These Banana Blackberry Oatmeal Muffins are your healthy answer to easy breakfasts on the go or delicious snacks! They're soft, fluffy goodness packed with ripe bananas, tart blackberries, and wholesome oats. These vegan, kid-friendly treats are perfect for meal prep or using up overripe bananas. Bake a batch and enjoy these healthy banana and blackberry muffins anytime!
Craving a burst of pure blackberry flavor? My classic blackberry muffins (vegan) and my blackberry smoothie without yogurt are a must-try!
Got a few spotty, ripe bananas? Make vegan banana blackberry oatmeal muffins! Or if you’d like, eggless banana chocolate chip muffins or banana bread muffins with 2 bananas.
If you’re in the mood for something extra moist, my banana blackberry bread is waiting for you—it’s like a warm, fruity hug in loaf form!
These simple banana berry oatmeal muffins are so good, you won't believe they're egg-free and dairy-free! They're fluffy and tender, and the one-bowl recipe makes cleanup a breeze. Bonus: Easily make them gluten-free by using your favorite gluten-free flour blend.
Pair them with our chickpea eggs or vegan frittata for a complete plant-based breakfast or brunch that's bursting with flavor!
Love more recipes using ripe bananas? We've got you covered! From healthy options like no-sugar-added baked oatmeal and chocolate banana peanut butter smoothies to our incredibly easy 3-ingredient oat cookies and chocolate chunk banana muffins, there's a perfect banana recipe for every taste and dietary need.
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Why You'll Love This Recipe
- Super easy: No mixer, no fancy equipment needed! Just mix everything in one bowl – perfect for both baking pros and beginners.
- Simple ingredients: No weird ingredients to hunt for. Grab everything you need from your regular grocery store.
- Portable: Perfect for busy mornings or afternoon snacks, these muffins are easy to take with you anywhere.
- Nutritious: These muffins are full of fresh berries and bananas, giving you a good dose of vitamins and minerals.
- Taste like banana bread: Every bite is bursting with flavor, moist and fluffy, just like your favorite banana bread in muffin form. Add a little peanut butter for an extra treat!
- Make ahead & freeze: Bake a batch in advance and freeze them for a quick and yummy treat later.
Ingredients
- Blackberries (fresh or frozen): Adds bursts of tart sweetness. I used frozen, but fresh work too! If using frozen berries, there's no need to thaw them beforehand. Just toss them in whole, or if they're large, break them up a bit with your hands before adding them to the batter.
- Ripe bananas: The riper, the better! They add sweetness and moisture to the muffins.
- Rolled oats: Give the muffins a chewy texture and fiber boost. Quick oats work too. For gluten-free muffins, use certified gluten-free oats.
- All-purpose flour: The base of the muffins. You can swap with whole wheat flour for extra fiber. For gluten-free muffins, use a gluten-free flour blend.
- Plant milk: I used almond milk. It adds moisture and binds everything together. Soy milk, oat milk, or any other plant milk would work.
- Sunflower oil: Keeps the muffins moist. You can swap any neutral vegetable oil such as canola, grapeseed, or melted coconut oil.
- Brown sugar: Adds sweetness and a touch of caramel flavor. You can use white granulated sugar or coconut sugar in its place.
- Vanilla extract: Enhances the flavor. You can skip it, but it adds a nice touch.
- Baking soda & vinegar: Makes the muffins rise nice and fluffy.
- Salt: Balances the sweetness.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Banana Blackberry Oatmeal Muffins
Preheat oven and mash bananas. Preheat your oven to 356°F (180°C) and line a muffin pan with silicone or paper liners. In a large bowl, mash your bananas with a fork until smooth.
Whisk wet ingredients: Add the sunflower oil, plant milk, vanilla extract, and vinegar to the mashed bananas in the same bowl. Whisk everything together until well combined.
Add dry ingredients. Add the flour, oats, sugar, baking soda, and salt to the wet ingredients in the bowl. Mix it all until just combined, then gently fold in the blackberries. Make sure the blackberries are evenly distributed. Be careful not to overmix.
