Banana Blackberry Oatmeal Muffins
Banana blackberry oatmeal muffins are soft, moist, and bursting with juicy blackberries, making them the perfect breakfast or afternoon snack. This easy recipe is dairy free and gluten free.
Ingredients
- 2 ¼ cups oat flour use certified gluten free if needed
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon diamond crystal kosher salt reduce to ¼ teaspoon if using anything else
- 3 ripe spotty bananas mashed, about 1 cup
- ½ cup melted coconut oil
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- 2 large eggs beaten
- 1 ¼ cup fresh blackberries don't thaw if using frozen
Instructions
- Preheat & prep. Preheat your oven to 375ºF and grease a 12-cup muffin pan with oil or cooking spray.
- Mix dry ingredients. In a medium bowl, whisk together the oat flour, baking soda, baking powder, and salt. Set aside.
- Mix wet ingredients. In a large bowl, add the mashed bananas, melted coconut oil, maple syrup, vanilla extract, and eggs. Whisk to combine.
- Combine. Pour the dry ingredients into the wet ingredients and fold until just combined, being careful not to over-mix. Fold in the fresh blackberries.
- Bake. Divide the muffin batter evenly between the greased muffin wells. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool. Let them cool for a few minutes before transferring the muffins to a wire rack. Enjoy!
Notes
See the blog post for helpful tips, storage, and recipe FAQs.