HEALTHY BANANA BLACKBERRY OATMEAL MUFFINS
Skip the refined sugars with these Healthy Banana Blackberry Oatmeal Muffins – because grabbing a muffin shouldn’t come with a side of guilt!
Made SUPER QUICK IN ONE BOWL and naturally sweetened with overripe bananas and pure maple syrup, they’re packed with wholesome ingredients like hearty oats, almond flour, and juicy blackberries!
Looking for more wholesome dessert recipes? Try my delicious Healthy Chocolate Mousse Bars !
Gluten-free, dairy-free, and refined sugar free, they make for a perfect breakfast or quick snack for busy mornings!
Wholesome yet satisfying – Healthy Blackberry Banana Oatmeal Muffins!
The best of both worlds, ya know?
Recipe Ingredients
What you’ll need to make these delicious Healthy Blackberry Banana Oatmeal Muffins (made with simple ingredients that you probably already have on hand):
Ingredient Notes and Substitutions
Overripe Bananas: overripe mashed bananas naturally sweeten the muffins, add moisture and help bind the batter – so the spottier the better! Replace with unsweetened applesauce or mashed ripe pears (though texture and flavor will change slightly!);
Maple Syrup adds moisture and a subtle caramel-like flavor; it can be swapped for honey or coconut sugar (you will need to adjust wet ingredient quantities if using a dry sweetener);
Melted Coconut Oil keeps the muffins moist and tender without dairy. You can substitute with olive oil or avocado oil, though they may add a more noticeable flavor. Melted butter (dairy or non-dairy) works too, but it will alter the flavor and texture – butter adds richness, while oil contributes moisture;
Vanilla Bean Paste or Pure Vanilla Extract enhances the overall flavor of the muffins, avoid imitation;
Apple Cider Vinegar helps the muffins rise by reacting with the baking soda, keeping them light and fluffy. It can be swapped for white vinegar or lemon juice, but I have found apple cider to be the best;
Eggs bind the ingredients together and provide structure – room temperature eggs mix more easily into the batter. If fridge cold, place into a bowl of hot water for 2-3 minutes and remove. For an egg-free option, substitute with flax eggs (2 tbsp flaxseed meal + 5 tbsp water), though the muffins may turn out slightly more dense;
Oat Flour adds whole grain nutrition and a light, hearty texture. Make your own by blending quick oats, rolled oats, or certified gluten-free oats (for fully gluten-free muffins) until finely ground. Use store-bought if preferred. Avoid steel cut oats;
Almond Flour keeps the muffins soft and moist while adding healthy fats and a slight nuttiness. You can also use finely ground sunflower seeds for a nut-free solution;
Baking Powder and Baking Soda are leavening agents that make the muffin rise and fluffy;
Blackberries are rich in antioxidants and add a juicy, tart-sweet burst of jammy goodness in every bite! Cut large ones in half before folding in. Frozen blackberries work too – fold them in frozen to reduce bleeding (though a little bleeding adds a pretty, marbled effect). You can also swap with blueberries, raspberries, or chopped strawberries.
How To Make HEALTHY BANANA BLACKBERRY OATMEAL MUFFINS Step-By-Step:
Here are some quick visual instructions. The full instructions with the exact ingredients and process are printable in the recipe card below!
Step 1: Preheat oven at 180°C (conventional i.e. top and bottom heating). Line a 12-cup muffin tin (pre-made paper liners make it easy). Blend oats in a small food processor until finely ground to make oat flour. You can make it fresh at home in seconds – or use store-bought if you prefer.
Step 2: Mash overripe bananas in a large bowl until smooth – a fork works well, but clean hands do the job too!
Step 3: Add the remaining wet ingredients (except the blackberries) and whisk until well combined.
Step 4: Add the dry ingredients to the wet mixture and mix until just combined.
Step 5: Gently fold in the fresh blackberries, halving any that are large. Don’t overmix. Optionally, set a few aside to top the muffins with before baking. Let the batter rest 5-10 minutes.
Step 6: Scoop the muffin batter into the prepared 12-cup muffin pan, filling each about 2/3 full (using an ice cream scoop makes this quick and mess-free!). This batter will make you around 10.
Top with optional cinnamon sugar and extra blackberries (see next step), then bake at 180°C for 23 minutes or until golden brown.
OPTIONAL STEP:
Before baking, sprinkle each muffin with cinnamon sugar (1 tbsp unrefined coconut sugar + 1/4 tsp cinnamon powder). It adds a lovely hint of warm spice that pairs beautifully with the muffins. I highly recommend it!
Top with a few extra blackberries for that bakery-style finish.
Tips for the Perfect Healthy Banana Blackberry Oatmeal Muffins
TIP 1: USE THOSE SPOTTY BANANAS: It’s the perfect reason to use up those bananas ripening away on your kitchen counter. The spottier and blacker, the better! Overripe bananas bring natural sweetness and keep your muffins soft and moist.
TIP 2: MAKE YOUR OWN OAT FLOUR: It’s super easy to make your own oat flour at home, and much more cost-effective than buying it pre-packaged!
Just blend certified gluten-free oats, quick oats, or regular rolled oats in a food processor until finely ground. Skip steel-cut oats, as they’re too hard to break down and won’t give you the soft, fluffy texture you’re after.
TIP 3: LINE YOUR MUFFIN TIN: Use paper liners for easy cleanup and perfectly shaped muffins. Rather than fiddling with parchment paper and cutting it to size (I’ve been there!), I found it so much easier to grab a pack of pre-made muffin liners from Amazon. It saves me so much time and hassle, and they fit perfectly in a standard cupcake mould!
