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!
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.