Banana Blackberry Oatmeal Muffins (No Sugar Added)

Muffins, aka mini breakfast cakes, are delicious. They taste wonderful, they make busy mornings less stressful and did I mention… they’re delicious?

Problem is, I don’t always love giving my son tons of sugar first thing in the morning. With these banana blackberry oatmeal muffins, he can have his muffins, and eat them too!

They have no refined sugar, are perfectly sweet, and are super delish. Turns out, a mashed banana IS as good as sugar. Who knew!?

The oatmeal in these makes them filling and slightly dense while the banana, juicy blackberries and milk make the muffins moist and sweet. They really are like cake for breakfast. A cake I feel good about serving at the crack of dawn, that is.

❤️ Why You’ll Love Banana Blackberry Oatmeal Muffins:

Perfect breakfast for busy mornings or a quick snack to keep you going.
No refined sugars.
Natural sweetness from blackberries and banana.
Great way to get toddlers and babies to eat oatmeal and fruit, without the mess.
Simple ingredients.
Easy to make gluten and dairy-free.

🍲 Ingredients

Rolled Oats

Milk

All-Purpose Flour

Baking Powder

Baking Soda

Salt

Ripe Banana

Avocado Oil, Olive Oil or Melted Butter

Large Egg

Vanilla Extract

Fresh or Frozen Blackberries

👩‍🍳 How to Make Banana Blackberry Oatmeal Muffins

Preheat your oven to 375°F. Line a muffin tin with silicone or muffin liners or grease the muffin cups.
In a medium bowl, combine the rolled oats and milk. Let them soak for about 10-15 minutes until the oats have absorbed some of the liquid.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
In another separate bowl, whisk together the mashed bananas, oil or melted butter, egg, and vanilla extract.
Pour the wet ingredients into the bowl with the dry ingredients. Add the soaked oats as well. Stir until just combined; do not overmix.
Gently fold in the blackberries until evenly distributed throughout the batter.
Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

🪄 Tips and Tricks

Use an ice cream scoop to get an even amount of muffin batter into your muffin tin.
Use overripe bananas. Bananas are at their sweetest when they have brown spots all over the peel.
For baby led weaning, serve these muffins as is. They’ll have fun crumbling the muffins between their fingers and are the perfect size to grab and take bites of.

🗒 Substitutions

Use gluten-free flour to make these gluten-free.
Use a plant-based milk: almond milk, coconut milk, soy milk or oat milk, to make dairy-free.
Use fresh berries, such as raspberries or blueberries in place of blackberries. You can also use frozen berries. The juices get into the muffins and make them even sweeter.

👝 How to Store Leftovers

Store leftover muffins in an airtight container. You can also make a double batch and freeze your blackberry banana muffins for up to three months. Take them out an hour or two before you want to eat.

🤔 Common Questions

Is this recipe gluten-free?

This recipe is not gluten-free due to the use of all purpose flour. To make gluten-free use a gluten-free flour, such as Bob’s 1:1 Gluten Free Flour.

Do I have to use rolled oats?

I suggest using old-fashioned rolled oats because they have the best consistency for baked goods. If needed, you can use quick cooking oats, but they tend to make muffins a little too soft. Do not use steel cut oats as they take way too long to cook and will likely be undercooked in the muffins.