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)
1/3 cup maple syrup
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 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