Blackberry Banana Oat Muffins
Light and airy Blackberry Banana Oat Muffins are the perfect way to start your day, with hearty oats, sweet ripe bananas and tangy fresh blackberries. These healthy oatmeal muffins are perfect for a grab-and-go breakfast or morning snack, making busy mornings just a little easier.
Ingredients
- 1 ½ cupsall-purpose flour (198 grams)
- ½ cupgranulated sugar, plus more for dusting (optional) (128 grams)
- 2 tsp.baking powder
- 1 tsp.baking soda
- ½ tsptable salt
- 1 cupold fashioned rolled oats
- 2ripe medium bananas
- 2 largeeggs
- ½ cupwhole milk
- ⅓ cupvegetable or canola oil (use a light oil)
- 1 tsp.vanilla extract
- 6 oz.(about 1 1/2 cups) fresh blackberries, very large berries halved
Directions
- 1
Preheat the oven to 350F and line a standard size muffin tin with muffin liners.
- 2
Whisk together the flour, sugar, baking powder, baking soda and salt in a medium bowl until well combined. Add the oats and whisk to combine.
- 3
In a separate large mixing bowl, mash the bananas until mostly smooth then whisk in the eggs. Add the milk, oil and vanilla and whisk to combine. Add the dry ingredients to the bowl and use a flexible spatula to gently fold the dry ingredients into the wet ingredients. Be careful not to overmix but ensure there are no dry streaks in the batter. Add the blackberries and fold once or twice to just barely combine.
- 4
Spoon about 1/3 cup of the batter into the muffin cups. It’s okay if the batter fills the cups. If desired, dust the top of the batter with a pinch of granulated sugar. Bake the muffins until golden brown and a toothpick inserted into the center of several muffins comes out clean, 20-24 minutes. Remove from the oven and cool at room temperature for 10 minutes then transfer the muffins to a wire rack and cool to room temperature, if desired, or enjoy warm.