Banana Blackberry Oatmeal Muffins
These hearty, wholesome muffins loaded with plump blackberries are a delicious on-the-go breakfast. They're also welcome in lunch boxes or as an afternoon snack.
Equipment
- 12-cup muffin tin
- quart-size liquid measuring cup optional
- large mixing bowl
- 2 small to medium mixing bowls or 1 bowl and a 2-cup liquid measuring cup
- 1 medium mixing bowl
- potato masher optional, can also use a fork
- wooden spoons and/or spatulas
Ingredients
- 1 cup rolled oats. Do not use instant or steel cut
- ½ cup milk. Use any kind, but see below for my favorite
- ½ cup plain Greek yogurt, whole milk, preferably
- 1¼ cups whole wheat pastry flour. Can sub in all-purpose flour, white whole wheat flour, or gluten-free. Do not use almond flour.
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon, optional
- ¼ teaspoon salt, table salt or fine baking salt
- 2 bananas, mashed. Use small to medium ripe bananas, not green.
- 1 large egg, or use a flax egg
- ¼ cup canola oil
- ¼ cup date sugar, or maple syrup
- 1 teaspoon vanilla
- 1 cup blackberries, cut in half, if large
Instructions
- Set oven to preheat at 425 F. Wash hands for 20 seconds before making the muffins.
- In a 2-cup measure or small bowl, combine oats with milk and yogurt and stir to coat every oat with liquid. Soak for 10 to 30 minutes.Do not soak overnight. (Gather up other ingredients and mash bananas while they soak.)
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a small to medium bowl or quart-size measuring cup, combine mashed bananas (should be ¾-1 cup), egg, canola oil, vanilla, and date sugar.
- Pour soaked oat mixture into the wet ingredients and thoroughly beat with a wooden spoon or spatula.
- Pour the wet ingredients into the flour mixture and mix with light strokes until there are almost no dry spots remaining.
- Fold the blackberries into the batter.
- Portion the batter out into a 12-cup muffin tin that is lined with muffin/cupcake papers or silicone liners or sprayed with non-stick baking spray.
- Bake for 5 minutes at 425 F, then lower heat to 350 F and bake for 13 to 15 more minutes, until the tops are slightly brown and a toothpick inserted in the center of the tallest muffin comes out clean.
- Remove from the oven and cool in the pan 5 minutes, then transfer muffins to wire racks to cool for at least 10 more minutes.
Notes
👉🏽The oats need to be soaked with the milk and yogurt as described above so they can soften and puff up a little before being used in this recipe. As long as they are a little soft, they will work fine. Do not add them without soaking first! 🥛Any type of milk should be fine. Almond milk is especially good in place of dairy milk. Also, if you don't have plain yogurt, substitute milk. The yogurt in this recipe adds protein, calcium, and tenderness to the muffins! --If your blackberries are large (and most are), cut them in half. An exception to this is frozen berries, which need to be added to the batter while still frozen so they don't make it too watery. Cutting frozen berries tends to make them thaw.
Nutrition
Calories: 164kcalCarbohydrates: 24gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 17mgSodium: 144mgPotassium: 225mgFiber: 4gSugar: 7gCalcium: 59mgIron: 1mg
Tried this recipe?Let us know how it was!