Banana Blackberry Oatmeal Muffins

Easy gluten free Banana Blackberry Oatmeal Muffins take 35 minutes from start to finish and are the perfect breakfast muffin!

5 from 1 vote

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: muffins

Calories: 165kcal

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

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.