Banana Blackberry Oatmeal Muffins

Looking for the perfect breakfast on-the-go? These Banana Blackberry Oatmeal Muffins are an easy breakfast to make and a great way to use up overripe bananas. With the right amount of sweetness from fresh blackberries, these are healthy muffins the whole family will love!

Muffins are an amazing breakfast on busy mornings. During the weekend, we love to whip up a batch of Dairy-Free Lemon Blueberry Muffins or Pumpkin Cream Cheese muffins to enjoy for a quick breakfast or quick snack during the week.

And since we often have overripe spotty bananas lingering on the counter, I'm always looking for more ways to use them up. If you follow my Instagram, you know that we make our favorite Chocolate Chip Banana Bread almost every other week, and we've been making Banana Chocolate Chip Muffins and Banana Chocolate Chip Waffles as well.

In the summer, when the world is bursting with fresh berries, we like to add this Banana Blackberry Oatmeal Muffin recipe to the mix!

🌟 Why this recipe works

These banana berry muffins are such a great recipe to make-ahead of time. We love them, and I think you will, too!

• Easy - This is an easy recipe that is great for beginning bakers and pro bakers alike. The steps are simple to follow, and I've included a visual photo step-by-step guide to help you as you bake these muffins.
• Simple ingredients - You can find all of the ingredients to make these muffins at your local grocery store.
• Portable - Gotta love muffins for quick grab-and-go breakfasts or snacks!
• Nutritious - Bursting with fresh berries and sweet bananas, these muffins have a lot of great vitamins and minerals.
• Delicious - Each bite is flavorful, the muffin turns out moist and fluffy, and it's made even more delicious with just a little bit of butter spread on the muffin tops.

🛒 Ingredient notes

• Oats - description of what it is/how it is used with affiliate link where possible
• Milk - Use any milk you wish. I use my favorite non-dairy almond milk.
• Bananas - Use two overripe bananas. If the bananas have some brown spots, it's still ok to use them; simply cut around the brown spots if you prefer not to include them in the batter.
• Blackberries - Use fresh blackberries or frozen blackberries. If using frozen, use them straight from the freezer - do not thaw them, as the blackberries will have a lot of liquid that can affect the texture of the muffins.
• Flour - This muffin recipe calls for all-purpose flour. You could substitute almond flour, oat flour, or whole wheat flour; just be aware that the final texture of the muffins will be different and possibly not as moist and fluffy.
• Sugars - You'll use both white granulated sugar and light brown sugar in this recipe.
• Butter - Melt the butter in the microwave and allow it to cool slightly before adding it to the batter.
• Eggs - Make sure your eggs are at room temperature before adding them to the batter. This helps them mix smoothly.
• Baking soda & baking powder - I find using both of these leavening agents in muffin recipes helps give the muffins a nice lift as they bake.
• Vanilla - Use pure vanilla extract for the best flavor. It adds that irresistible bakery aroma and flavor.

✅ Step-by-step instructions

You'll find the full ingredient list and more detailed baking instructions in the recipe card at the bottom of this post. Here's a visual step-by-step photo guide to help you during the baking process.

• First. Make the oat-milk mixture by stirring together the milk and oats in a medium. Set it aside to allow the ingredients to sit together for about 15 minutes while you make the rest of the muffin batter.
• Preheat the oven to 400°F. Line two muffin tins with 18 cupcake liners.
• In a large bowl, whisk together the flour, baking powder, baking soda, kosher salt, and ground cinnamon. Set aside.

• In another large bowl, whisk together the melted butter, granulated sugar, and light brown sugar. Then beat in the eggs, one at a time, and then mix in the mashed banana and the vanilla.

• Gradually whisk in the dry ingredients to the wet ingredients until fully incorporated. Do not overmix: mix only until you no longer see any bits of dry flour mixture.
• Using a silicone spatula or a wooden spoon, gently fold in the milk-oat mixture.
• Then gently fold in the blackberries.

• Scoop out the batter and pour into the prepared muffin cups, just about ¾ of the way full.
• Optional: add a slice of banana and a blackberry half to the top of each muffin batter.
• Bake at 400°F for 5 minutes. Then turn the heat down to 350°F and bake for an additional 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Allow the muffins to cool for 5 minutes before serving.

👩🏻‍🍳 Recipe FAQs

🍽 Serving ideas

Serve these for breakfast, along with a fresh fruit salad and a Blueberry Pineapple Smoothie.

These muffins also make for great snacks - especially for road trips! Make them along with some Chocolate Chip Bars or Chocolate Peanut Butter Energy Bites.

🍳 Kitchen tools and equipment

Ready to make this recipe? Click the links in the descriptions below to buy everything you need to make these muffins.

• Muffin pan - You'll need two 12-cup muffin tins. Or, you can work in batches using one muffin tin.
• Cupcake liners - Cute cupcake liners make for easy clean-up and serving.
• Mixing bowls - You'll need a variety of mixing bowls for the batter.
• Whisk - Use a balloon whisk to mix together the ingredients.
• Spatula or spoon - Use a silicone spatula or wooden spoon to gently fold the berries in.

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Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!