Lightly sweetened Banana Blackberry Oatmeal Muffins are the perfect breakfast or snack and only take 30 minutes!
I have a recipe for sourdough discard banana muffins that we love to make ahead for breakfast, but I wanted something with just a little more texture and fruit inside. These are delicious and not too sweet.
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If I have bananas and oats on hand, I usually make Banana Nut Oatmeal since it's so quick and easy. Banana blackberry muffins take just a bit longer, but they're SO easy to make ahead and freeze for later. I love the oatmeal in them, it's such a nice texture without adding in nuts.
I love to make these with instant pot homemade greek yogurt, but sour cream is delicious as well!
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What To Expect
- Taste: A hearty blackberry oatmeal muffin sweetened with bananas and brown sugar, with texture added from the oatmeal. They aren't too sweet, most of the flavor comes from the banana and blackberries.
- Ease: It's as easy as mixing the wet ingredients together, then the dry ingredients, and then mixing them together with the blackberries.
- Time: It takes about 10 minutes to mix and scoop the muffins, and 20 minutes to bake them.
🛒 Key Ingredients
- Bananas - overripe with brown spots is best, don't use green or barely yellow bananas.
- Blackberries - can be fresh (preferred) or frozen, just make sure you thaw and drain them before using them if they're previously frozen.
- Oats - I use old fashioned regular oats for this recipe, using another kind like quick oats or steel cut oats could change the texture since they absorb different amounts of liquid.
- Brown Sugar - I used all brown sugar to keep the muffins moist.
- Greek Yogurt - I love using greek yogurt in muffins for a protein boost; it also helps the muffins stay moist and adds a little acidity to activate the baking powder.
See the recipe card below for full information on ingredients and quantities.
✏️ Substitutions & Variations
- Blackberries - you can swap out the blackberries with blueberries, raspberries, or strawberries easily!
- Greek Yogurt - can be switched with sour cream.
- Add ½ teaspoon cinnamon for a fun twist!
- Brown Sugar - can be swapped out with white granulated sugar or coconut sugar.
🧑🍳 Instructions
- Step 1. Mash 3 medium sized bananas (290 g) into a pureé to equal about 1 and ¼ cups. You can use a fork, potato masher or an immersion blender, they both work well.
- Step 2. In a mixing bowl, combine the mashed bananas, eggs, melted butter, milk, greek yogurt (or sour cream, and vanilla. Whisk until smooth, about 1-2 minutes.
- Step 3. Add in the brown sugar to the wet ingredients, whisking until there are no more lumps and sugar is mostly dissolved.
- Step 4. On top of the wet ingredients, add the flour, oats, baking powder, and salt and mix together until there are no more flour pockets. Careful not to overmix at this stage, or the muffins will be chewy and tougher in texture.
- Step 5. Slice the blackberries into 2 or 3 pieces each, then add them to the batter and stir in gently.
- Step 6. Scoop the batter into muffin tins using a 3 or 4 Tablespoon scoop (about ⅓ cup of batter in each tin).
- Bake for 20-22 minutes or until an inserted toothpick comes out clean.
NOTE: Using larger bananas or more blackberries will increase the bake time by 3-5 more minutes.
📌 Top Tips & Hacks
- Measure your ingredients! Since bananas are different sizes, it's hard to guess how much liquid there will be in the recipe unless you measure them, either in a measuring cup or with a scale. This is my favorite kitchen scale that I've used for years and I measure the dry ingredients like flour and oats with it as well!
- Make sure not to overmix the batter once you add in the baking powder. Mix just until there are no flour pockets left and carefully mix in the blackberries.
❓Frequently Asked Questions
Yes, the results from the old fashioned rolled oats are better than with quick or instant oats, it's a much better texture when baked. Steel cut are too thick and won't cook properly in the batter.
Yes! Strawberries, raspberries, or blueberries all work well in this recipe. Just make sure if they've been frozen that they're completely thawed and drained first.
I have not personally made this gluten-free, but you could try it with gluten-free oats and Bob's Red Mill 1-1 gluten-free flour.
Room Temperature: 3 days.
Refrigerated: 5 days.
Frozen: 3 months.
🍌 More Delicious Banana Recipes
Did You Try This Recipe? ⭐️⭐️⭐️⭐️⭐️ Make sure to leave a star rating and a comment below the recipe card. I love hearing from you, and it is so helpful to other readers! Better yet, share it with family and friends. Thank you!!
📝 Printable Recipe
Banana Blackberry Oatmeal Muffins
Ingredients
Wet Ingredients
- 3 medium bananas (1¼ cup mashed) 290 g
- 2 large eggs 104 g
- ½ cup melted butter 113 g
- ½ cup milk 118 mL
- ½ cup plain greek yogurt or sour cream 119 g
- 2 teaspoons vanilla
- ½ cup brown sugar 109 g
Dry Ingredients
- 2 cups all purpose flour 305 g
- 1½ cups old fashioned oats 145 g
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 8 ounces blackberries (2 heaping cups)
Instructions
- Preheat the oven to 375℉. Prepare 2 muffin tins with paper liners or baking sray.
- Mash 3 medium sized bananas (290 g) into a pureé to equal about 1 and ¼ cups. You can use a fork, potato masher or an immersion blender, they both work well.
- In a mixing bowl, combine the mashed bananas, eggs, melted butter, milk, greek yogurt (or sour cream, and vanilla. Whisk until smooth, about 1-2 minutes.
- Add in the brown sugar to the wet ingredients, whisking until there are no more lumps and sugar is mostly dissolved.
- On top of the wet ingredients, add the flour, oats, baking powder, and salt and mix together until there are no more flour pockets. Careful not to overmix at this stage, or the muffins will be chewy and tougher in texture.
- Slice the blackberries into 2 or 3 pieces each, then add them to the batter and stir in gently.
- Scoop the batter into muffin tins using a 3 or 4 Tablespoon scoop (about ⅓ cup of batter in each tin).
- Bake for 20-22 minutes or until an inserted toothpick comes out clean.
Notes
Nutrition
Hi, I'm Sara!
Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.
Sara says
We like these for breakfast and after school snacks, and especially to make into a double batch and freeze. I hope you enjoy this recipe as much as we do! Please leave a comment here and share your feedback with a star rating. I really enjoyed creating this recipe and post for you!