Blender Banana Blackberry Oatmeal Muffins Recipe
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These Banana Blackberry Oatmeal Muffins are easily made in the blender, have no refined sugar, and are filled with juicy blackberries! My kids love them as a school snack or as a little treat with dinner.
On those busy mornings when you’re just trying to get the kids out the door quickly, these Blackberry Banana Muffins are an easy breakfast or school snack to help you fuel up on the go. I like slathering on some nut butter on mine and enjoying them with a hot cup of coffee!
If I serve these for a quick breakfast for my kids, I like to give them some Greek yogurt or an egg on the side as well for some protein.
If you don’t have blackberries, make these blueberry muffins instead!
What You’ll Love About This Recipe
- Fast – These fluffy muffins are ready in just 25 minutes!
- Easy – This is such an easy recipe! Simply blend the ingredients to form the muffin batter, mix in the blackberries, and bake!
- Healthy School Snack – I love being able to pack these healthy muffins in my kids’ lunchboxes as a yummy, healthier option for a snack or treat. They are not filled with brown sugar or cane sugar, and instead use the natural sweetness of bananas as well as 100% pure maple syrup.
Recipe Ingredients
You’ll need the following ingredients to make these Banana Berry Muffins:
How to Make Banana Blackberry Oatmeal Muffins: STEP-BY-STEP
For the full recipe with the exact ingredients, scroll down to the printable recipe card below!
STEP 1:
In a high-speed blender or food processor, add all ingredients except for blackberries and process until smooth, being careful not to overmix.
STEP 2:
Using a spoon, gently stir the blackberries into the muffin batter.
STEP 3:
Scoop the batter into non-stick paper liners in a 12-cup muffin pan so they are filled right to or just below the rim. Top each muffin with some banana slices and 1-2 blackberries, if desired.
STEP 4:
Bake in the oven at 350 degrees Fahrenheit for approximately 20 minutes or until a toothpick comes out clean when inserted into the middle of a muffin.
Storage & Reheating
- Fridge: Store leftover muffins in an airtight container in the fridge for up to 4 days or on the counter for 1-2 days.
- Freezer: Allow muffins to cool completely before storing. Once cooled, transfer to a freezer-safe airtight container or freezer bag for up to 3 months. Thaw on the countertop at room temperature or heat the frozen muffin in the microwave until heated through. You may want to heat the muffins in the oven for a few minutes to get them a little crispy/firm on the outside again.
Additions & Substitutions
Additions:
- Chia seeds
- Hemp seeds
- Flaxseed
- Walnuts
Substitutions:
- Flour: Instead of a flour mixture, you can just use all-purpose flour and no whole wheat flour if you prefer. You can also use 1:1 Gluten Free Baking Flour to make the muffins gluten-free (you’ll also need to use certified gluten-free oats). If making the muffins gluten-free, I would not use almond flour as that can be a finicky type of flour to work with.
- Olive oil: You can substitute melted coconut oil (you’ll need 1 cup of coconut oil that will melt down to 1/2 cup).
- Eggs: You can try replacing the eggs with flaxseed meal to make the muffins vegan. To do this, mix 2 tablespoons flaxseed meal with 5 tablespoons water in a small bowl and let sit for about 5 minutes until it forms a gel-like texture. Add this to the food processor just as you would regular eggs.
- Blackberries: If you don’t have blackberries on hand, you can use any berries of choice like blueberries, raspberries, or strawberries instead!
- Rolled Oats: You can use instant oats if you don’t have rolled oats on hand.
Frequently Asked Questions
Yes, these are great muffins for babies engaging in baby-led weaning! I would omit the maple syrup, as the banana should act as enough of a natural sweetener for them (you could add a little extra banana). Make sure to use overripe bananas though! Some other great baby-led weaning muffins to try are Spinach Banana Muffins for Toddlers (No Added Sugar!), Healthy Sweet Potato Zucchini Muffins, Healthy Banana Carrot Muffins, and Vegan Apple Cinnamon Muffins. I used the Solid Starts app to help me navigate baby-led weaning and appropriate sizes of food to serve to my little ones.
I personally have not tried making these vegan yet, but I think it’ll work by using two flaxeggs instead! To do this, mix 2 tablespoons flaxseed meal with 5 tablespoons water in a small bowl and let sit for about 5 minutes until it forms a gel-like texture. Add this to the food processor just as you would regular eggs. Let me know how it turns out in the comments if you try it this way!
Sure! You can use a 1:1 Gluten Free Baking Flour to make the muffins gluten-free and also be sure that your oats are gluten-free.
Tools For This Recipe
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I hope you love these Banana Blackberry Oatmeal Muffins! If you make them, be sure to leave a rating below so I know how you liked them! Enjoy!
Blender Banana Blackberry Oatmeal Muffins
Ingredients
- ¾ cups all-purpose flour
- ½ cup whole wheat flour
- ½ cup rolled oats, or instant oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 bananas, (overripe work best!)
- 2 eggs
- ⅓ cup 100% pure maple syrup
- ½ cup olive oil
- 2 teaspoons vanilla extract
- 1 cup blackberries
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with non-stick muffin liners and set aside.
- In a high-speed blender or food processor, add all ingredients except for blackberries and process until smooth, being careful not to overmix.
- Using a spoon, gently stir the blackberries into the muffin batter.
- Scoop the batter into non-stick muffin liners so they are filled right to or just below the rim. Top each muffin with some banana slices and 1-2 blackberries, if desired.
- Bake in the oven for approximately 20 minutes or until a toothpick comes out clean when inserted into the middle of a muffin.