Banana Blackberry Oatmeal Muffins are your answer to a quick, nutritious breakfast or snack. Packed with juicy blackberries and sweet bananas, these muffins are a delicious way to start your day, especially if you're seeking a vegan and gluten-free option that doesn't compromise on taste.
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Jump to:
- 👪Why You'll Love These Blackberry Muffins
- 🧒🏽Tips for Kids: Will My Kid Eat This?
- 🫐Ingredients List
- 👩🏽🍳Step-By-Step Instructions
- 💡Chef Tips: Making Your Muffins Gluten-Free
- ⏲️ Time-Saving Tip
- 🍪Substitutions
- 🥡How To Store Gluten-Free Blackberry Muffins
- 🧠Brain Health Benefits of Blackberries
- ❔FAQ
- 🥣Make This Next
- 📖 Recipe
- 📝Information Source
These banana blackberry oatmeal muffins are a departure from your typical muffin fare. They blend the sweetness of bananas and the tang of blackberries with the heartiness of oats and applesauce, creating a treat that's almost like a fruit salad in a baked form. They're a hit with the kids and a healthier option that doesn't sacrifice flavor.
Baking always seemed like a daunting task to me, but as a parent, I found myself on a mission to create nutritious, easy-to-eat options for my family. That's how I discovered the joy of making muffins – perfect for those busy mornings.
As a gluten-free person, I've navigated through trial and error to perfect my recipes so you don't have to! The game-changer for me was realizing the unique properties of gluten-free flour – it absorbs more liquid than regular flour. The trick is to let your batter rest before baking, allowing you to adjust the moisture as needed. This simple yet crucial step transformed my gluten-free blackberry muffins into treats loved by family and friends.
Recipe Variations
Fluffy Chocolate Chip Muffin (Gluten-Free)
Delicious Blueberry Chocolate Muffins (Gluten-Free & Vegan)
Berry Cheesecake Overnight Oats (Gluten-free with vegan option)
1-bowl chocolate chip Baked Oatmeal (Gluten-Free and Vegan)
👪Why You'll Love These Blackberry Muffins
There are a lot of muffin recipes out there but here is why we think our banana blackberry oatmeal muffins are the best:
- Meal on the Go: This recipe is the perfect meal to take on the go or pack for road trips!
- Allergy-Friendly: Free from nuts, gluten, and dairy, these muffins are a safe and delicious option for anyone with these common allergies.
- This recipe can also be made with regular whole wheat flour.
- Wholesome Ingredients: Made with natural, nutritious ingredients like oats, fresh blackberries, applesauce, and bananas.
- Ideal for Meal Prep: These gluten-free blackberry muffins are a fantastic meal prep solution, providing easy, grab-and-go breakfasts or snacks throughout the week.
- Naturally Sweetened: Relying on the sweetness of ripe bananas and blackberries, these muffins cut down on added sugars, making them a healthier choice.
🧒🏽Tips for Kids: Will My Kid Eat This?
Having three kids myself, I understand the challenge of introducing new recipes they might be hesitant to try. Here's why these banana blackberry oatmeal muffins might just become their new favorite:
- Kid-Friendly Flavors and Easily Customizable: The sweet combination of bananas and blackberries is usually a hit with little ones and easy to customize with their favorite fresh berries.
- Easy Finger Food: Cut them up into bite-size or use a mini muffin tray to make them the perfect finger food.
- Easy to Pack Up: As a mom to 3 I know that many times you need an easy meal you can bring along with you!
- Visually Appealing: The vibrant color of the blackberries makes these muffins visually enticing for kids.
- Fun to Make: Involve your kids in the baking process! It's a fun activity and kids are more likely to eat what they've helped make.
For more tips on dealing with picky eaters, check out my previous post on this topic.
🫐Ingredients List
Gluten-free blackberry muffins are the perfect choice for busy mornings or hectic afternoons. Let's dive into the wholesome ingredients:
- Bob's Red Mill Gluten-Free All-Purpose Flour: This recipe also works with whole wheat flour. I have experimented with a lot of gluten-free flours and they are NOT all the same. I highly recommend using Bob's Red Mill (See Chef Tips section).
- Rolled Oats (Oat Flour): Oats will help give our muffins a lovely texture and help keep them moist. If you have celiac disease, please make sure to get certified oats.