Bake. Divide the batter evenly among your prepared muffin cups. Sprinkle some oat flakes on top of your batter before baking for a pretty and delicious finishing touch. This step is optional, but it adds a nice textural contrast and visual appeal to your muffins. Bake for 20-23 minutes, or until a toothpick inserted into the center comes out clean.
Cool & Enjoy. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Then, enjoy your delicious banana and blackberry oat muffins.
Hint: Want extra fluffy muffins? Don't overmix the batter! Once the dry ingredients are just incorporated, stop mixing. This helps trap air bubbles in the batter, resulting in light and airy muffins.
Substitutions
- Blackberries - Both fresh and frozen blackberries work great in this recipe. Swap them out for fresh or frozen raspberries, blueberries, or chopped cranberries for a different berry twist.
- Bananas - Looking for a lower-sugar option? You can replace the bananas with an equal amount of unsweetened applesauce. Just be aware that the muffins might be slightly less sweet and moist.
- Rolled oats - While rolled oats offer a chewier texture, you can use quick oats, as well.
- All-purpose flour - Replace the all-purpose flour with whole wheat flour or spelt flour. For a gluten-free option, use a gluten-free all-purpose flour blend.
- Plant milk - Any plant milk, like soy milk, oat milk, or coconut milk, will work here.
- Sunflower oil - Melted coconut oil, canola oil, grapeseed oil, or even applesauce (for an oil-free version) can be used.
- Brown sugar - Granulated sugar, coconut sugar, or date sugar can be used as a substitute.
- Vinegar - A teaspoon of lemon juice will work just fine to activate the baking soda.
Variations
- Triple berry - Combine your blackberries with equal parts raspberries and blueberries for a burst of different flavors and colors.
- Chocolate blackberry muffins - Fold in ½ cup of your favorite dairy-free chocolate chips for a decadent twist.
- Blackberry lemon muffins - Use lemon juice instead of vinegar and add the zest of 1 lemon to the batter for a refreshing citrusy flavor.
- Gluten-free blackberry muffins - Replace the all-purpose flour with your preferred gluten-free all-purpose flour blend and use certified GF oats.
- Spiced up - For a warm and cozy flavor, add ½ teaspoon of cinnamon and ¼ teaspoon of nutmeg.
- Blackberry and apple muffins - Fold in 1 diced apple for a juicy twist.
- Nutty twist - Toast and chop ¼ cup of your favorite nuts (walnuts, pecans, or almonds) and fold them into the batter before baking.
Equipment
To make these muffins, you'll need a large mixing bowl, a 12-cup muffin pan, silicone or paper liners (for easy removal), and basic kitchen utensils like measuring cups, fork, and spoon.
Storage
Refrigeration:
Allow the muffins to cool completely on a wire rack. Store them in an airtight container at room temperature for up to 2-3 days. For a slightly longer shelf life of up to 5 days, store them in the refrigerator.
Freezing:
Let the muffins cool completely on a wire rack. Wrap each muffin individually in plastic wrap or aluminum foil. Place the wrapped muffins in a freezer-safe bag or airtight container. Freeze for up to 2 months.
Top Tips
- Use overripe bananas. The riper the bananas, the sweeter and moister your muffins will be.
- Use the scoop and level method. Don't just scoop! For perfect muffins, gently spoon the flour into your measuring cup, then level it off with a knife.
- Mix gently. Overmixing can lead to tough and dense muffins. Mix just until the dry ingredients are incorporated.
- Use muffin liners. For easy muffin removal, I recommend silicone liners. Paper liners or greasing the pan work too!
- Cool completely. Let the muffins cool completely on a wire rack before storing them to avoid them getting soggy.
- Make mini muffins. Divide the batter into a mini muffin pan and bake for 12-15 minutes. Keep an eye on them and perform the toothpick test to ensure they are fully baked.
- Freeze leftovers for a quick and easy snack. These muffins freeze well, so you can enjoy them throughout the week. Just let them cool completely before freezing them in an airtight container.
