Banana Blackberry Oatmeal Muffins

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5 from 1 vote

Banana Blackberry Oatmeal Muffins

These fruit and oat muffins are perfect for breakfast or snacks on-the-go!

Course Breakfast, Snack

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings muffins

Calories 173kcal

Author Marlynn Schotland

Equipment

2 12-cup Muffin Pans

Ingredients

1 cup milk
1 cup old fashioned oats
1¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ground cinnamon
½ cup (1 stick) unsalted butter, melted and slightly cooled
½ cup granulated sugar
¼ cup 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

Instructions

In a medium bowl, stir together the milk and the oats; set aside.
Preheat the oven to 400°F. 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 ¾ of the way full.
Optional: add a slice of banana and a blackberry half to the top of each muffin batter.
Bake at 400°F for 5 minutes. Then turn the heat down to 350°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.

Notes

Makes 15 - 18 muffins

Storage: Allow the muffins to cool completely, then store in an airtight container at room temperature for up to 4 days or in the refrigerator for up to one week.

Freezer: You can also freeze muffins in a freezer bag or freezer-safe container for up to two months. Thaw overnight in the refrigerator or at room temperature before enjoying.

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