Banana and Blackberry Muffins (Gluten & Egg-Free)

Name: Banana and Blackberry Muffins (Gluten & Egg-Free)
Prep time: 10 min
Cook time: 25 min
Total time: 65 min
Ingredients: 2 cups fresh blackberries (divided); 3 overripe bananas; 2 cups oat flour (certified gluten-free); 2 tablespoons ground chia seeds (whisked into 6 tablespoons of water to make chia eggs); 1/3 cup coconut sugar; 1/2 cup avocado oil; 2 teaspoons baking soda; 1 teaspoon vanilla extract; 1/4 teaspoon salt

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Soft, hearty, and bursting with juicy blackberries, these egg and gluten-free banana blackberry muffins are a delicious summertime staple. Made with oat flour and naturally sweetened, they’re a nourishing breakfast or snack the whole family will love.

Blackberry banana breakfast muffins stacked on a plate.

Quick Look at the Recipe

🍽️ Flavor: Hearty oat flavor balanced with fruity sweetness
⏱️ Prep Time: 10 minutes
🔥 Cook Time: 25 minutes
🕒 Ready In: 1 hour and 5 minutes (including 30 minutes chill time)
👥 Servings: 12 muffins
🥣 Main Ingredients: Oat flour, bananas, blackberries, chia seeds, coconut sugar
📖 Dietary Info: Gluten-free, egg-free, dairy-free, vegan, refined sugar-free
❄️ Freezer Friendly: Yes!
👩‍🍳 Tip: Ground chia seeds replace eggs in these oat muffins, keeping them soft, hearty, and moist.

Woman smiling while standing in a sunny room.

Summer Baking is Better Than You Think

Most people don’t love spending time in the kitchen during the summer, but it’s actually one of my favorite seasons to bake. I love using fresh, in-season ingredients to make everything from my strawberry chocolate Dutch baby to healthy fig bars.

We have wild blackberries growing all around here, and while they’re delicious fresh, I especially love baking with them. They turn so rich and jammy in the oven, making them perfect for muffins, and these wholesome breakfast muffins are a staple for summer mornings.

What Makes these Healthy Muffins Special?

Rich, hearty flavor combining oats with plenty of fresh fruit.
Simple, healthy ingredients making them a wholesome and satisfying way to start the morning.
Allergy-friendly so everyone can enjoy!

Ingredients

Blackberries – Fresh blackberries are best, but frozen blackberries will work too.
Bananas – Use older bananas with plenty of brown spots for the most flavor and sweetness.
Oat flour – You can grind the oats yourself or purchase oat flour.
Ground chia seeds – You can buy ground chia seeds or grind your own, but do not substitute whole chia seeds. If you prefer, you can use ground flax seeds instead.
Coconut sugar – Adds a touch of natural sweetness. Brown sugar is a great substitute if you don’t have coconut sugar.

Tools Needed

Muffin pan

Step-By-Step Instructions

Step 1: First, in a large mixing bowl, whisk together the oat flour, baking soda, and salt.

Step 2: Then, in a medium bowl, mash the bananas and add coconut sugar, avocado oil, vanilla, and chia eggs. Whisk until it’s well combined.

Folding blackberries into batter in a bowl.

Step 3: Now stir the wet ingredients into the dry ingredients, and fold in 1 1/2 cups of blackberries.

Cover the bowl and place the batter in the fridge for 30 minutes to rest.

Blackberry banana breakfast muffin batter in a muffin pan.

Step 4: Preheat your oven to 350 degrees and grease a muffin pan.

Then divide the batter between the 12 muffin cups, and sprinkle the rest of the blackberries on top.

Blackberry banana breakfast muffins in a muffin pan.

Step 5: 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.

Blackberry banana breakfast muffins on a plate.

Step 6: Finally, let the muffins cool for 10 minutes in the pan before placing them on a cooling rack to finish cooling. Enjoy!

Chef’s tip: These muffins are extremely moist right out of the oven. For the best texture, let them cool until they are just slightly warm before enjoying.

Hand holding blackberry banana breakfast muffin.

If you’re looking for more ways to use blackberries, check out my healthy blackberry crisp and gluten-free blackberry Dutch baby!

FAQs

How long do blackberry banana muffins last?

Blackberry banana muffins can be stored in an airtight container at room temperature for 2-3 days or in the fridge for 5 days.

Can I freeze blackberry banana muffins?

Yes, blackberry banana muffins can be frozen in an airtight container for 2-3 months.

Violet’s Tips for Serving

These muffins are absolutely the best served slightly warm with softened coconut oil (or butter if you’re not dairy-free) and a drizzle of raw honey!

If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome