in your fruit bowl right now, just begging to be turned into something delicious. Instead of the typical banana bread, I went the muffin route, and I'm glad I did!
These Banana Blackberry Oatmeal Muffins are the ultimate grab-and-go breakfast, and my kids devour them on their way to school! Ripe bananas add natural sweetness and moisture, rolled oats for added fiber, and fresh (or frozen) blackberries in every bite.
Spring is here, and so are my muffin recipes. From protein-packed Blueberry and Cottage Cheese Muffins to zesty Lemon Curd Muffins and blissful Strawberry White Chocolate Muffins.
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Why You'll Love This Recipe
- Naturally Sweetened. Ripe bananas help sweeten the muffins, so we don't need as much sugar.
- Freezer-Friendly. Perfect grab-and-go breakfast, just microwave for 45 seconds.
- Kids love them. A great way to get your kids to eat oatmeal and fruit in the morning.
Speaking of oatmeal, have you tried my Oatmeal with Eggs recipe?
Ingredients and Substitutions
Here is a visual overview of the Banana Blackberry Oat Muffin Ingredients. Scroll to the recipe at the bottom for quantities.
- Bananas - Using ripe bananas adds natural sweetness and moisture to the muffins.
- Oats - Rolled oats are hearty and add texture and fiber to these healthy muffins.
- Blackberries - Use fresh or frozen blackberries and chop them into smaller pieces. You can swap them out for strawberries, blueberries, or raspberries.
- Almond Flour - Is optional, but creates a soft and tender muffin. If not using almond flour, increase all-purpose flour by ⅓ cup.
- Buttermilk - The acidity in buttermilk works with the baking powder to help the muffins rise. Whole milk will also work in its place.
- Sugar - We used a smaller amount of sugar since bananas add a good amount of sweetness. You could replace granulated sugar with maple syrup to make this recipe refined-sugar-free.
- Avocado Oil - You can swap out oil for ½ cup of melted butter.
- Flour
- Baking Powder
- Eggs
- Vanilla
See recipe card for quantities.
Variations
Want to make Banana Blackberry Oatmeal Muffins your own? Here are some fun ideas.
- Swap the berries: No blackberries? No problem! Try blueberries, raspberries, or chopped strawberries. You can even clean out your fridge and make a mixed berry muffin.
- Add chocolate: Consider adding ½ cup of chocolate chips for some indulgence.
- Make them gluten-free: Use a 1:1 Homemade Gluten-Free Flour Blend and make sure the oats are gluten-free as well.
- Boost the protein: A scoop of protein powder or chopped nuts will help you reach those protein goals.
- Mini Muffins: Use a mini muffin pan (affiliate link) and reduce the baking time by 10 minutes for bite-sized snacks.
How to make Banana Blackberry Oatmeal Muffins
I’ve provided step-by-step photos below to make this recipe easy to follow at home. For the complete printable instructions and ingredient quantities, please scroll to the recipe card at the end of this post.
Steps 1 and 2. In a medium-sized bowl, whisk together the dry ingredients (flour, almond flour, oats, salt, baking powder, and sugar).
Step 3. In a separate bowl, mash the bananas with the back of a fork until smooth.
Step 4. Whisk the eggs, buttermilk, vanilla, and avocado oil into the mashed bananas until the mixture is smooth and well combined.
Steps 5 and 6. Add the dry ingredients into the wet mixture and gently fold with a rubber spatula until combined. It's okay if a few streaks of flour remain, and be careful not to overmix.
Step 7. Roughly chop blackberries into smaller pieces and toss with 1 tablespoon of flour. Set aside.
Step 8. Gently fold the blackberries into the batter until evenly distributed.
Step 9. Line your muffin pan (affiliate link) with parchment muffin liners and fill them to the top using an ice cream scoop.
Step 10. Top each muffin with a sprinkle of rolled oats and Turbinado sugar before baking.
Step 11. Bake for 10 minutes at 400°F/204°C. Drop the oven temperature down to 375°F/190°C and bake for another 15 minutes. Muffins are done when a cake tester comes out clean.
Let muffins cool in the pan for 10 minutes, then move muffins to a cooling rack or plate and cool completely.
Tips for Muffin Success
- Don't overmix the batter. Fold the dry ingredients into the wet just until combined, as overmixing can lead to a dense, tough muffin.
- Tips for dome-shaped muffins. Use an ice cream scoop and bake muffins at 400°F/204°C for 10 minutes before lowering the temperature to 375°F(190°C).
- Place a few blackberries on top. It's nice to top the muffin off with a few chopped blackberries and a sprinkle of oats and turbinado sugar before baking.
Recipe FAQ's
You can add an extra banana and remove the sugar from the recipe. For a refined sugar–free option, you can replace the sugar with maple syrup.
Yes, you can use either fresh or frozen blackberries in these muffins. I prefer adding them straight from the freezer to prevent the berries from bleeding and turning the batter purple.
We recommend using traditional rolled oats for the best texture and flavor.
Store muffins at room temperature in an airtight container for 3 days, or freeze them in a freezer bag for up to 3 months. To reheat, place a frozen muffin in the microwave for 45 seconds and enjoy a warm and moist muffin!
More Muffin Recipes
If you tried this Muffin Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
📖 Recipe
Banana Blackberry Oatmeal Muffin
Equipment
Ingredients
- 2 cups flour all-purpose
- ⅓ cup almond flour
- ¾ cup oats
- ½ teasoon salt
- ½ cup sugar
- 4 teaspoons baking powder
- 1 egg
- 2 bananas mashed
- ⅔ cup buttermilk
- 1 tablespoon vanilla
- ½ cup avocado oil
- 1 cup blackberries chopped
- turbinado sugar sprinkling
Instructions
- Preheat the oven to 400°F(204°C). Line a 12-cup muffin pan with paper liners.
- In a medium mixing bowl, whisk together the flour, almond flour, oats, salt, sugar, and baking powder.
- In a separate medium mixing bowl, mash the bananas with a fork until smooth. Add the eggs, buttermilk, vanilla, and avocado oil, and stir until well combined.
- Add the dry ingredients to the wet mixture and gently fold together with a rubber spatula until just combined. It's okay if a few streaks of flour remain—be careful not to overmix.
- Roughly chop blackberries and toss them with 1 tablespoon of flour, then fold into the muffin batter.
- Divide the batter evenly among the paper liners (they will be almost full). If desired, sprinkle the tops with Turbinado sugar and rolled oats.
- Bake for 10 minutes at 400°F/204°C. Drop the oven temperature down to 375°F/190°C and bake for another 15 minutes. Muffins are done when a cake tester comes out clean.
- Cool in the pan for 10 minutes. Remove the muffins from the pan and cool completely.
Notes
- Use only ripe bananas for their natural sweetness and easy-to-mash texture.
- Swap sugar for maple syrup for a refined-sugar-free muffin.
- For a bakery-style finish, top muffins with rolled oats, turbinado sugar, and a few extra blackberries before baking.
Mike Cleavenger says
I love meal prepping these muffins for a grab-and-go breakfast treat!