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These healthy banana blackberry oatmeal muffins are the perfect breakfast for little ones, especially on those busy mornings! Each one is loaded with fiber, healthy fats, fresh berries, and wholesome ingredients to fill their tummies before a busy day of learning and growing. They’ll quickly become a new family favorite!
Healthy Blackberry Muffins
My kids love experimenting with different muffin flavors and these banana blackberry oatmeal muffins are a new favorite!
They’re naturally sweetened with mashed bananas, maple syrup and juicy blackberries, yet they’re moist and full of flavor from the yogurt and oil. Get ready to make these again and again!
For more berry goodness, you’ll also love these strawberry banana oat bars and baby blueberry pancakes too!
Why these Muffins are Dietitian-Approved
- Quick & easy: This easy recipe uses the simple two-bowl method. Mix the wet ingredients with the oats and combine the dry ingredients in another bowl. Stir them together, then fold in the blackberries and bake. It’s that simple!
- Kid-friendly: As a mom and registered dietitian, I formulated these blackberry oat muffins to fill up those tummies without nearly as much of a blood sugar spike thanks to the healthy fats from the yogurt, milk, and eggs and the fiber-filled oats and whole wheat flour.
- Great for meal prep: These wholesome muffins freeze wonderfully! You can easily make a double batch and stash the extras in the freezer for a quick breakfast or snack any day of the week. They’re super portable and great when you’re running out the door!
Ingredient Notes
- Plain Greek yogurt: This adds a tender texture and is naturally high in protein. Sour cream is a good alternative, but it’s usually higher in fat and lower in protein.
- Milk: Feel free to use regular dairy milk or plant-based milk options like almond milk.
- Rolled oats: These add texture, flavor, and extra fiber to this banana blackberry oatmeal muffin recipe.
- Canola oil: Vegetable oil makes muffins incredibly moist and tender. Use olive oil or melted coconut oil as an alternative.
- Eggs: To help bind the muffin batter together and raise the batter.
- Overripe banana: Mashed overripe bananas add a wonderfully moist texture and the right amount of sweetness to match the juicy blackberries.
- Maple syrup: For just a little sweetness.
- Lemon zest: This will really highlight the rich flavor of the blackberries.
- Vanilla extract: For extra flavor.
- White whole wheat flour: This is my favorite flour for baking because it adds extra whole grains and fiber but looks and tastes like regular all-purpose flour.
- Baking powder & soda: Use both of these leavening agents to get the best rise.
- Cinnamon: For extra flavor.
- Fresh blackberries: Since blackberries are so large, they can make sections of the muffins quite soggy. I recommend quartering them into small pieces so they’re more evenly distributed.
Step-by-Step Instructions
- Preheat oven to 375°F. Spray a muffin tin with cooking spray or use silicone muffin cups.
- In a large bowl, whisk together the yogurt and milk until smooth. Stir in the oats. Allow oats to soak for 10-15 minutes.
- Stir the oil, eggs, mashed banana, maple syrup, lemon zest and vanilla extract into the oat mixture.
- In a large mixing bowl, combine the flour, baking powder, baking soda, and cinnamon.
- Add the dry ingredients to the wet ingredients and stir to combine, being careful not to over mix.
- Gently fold in the blackberries, reserving some to press into the surface of the muffins.
- Divide batter evenly between twelve cups in the muffin pan. Press the reserved blackberries into the top of each muffin. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool for 5-10 minutes before transferring to a wire rack to cool completely.
Keep scrolling to the recipe card below for the full printable recipe!
RECIPE TIPS
- Don’t over mix the muffin batter: Use a spatula (instead of a whisk) to gently stir together the wet ingredients and dry ingredients until just combined. The less you stir the mixture, the more light and fluffy your muffins will be.
- Prepare the pan well. I highly recommend spraying the muffin tin well with cooking spray or using paper liners. It will make clean-up so much easier!
Recipe FAQs
I prefer to use regular rolled oats for baking because they don’t absorb liquid quite as fast, meaning you don’t end up with soggy muffins. Quick oats can work in a pinch, though. They just might be softer and a little more wet than using old fashioned oats.
Gluten free baking is quite a bit more challenging than regular baking. I would recommend using a 1:1 flour replacement intended to substitute regular all purpose flour and certified gluten-free oats. The flour replacement may not absorb as much liquid as the white wheat, so you may need to reduce the milk just slightly. I have not tested this method, but it would be worth a try! Please let me know in the comments if you try this version!
Absolutely! You can easily make banana blueberry oat muffins or strawberry muffins with this same exact recipe. Just be sure to cut the berries into small pieces to make sure they bake properly.
Storage Guidelines
- Once cooled, store the leftover banana berry muffins in an airtight container at room temperature for 2-3 days or in the fridge for up to 5 days.
- To freeze: You can also freeze the extras in a freezer bag for up to 3 months. Thaw before serving.
Serving Suggestions
These banana blackberry oatmeal muffins were formulated to be enjoyed as a healthy snack or as part of a balanced meal. Pair them with some fresh fruits, veggies, or protein to make them even more satisfying!
Try them with:
- Granola Breakfast Cups
- Strawberry Banana Smoothie Without Yogurt
- Tropical Island Green Smoothie
- Fluffy Scrambled Eggs
- Zucchini Egg Muffins
- Mini Egg Bites
Recipe Variations & Substitutions
- Use different berries: I love the combination of sweet banana and tart blackberries, but you can certainly use your family’s berries of choice. Try raspberries, blueberries, strawberries, etc.
- Change the sweetener: This recipe is formulated to use a liquid sweetener, so I’d recommend using honey (for kids over one only), date syrup, or agave syrup if maple syrup doesn’t work for you.
- Adjust the flavor: Replace the vanilla extract with almond extract for a yummy, nutty flavor.
- Make mini muffins: Use a mini muffin tin to make tiny bite-sized muffins. Be sure to reduce the baking time!
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More Tasty Muffins
- Apple Banana Carrot Muffins
- Green Monster Muffins
- Banana Bread Muffins with 2 Bananas
- 3-Ingredient Banana Oatmeal Muffins
- Healthy Date Muffins
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Healthy Banana Blackberry Oatmeal Muffins
Ingredients
- 3/4 cup plain Greek yogurt
- 1/2 cup milk
- 1 cup rolled oats
- 2 tablespoons canola oil or olive oil
- 2 large eggs
- 1/2 cup mashed overripe banana (about 1 large banana)
- 3 tablespoons maple syrup
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 1/2 cups blackberries, quartered
Instructions
- Preheat oven to 375°F. Spray a muffin tin with cooking spray or use silicone muffin cups.
- In a large bowl, whisk together the yogurt and milk until smooth. Stir in the oats. Allow oats to soak for 10-15 minutes.
- When done soaking, stir the oil, eggs, mashed banana, maple syrup, lemon zest and vanilla extract into the oat mixture.
- In a large mixing bowl, combine the flour, baking powder, baking soda, and cinnamon.
- Add the dry ingredients to the wet ingredients and stir to combine, being careful not to over mix.
- Gently fold in the blackberries, reserving some to press into the surface of the muffins.
- Divide batter evenly between twelve cups in the muffin pan. Press the reserved blackberries into the top of each muffin. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool for 5-10 minutes before transferring to a wire rack to cool completely.
Notes
- Don’t over mix the muffin batter: Use a spatula to gently stir together the wet ingredients and dry ingredients until just combined. The less you stir the mixture, the more light and fluffy your muffins will be.
- Prepare the pan well: I highly recommend spraying the muffin tin well with cooking spray or using silicone or paper liners. It will make clean-up so much easier!
