Banana Blackberry Oatmeal Muffins

5 from 1 vote

Banana Blackberry Oatmeal Muffins

Lightly sweetened Banana Blackberry Oatmeal Muffins have a lovely texture from the oatmeal and only take 30 minutes! Awesome breakfast muffin recipe, easy to make ahead and freeze. Makes 18-20 muffins.

Prep Time10

Cook Time20

Course: Breakfast

Cuisine: American

Servings:

Calories: 184kcal

Author: Sara Syphus Smith

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

Note 1 : using larger bananas or more blackberries will increase baking time by a few minutes.

Note 2: If using frozen blackberries, make sure you thaw and drain them first to make sure there isn't too much liquid in the batter.

Store at room temperature: up to 3 days.

Freeze: for up to 3 months.

Nutrition