These banana blackberry muffins are soft, fruity, and made with rolled oats instead of regular flour. Ripe bananas and maple syrup add natural sweetness, while juicy blackberries are added to every muffin. The batter comes together quickly in a blender for an easy breakfast or snack.
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❤️ Why You’ll Love These Banana Blackberry Muffins
- No oil or butter: Ripe bananas help keep the muffins soft and moist without adding oil or butter.
- Made with oats: Rolled oats are blended into oat flour, so there’s no regular flour needed.
- Easy blender batter: Most of the ingredients go straight into the blender, making prep quick and simple.
- Naturally sweet: Ripe bananas and maple syrup give the muffins plenty of sweetness without refined sugar.
- Juicy blackberries: Fresh or frozen blackberries add little bursts of fruity flavor to every muffin.
- Perfect for breakfast or snacks: These banana blackberry muffins are easy to make ahead for busy mornings or lunchboxes.
🥄 Ingredients for Banana Blackberry Muffins
Rolled oats: The oats are blended first to create oat flour, so you don't need regular flour for these muffins. Use old-fashioned rolled oats for the best texture.
Ripe bananas: Use very ripe, spotty bananas. The riper they are, the sweeter and more flavorful your muffins will be.
Milk: Whole milk works well, but you can use your preferred milk. For dairy-free muffins, use oat, almond, or soy milk.
Maple syrup: Adds sweetness without using refined sugar. Honey can also be used if you prefer.
Eggs: Help the muffins rise and give the oat-based batter structure so the muffins hold together.
Vanilla extract: Adds a little extra sweetness and flavor that works beautifully with the banana and blackberries.
Baking soda: Gives the muffins lift. Make sure your baking soda is fresh for the best results.
Blackberries: Fresh or frozen blackberries both work. If using large berries, cut them in half so you get blackberry in more bites.
🌰 Banana Blackberry Muffin Add-Ins
Want to change them up? Try adding one of these to the batter:
- Chia seeds: Add 1–2 tablespoons for a little extra texture.
- Hemp seeds: Stir in 1–2 tablespoons before baking.
- Chopped nuts: Walnuts or pecans pair especially well with banana and blackberry.
- Chocolate chips: Add a handful of dark or milk chocolate chips for a sweeter muffin.
- Add layer of whipped honey with a pinch of salt on your freshly baked muffins.
👩🏼🍳 How to Make Banana Blackberry Muffins
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.
Preheat the oven: Preheat your oven to 375°F (190°C). Grease a muffin pan or line it with paper liners.
Blend the oats: Add the rolled oats to a blender and blend for about 30 seconds, until they have a fine, flour-like texture.
Make the batter: Add the ripe bananas, milk, maple syrup, eggs, vanilla extract, and baking soda. Blend just until the batter is smooth and creamy.
Fill the muffin pan: Divide the batter evenly between the prepared muffin cups.
Add the blackberries: Gently press the blackberries into the batter, then add a few extra blackberry pieces on top of each muffin before baking.
Bake: Bake for 20–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Cool: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. Enjoy warm or at room temperature.
Tips & Tricks
- Use very ripe bananas: Bananas with plenty of brown spots are sweeter and give the muffins more banana flavor.
- Blend the oats first: Turn the rolled oats into a fine oat flour before adding the remaining ingredients for a smoother muffin texture.
- Don't over-blend the batter: Once the remaining ingredients are added, blend just until everything is smooth and combined.
- Fresh or frozen blackberries work: If using frozen blackberries, add them straight from the freezer rather than thawing them first.
- Cut large blackberries in half: This helps distribute the berries more evenly between the muffins.
- Check at 20 minutes: The muffins are ready when the tops are golden and a toothpick inserted into the center comes out clean.
❓FAQS
Yes. Blueberries, raspberries, or chopped strawberries can be used instead of blackberries.
You can try replacing each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use dairy-free milk such as almond or oat milk. Keep in mind that the texture may be slightly different.
Yes. You can use oat flour instead of blending the rolled oats. For the most accurate result, measure the oat flour by weight if possible, as 2 cups of rolled oats won't necessarily equal 2 cups of oat flour once blended.
Yes. Fresh or frozen blackberries work in these banana blackberry muffins. Add frozen blackberries straight from the freezer rather than thawing them first.
Once completely cool, store the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Yes. Let the muffins cool completely, then freeze them in an airtight container or freezer-safe bag. Thaw at room temperature or gently reheat before serving.
Muffin recipes to try next time
banana and chocolate chunk 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 💚
Banana Blackberry Muffins (no oil)
- Total Time: 32 minutes
- Yield: 10 muffins 1x
- Diet: Vegetarian
Description
These banana blackberry muffins are soft, fruity, and made with rolled oats instead of regular flour. Ripe bananas and maple syrup add natural sweetness, while juicy blackberries are added to every muffin. The batter comes together quickly in a blender for an easy breakfast or snack.
Ingredients
- 2 cups (180 g) rolled oats
- 2 ripe medium bananas
- ¾ cup (180 ml) milk of choice
- ⅓ cup (80 ml) maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ cup blackberries, fresh or frozen, large berries halved. Plus extra for topping
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Grease a muffin pan or line it with paper liners.
- Blend the oats: Add the rolled oats to a blender and blend for about 30 seconds, until they have a fine, flour-like texture.
- Make the batter: Add the ripe bananas, milk, maple syrup, eggs, vanilla extract, and baking soda. Blend just until smooth and creamy.
- Fill the muffin pan: Divide the batter evenly between the prepared muffin cups.
- Add the blackberries: Gently press the blackberries into the batter, then add a few extra blackberry pieces on top of each muffin before baking.
- Bake: Bake for 20–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.
Notes
Mini muffins: Use a mini muffin pan and bake for about 12–14 minutes, or until a toothpick inserted into the center comes out clean.
Storage: Let the muffins cool completely, then store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freezing: These muffins freeze well for up to 3 months. Once completely cool, place them in a freezer-safe bag or container. Thaw at room temperature or microwave for 20–30 seconds before serving.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: per muffin
- Calories: 148 kcal
- Sugar: 11 g
- Sodium: 150 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 5 g
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
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