Banana Blackberry Oatmeal Muffins
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.
Servings: 24 mini 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.
Nutrition
Calories: 31kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 23mg | Potassium: 59mg | Fiber: 1g | Sugar: 2g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 0.3mg
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