Banana Blackberry Oatmeal Muffins made with wholesome ingredients, including banana, fresh blackberries, Greek yogurt, and oats make the perfect quick breakfast on busy mornings.
Let's start off the new year with a new muffin recipe! Just like my Lemon Blueberry Muffins, these muffins call for Greek yogurt and berries. And like my banana zucchini muffins, and Banana Carrot Muffins, these muffins help you use up overripe bananas.
And while a muffin may not seem like a "perfect breakfast," it is certainly better than not eating breakfast at all. Can you tell eating breakfast is one of my 'soapboxes'? 😆
By the way, have you ever polled your kids' friends asking if they eat breakfast before school? I did this recently and was surprised at how many teens don't eat anything at all before heading out the door. I was hoping this 'trend' was a thing of the past. But nope.
This is where keeping quick breakfast options on hand comes in handy. These oatmeal muffins with blackberries pass the teenager test and are hearty enough to keep them satisfied, especially if they eat two as they head out the door 😉
Jump to:
Why You'll Love This Recipe
- Quick and Easy Recipe This recipe makes 12 muffins, so with one batch you'll have a quick and easy snack ready for a few days.
- Kid-approved These muffins have been approved by all three of my kids as a quick snack or easy addition to breakfast! 🎉
- Good source of fiber These muffins are pretty hearty. Rolled oats, banana, and fresh blackberries add fiber to these muffins.
Dietitian Tip
Serving delicious wholesome muffins made with whole grains and fruit are an easy way to help your family meet their fiber needs.
In fact, as a dietitian, keeping nutritious muffins on hand for my kids to grab is one of my strategies for managing this time of year when everyone is burnt out from cooking for the holidays.
Just like adults, kids need fiber in their diets. Fiber helps keep things moving through the digestive system, keeps you feeling full longer, and may help reduce the risk of heart disease.
Ingredient Notes
- Rolled Oats Use old-fashioned rolled oats. Whole oats give these muffins a little bit of an oatmeal texture. It's all about muffin texture with kids 😉
- Flour Use all-purpose flour. I do not suggest substituting the all-purpose flour with white whole wheat flour or whole wheat flour unless you want dense muffins.
- Fresh Blackberries Juicy blackberries add color, moisture, and fiber, and have a high antioxidant capacity. Be sure to wash the berries first, then cut them in half.
- Banana Use overripe bananas for natural sweetness.
- Greek yogurt I used 2% fat plain Greek yogurt. Yogurt adds moisture and protein to the recipe.
- Vanilla Extract Added to enhance the flavor of the muffins.
- Olive Oil To add moisture and to help hold the muffins together. I use extra-virgin olive oil.
How to Make Banana Blackberry Oatmeal Muffins
Here is a summary of how to make banana blackberry oatmeal muffins. For a complete list of ingredients and full instructions, please scroll down to the recipe card at the bottom of this post.
- Mix the rolled oats and all wet ingredients in a medium bowl. Set aside for about 10 minutes.
- While the oat mixture is setting, combine the dry ingredients in a separate large mixing bowl.
- Mash the banana and add it to the wet ingredients. Use a fork or food masher to mix the mashed banana with the wet oat mixture.
- Add the wet mixture to the dry ingredients and mix just until all dry ingredients are incorporated.
- Gently stir in the blackberry halves.
- Divide batter evenly among a prepared muffin pan (greased or lined 12-cup muffin tin).
- Bake in a preheated oven at 400 degrees for 16 minutes.
- Let cool. Enjoy!
Helpful Tips
- You will definitely notice the seeds from the blackberries in this recipe.
- When I made these with white whole wheat flour instead of all-purpose flour, my kids only ate half of a muffin, lol. So, unless your kids are used to dense muffins, I don't suggest substituting the flour.
- Be sure to cut the blackberries in half.
- Use a separate bowl for mixing the wet ingredients with oats. It's important to let the oats sit in the wet mixture to soften before baking.
- Use old-fashioned rolled oats.
- Do not use steel-cut oats or pre-prepared oatmeal in this recipe (I tried using leftover oatmeal to make muffins and they did not hold up at all).
- If you would like them a little extra sweetness, use vanilla or lemon-flavored Greek yogurt. My pickiest eater actually prefers these muffins as is. 😍
Questions You May Have
Once cooled, store the muffins in an airtight container. If you will not be eating them all within two days, store them in the refrigerator or freezer.
You definitely can, but you'll need to reduce the baking time to about 10 minutes. Still, they cook quickly, so check on them after 8 minutes.
Muffins can be served at room temperature, or slightly warmed. They can be served with almond butter, peanut butter, or jam. Still, my kids like to eat them plain.
Muffins also go well as a side with salads, eggs, and fruit.
I haven't tried it, but I'm sure you can! They would then be called banana blueberry oatmeal muffins of course, but that's okay 😉
More Easy Breakfast Recipes
Did you make these banana blackberry muffins and love them? Please give them a ⭐⭐⭐⭐⭐ rating or comment below to let me know. A 5-star rating is the best compliment! 🤩
Don't forget to follow me on Instagram for more easy recipes and nutrition tips!
Banana Blackberry Oatmeal Muffins
Equipment
- 1 Muffin tin 12-cup muffin tin
Ingredients
- 1 cup all-purpose flour
- ¾ cup Oats Old-fashioned rolled oats.
- ⅓ cup Sugar I use cane sugar.
- ¾ cup Plain Greek Yogurt I use low fat Greek Yogurt.
- 1 Egg
- ¼ cup olive oil extra virgin
- 1 Banana Overripe. Mashed.
- 1½ cup Blackberries Sliced in half, lengthwise.
- 2 teaspoon vanilla
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¾ teaspoon baking soda
- 1 tsp baking powder
Instructions
- Preheat oven to 400℉
- Mix oats and all wet ingredients together in a medium bowl. Mix well and set aside.
- Slice blackberries in half lengthwise.
- Mix the rest of the dry ingredients together in a separate large mixing bowl.
- Stir oat mixture in with the dry ingredients, just until all ingredients are combined.
- Carefully stir or fold in blackberries.
- Divide batter evenly among the greased or lined muffin cups.
- Bake for 16 minutes, or until a toothpick comes out clean. Let cool.
Notes
- You will definitely notice the seeds from the blackberries in this recipe.
- Be sure to cut the blackberries in half.
- Use a separate bowl for mixing the wet ingredients with oats. It's important to let the oats sit in the wet mixture to soften before baking.
- Do not overmix the batter.
- When I made these with white whole wheat flour instead of all-purpose flour, my kids only ate half of a muffin, lol. So, unless your kids are used to dense muffins, I don't suggest substituting the flour.
- Use old-fashioned rolled oats.
- Do not use steel-cut oats or pre-prepared oatmeal in this recipe (I tried using leftover oatmeal to make muffins and they did not hold up at all).
- If you would like them a little extra sweetness, use vanilla-flavored Greek yogurt. Lemon flavored yogurt might be nice, too!
Leave a Reply