- Fresh Blackberries: Fresh or frozen will work. I prefer to use fresh as they are easier to find, especially during blackberry season!
- Unsweetened Applesauce: My secret to keeping the muffins moist without extra fat.
- Ripe Bananas, Mashed: Overripe bananas are a gem in this recipe, bringing natural sweetness and moisture.
- 1 large Egg or Chia Egg (if Vegan): Using chia seeds is a great vegan option that binds the ingredients well. I also love it for its extra nutritional boost.
- Brown Sugar: Adds the right amount of sweetness, complementing the natural flavors of our fruits.
- Baking Powder & Baking Soda: These are our rising agents, crucial for achieving those fluffy gluten-free blackberry muffins we all crave.
- Cinnamon: For that warm, comforting spice that pairs so well with banana and blackberry.
- Vanilla Extract: A dash of vanilla enhances all the other flavors.
- Salt: Just a pinch to balance the flavors.
For full quantities, see the recipe card.
👩🏽🍳Step-By-Step Instructions
Step 1: Preheating and Preparing the Muffin Tin
Start by preheating your oven to 350°F (175°C). Prepare your muffin tin by lining each muffin cup with paper liners or lightly greasing each one. This step is crucial for easy removal of the muffins. A 12-cup muffin pan works perfectly here.
Step 2: Prep Chia and Oats
Into a small bowl add in your chia seeds and water and set aside for 10 minutes. The chia seeds will soak up the water and thicken into a paste.
If you don't have oat flour, you can simply blend rolled oats in a high-speed blender. Blend for 3 minutes or until you get a coarse flour texture.
Step 3: Mash your Banana
Meanwhile, using a fork mash the bananas in a small bowl or plate.
Step 4: Mixing Dry Ingredients
In a large bowl, add the dry ingredients to form the base of our vegan muffin batter. Combine the gluten-free rolled oats, gluten-free flour, brown sugar, baking powder, baking soda, salt, and cinnamon and stir until well combined.
Step 5: Combining Wet Ingredients
In a separate bowl, mix the mashed banana, applesauce, chia or regular egg, and vanilla extract. These wet ingredients will add moisture and bind the dry ingredients together, creating a harmonious balance.
Step 6: Merging Wet and Dry Mixtures
Gently add the wet mixture to the dry ingredients. Stir until just combined to avoid overmixing, which can lead to dense muffins. Remember, a light hand is key to fluffy muffins!
Step 7: Most Important Step: Rest the Batter
This essential step is key for gluten-free baking. After mixing, let your batter rest for 10 minutes. This allows you to adjust the moisture based on the flour blend used. If the batter is too thick, add milk (¼ cup at a time) until it reaches the consistency of thick yogurt or soft-serve ice cream. This ensures your gluten-free blackberry muffins are moist and perfectly baked.
Pro Tip: Gluten-free flour blends can vary significantly in how much liquid they absorb, so this resting period allows you to adjust the batter's moisture content accurately. This step might seem small, but it makes a big difference in gluten-free baking!
Step 8: Adding Blackberries
Carefully fold in the fresh juicy blackberries. This step is where the magic happens, as the berries add a burst of flavor and color to the muffins.
Step 9: Filling the Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. I like using an ice cream scoop or a medium spoon. This ensures the muffins have room to rise and become those yummy muffins we're aiming for. You can also top your muffins with fresh blackberries or banana slices.
Step 10: Baking And Cooling
Bake in the preheated oven for 20-25 minutes. You'll know they're done when a toothpick inserted into the center of a muffin comes out clean.
Let your healthy muffins cool in the pan for a few minutes. This rest period helps them set. Then, transfer them to a wire rack to cool completely.
Enjoy these homemade muffins as an easy breakfast or a healthy snack. Our easy gluten-free blackberry muffin recipe is not just delicious but also packed with healthy ingredients. Plus, they can be stored in an airtight container to enjoy throughout the week, making those busy mornings a bit easier!
💡Chef Tips: Making Your Muffins Gluten-Free
Here are some tested and tried tips to ensure your gluten-free blackberry muffins turn out moist and delicious every time:
- Flour Choice Matters: I highly recommend using Bob's Red Mill GF all-purpose flour for the best results. If you opt for their 1-to-1 gluten-free flour, remember to add an extra ½ to 1 cup of plant or dairy milk to the batter.
