Can I use different berries?

Yes. Blueberries, raspberries, or chopped strawberries can be used instead of blackberries.

Can I make these muffins vegan?

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.

Can I use store-bought oat flour instead of blending oats?

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.

Can I use frozen blackberries?

Yes. Fresh or frozen blackberries work in these banana blackberry muffins. Add frozen blackberries straight from the freezer rather than thawing them first.

Can I freeze these muffins?

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.

Banana Blackberry Oatmeal Muffins (No Oil)

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

Units Scale

2 cups (180 g) rolled oats
2 ripe medium bananas
3/4 cup (180 ml) milk of choice
1/3 cup (80 ml) maple syrup
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 cup blackberries, fresh or frozen, large berries halved. Plus extra for topping

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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