PRO TIP – LET THE BATTER REST!
For extra fluffy muffins, let the muffin batter rest for 5-10 minutes before baking. This gives the oat flour time to absorb the moisture, resulting in a softer, more tender crumb.
Common Questions Answered!
Are these Healthy Banana Blackberry Oatmeal Muffins gluten-free and dairy-free?
Yes! This recipe is both gluten-free and dairy-free as long as you use certified gluten-free oats. Instead of traditional flour, it uses a blend of oat flour and almond flour, and there are no dairy products in the batter. These wholesome muffins are a great option for anyone with dietary restrictions or looking for a lighter, nourishing treat.
Can I make Banana Blackberry Oatmeal Muffins without refined sugar?
Absolutely! These healthy banana blackberry oatmeal muffins are refined sugar free, relying instead on overripe bananas and maple syrup for natural sweetness. There’s no need for brown sugar or white sugar – just wholesome ingredients and feel-good flavor in every bite.
What kind of oats should I use for Blackberry Banana Oat Muffins?
You can use certified gluten-free oats (to keep them fully gluten-free), quick oats or rolled oats to make your own oat flour at home. Simply blend them in a food processor until finely ground. Avoid steel-cut oats, as they’re too tough to break down and won’t give you the soft, fluffy muffins we’re after.
How ripe should bananas be for healthy oatmeal muffins?
For the best flavor and texture, use overripe bananas with plenty of brown spots – even blackened peels are great. The riper the banana, the more natural sweetness and moisture it adds to the muffin batter, giving you soft, moist and perfectly sweet muffins without needing extra sugar.
Can I use frozen blackberries instead of fresh?
Yes, frozen blackberries work well in this banana blackberry oatmeal muffin recipe. Just make sure to fold them into the muffin batter while still frozen to prevent excess bleeding. Although, I do find a lot of charm in the bleed. For best results, press a few extra berries on top before baking for that bakery-style look.
How to Store Your Healthy Banana Blackberry Oatmeal Muffins
Allow the Banana Blackberry Oatmeal Muffins cool in the pan, then store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Can You Freeze Banana Blackberry Oatmeal Muffins?
Yes, they freeze well. Once cooled, store them in a freezer-safe airtight container for up to 2 months. Thaw at room temperature or warm in the microwave when ready to eat.
Your Questions Answered!
Yes! These healthy Banana Blackberry Oatmeal Muffins freeze well. Once cooled, place them in an airtight container or freezer-safe bag. They’ll keep for up to 2 months. Just thaw at room temp or reheat gently for a quick breakfast or snack.
Store leftover muffins in an airtight container at room temperature for 2–3 days. For longer storage, refrigerate for up to 5 days or freeze them to enjoy later.
Yes! These refined sugar free muffins are great for school snacks. They’re individually portioned, nutri-dense with wholesome ingredients, and hold up well in lunchboxes.
You can swap maple syrup with coconut sugar for a similar depth of flavor, though the texture will be drier. You may need to adjust the wet ingredients slightly to maintain moisture. Such as adding more coconut oil or a plant based milk to thin out the batter at the end.
This recipe works well with coconut oil, olive oil or avocado oil. Each one adds subtle flavor and helps keep the muffins moist and tender without overpowering the taste.
More Dessert Recipes You’ll Love!
I hope you enjoyed these delicious Healthy Banana Blackberry Oatmeal Muffins! If you gave this easy recipe, please be sure to leave a comment and rating! I’d love to hear your thoughts!
Healthy Banana Blackberry Oatmeal Muffins
Ingredients
WET INGREDIENTS
- 2 large overripe bananas 200g
- ¼ cup maple syrup 75mL
- ¼ cup coconut oil melted 52mL
- 1 tsp vanilla bean paste OR pure vanilla extract
- 1 tsp apple cider vinegar OR white vinegar
- 2 large eggs room temperature
DRY INGREDIENTS
- 1 cup oat flour 90g
- 1 cup almond flour OR almond meal 100g
- 1 tsp baking powder
- ½ tsp baking soda
- pinch salt
ADD-INS
- 125g blackberries halve if large; optionally save a few for topping before baking
OPTIONAL TOPPING: CINNAMON SUGAR
- 1 tbsp unrefined coconut sugar
- 1/4 tsp cinnamon powder
Instructions
- Preheat oven to 180°C (conventional). Line a 12-cup muffin pan with paper liners.
- Blend oats in a small food processor until finely ground to make oat flour, or use store-bought.
- Mash bananas in a large bowl until smooth – a fork or clean hands both work well.
- Add the remaining wet ingredients – maple syrup, melted coconut oil, vanilla, vinegar and eggs.
- Stir in the dry ingredients – oat flour, almond flour, baking powder, baking soda and salt mix until just combined. Avoid overmixing.
- Fold in the blackberries, halving any that are large. Reserve a few (or use extra) to top before baking, if desired.
- Let the batter rest for 5-10 minutes.
- Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full. This recipe makes approximately 10 muffins.
- Top with optional cinnamon sugar (1 tbsp unrefined coconut sugar + 1/4 tsp cinnamon). It adds a lovely hint of warm spice that pairs beautifully with the muffins! Highly recommended. Finish with a few reserved blackberries, halved if necessary.
- Bake at 180°C (conventional) for 23 minutes, or until the tops are golden brown and a toothpick comes out clean. Allow to cool in the pan for 5-10 minutes.
Notes
- Serve warm or store once cooled.
- No wire rack needed. They cool perfectly right in the pan.
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