Banana Blackberry Muffins
These moist and fluffy banana blackberry muffins are high in fibre and full of wholesome ingredients. Made with ripe bananas, fresh or frozen blackberries, and whole oats, they’re a perfect toddler-friendly snack or breakfast option the whole family will enjoy.
Print
Pin
Servings: 12 muffins
Calories: 195kcal
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
If you are making mini muffins, bake at 375 degrees F for 12-15 minutes.
Nutrition
Calories: 195kcal | Carbohydrates: 30g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 154mg | Potassium: 169mg | Fiber: 3g | Sugar: 6g | Vitamin A: 54IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 2mg