- Moisture Check, Rest Your Batter!: Probably the most critical tip! Let your batter sit for 10 minutes before baking. This allows you to reassess the moisture level. The consistency should be similar to thick yogurt or soft-serve ice cream - not too runny, but not overly thick.
- Avoid Over-Mixing: To keep your muffins fluffy, mix the batter until just combined. Over-mixing can lead to dense muffins.
- Watch the Oven: Keep an eye on your muffins as they bake. Overbaking can dry them out, so remove them as soon as a toothpick comes out clean.
- Use Moisture-Boosting Ingredients: Applesauce and mashed bananas are not just for flavor; they add essential moisture to gluten-free baking.
- Add Almond or Oat Flour to The Mix: Mixing in some almond or oat flour with your gluten-free flour will also add moisture to gluten free baked goods helping make the perfect muffin.
⏲️ Time-Saving Tip
Busy mornings can be a whirlwind, but our banana blackberry oatmeal muffin recipe is the perfect quick breakfast option. Here are some time-saving tips to whip up these wholesome muffins without the rush:
- Prep Muffin Mix: Prepare your dry ingredients in a large bowl on the weekend. Store it in an airtight container, so you're ready to go during the week.
- Batch Cooking: Double the recipe and bake a larger batch. These muffins freeze beautifully, making them a perfect grab-and-go gluten-free breakfast or vegan snack for busy mornings.
- Use Paper Liners: Opt for paper liners in your muffin pan for quick cleanup and easy handling.
🍪Substitutions
It's perfectly fine if you're missing an ingredient or two for these banana blackberry oatmeal muffins. Here are some ideas to tweak the recipe to your pantry's availability:
- Regular Flour?: This recipe will work with whole wheat flour, see recipe card for measurements.
- GF Flour Varieties: No gluten-free flour blend? You can use almond flour for a moist texture, or increase the oat flour for a heartier muffin. Both are great for gluten-free diets. You can also make a homemade gluten-free flour blend by following this recipe by Minimalist Baker.
- Berry Swaps: Instead of blackberries, feel free to use blueberries, making them banana blueberry oat muffins. Even mixed berries work well for a banana berry muffins twist.
- Vegan Options: For a vegan blackberry muffins version, stick with the chia egg!
- Sweetener Substitutes: Out of brown sugar? Use coconut sugar or even regular granulated sugar.
🥡How To Store Gluten-Free Blackberry Muffins
Proper storage is key to enjoying your banana blackberry oatmeal muffins at their best:
In the Fridge: Store muffins in an airtight container in the fridge. They stay fresh for up to a week.
Freezing: For longer storage, wrap muffins individually in cling film and place them in a freezer-safe bag or freezer-safe container. They can be frozen for up to 3 months. This is perfect for a quick, healthy muffin breakfast on busy mornings.
Reheating: To reheat, thaw overnight in the fridge if frozen, then warm in the microwave for a few seconds or in the oven at 350°F for about 10 minutes. This restores their fluffy texture and warmth, making them the perfect breakfast or snack.
🧠Brain Health Benefits of Blackberries
As a neuroscientist and mother of 3, I always want the best for my children's health and development. But I am also mindful of my own health and mental well-being as a parent. I have a passion for creating recipes centered around ingredients that are nutritious while still being fun and exciting to eat, especially with 3 boys at home!
That's why I love the ingredients in our banana blackberry oatmeal muffins. Recent studies have shown some amazing benefits of everyday foods like bananas, blackberries, and oatmeal for brain health (1,3). First, bananas are not just tasty; they can also help improve mood. A study found that banana starch positively affects mood disorders, especially in those with diabetes (1). This is because bananas can influence the gut-brain connection, which plays a crucial role in our emotions and mental well-being (1).
Next, blackberries are more than just delicious berries. They contain special compounds called polyphenols, which can protect the brain (2). Research suggests that these compounds from blackberries can cross into the brain and may help in preventing or slowing down brain-related diseases (2).
Lastly, oatmeal, a common breakfast choice, does more than fill up our tummies. It helps in managing blood sugar levels and supports healthy digestion, both of which are important for maintaining good brain function (3). Including these nutritious foods in our family's diet by making these gluten-free blackberry muffins, can be a simple yet effective way to support our children's brain health and overall well-being. So go ahead and make these delicious gluten-free blackberry muffins!
