These Banana and Blackberry Muffins are a delicious treat to enjoy for breakfast on those busy mornings, dessert or as a quick snack! Made with oats, Greek yogurt and honey, these muffins are a healthier option. They are also moist and easy to make. Make a batch and enjoy them throughout the week. It’s a great way to use overripe bananas if you’re tired of making yet another banana bread!

I don’t know about you but I’ve never had much of a sweet tooth. That said, there are definitely days where I find myself craving a little pick-me-up or treat to get me through the day. My mom was a very talented baker, and she always had something in the oven. She would often bake cakes or muffins for kids’ birthday parties, and her treats were never overly sweet - but they were always delicious and satisfied any craving I had! 

This banana blackberry oatmeal muffin recipe is no exception. They were the perfect snack whenever I would come home from school. Whether they were blueberry, carrot cake or blackberry, muffins always hit the spot. This recipe uses a combination of Greek Yogurt, honey and oil to make the muffins moist, and oats, banana and blackberries for some added nutrition.     

Do you also crave delicious and wholesome desserts or snacks once in a while? Then you’ll absolutely love these muffins. You can also try my Tahini Stuffed Dates for a quick, healthy option or even these Pistachio and Cranberry Biscotti for a crunchy treat to enjoy with coffee or tea. For a little sweeter treat, try this Marble Loaf Cake. 

WHY YOU'LL LOVE THESE banana blackberry oatmeal muffins

• Very easy to make: You don’t need a fancy mixer for this recipe. Just mash the bananas in a bowl, mix in the wet and dry ingredients and bake.   
• Wholesome and satisfying: The oats, banana and Greek yoghurt in this recipe make this a more wholesome muffin recipe! But they are equally delicious and satisfying.
• Perfect for kids and adults alike: Whether it’s a breakfast or for after-school snack time, everyone will enjoy these. 
• Freezer-friendly: Make a big batch of these muffins and freeze them to have them ready on the go! 

Enjoy making and sharing this recipe with family and friends!

INGREDIENTS YOU'LL NEED

Here are some of the key ingredients you need and why: 

• Flour: This recipe uses a combination of all-purpose flour and oat flour for a more wholesome muffin. If you can’t find oat flour, simply blend some rolled oats in a blender or food processor!  
• Oats: Some whole rolled oats are added to the mix for a nice texture. You can use quick-cooking oats or rolled oats. I wouldn’t suggest using steel-cut oats.    
• Egg: One large egg at room temperature. Keeping it at room temperature is important to get the best results. It helps bind the ingredients together. 
• Honey: This recipe doesn’t use any added sugar, but rather sweetens it with honey. Use a good quality runny honey. You can also use maple syrup if you prefer. 
• Bananas: Mashed banana provides the natural sweetness and fruity flavor in these muffins. Using overripe bananas with plenty of brown spots are best. The browner they are, the sweeter they will be!
• Blackberries: Fresh or frozen both work well. I usually use frozen blackberries in this recipe - no need to thaw them beforehand. Fresh blackberries are great if they’re in season and readily available. Try to look for small juicy blackberries.  
• Oil: Oil makes the muffins moist. Use any neutral or mild-flavored oil you like. I prefer olive oil, avocado oil or melted coconut oil for their subtle taste and added nutrition. Avoid strong-tasting oils like rapeseed or mustard oil, which can overpower the flavor of the muffins.
• Greek Yogurt: A thick Greek yogurt helps moisten the muffins and add some protein!   

Other basics: vanilla extract, cinnamon, salt, baking powder, baking soda.

Now that you have your ingredients ready, let’s get cooking!

HOW TO MAKE blackberry banana muffins

Step 1: Pre-heat the oven to 190C/375F. Line a 12-cup muffin tin with muffin liners or coat well with cooking spray. Set aside. 

Step 2: In a large bowl, mix together the dry ingredients - all-purpose flour, oat flour, whole oats, baking powder, baking soda, salt, cinnamon.

Step 3: In a medium bowl, mash the bananas with a fork or potato masher until it forms a uniform consistency.

Step 4: Add in the rest of the wet ingredients - egg, honey, vanilla extract, oil and greek yogurt. Whisk until well combined.  

Step 5: Add in about half of the dry ingredients into the wet mixture and stir until all well combined. Repeat with the rest of the dry ingredients. Don’t overmix, as it can affect the baking process. 

Step 6: Once all the dry ingredients have been combined, gently fold in the blackberries with a spatula.  

Step 7: Spoon the muffin batter evenly into the muffin cups, filling them up to around ¾ of the way. Top them with some additional rolled oats.  

Step 8: Bake for 20-25 minutes or until the top is golden brown and a toothpick poked into the center comes out clean. Set aside to cool on a wire rack for at least an hour before eating.  

EXTRA TIPS AND VARIATIONS

If you want the muffins to be sweeter. Try adding a bit of brown sugar and reduce the amount of honey. You could use brown sugar or coconut sugar.   

Expect a thick batter. This batter is meant to be thicker than typical muffin recipes as we use oat flour, don't be worried if it feels too thick.

Don’t let your frozen blackberries thaw. If your blackberries are too thawed they will end up making purple mushy muffins! Try to keep them in the freezer until you need them in your batter.

FAQs

STORAGE

Leftover muffins can be stored in an airtight container for up to 3 days at room temperature. If you live in a hotter country, I prefer keeping them in the fridge. Keep in mind this may make the muffins drier. To keep them moist, simply place the muffins in a bowl with a small splash of water and cover with a small plate. Reheat in the microwave for 30 seconds.

You can also freeze these muffins! Simply store in a freezer-friendly container for up to 3 months!

Banana Blackberry Oat Muffins with Greek Yoghurt

These Banana and Blackberry Muffins are a delicious treat to enjoy for breakfast on those busy mornings, dessert or as a quick snack! Made with oats, Greek yogurt and honey, these muffins are a healthier option. It’s a great way to use overripe bananas if you’re tired of making yet another banana bread!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Cuisine American

Servings 12 muffins

Equipment

• 1 12-cup muffin tray
• 1 whisk
• 1 spatula

Ingredients

 

• 1 ½ cup all-purpose flour
• ½ cup oat flour
• ½ cup whole rolled oats
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• pinch of salt
• ½ teaspoon cinnamon
• 2 medium overripe bananas
• 1 large egg room temperature
• ⅓ cup runny honey
• 1 teaspoon vanilla extract
• ⅓ cup olive oil
• ¼ cup greek yoghurt
• 1 cup blackberries frozen or fresh

Instructions

 

• Pre-heat the oven to 190C/375F. Line a 12-cup muffin tin with muffin liners or coat well with cooking spray. Set aside.
• In a large bowl, mix together the dry ingredients - all-purpose flour, oat flour, whole oats, baking powder, baking soda, salt, cinnamon.
• In a medium bowl, mash the bananas with a fork or potato masher until it forms a uniform consistency.
• Add in the rest of the wet ingredients - egg, honey, vanilla extract, oil and greek yogurt. Whisk until well combined.
• Add in about half of the dry ingredients into the wet mixture and stir until all well combined. Repeat with the rest of the dry ingredients. Don’t overmix, as it can affect the baking process.
• Once all the dry ingredients have been combined, gently fold in the blackberries with a spatula.
• Spoon the muffin batter evenly into the muffin cups, filling them up to around ¾ of the way. Top them with some additional rolled oats.
• Bake for 20-25 minutes or until the top is golden brown and a toothpick poked into the center comes out clean. Set aside to cool on a wire rack for at least an hour before eating.

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