Get ready for a delicious treat! These Banana Blackberry Oatmeal Muffins are soft, moist, and naturally sweet from ripe bananas and juicy blackberries. They’re perfect for breakfast or a quick snack!
Banana Blackberry Oatmeal Muffins provide a harmony of flavors and health benefits that are welcome in any home. Bananas help create wonderful moisture, while the whole berries offer a tangy zest. Serve these to children and friends and watch them want more. These fruit muffins are exquisitely irresistible.
If you love banana muffins, you’ll want to try my family’s favorite Banana Chocolate Chunk Muffins—rich, decadent, and perfect for any occasion!
Looking for more oatmeal recipes? Try my Oatmeal Mug Cake or Oatmeal Chocolate Butterscotch Cookies for a delicious treat!
Jump to:
- Why You’ll Love These Banana Blackberry Oatmeal Muffins Recipe
- What to Serve with Banana Blackberry Oatmeal Muffins
- How to Quickly Ripen Bananas for Muffins
- Ingredients
- How to Make Banana Blackberry Oatmeal Muffins
- Variations and Substitutions
- Equipment
- Storing Banana Blackberry Oatmeal Muffins
- Top Tips for Preparing the Best Banana Blackberry Muffins
- FAQ
- Related
- Pairing
- Banana Blackberry Oatmeal Muffins
Spring is the perfect time to find just-picked, aromatic blackberries at farmers' markets. Our bodies crave fresh fruit, and these muffins deliver! A cup of blackberries provides nearly 30% of the daily fiber requirement and is packed with essential vitamins and minerals. The fruit also helps keep the muffins moist, preventing them from drying out like many others.
If you're looking for healthy blackberry muffins, this recipe is a great option, packed with fiber and fresh fruit. Whether you're meal prepping or craving a homemade baked good, this recipe for blackberry muffins is simple and easy to follow. The combination of bananas, oats, and juicy blackberries makes these banana oat muffins a nutritious and satisfying choice for any time of day!
Why You’ll Love These Banana Blackberry Oatmeal Muffins Recipe
- Easy to Make – Simple ingredients and minimal prep time make this a no-fuss recipe for any day of the week.
- Naturally Sweet & Moist – Ripe bananas add natural sweetness and keep the muffins soft and fluffy.
- Wholesome – Made with rolled oats for added fiber, making them a satisfying snack or breakfast option.
- Bursting with Juicy Blackberries – Fresh berries are a genuinely sweet indulgence. These fresh blackberries add a delicious tart contrast to the sweetness of bananas.
- Great for Breakfast or Snacks – Enjoy with a cup of coffee. They not only make a great grab-and-go breakfast, but they are also a healthy snack.
- Freezer-Friendly – Make a batch ahead of time and store extras in the freezer for a quick snack anytime!
What to Serve with Banana Blackberry Oatmeal Muffins
These muffins are delicious on their own, but pairing them with the right sides makes for an even better meal or snack! Here are some great options:
Tea or Coffee or Latte – The warm, comforting flavors of these muffins go beautifully with a cup of fragrant tea or a strong coffee. My Salted Caramel Latte recipe is just perfect to enjoy with these banana blackberry oatmeal muffins!
Butter or Spreads – Enjoy them warm with a dab of butter, honey butter, or your favorite fruit jam for extra flavor.
Fresh Fruits – Serve alongside a bowl of fresh berries, sliced bananas, or a refreshing fruit salad for a light and healthy touch.
Yogurt or a Parfait – Pair with creamy pudding like my Berry chia seed pudding recipe!
Smoothie – A fruit smoothie complements these muffins perfectly, adding extra nutrients and freshness to your meal.
How to Quickly Ripen Bananas for Muffins
You don’t have ripe bananas? No worries, I’ve got you covered! To quickly ripen bananas for muffins using the oven method, follow these steps:
Preheat the Oven – Set your oven to 300°F (150°C).
Place Bananas on a Baking Sheet – Keep them in their peels and arrange them on a parchment-lined baking sheet.
Bake for 15-20 Minutes – Bake until the peels turn completely black or light black spots starts to appear and the bananas become soft.
Cool & Use – Let them cool for a few minutes, then peel and mash for your muffins!
This method enhances their natural sweetness, making them ideal for baking.
Ingredients
- Banana - Ripe bananas add natural sweetness and moisture, making the muffins soft and flavorful. The riper the banana, the better the flavor!
