Looking for a great gluten-free blackberry muffin recipe? Our vegan banana blackberry oatmeal muffins are perfectly fluffy and packed with juicy blackberries and sweet bananas. They're a delicious nutritious breakfast or healthy snack recipe.
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Today, we're making a variation on the classic gluten-free blackberry muffin. Our version balances tangy blackberries with sweet bananas and earthy gluten-free oats to create a delicious, nutritious vegan muffin recipe that is perfect for easy breakfasts or snacks.
Worried about gluten-free baking? After having to go gluten-free over a decade ago, one of the things I struggled with most was baking with gluten-free flour. But over the years, after lots of failures and successes, I have learned some key things about gluten-free flour that help ensure you get a successful recipe every time. I’ll share more below, but the main points are to always hydrate your gluten-free flour, let the batter rest, and not expect it to look like a gluten dough or batter.
These tips have worked so well for me that I enjoy baking with gluten-free flour and have gone on to develop many more gluten-free baking recipes. You can check out a few below; my other favorites are the gluten-free chocolate chip muffins and my family's favorite gluten-free vegan bagel recipe!
🥳Why You'll Love These Gluten-Free Muffins
- Fluffy & Moist: Our gluten-free blackberry muffins turn out fluffy and moist every time!
- Meal-Prep Friendly: Our banana blackberry oatmeal muffins are a fantastic meal-prep solution, providing easy, grab-and-go breakfasts or snacks throughout the week.
- Allergy-Friendly: These muffins are free from nuts, gluten, and dairy, making them safe and delicious for anyone with these common allergies.
- Naturally Sweetened: Our recipe relies on the sweetness of ripe bananas and blackberries to cut down on added sugars!
🧠Nutrient Highlight: Blackberries & Bananas
As a neuroscientist and mother of three, I know the importance of nutritious ingredients. Blackberries and bananas are a powerhouse of nutrients that can benefit your health in several ways:
- Mood Improvement & Gut Health: Banana starch can positively affect mood disorders by influencing the gut-brain connection (1, 2, 3).
- Polyphenols: The polyphenols found in blackberries may help protect the brain and prevent or slow down brain-related diseases (4, 5).
- Fiber: Supports healthy digestion and helps manage blood sugar levels (1, 6).
- Vitamins C and K: Essential for immune function and bone health (7, 8,9).
- Antioxidants: Combat oxidative stress and reduce inflammation (7).
Including blackberries in your diet, like in our gluten-free blackberry muffins (vegan), is an easy and delicious way to boost your nutrient intake and support brain health.
🫐Ingredients List
Gluten-free blackberry muffins are the perfect choice for busy mornings or hectic afternoons. Let's dive into the wholesome ingredients:
- Gluten-Free All-Purpose Flour: I have experimented with many gluten-free flours and recommend using Bob’s Red Mill gluten-free all-purpose flour.
- Gluten-Free Rolled 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.
- Dairy-Free Milk: I prefer to use oat milk, however almond, soy or coconut will also work well.
- 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): Chia seeds are a great vegan option that binds the ingredients well. I also love them for their 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.
Celiac Alert:
⚠️If you have celiac disease, it's crucial to ensure that the oats, baking powder, and oat milk, you use are certified gluten-free. Look for oats that carry the celiac certification to avoid any risk of cross-contamination with gluten-containing grains. Oats can often be processed in facilities that also handle wheat, barley, and rye, leading to potential contamination.
🍪Ingredient Substitution
It's perfectly fine if you're missing an ingredient or two for these vegan blackberry muffins. Here are some swaps you can try:
- Need Oat Free?: If you are sensitive to gluten-free oats, we have tested this recipe using almond flour and milk with great results. Swap for the same quantity but pay attention to the hydration of the batter!
- Regular Flour? Our vegan blackberry muffins will work with whole wheat flour.
- Gluten-Free Flour Varieties: If you can't find a blend you like, check out this homemade gluten-free flour blend by Minimalist Baker.
- Berry Swaps: Feel free to use blueberries instead of blackberries, making banana blueberry oat muffins. Even mixed berries work well for a banana berry muffin twist.
- Chia Seeds: To keep this recipe vegan, you can use the same amount of ground flax seeds. If you are not vegan, swap with 2 eggs.
- Sweetener Substitutes: Out of brown sugar? Use coconut sugar or even regular granulated sugar.
👩🏽🍳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 cup with paper liners or lightly greasing each one. This step is crucial for easy muffin removal. A 12-cup muffin pan works perfectly here.
Step 2: Prep Chia and Oats
In a small bowl, add the chia seeds and water and set aside for 10 minutes. The chia seeds will soak up the water and thicken into a paste.
Chef Tip: 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 all of the dry ingredients to form the base of our gluten-free batter.
Step 5: Combining Wet Ingredients
In a separate bowl, mix the mashed banana, applesauce, chia or regular egg, and vanilla extract.
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.
Step 7: 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 ¼ cup of oat milk 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.
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. 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.
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!
💡Muffin Tips: Get it Right Every Time
Here are some of my top tips to ensure your gluten-free blackberry muffins turn out moist and delicious every time:
- Flour Choice Matters: For the best results, I highly recommend using Bob's Red Mill GF all-purpose flour. If you use another brand, ensure you let your batter rest and adjust the moisture if needed.
- Moisture Check, Rest Your Batter!: This is 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 gluten-free muffins fluffy, mix the batter until just combined. Over-mixing can lead to dense muffins.
- Use Moisture-Boosting Ingredients: Applesauce and mashed bananas are not just for flavor; they add essential moisture to gluten-free baking.
