These healthy and gluten free Banana Blackberry Oatmeal Muffins are packed with nutritious ingredients, take 35 minutes from start to finish and are the perfect breakfast to kick-start your day!
Muffins are a great way to start your day but I’ve got loads of other breakfast options if muffins aren’t your thing or if you want to make a breakfast assortment with different options! Make a beautiful gluten free breakfast spread including my Oat Flour Waffles, Chia Seed Pudding, Gluten Free Dutch Baby, or even Gluten Free Chocolate Chip Banana Bread.
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What I love about banana blackberry oat muffins
I am absolutely obsessed with these muffins! They taste like a banana muffin with hints of tangy blackberries. Best of all, the naturally sweet ripe bananas make them a touch sweeter with no refined sugar.
- Gluten-free
- Dairy-free
- Quick and easy to prepare - Only 15 minutes to prepare the batter and about 20 minutes to bake so you can easily have the muffins ready in 35 minutes from start to finish!
- Perfect texture - A cross between a muffin and baked oatmeal!
Ingredients
You’ll need mostly pantry staples to prepare these gluten-free oatmeal breakfast muffins.
- Oat flour
- Old-fashioned rolled oats
- Baking powder
- Ground cinnamon
- Salt
- Coconut sugar
- Mashed frozen and defrosted banana
- Large eggs, at room temperature
- Oat milk
- Refined coconut oil, melted
- Vanilla extract
- Blackberries
- Walnuts - optional
Recipe variations and applications
- Use frozen blackberries, make sure they stay frozen when you add them to the batter so they don’t make the muffins too mushy.
- Opt for blueberries or raspberries instead of blackberries, fresh or frozen are both good options.
- Use a mini muffin tray for bite-sized muffins or bake in a loaf pan. Note the baking time will vary depending on how you prepare the batter.
Method
Step 1: Get the oven going and get your cupcake tray ready - Set the oven to 425°F and line your muffin tray with liners or if you prefer a silicon muffin tray, spray it with cooking spray.
Step 2: Combine the dry ingredients - Combine the oat flour, oats, baking powder, cinnamon, salt, and coconut sugar in a large mixing bowl.
Step 3: Add the wet ingredients - Make a well in the middle of the dry ingredients and then add the mashed banana, eggs, milk, melted coconut oil, and vanilla extract. Whisk until a batter forms and then let it sit to thicken.
Step 4: Add the blackberries - Fold the halved blackberries into the batter and stir until just combined.
Step 5: Portion the batter - Use a ¼ cup measuring cup to portion the batter into the muffin liners.
Step 6: Bake the muffins - Bake muffins for 5 minutes at 425°F, then lower the oven temperature to 350°F and bake until a toothpick inserted into the center of the muffin comes out clean.
Step 7: Let the muffins cool - Allow the muffins to cool for 15 minutes before taking them out of the pan. Cool completely before storing.
Recipe FAQs
Old-fashioned oats are the best oats to make oatmeal muffins. If you want to ensure they are gluten-free make sure to look for the gluten-free certification. Oats are gluten-free by nature but are sometimes processed in facilities that process wheat which means they can be cross-contaminated. Don’t use instant oats as your muffins will be too mushy and steel cut oats won’t be soft enough. If you are looking for more oat recipes, I’ve definitely got you covered.
Yes! Use frozen in the batter. Do not defrost before adding to the batter!
Recipe Tips
- Use an ice cream scoop to portion the muffin batter evenly, I like this one.
- Use overripe, frozen, and defrosted bananas for the sweetest muffins.
- Use any plant-based milk you have at home; no need to buy oat milk special for this recipe.
- Measure the oat flour accurately by spooning it into a measuring cup and leveling it off with a knife.
Storage
Fridge: These healthy oatmeal muffins keep best in the fridge in a Ziplock for 4-5 days. To serve pop in the microwave for 20-30 seconds to take the chill out before eating!
Freezer: You can also freeze these gluten-free oatmeal muffins in a freezer-safe Ziplock for up to 3 months. Thaw in the fridge overnight or microwave until thawed and slightly warmed through.
Banana Blackberry Oatmeal Muffins
Equipment
- 1 muffin tin with 12 muffin liners
Ingredients
- 1 cup oat flour spooned and leveled (gluten free if applicable)
- ½ cup old fashioned rolled oats gluten free if applicable
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅔ coconut sugar
- ⅔ cup mashed frozen and defrosted banana (About 2 bananas ; 5 ounces)
- 2 large eggs at room temperature
- ¼ cup full fat oat milk
- ½ cup refined coconut oil, melted
- 2 teaspoons vanilla extract
- 8 ounces blackberries rinsed, patted dry with paper towel and cut in half lengthwise
Instructions
- Preheat the oven to 425°F and grease or line a 12-count muffin tin with cupcake liners. If using a silicone muffin tin, grease with cooking spray.
- In a large bowl, whisk together the oat flour, oats, baking powder, cinnamon, salt and coconut sugar.
- Use a spoon to make a well in the center of the dry ingredients. Add mashed banana, eggs, milk, melted coconut oil and vanilla extract. Whisk until a batter forms.
- Let the batter sit for 5 minutes to thicken.
- Fold the halved blackberries into the batter, just until combined.
- Scoop about ¼ cup batter into each muffin liner.
- Bake muffins for 5 minutes at 425°F, then lower the oven temperature to 350°F and bake for an additional 18-22 minutes or until a toothpick inserted into the center of the muffin comes out clean.
- Allow muffins to cool for 15 minutes before removing from the pan. Cool muffins completely before storing.
Notes
- Add ½ cup chopped walnuts to the batter if you'd like!
- Swap the blackberries with blueberries or raspberries.
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