- Oats - Rolled oats provides a hearty texture and a boost of fiber, giving the muffins a chewy and slightly nutty taste.
- All-purpose flour - The main structure-building ingredient, ensuring the muffins hold their shape while staying soft and tender.
- Brown sugar - Adds moisture and a rich caramel-like sweetness due to its molasses content, enhancing the overall flavor.
- White sugar - Balances the sweetness and helps with browning, giving the muffins a slightly crisp top.
- Cinnamon - A warm spice that complements the banana.
- Baking powder - A leavening agent that helps the muffins rise, making them light and fluffy.
- Baking soda - Works alongside the baking powder and the acidity of the bananas to create an even better rise.
- Salt - Enhances the flavors of the other ingredients.
- Eggs - Provides structure, moisture, and helps bind the ingredients together for a smooth batter.
- Oil - Keeps the muffins moist and tender without adding extra flavor—vegetable or canola oil works well. I have used vegetable oil here.
- Milk - Adds moisture and helps create a soft crumb, ensuring the muffins don’t turn out too dense. I have used whole milk (full fat) for this recipe.
- Vanilla extract - Enhances the overall flavor with a subtle warmth and sweetness.
- Blackberries - Adds bursts of juicy sweetness and a slight tartness, complementing the bananas and cinnamon beautifully. I have used fresh blackberries here.
See recipe card for quantities.
How to Make Banana Blackberry Oatmeal Muffins
Making Banana Blackberry Oatmeal Muffins is simple! Mash the bananas, then mix the dry ingredients in one bowl and the wet ingredients in another. Combine everything, stirring gently to avoid overmixing, and fold in the blackberries. Scoop the batter into a lined or greased muffin tin and bake. The step-by-step images below help you for easy understanding to create these beautiful muffins!
Mix the dry ingredients in a medium bowl.
The liquid ingredients are mixed in a large bowl.
Add the dry ingredients mixture to the wet ingredients mixture and mix them gently.
Add the blackberries and gently fold them into the muffin batter.
Top the muffins with oats and fresh blackberries before baking.
The muffins should be golden brown on top and slightly firm to the touch. Once baked, let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This helps them set and keeps them from becoming too dense.
Now, they’re ready to enjoy! These muffins are soft, moist, and packed with flavor—perfect for breakfast, snacks, or even dessert. For extra guidance, check out the step-by-step video in the recipe card to see exactly how they come together. That’s it! A quick and delicious treat with minimal effort.
Hint: Toss the sliced blackberries in a little flour before adding them to the batter. This helps prevent them from sinking to the bottom while baking.
Variations and Substitutions
These banana and blackberry muffins are a delicious and wholesome treat, perfect for breakfast or a snack, but these muffins can be tweaked to your specific tastes and needs:
- For a gluten-free treat, use gluten-free flour. Also, check to ensure that the oats you are using are gluten-friendly – not all of them are.
- Plant-based milk and substituting flax seeds for the eggs will keep these muffins vegan.
- Feel free to substitute maple syrup for sugar.
- Blackberries are a treasure, but if they are unavailable, strawberries, which ripen in April, and blueberries, which ripen in May, can easily be used.
Equipment
- Mixing Bowls – For combining dry and wet ingredients separately before mixing them together.
- Whisk & Spatula – A whisk helps blend the wet ingredients, while a spatula ensures everything is well mixed without overworking the batter.
- Measuring Cups & Spoons – Essential for accurate ingredient measurements.
- Muffin Pan – A standard 12-cup muffin pan is ideal for evenly sized muffins.
- Muffin Liners– Use paper or silicone liners for easy removal and less cleanup.
- Ice Cream Scoop – For evenly filling the muffin cups.
Storing Banana Blackberry Oatmeal Muffins
Room Temperature – These muffins stay fresh for up to 2 days when stored in an airtight container.
Refrigeration – Store in an airtight container in the fridge for up to 4 days to maintain freshness.
Freezing – Freeze for up to 3 months in a freezer-safe bag or container. Thaw at room temperature or warm in the microwave for a quick treat. Thats why I say its BEST for meal prep!
The banana in the muffins helps keep them moist, even when stored for later!
Top Tips for Preparing the Best Banana Blackberry Muffins
- For the best-sized muffin, use an ice cream scoop to fill your muffin cup with batter.