Serving Ideas
These muffins are perfect for:
- Breakfast: Pair them with a refreshing strawberry banana cheesecake salad and creamy coconut milk shake for a delicious and satisfying start to your day.
- Snacks: They're also fantastic grab-and-go snacks, especially for road trips. Make a batch and pack them alongside some chocolate walnut date balls or chickpea flour chocolate chip cookies for a variety of tasty treats on the go!
Frequently Asked Questions (FAQ's)
Blackberries are the star of this recipe but feel free to get creative and substitute with other berries you enjoy. Fresh or frozen raspberries, blueberries, chopped cranberries, or even a mix of different berries would all be delicious alternatives.
Yes, you can easily make these muffins gluten-free! Simply replace the all-purpose flour with a certified gluten-free all-purpose flour blend and use certified gluten-free oats.
Sure, you can use frozen blackberries. No need to thaw them beforehand, just toss them straight from the freezer into the batter. Plus, they're even less messy than fresh berries because they don't bleed as much. Perfect for saving time and keeping things clean in the kitchen!
More Vegan Muffin Recipes
- Green smoothie muffins
- Pumpkin banana bread muffins
- Lemon and poppy seed muffins
- Orange and cranberry muffins
📖 Recipe
Banana Blackberry Oatmeal Muffins (Vegan)
Equipment
- 1 large mixing bowl
- 12-cup muffin pan lined with silicone or paper liners OR grease lightly each muffin cup with oil
- 1 Fork
- 1 Spoon
Ingredients
- 2 large, ripe bananas mashed (1 full cup)
- 1 cup blackberries fresh or frozen, if using frozen don't thaw (if they're large, chop or break them up a bit with your hands)
Wet Ingredients
- ⅓ cup unsweetened almond milk or any plant-based milk
- ¼ cup sunflower oil or any neutral vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon vinegar
Dry Ingredients
- 1 cup all purpose flour
- 1 cup rolled oats
- ½ cup brown sugar or granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat your oven to 356°F (180°C) and line a muffin pan with silicone or paper liners. In a large bowl, mash your bananas with a fork until smooth.
- Add the sunflower oil, plant milk, vanilla extract, and vinegar to the mashed bananas in the same bowl. Whisk everything together until well combined.
- Add the flour, oats, sugar, baking soda, and salt to the wet ingredients in the bowl. Mix it all until just combined, then gently fold in the blackberries. Make sure the blackberries are evenly distributed. Be careful not to overmix.
- Divide the batter evenly among your prepared muffin cups. Sprinkle some oat flakes on top of your batter before baking for a pretty and delicious finishing touch. This step is optional, but it adds a nice textural contrast and visual appeal to your muffins. Bake for 20-23 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Then, enjoy your delicious banana and blackberry oat muffins.
Notes
- Storage. Allow the muffins to cool completely on a wire rack. Store them in an airtight container at room temperature for up to 2-3 days. For a slightly longer shelf life of up to 5 days, store them in the refrigerator.
- Freezing. Let the muffins cool completely on a wire rack. Wrap each muffin individually in plastic wrap or aluminum foil. Place the wrapped muffins in a freezer-safe bag or airtight container. Freeze for up to 2 months.
- Use overripe bananas. The riper the bananas, the sweeter and moister your muffins will be.
- Use the scoop and level method. Don't just scoop! For perfect muffins, gently spoon the flour into your measuring cup, then level it off with a knife.
- Mix gently. Overmixing can lead to tough and dense muffins. Mix just until the dry ingredients are incorporated.
- Use muffin liners. For easy muffin removal, I recommend silicone liners. Paper liners or greasing the pan work too!
- Cool completely. Let the muffins cool completely on a wire rack before storing them to avoid them getting soggy.
- Make mini muffins. Divide the batter into a mini muffin pan and bake for 12-15 minutes. Keep an eye on them and perform the toothpick test to ensure they are fully baked.
- Freeze leftovers for a quick and easy snack. These muffins freeze well, so you can enjoy them throughout the week. Just let them cool completely before freezing them in an airtight container.
- See the post above for more ingredient substitutions, variations, and serving ideas.
Nutrition
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