Banana Blackberry Oatmeal Muffins (Vegan)
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!
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
Calories: 162kcalCarbohydrates: 27gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gSodium: 201mgPotassium: 135mgFiber: 2gSugar: 12gVitamin A: 38IUVitamin C: 4mgCalcium: 26mgIron: 1mg
Tried this recipe?Let us know how it was!
