Banana Blackberry Oatmeal Muffins
on Jul 25, 2025
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These blackberry banana oatmeal muffins are naturally sweet, moist, made right in a blender, and perfect for little ones. Made with ripe bananas, hearty oats, and juicy blackberries, they blend up in no time for the perfect bite-sized treats.
Want to bake up some muffins but don’t have a ton of time (or energy)? These banana blackberry oatmeal muffins are just what you need. Just throw everything in a blender, pour it into a muffin pan, and bake. They’re soft, naturally sweet, and full of juicy blackberries. My kids love them for breakfast or snacks, and I love that they’re made with simple ingredients I almost always have on hand.
If you love these mini muffins and are looking for other fun recipes that incorporate oats, you’ll love these strawberry jam crumble bars, no-bake peanut butter oatmeal cups, or classic strawberry chocolate overnight oats.
Table of Contents
What You’ll Need
Here is what you’ll need to make these banana blackberry oatmeal muffins:
- Rolled Oats: I love baking with rolled oats as they are packed with nutrition! Gluten-free rolled oats make these banana blackberry oatmeal muffins gluten-free.
- Bananas: The main source of sweetness for these muffins. Try to use bananas that are very ripe with several brown spots. The riper the bananas, the sweeter the muffins!
- Blackberries: For added bursts of sweetness.
- Eggs: Used as a binder to help hold the muffins together.
- Cinnamon/Vanilla: Warm spice for added flavor.
- Baking Powder: Leavening agents to help the muffins rise.
- Maple Syrup: For added sweetness.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Eggs: A liquid egg replacer like Just Egg works best for this recipe.
- Blackberries: You may replace the blackberries with a different berry like blueberries or raspberries.
- Chocolate Chips: Feel free to add in some chocolate chips for added sweetness. I suggest using mini chocolate chips for these mini muffins.
Step By Step Instructions
STEP 1: Blend the oats, bananas, eggs, cinnamon, maple syrup, and baking powder together until smooth (Images 1 & 2).
STEP 2: Stir in the blackberries until combined (Image 2).
STEP 3: Pour 1 tablespoon of batter into each cup of a 24-cup silicone mini muffin pan (Image 3) and top with extra chopped blackberries (Image 4).
STEP 4: Bake the muffins for 15 minutes or until a toothpick inserted comes out clean. If using a normal-sized muffin pan, bake a few minutes longer.
Storage Instructions
Let the muffins completely cool and store them in an airtight container for up to 2 days at room temperature or up to 5 days in the fridge. To freeze, store in a freezer-safe Ziploc bag once cooled for up to 3 months. To reheat, simply microwave the muffins for 20-30 seconds, or until warmed through!
Tips For Success
- This recipe makes 24 mini muffins. You may make regular-sized muffins by adding a few more minutes to the total bake time.
- I love using this nutribullet blender to blend the ingredients into a smooth batter.
- I love to use a silicone muffin pan to bake these muffins as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat it with a cooking spray beforehand.
- These muffins are not that sweet without maple syrup, so add 1 to 2 tablespoons to the batter as desired. Omit maple syrup if making these for a young baby.
Frequently Asked Questions
I find that flax eggs result in dense, less fluffy muffins. For an egg-free alternative, I suggest using a liquid egg replacer like Just Egg.
Old-fashioned rolled oats are best to use for these muffins. Steel-cut oats are harder to blend and don’t soften up as easily, and quick oats cook very quickly and result in a mushier muffin texture.
Yes! You can add the blackberries to the batter straight from frozen.
Other Oatmeal Recipes You’ll Love
Cinnamon Apple Oatmeal Bites
No-Bake Peanut Butter Oatmeal Cups
Baby Led Weaning Pancakes (Oatmeal Banana Pancakes)
Banana Blueberry Oatmeal Muffins
If you tried these Banana Blackberry Oatmeal Muffins, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Banana Blackberry Oatmeal Muffins
Ingredients
- 2 medium overripe bananas
- 2 eggs
- 1-2 tbsp maple syrup
- 1 cup old fashioned rolled oats
- 1 tsp baking powder
- ½ tsp vanilla extract
- ¼ tsp ground cinnamon
- ½ cup blackberries, roughly chopped, plus more to top muffins with
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- Blend the oats, bananas, eggs, cinnamon, maple syrup, and baking powder together until smooth.
- Stir in the blackberries until combined.
- Pour 1 tablespoon of batter into each cup of a 24-cup silicone mini muffin pan and top with extra chopped blackberries.
- Bake the muffins for 15 minutes or until a toothpick inserted comes out clean. If using a normal-sized muffin pan, bake a few minutes longer.
Notes
- This recipe makes 24 mini muffins. You may make regular-sized muffins by adding a few more minutes to the total bake time.
- I love using this nutribullet blender to blend the ingredients into a smooth batter.
- I love to use a silicone muffin pan to bake these muffins as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat it with a cooking spray beforehand.
- These muffins are not that sweet without maple syrup, so add 1 to 2 tablespoons to the batter as desired. Omit maple syrup if making these for a young baby.