❔FAQ
Yes, you can substitute regular all-purpose flour in the same quantity if you're not following a gluten-free diet. The texture and rise of the muffins might vary slightly, but they will still be delicious.
Muffins can turn out dry for a few reasons. It might be due to over-baking, using too much flour, or not enough moisture-rich ingredients. To prevent dryness, ensure you measure your ingredients accurately, your batter should be like a thick yogurt. Also, keep an eye on the baking time and check for doneness. These will help you get moist muffins.
For lighter muffins, avoid overmixing these gluten-free blackberry muffins. We use moisture-rich ingredients like applesauce and mashed bananas so dont skip those. Lastly, ensure your baking powder and soda are fresh.
Check if your leavening agents are fresh. Ensure accurate measurements and the right oven temperature. Follow the recipe closely for the correct ingredient balance.
🥣Make This Next
📖 Recipe
Banana Blackberry Oatmeal Muffins (Gluten-Free & Vegan)
Ingredients
Dry Ingredients
- 1 ¼ cups oat flour gluten free
- 1 cup Bob's Red Mill gluten-free all-purpose flour OR 1 cup whole wheat flour
- ½ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
Wet Ingredients
- 3 bananas overripe bananas work best
- ⅓ cup unsweetened applesauce keeps muffins moist
- 1 tablespoon chia seeds 1 tablespoon chia seeds + 2 tablespoon water) or 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup blackberries fresh
- ¼-1/2 cup unsweetened oat milk or almond
Instructions
- Preheat oven to 350°F (175°C). Then line a 12-cup muffin pan with paper liners or grease lightly.
- Combine chia seeds and water; let sit for 10 minutes to thicken.
- Then mash peel and mash your bananas in a bowl until smooth.
- Next, in a large bowl, add all the dry ingredients together. Combine the oats, gluten-free flour, sugar, baking powder, baking soda, salt, and cinnamon and mix.
- In another bowl, combine all the wet ingredients. Mix the mashed bananas, applesauce, chia/egg, and vanilla until well combined.
- Then, gently fold the wet ingredients into the dry ingredients, Mix until combined.Chef's Note: For a fluffy texture, avoid overmixing.
- Let your batter sit for 10 minutes before baking. This allows you to reassess the moisture level. The consistency should be similar to a traditional muffin batter - not too runny, but not overly thick.If dry, add ¼ cup of plant-based milk at a time until you get the right texture.
- Carefully fold (add and mix) in the blackberries.
- Spoon your batter into each muffin cup, stopping when it is ¾ full. Bake for 20-25 minutes or until a toothpick comes out clean.
- Once baked, allow the muffins to cool in the pan briefly, then transfer to a wire rack. Store in an air-tight container.
Notes
Nutrition
📝Information Source
- Bai, Y., Xin, M., Lin, J., Xie, J., Lin, R., & Peng, Z. (2022). Banana starch intervention ameliorates diabetes-induced mood disorders via modulation of the gut microbiota-brain axis in diabetic rats. International Journal of Food Sciences and Nutrition, 73(4), 377-402.
- Figueira, I., Tavares, L., Jardim, C., Costa, I., Terrasso, A. P., Almeida, A. F., Govers, C., Mes, J. J., Gardner, R., Becker, J. D., McDougall, G. J., Stewart, D., Filipe, A., Kim, K. S., Brites, D., Brito, C., Brito, M. A., & Santos, C. N. (2019). Blood-brain barrier transport and neuroprotective potential of blackberry-digested polyphenols: An in vitro study. European Journal of Nutrition, 58(1), 113-130.
- Camargo, F. A. de O., Camargo, A. S. O., de Abreu, A. J., Ferreira, E. B., de Azeredo, E. M. C., & Lucia, F. D. (2020). Acceptability of strawberry and banana Smoothie drinks prepared with oat different concentrations. Brazilian Journal of Development, 6(11), 84642-84657
Vanessa says
Hi would it be the same thing for regular flour? let it sit for 10 min?
thanks
Patricia Granek says
I would still let it sit for 10 minutes to just ensure the moisture is right. However with regular flour you will likely get consistent results. Woudl love to hear how it goes with regular flour!