Ready to add a little joy to your morning routine? These Banana Blackberry Oatmeal Muffins are here to make breakfast the best part of your day! Soft, fluffy muffins with bursts of juicy blackberries, naturally sweetened with ripe bananas and maple syrup-perfectly delicious and so healthy. They're a delightful blend of gluten free oats, protein-packed from the Greek yogurt, and optional vanilla protein powder. Perfect for a grab-and-go breakfast or a cozy snack with coffee, these muffins are easy to make, irresistibly good, and sure to become a new favorite. Let's jump in and bake up a batch! ✨💜
If you love baked oats, try my Chocolate Chip Baked Oats or Cinnamon Roll Baked Oats! Or try my Oat Flour Waffles!
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How to Make BlackBerry Oatmeal Muffins
These Banana Blackberry Oatmeal Muffins are so easy & made with simple, wholesome ingredients that keep them naturally gluten-free and packed with nutrients. Rolled oats bring fiber and a hearty texture, while Greek yogurt and eggs add protein to keep you feeling satisfied. Sweetened naturally with ripe bananas and maple syrup, they're free from refined sugar yet still wonderfully sweet. Juicy blackberries add a burst of flavor and antioxidants. The best part? All you have to do is blend, add the blackberries, bake, and enjoy! Let's make them.
Ingredients
- 2 Cups Blackberries
- 2 ½ Cups Rolled Oats gluten free
- 1 Cup Greek Yogurt
- 2 Bananas
- ¾ Cup Maple Syrup
- 2 Eggs
- 1 Tablespoon Baking Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 1-2 Scoops Vanilla Protein Powder optional
Check out the recipe video on Instagram!
Step-By-Step Instructions
Preheat: Set your oven to 350°F and prepare a muffin tin with paper liners or a light coating of oil.
Blend the Ingredients: In a blender or food processor, combine the bananas, Greek yogurt, eggs, oats, maple syrup, baking powder, baking soda, salt, and vanilla protein powder (if using). Blend until the mixture is smooth and well combined.
Fold in Blackberries: Gently stir in the blackberries by hand, being careful not to crush them, to keep some whole berries in each muffin.
Bake the Muffins: Pour the batter into the prepared muffin tin, filling each cup about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Enjoy: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
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Why You'll Love These Banana Blackberry Oatmeal Muffins
These Banana Blackberry Oatmeal Muffins are moist, fluffy, and brimming with fresh blackberries, making them a delicious twist on classic oatmeal muffins. They're naturally sweetened with maple syrup, loaded with fiber from oats and bananas, and have an extra protein boost thanks to Greek yogurt and optional vanilla protein powder. Not only do they make a nutritious snack, but they're also a convenient breakfast to take on the go.
Tips for the Best Banana Blackberry Oatmeal Muffins
Use Very Ripe Bananas: Ripe bananas not only make it easier to mash but also add natural sweetness and moisture.
Choose Fresh or Frozen Blackberries: Fresh berries hold their shape and tend to be a bit sweeter, while frozen ones are often juicier and slightly more tart.
Adjust the Sweetness: For even sweeter muffins, increase the maple syrup slightly, or sprinkle a bit of coconut sugar on top before baking.
[mailerlite_form form_id=8]Frequently Asked Questions
Can I use frozen blackberries instead of fresh?
Yes! Frozen blackberries work well in this recipe. You don't need to thaw them beforehand; just fold them into the batter as directed, and expect a slightly more vibrant color in your muffins.
Are these Banana Blackberry Oatmeal Muffins gluten-free?
Yes, these muffins are gluten-free as long as you use certified gluten-free oats. This makes them a great option for those with gluten sensitivities.
Can I make these Banana Blackberry Oatmeal Muffins vegan?
Absolutely! To make these muffins vegan, replace the Greek yogurt with a plant-based yogurt, and use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) in place of regular eggs.
Can I add other mix-ins or fun ingredients to this muffin recipe?
Definitely! Feel free to add nuts, like walnuts or almonds, for extra crunch, or a handful of chocolate chips for a sweeter treat. Just be mindful not to over-mix when you fold them in.
What are some good substitutions for Greek yogurt?
If you don't have Greek yogurt on hand, you can use any plain or vanilla yogurt, or try a dairy-free yogurt for a lactose-free version. Yogurt adds moisture and protein to the muffins, helping with their fluffy texture.
Are these muffins refined sugar-free? Can I use other natural sweeteners?
Yes, this recipe is naturally sweetened with maple syrup and bananas, making it free from refined sugars while still perfectly sweet!
Enjoy!
And there you have it-Banana Blackberry Oatmeal Muffins that are as easy to make as they are delicious! Perfect for busy mornings, a quick snack, or a cozy treat with your coffee, these muffins are bound to brighten up any day. With every bite, you'll get juicy blackberries, a touch of natural sweetness, and all the feel-good benefits of wholesome ingredients. So grab your muffin tin, blender, ingredients, and let's bake up a batch to enjoy all week long-if they last that long, of course! Enjoy! Have the sweetest day & tag me on Instagram when you make this recipe! @entirelyemmy ✨
📖 Recipe
Banana Blackberry Oatmeal Muffins
Ingredients
- 2 Cups Blackberries
- 2 ½ Cups Rolled Oats gluten free
- 1 Cup Greek Yogurt
- 2 Bananas
- ¾ Cup Maple Syrup
- 2 Eggs
- 1 Tablespoon Baking Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 1-2 Scoops Vanilla Protein Powder optional
Instructions
- Preheat your oven to 350°F and prepare a muffin tin with paper liners or a light coating of oil.
- In a blender or food processor , combine the bananas, Greek yogurt, eggs, oats, maple syrup, baking powder, baking soda, salt, and vanilla protein powder (if using). Blend until the mixture is smooth and well combined.
- Gently stir in the blackberries by hand, being careful not to crush them, to keep some whole berries in each muffin.
- Pour the batter into the prepared muffin tin, filling each cup about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Nutrition
Save This Recipe!
I'll email this recipe to you, so you can come back to it later!
Storage Tips
These Banana Blackberry Oatmeal Muffins store well for 2-3 days at room temperature or up to a week in the refrigerator in an airtight container. They also freeze beautifully-wrap each muffin individually and store them in a freezer bag for up to 3 months.
Teryn Bieler says
My husband isn't really into baked goods and even he was amazed by how delicious they are
Emmy Clinton says
Taryn, this makes me so excited to hear! I’m so happy you both loved them!
RS says
Delicious muffins, popular with my coworkers. I left out the protein powder, but I added about a teaspoon of vanilla extract. I will definitely try these with other additions in the future. My batter wasn’t as blended, the oats were more apparent, but I like the texture. They’re also tastier the next day!
Emmy Clinton says
Thanks Rylee! Love that you brought them into work—thanks for sharing! Let me know what you think as you try other variations!
Hanna says
Unbelievable!! We just made these to have as a quick breakfast option & they’re amazing.