- Don't Skip the Oat Flour: 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.
⏲️ Meal Prep This:
Busy mornings can be a whirlwind, but our gluten-free blackberry muffins are the perfect quick breakfast option. Here are some of our favorite time-saving tips:
- Prep Muffin Mix: On the weekend, prepare the dry ingredients in a large bowl. Store the mixture in an airtight container so it's ready to go during the week.
- Batch Cooking: Double the recipe for these vegan blackberry muffins and bake a larger batch. Our banana blackberry oatmeal 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.
🥡Storage
Proper storage is key to enjoying your gluten-free blackberry muffins at their best. You can store them in an airtight container in the fridge for up to 6 days.
Freezing: For longer storage, wrap your gluten-free blackberry muffins individually in cling film and place them in a freezer bag or freezer-safe container for up to 3 months.
Reheating: If frozen, thaw overnight in the fridge, 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.
❔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 these vegan blackberry muffins might vary slightly, but they will still be delicious.
If your gluten-free blackberry muffins come out dry, it may be due to a few things. Make sure you are not overbaking or using too much flour. Measure your ingredients accurately and ensure the flour is well hydrated. Gluten-free muffin batter should be like thick yogurt.
Check if your leavening agents are fresh. Ensure accurate measurements and the right oven temperature. Follow the recipe closely for the correct ingredient balance.
🌟 Loved this easy vegan blackberry muffin recipe? Let’s connect! I’d be thrilled if you could leave a star rating, share this recipe, or comment below. Or come chat with me on Facebook or Instagram! Your feedback helps support and improve AtMyTable and helps others discover new favorites.
🥣Recipe Pairings & More
I hope you enjoyed our gluten-free blackberry muffins! If you need more gluten-free and vegan recipes be sure to check out these below!
📖 Recipe
Gluten-Free Banana Blackberry Oatmeal Muffins (Vegan)
Ingredients
Dry Ingredients
- 1 ¼ cups oat flour
- 1 cup all-purpose flour gluten-free
- ½ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Wet Ingredients
- 3 bananas overripe bananas work best
- ⅓ cup unsweetened applesauce keeps muffins moist
- 1 tablespoon chia seeds
- 3 tablespoon water
- 1 teaspoon vanilla extract
- ¾ cup blackberries fresh
- ¼ cup unsweetened oat milk
Instructions
- Preheat and Line: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease lightly.
- Make Chia Egg: Combine chia seeds and water; let sit for 10 minutes to thicken. F1 tablespoon chia seeds, 3 tablespoon water
- Mash Banana: Then mash peel and mash your bananas in a bowl until smooth.3 bananas
- Mix Dry Ingredients: Next, in a large bowl, add all the dry ingredients together.1 ¼ cups oat flour, 1 cup all-purpose flour, ½ cup brown sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, ¼ teaspoon salt
- Mix Wet Ingredients: In another bowl, combine all the wet ingredients, including the chia egg and mashed bananas.⅓ cup unsweetened applesauce, 1 teaspoon vanilla extract
- Combine: Then, gently fold the wet ingredients into the dry ingredients. Mix until combined avoiding overmixing.
- Rest Batter: Let your batter sit for 10 minutes. Then, reassess the moisture level, and if dry, add 2 tablespoon of oat milk at a time until you get a thick yogurt consistency.
- Add Blackberries: Carefully fold in the blackberries, careful not to overmix.
- Add to Tin: Spoon your batter into each muffin cup, stopping when it is ¾ full.
- Bake: Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool: Once baked, allow the muffins to cool briefly in the pan, then transfer to a wire rack. Store in an air-tight container.
Notes
- Moisture Check, Rest Your Batter: This is 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.
Nutrition
📝Information Source
- Bai, Y., Xin, M., Lin, J., Xie, J., Lin, R., Peng, Z., ... & Bai, W. (2022). Banana starch intervention ameliorates diabetes-induced mood disorders via modulation of the gut microbiota-brain axis in diabetic rats. Food and Agricultural Immunology, 33(1), 377-402.
- Mitsou, E. K., Kougia, E., Nomikos, T. Z., Yannakoulia, M., Mountzouris, K. C., & Kyriacou, A. (2011). Effect of banana consumption on faecal microbiota: a randomised, controlled trial. Anaerobe, 17(6), 384-387.
- Fu, J., Wang, Y., Tan, S., & Wang, J. (2021). Effects of banana resistant starch on the biochemical indexes and intestinal flora of rats induced by a high-fat diet and their correlation analysis. Frontiers in Bioengineering and Biotechnology, 9, 575724.
- 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.
- Robinson, J. A., Bierwirth, J. E., Greenspan, P., & Pegg, R. B. (2020). Blackberry polyphenols: Review of composition, quantity, and health impacts from in vitro and in vivo studies. Journal of Food Bioactives, 9.
- de Leeuw, J. A., Jongbloed, A. W., & Verstegen, M. W. (2004). Dietary fiber stabilizes blood glucose and insulin levels and reduces physical activity in sows (Sus scrofa). The Journal of nutrition, 134(6), 1481-1486.
- Huang, W. Y., Zhang, H. C., Liu, W. X., & Li, C. Y. (2012). Survey of antioxidant capacity and phenolic composition of blueberry, blackberry, and strawberry in Nanjing. Journal of Zhejiang University Science B, 13, 94-102.
- Verma, R., Gangrade, T., Punasiya, R., & Ghulaxe, C. (2014). Rubus fruticosus (blackberry) use as an herbal medicine. Pharmacognosy reviews, 8(16), 101.
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!