Banana Blackberry Oatmeal Muffins

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! ✨💜

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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

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!

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.

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Frequently Asked Questions

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

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.