These healthy Banana Blackberry Muffins are soft, moist, and packed with wholesome ingredients, perfect for toddlers and parents alike. A great way to use up fresh summer berries or frozen ones year-round, they’re ideal for lunchboxes, quick breakfasts, or snack time.
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Toddler Tip: Involve your little one!
Get your little one involved in the baking process! Toddlers love mashing bananas, stirring ingredients, and even placing blackberries into the muffin batter. Not only does this make baking a fun activity, but it helps to promote willingness to try new foods. Looking for tips on how to involve your toddler in the kitchen? Check out this blog post on benefits and top tips here!
Table of Contents
Why You’ll Love These Banana Blackberry Muffins
- Nutritious and Delicious: Made with wholesome ingredients that will nourish you and your family. The dietitian in me loves that this recipe uses whole oats. They add a great boost of fibre without compromising the texture or taste!
- Kid-Friendly: Perfectly sized for little hands, with a soft texture that’s easy for toddlers to enjoy.
- Versatile: These muffins freeze beautifully, so you can make a batch ahead of time and pull them out as needed.
Ingredients
Here are the ingredients for these yummy and healthy blackberry muffins. The exact quantities can be found below in the recipe card.
- rolled oats
- milk (dairy or plant-based alternative beverage)
- all purpose flour
- baking soda
- baking powder
- cinnamon
- pinch of salt
- banana
- maple syrup
- coconut oil
- egg
- vanilla
- blackberries (fresh or frozen)
See recipe card for quantities.
How to Make Healthy Banana Blackberry Muffins
Combine the oats and milk in a small bowl for 10-15 minutes to allow the oats to soak up the liquid.
In a large bowl, add the dry ingredients and stir to combine.
In a separate bowl, mash the bananas and add the wet ingredients and stir to combine.
Add the wet ingredients to the dry ingredients. Mix the batter (being careful not to over stir!).
Chop the blackberries into small pieces and then fold into the batter.
Spoon into a lined or greased muffin pan and bake (see full baking instructions below).
Substitutions
- Gluten-free - You could swap in a gluten-free flour instead of all purpose flour and ensure your oats are certified gluten-free.
- Fruit - Blueberries or raspberries are great swaps for the blackberries or do a combination of both!
Turn the Muffins into a More Complete Toddler Snack or Meal
The great thing about these muffins is they are high in fibre, and contain some protein, although the amount will vary depending on the type of milk you use. However, if you would like to turn them into a more balanced snack or meal for your child, you could pair them with some Greek yogurt or cottage cheese (to boost the protein) and add some cut up veggies (for added colour). If you are looking for other muffin ideas, you can also check out these apple and pear crumble muffins and ABC (apple, banana, & carrot) muffins here.
Equipment
- muffin pan
- muffin pan liners
How to Store Banana Blackberry Muffins
Store the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, freeze them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm them slightly in the microwave before serving.
Top tip: Don't overmix!
When combining the wet and dry ingredients, be gentle and mix just until combined. Over-mixing can make the muffins dense and tough. For the fluffiest results, stir until you no longer see streaks of flour, and then stop.
Bonus Idea: Make Them Mini Muffins
For even more toddler-friendly fun, try making these muffins in a mini muffin tin. They bake faster (see notes below for making time for mini muffins) and are perfectly portioned for little hands. Plus, mini muffins are great for snacks on the go or popping into lunchboxes!
FAQ
Yes, you can. Don't worry about de-thawing them and be sure to toss them in a little flour before folding them into the batter to help prevent too much colour bleeding in and sogginess.
Yes! You can swap the regular flour for a 1:1 gluten-free baking flour blend, and make sure your oats are certified gluten-free.
You can, because the banana does add sweetness. However, I have not tested them without the maple syrup so cannot speak confidently to how they will taste. But I do have lots of other muffins without any maple syrup such as my prune and apple baby muffins or ABC muffins.
Recipe
Banana Blackberry Muffins
Equipment
- 1 muffin pan
Ingredients
- 1 cup rolled oats
- ¾ cup milk regular cow's milk or dairy free alternative beverage (room temperature)
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- dash salt optional
- 1 cup mashed ripe bananas about 3 medium or 2 large
- ¼ cup maple syrup
- ¼ cup coconut oil (melted) or olive oil
- 1 egg room temperature
- 2 teaspoons vanilla
- 1 cup blackberries cut up
Instructions
- Preheat oven to 425 degrees F.
- Combine the oats and milk in a bowl and let sit for 10-15 minutes to allow the oats to soak up the liquid.
- Add the flour, baking powder, baking soda, cinnamon and optional dash of salt to a large bowl and whisk together to combine.
- In a separate medium bowl, peel and mash the bananas. Add the maple syrup, melted coconut oil, egg, and vanilla.
- Add the wet ingredients to the dry ingredients. Stir until just combined and no flour is remaining.
- Cut up the blackberries. Fold in the blackberries into the batter.
- Spoon out batter into a greased or lined muffin pan, filling to the top of the pan.
- Bake at 425℉ for 5 minutes. Then reduce the temperature to 350℉ and continue baking for 18-20 minutes, or until golden brown on top and when you insert a toothpick, it comes out clean.
Notes
Nutrition
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Kevin says
Yummm!!!
Anonymous says
Yum!