Banana Blackberry Oatmeal Muffins (no sugar, no oil!) is a healthy muffin recipe that’s perfect for breakfast or snacks. Made with no butter, no flour, and no refined sugar, these muffins are wholesome and full of flavor. Light, and moist plus, they’re super easy to whip up—just blend and bake! Oh, and did I mention they’re toddler-approved? Yup, your kiddos will love them just as much as you do.
Just like cake, but healthier 👆🏼
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Muffin recipes to try next time: banana and carrot muffins, banana and chocolate chunk muffins, and feijoa muffins.
💰 WHY IS THIS RECIPE BUDGET-FRIENDLY?
- Made with pantry staples
- Uses overripe bananas
- Affordable and filling
🥄 INGREDIENTS NEEDED AND SUBSTITUTIONS
ROLLED OATS:
When you blend oats, it makes oat flour. Oat flour makes the muffins denser, but it is healthier than using all-purpose flour.
VERY RIPE BANANAS:
About 2 medium, very ripe bananas. Ripe bananas add sweetness.
MILK OR YOGURT:
Use oat milk, soy, or almond milk if dairy-free. If you use yogurt, it will make the muffins slightly flatter.
MAPLE SYRUP OR HONEY:
I've made this recipe using both. I prefer using honey, but both work really well to sweeten the muffins.
EGGS:
Fresh eggs. Eggs help the muffins rise, and they add structure to the muffins, which means they hold them together so they don't fall apart.
VANILLA EXTRACT:
This adds a touch of flavor.
BAKING SODA:
Helps the muffins rise - don't leave this out and make sure your baking soda is fresh.
BLACKBERRIES:
Fresh or frozen.
🌰 ADD-IN IDEAS
- CHIA SEEDS
- HEMP SEEDS
- NUTS
- CHOCOLATE CHIPS
📝 INSTRUCTIONS
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.
Preheat your oven to 375°F/ 190°C. and grease or line a muffin pan with paper liners.
Blend the Oats: Add the rolled oats to a blender and blend for 30 seconds until they form oat flour.
Blend the Batter: Next, add the bananas, milk, maple syrup or honey, eggs, vanilla extract, and baking soda into your blender. Blend until smooth and the oats have turned into a thick, creamy batter.
Spoon into muffin tin: Divide the batter evenly among your muffin pans.
Add the berries: Gently place your blackberries into each muffin. About 1-2 blackberries per muffin.
Bake: Pop the muffins into the oven and bake for 20-22 minutes, or until the tops are golden and a toothpick comes out clean.
Cool & Enjoy: Let them cool for a few minutes before digging in. Serve warm or at room temperature.
❓FAQS
You sure can. Strawberries, raspberries, or even blueberries will work fine.
Yes, you can! To make these muffins vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg). Also, use dairy-free milk like almond or oat milk.
Yes, you can use store-bought oat flour. Just substitute it for the same amount as the rolled oats—about 2 cups.
Muffin recipes to try next time: banana and carrot muffins, banana and chocolate chunk muffins, and feijoa muffins.
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
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BANANA BLACKBERRY OATMEAL MUFFINS (NO SUGAR, NO OIL)
- Total Time: 10 Min Prep Time + 20 Min Cook Time = 30 Min Total Time
- Yield: 10 muffins 1x
- Diet: Vegetarian
Description
Banana Blackberry Oatmeal Muffins (no sugar, no oil!) is a healthy muffin recipe that’s perfect for breakfast, or snacks. Made with no butter, no flour, and no refined sugar, these muffins are wholesome and full of flavor. Light, and moist plus, they’re super easy to whip up—just blend and bake! Oh, and did I mention they’re toddler-approved? Yup, your kiddos will love them just as much as you do.
Ingredients
2 cups rolled oats
2 cups sliced, ripe bananas (about 2 medium bananas)
6 ounces milk of choice (178 ml)
⅓ cup maple syrup
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
½ cup blackberries fresh or frozen, sliced in half.
Instructions
Preheat your oven to 375°F/ 190°C and grease or line a muffin pan with paper liners.
Blend the batter: Add the rolled oats to a blender and blend for 30 seconds until they form oat flour. Next add the bananas, milk, maple syrup, eggs, vanilla extract, and baking soda into your blender. Blend until smooth and the oats have turned into a thick, creamy batter.
Spoon into muffin tin: Divide the batter evenly among your muffin pans.
Add the berries: Gently place your blackberries into each muffin. About 1-2 blackberries per muffin.
Bake: Pop the muffins into the oven and bake for 20-22 minutes, or until the tops are golden and a toothpick comes out clean.
Cool & Enjoy: Let them cool for a few minutes before digging in. Serve warm or at room temperature.
Notes
To make mini muffins, just use a mini muffin tin and reduce the baking time to around 12 -14 minutes or until a toothpick comes out clean. Keep an eye on them to ensure they don’t overbake.
Store the muffins in an airtight container on the counter for up to 2 days. Make sure they’re fully cooled before sealing the container to prevent moisture buildup.
If you want them to last longer, you can store the muffins in an airtight container in the fridge for up to 5 days. You can eat them cold or reheat them in the microwave for 10-15 seconds to enjoy that fresh-out-of-the-oven taste.
These muffins freeze beautifully! Place them in a single layer on a baking sheet and freeze for about an hour. Once frozen, transfer them to a freezer-safe bag or container. They’ll stay good for up to 3 months. When you’re ready to enjoy, simply thaw them at room temperature or microwave them for 20-30 seconds for a quick snack.
- Category: Baking, Dessert, Snacks, Breakfast
- Method: Baking
- Cuisine: American
Nikki says
Let me know if you have any questions. Nikki