BANANA BLACKBERRY OATMEAL MUFFINS (NO SUGAR, NO OIL!)

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 👆🏼

Jump to:

• BANANA AND BLACKBERRY MUFFINS
• ❤️ HERE'S WHY YOU WILL LOVE THIS RECIPE
• 🥄 INGREDIENTS NEEDED AND SUBSTITUTIONS
• 🌰 ADD-IN IDEAS
• 📝 INSTRUCTIONS
• 🪄 TIPS AND TRICKS
• ❓FAQS
• 💫 MAKE-AHEAD AND STORAGE

BANANA AND BLACKBERRY MUFFINS

These are the best Banana Blackberry Oat Muffins. They are not only delicious but also packed with all the good stuff.

We have our fair share of muffin recipes on the blog; banana and carrot muffins, banana and chocolate chunk muffins, and feijoa muffins.

This is my favorite muffin recipe on the blog because these muffins are healthy and wholesome.

You’ll feel great about eating them and even better when you realize how easy they are to make in your blender! No dirty bowls in this recipe = easy clean up.

Make a batch, share with friends, or keep them all to yourself—no judgment here! 🌟

These Banana Blackberry Oatmeal Muffins are perfect for meal prep! You can easily make a batch in advance to have healthy snacks ready throughout the week.

Since they’re freezer-friendly, you can even bake a double batch and freeze half for later—more muffins, less hassle. 👊🏽

❤️ HERE'S WHY YOU WILL LOVE THIS RECIPE

No Oil, No Butter: Yup, you heard right—there’s none of the heavy stuff here. We’re keeping it light and low sugar with a touch of natural sweetness from maple syrup.

Light + Moist: All those textures you want in a homemade muffin.

Dairy-Free: If you’re avoiding dairy these muffins swap the milk for dairy-free milk.

Protein Rich: With eggs and the option to use Greek yogurt or milk, these muffins are secretly loaded with protein, making them the perfect post-workout snack.

Low Carb & Low Sugar: There’s no refined sugar—just a little maple syrup and natural sweetness from those ripe bananas. No flour.

Blackberries + Bananas = Yum!: The combo of fresh blackberries and ripe bananas makes every bite juicy, sweet, and tart.

🥄 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 the 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.

🪄 TIPS AND TRICKS

Got a toddler? Make mini muffins. These muffins are the perfect toddler-friendly treat—soft, moist, and easy to chew.

Add a lemon twist: Zest a little lemon into the batter for a bright, fresh flavor!

No blender? No problem! You can also make these in a food processor—just blend until the oats are nice and fine.

❓FAQS

💫 MAKE-AHEAD AND STORAGE

MAKE-AHEAD

Prepare the batter the night before and store it in the fridge. When you’re ready to bake, just stir the batter, fold in the berries, and pop them into the oven.

You can also bake them completely, and then store them for quick grab-and-go breakfasts or snacks.

STORAGE

At Room Temperature: 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.

In the Fridge: 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.

In the Freezer: 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.

Since they’re freezer-friendly, you can even bake a double batch and freeze half for later—more muffins, less hassle.

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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