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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!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10

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.