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Banana Blackberry Oatmeal Muffins Recipe

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4.2 from 4 reviews

  • Author: Sara
  • Total Time: 1 hour 6 minutes
  • Yield: 12 muffins
  • Diet: Vegetarian

Description

These Banana Blackberry Oatmeal Muffins are a wholesome and delicious treat perfect for breakfast or a snack. Made with whole wheat flour, rolled oats, fresh blackberries, and naturally sweetened with honey and cane sugar, they offer a nourishing and moist texture. The combination of bananas and blackberries provides a fresh fruity flavor, while the use of avocado oil ensures a healthy fat option. Toasty, soft, and lightly sweetened, these muffins are easy to prepare and naturally gluten-friendly with rolled oats and whole wheat flour.

Ingredients

Wet Ingredients

  • 1 cup large flake rolled oats
  • 1 cup unsweetened almond milk
  • 3/4 cup mashed banana (about 2 medium sized bananas)
  • 1 large egg (room temperature)
  • 1/4 cup avocado oil
  • 1/4 cup honey
  • 3 tablespoons cane sugar
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 1/4 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt

Fruit

  • 3/4 cup fresh blackberries

Instructions

  1. Soak oats: In a small bowl, combine the rolled oats and unsweetened almond milk. Stir to mix well, cover the bowl, and refrigerate for 30 to 60 minutes until the oats absorb the milk and soften.
  2. Prepare muffin pan and preheat oven: When the oatmeal is ready, preheat the oven to 425°F (220°C). Grease a 12-cavity muffin pan or line it with paper baking cups or liners.
  3. Mix dry ingredients: In a medium-sized bowl, whisk together whole wheat flour, baking powder, baking soda, and fine sea salt ensuring they are well combined.
  4. Combine wet ingredients: In a large bowl, add the soaked oat mixture and whisk in the mashed bananas, egg, avocado oil, honey, cane sugar, and vanilla extract until smooth and homogeneous.
  5. Incorporate dry ingredients: Gradually add the dry ingredient mixture to the wet mixture and fold gently using a spatula until just combined. Avoid overmixing to keep muffins tender.
  6. Add blackberries: Carefully fold fresh blackberries into the batter, distributing them evenly without crushing.
  7. Fill muffin cups: Spoon the batter evenly into the prepared muffin pan cavities, filling each one fully. Optionally, sprinkle some extra oat flakes on top for texture and appearance.
  8. Bake muffins: Place the muffin pan in the oven and bake at 425°F (220°C) for 5 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 14 to 16 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool muffins: Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Soaking oats overnight is also possible for convenience; it will result in a more tender texture.
  • If fresh blackberries are not available, frozen blackberries can be used but gently fold them in while frozen to avoid color bleeding.
  • Using paper liners makes cleanup easier and helps muffins release from the pan effortlessly.
  • Do not overmix the batter as it can make the muffins dense instead of light and fluffy.
  • Ensure oven temperature is accurately set to prevent underbaking or overbaking.
  • Allow muffins to cool completely before storing to maintain their texture and prevent sogginess.
  • Prep Time: 45 minutes
  • Cook Time: 21 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/banana-blackberry-oatmeal-muffins-recipe/