- If you are a fan of large-domed muffin heads, here’s the secret: Fill the muffin cup three-quarters to the top to get that large “muffin head” everyone loves. It also helps to fill only half the cups to release more heat into the muffin pan. That means making a second batch, but large muffin heads are desired by all.
- Bananas are at their sweetest when they are overripe. Even a few brown spots are fine.
- While this muffin is all about freshness, you can use frozen berries in an emergency. Ensure that they are completely thawed before incorporating them into the batter.
- If your muffins seem dry, take a few minutes off the baking time or lower the oven temperature a bit. These Banana Blackberry Oatmeal Muffins should be brimming with moisture.
FAQ
Yes you can! If using frozen blackberries, do not thaw them before adding to the batter to prevent excess moisture. Add them directly from the freezer to the muffin batter.
Use whole wheat flour instead of all-purpose flour, replace sugar with honey or maple syrup, and opt for Greek yogurt instead of oil. These substitutions will help to create a healthier muffin version.
Absolutely! Swap the all-purpose flour for a gluten-free flour blend and ensure your oats are labeled gluten-free.
Yes! Try blueberries, raspberries, chopped strawberries, or even diced apples for a tasty variation.
Over Mixing the batter can make muffins dense. Stir until just combined to keep them light and fluffy. Use a spatula to do this job!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this Banana Blackberry Oatmeal Muffin recipe:
Banana Blackberry Oatmeal Muffins
Equipment
- Mixing Bowls
- Whisk
- Spatula
- Ice cream scoop
- Muffin Pan
- Cooling rack
Ingredients
- 2 medium ripe bananas mashed (about a cup)
- 1 ½ cup rolled oats I have used whole grain rolled oats
- 1 cup all-purpose flour + 2 tablespoons
- ⅓ cup brown sugar packed
- ⅓ cup granulated white sugar
- 1 ½ teaspoon ground cinnamon
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 medium eggs at room temperature
- ⅓ cup oil any flavorless oil
- ½ cup milk I have used whole milk
- 1 teaspoon vanilla extract
- 1 cup fresh blackberries cut into halved
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with cupcake liners and set it aside.
- In a medium bowl, mash the bananas with a fork until smooth. Set aside.
- In a large bowl, whisk together the oats, 1 cup of flour, brown sugar, white sugar, baking soda, baking powder, cinnamon, and salt.
- In another bowl, beat the eggs using a whisk until just mixed. Add the oil, milk, and vanilla extract, and stir to combine.
- Add the mashed bananas to the wet ingredients and mix until smooth.
- Gradually add the dry ingredients into the wet mixture, stirring until just combined.
- Meanwhile, toss the blackberries with the remaining 2 tablespoons of flour to prevent them from sinking in the batter.
- Gently fold in the blackberries, being careful not to overmix.
- Divide the batter evenly into the muffin cups, filling each almost to the top.
- Place the muffin tray in the oven and bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Enjoy warm or store in an airtight container for up to 3 days.
Video
Notes
- Lightly tossing blackberries in flour helps prevent them from sinking to the bottom of the muffins.
- Stir until just combined to keep the muffins light and fluffy. Overmixing can make them dense.
- The riper the bananas, the sweeter and more flavorful your muffins will be.
Nutrition
If you try this recipe, please leave a STAR rating in the comment section below! Your feedback helps a small blogger like me stay motivated in creating content for my readers. Also, feel free to follow me at Food Exit on Instagram, TikTok, and Pinterest for the latest recipe updates!
Courtney says
I love the combination of blackberries and banana! The cinnamon makes these feel extra cozy and the oats lend a lovely texture.
Abi Guna says
Thank you so much!
Cara Leonard says
So delicious!!! Great recipe!
Abi Guna says
Thank you so much, glad you liked the recipe:)
Risa says
These muffins look amazing, the banana blackberry combination sounds so good! Can’t wait to give these a try!
Abi Guna says
Yes its an amazing combination in muffins, I am sure you will love it too!
Madhu says
These muffins looks so yummy and wholesome! I love the combo of bananas and blackberries, perfect for a quick snack or breakfast!
Abi Guna says
I am so glad you like them! Thank you so much!
Eva Filer says
These look incredible! I can't wait to try them.
Abi Guna says
Yay! I am sure you will enjoy them as much as I did 🙂
Abi Guna says
My kids favorite muffins! Best breakfast meal prep option!