Delicious and healthy, banana and blackberry muffins make for a perfect summertime breakfast or snack. Packed with fresh fruit and made with oat flour, they are a nourishing addition to your day!
A lot of people don’t like spending time in the kitchen during the summer, but it’s actually one of my favorite times to cook and bake. I love using all the in-season ingredients to make everything from strawberry Dutch baby to iced spearmint tea to gluten-free blueberry crisp.
Around here, blackberry season is just starting to get into full swing. We have lots of wild blackberries, and, while we love eating them fresh, they’re also one of my favorite fruits for baking things like gluten-free blackberry crisp and blackberry cheesecake German pancakes.
I’m trying to get better at always having homemade clean eating snacks on hand, so the other day I decided to make these healthy muffins. They turned out so delicious they didn’t even last 24 hours!
Why You’ll Love This Recipe
Quick & easy – They only take a few minutes to put together, so you can have them baking in the oven in no time!
Simple ingredients – These are made with basic ingredients you likely already have in your kitchen.
Healthy muffin recipe – Full of fruit and oats, these muffins are healthy and delicious.
No refined sugar – These are sweetened with only fruit and coconut sugar.
Gluten, dairy, & egg free – These muffins are made without some of the most common allergens so most people can enjoy them.
How to Store Banana Blackberry Breakfast Muffins
These muffins keep in an airtight container in the fridge for up to 5 days. They’re best served warm, so you can reheat them before serving.
You can also freeze these muffins for later! Place them in a single layer in an airtight container or ziplock freezer bag and store in the freezer for up to 3 months. Thaw the muffins in the fridge when you’re ready to eat them.
Tips for Success
Use fresh blackberries – While frozen blackberries won’t impact the flavor, the color will bleed into the rest of the muffin batter and turn the muffins purple.
Overripe bananas are best – For the best flavor and sweetness, use old bananas with lots of brown spots.
Mostly cool before eating – Since the muffins are made with only oat flour, they will be extremely moist right out of the oven. For the best texture, let them cool until they are just slightly warm before enjoying.
Tools You May Need
Food processor (if you’re making your own oat flour)
Spice grinder (if you’re grinding your own chia seeds)
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Ingredients
Blackberries – Fresh blackberries are best since frozen blackberries will turn the muffin batter purple. However, if all you have is frozen blackberries, they will still taste delicious.
Bananas – Use older bananas with plenty of brown spots for the most flavor and sweetness.
Oat flour – Homemade oat flour or store-bought both work great. If it’s important for the muffins to be gluten-free, make sure to use gluten-free oat flour.
Ground chia seeds – This is what holds these muffins together without eggs. You can buy ground chia seeds or grind your own. You can also substitute ground flax seeds if you prefer. 2 eggs can also be used instead.
Coconut sugar – This is one of my favorite granulated refined-sugar substitutes! It’s much healthier than white sugar, and has a rich, caramel-like flavor. If you prefer, you can substitute brown sugar instead.
Avocado oil
Baking soda
Salt – Sea salt or Himalayan
Vanilla extract
Step-By-Step Instructions
Start by preheating your oven to 350 degrees and greasing a muffin pan. I prefer to use coconut oil to grease the pan, however, you can use any type of oil you prefer.
Next, place the chia seeds and water in a small bowl, and whisk them together with a fork. Then set the bowl aside so the mixture can thicken.
In a large mixing bowl, whisk together the oat flour, coconut sugar, baking soda, and salt.
In a medium bowl, mash the bananas and then add the avocado oil, vanilla extract, and chia seed and water mixture. Whisk until it’s well combined.
Go ahead and add the wet ingredients to the dry ingredients and stir them together. Now fold in all but 1/2 cup of the blackberries.
Divide the batter between the 12 muffin cups, and sprinkle the rest of the blackberries on top.
Place the muffin pan in the preheated oven and bake for 25 – 30 minutes, or until a toothpick comes out clean with just a few moist crumbs.
Let the muffins cool for 10 minutes in the pan before placing them on a cooling rack to finish cooling.
Enjoy as a delicious and nourishing breakfast or snack with butter and raw honey!
If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome
More Clean Eating Breakfast Recipes
Ginger Smoothie with Strawberries
Banana and Blackberry Muffins
Ingredients
- 2 cups fresh blackberries divided
- 3 overripe bananas
- 2 cups oat flour If it’s important for the muffins to be gluten-free, make sure to use gluten-free oat flour.
- 2 tablespoons ground chia seeds
- 6 tablespoons water
- 1/3 cup coconut sugar
- 1/2 cup avocado oil
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees.
- Grease a 12-cup muffin pan.
- Place the chia seeds and water in a small bowl, and whisk together with a fork. Set aside.
- In a large mixing bowl, whisk together the oat flour, coconut sugar, baking soda, and salt.
- In a medium bowl, mash the bananas.
- To the bowl with the bananas, add the avocado oil, vanilla extract, and chia seed and water mixture. Whisk until it's well combined.
- Add the wet ingredients to the dry ingredients and stir them together.
- Fold in 1 1/2 cups of blackberries.
- Divide the batter between the 12 muffin cups, and sprinkle the rest of the blackberries on top.
- Place the muffin pan in the preheated oven and bake for 25 – 30 minutes, or until a toothpick comes out clean with just a few moist crumbs.
- Let the muffins cool for 10 minutes in the pan before placing them on a cooling rack to finish cooling.
- Enjoy with butter and raw honey!
Notes
- Fresh blackberries are the best for this recipe, however, you can also use frozen blackberries. The muffins will still taste delicious, however, the batter will be colored purple.
- Since the muffins are made with oat flour, they will be extremely moist right out of the oven. For the best texture, let them cool until they are just slightly warm before enjoying.
My family loved this recipe and ate these so fast! I think you’ll love these muffins too!