Banana Blackberry Oatmeal Muffins

18 servings


20 minutes

active time

40 minutes

total time


1 cup milk

1 cup old fashioned oats

1¾ cups (210g) all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

½ teaspoon ground cinnamon

115g unsalted butter, melted and slightly cooled

½ cup (100g) granulated sugar

¼ cup (42.5g) packed light brown sugar

2 large eggs, at room temperature

2 ripe bananas, mashed

2 teaspoons vanilla extract

1½ cups blackberries (sliced in half if they are large)

Optionals: halved blackberries and sliced bananas for the topping


In a medium bowl, stir together the milk and the oats; set aside.

Preheat the oven to 200°C.

Line two muffin tins with 18 cupcake liners.

In a large bowl, whisk together the flour, baking powder, baking soda, kosher salt, and ground cinnamon. Set aside.

In another large bowl, whisk together the melted butter, granulated sugar, and light brown sugar. Then beat in the eggs, one at a time, and then mix in the mashed banana and the vanilla.

Gradually whisk in the dry ingredients to the wet ingredients until fully incorporated. Do not overmix: mix only until you no longer see any bits of dry flour mixture.

Using a silicone spatula or a wooden spoon, gently fold in the milk-oat mixture.

Then gently fold in the blackberries.

Scoop out the batter and pour into each prepared muffin tin, just about 3/4 of the way full.

Optional: add a slice of banana and a blackberry half to the top of each muffin batter.

Bake at 20C°F for 5 minutes. Then turn the heat down to 17C°F and bake for an additional 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool for 5 minutes before serving.


Serving Size



173 kcal

Total Fat

7 g

Saturated Fat

4 g

Unsaturated Fat

2.5 g

Trans Fat

0.2 g


33 mg


133 mg

Total Carbohydrate

26 g

Dietary Fiber

2 g

Total Sugars

12 g


3 g

18 servings


20 minutes

active time

40 minutes

total time
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