Lightly sweetened Banana Blackberry Oatmeal Muffins make a great breakfast or snack and come together in about 30 minutes.
These muffins are similar to other banana-baked recipes but include oats for a pleasant texture and juicy blackberries for bursts of fruit. They’re mildly sweet, easy to make ahead, and freeze well.
I often use overripe bananas and old-fashioned oats for the best flavor and texture. Greek yogurt keeps the muffins moist and adds a little protein, but sour cream works equally well.
What to Expect
- Taste: Hearty oatmeal muffins with banana and blackberry flavor, gently sweetened with brown sugar and banana.
- Ease: Simple mixing process — combine wet ingredients, whisk dry ingredients on top, then fold in blackberries.
- Time: About 10 minutes to mix and scoop, and 20 minutes to bake.
Key Ingredients
- Bananas — Use overripe bananas with brown spots for best sweetness and flavor.
- Blackberries — Fresh are preferred; if using frozen, thaw and drain first.
- Oats — Old-fashioned rolled oats produce the best texture; other types change how the batter absorbs liquid.
- Brown sugar — Keeps muffins moist and adds depth of flavor.
- Greek yogurt — Adds moisture, a touch of acidity, and protein; sour cream is an acceptable substitute.
See the recipe card below for exact quantities and full ingredient list.
Substitutions & Variations
- Swap blackberries for blueberries, raspberries, or chopped strawberries.
- Use sour cream instead of Greek yogurt.
- Add ½ teaspoon cinnamon for warmth.
- Substitute white granulated sugar or coconut sugar for brown sugar if preferred.
Instructions
- Step 1. Mash 3 medium bananas (about 290 g) until they measure roughly 1¼ cups. A fork, potato masher, or immersion blender works well.
- Step 2. In a mixing bowl combine the mashed bananas, 2 large eggs, ½ cup melted butter, ½ cup milk, ½ cup plain Greek yogurt (or sour cream), and 2 teaspoons vanilla. Whisk until smooth, about 1–2 minutes.
- Step 3. Add ½ cup brown sugar to the wet ingredients and whisk until mostly dissolved and free of lumps.
- Step 4. Add 2 cups all-purpose flour, 1½ cups old-fashioned oats, 1 tablespoon baking powder, and ½ teaspoon salt on top of the wet ingredients. Stir until there are no dry flour pockets, being careful not to overmix.
- Step 5. Slice 8 ounces (about 2 heaping cups) of blackberries into 2–3 pieces each, fold them into the batter gently.
- Step 6. Scoop batter into prepared muffin tins using a 3–4 tablespoon scoop (about ⅓ cup each). Bake at 375°F for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
Note: Larger bananas or extra fruit may increase baking time by 3–5 minutes.
Top Tips & Hacks
- Measure bananas: Bananas vary in size; measure by volume or weight (about 290 g mashed for this recipe) for consistent results.
- Don’t overmix: Once dry ingredients are added, mix only until no dry pockets remain to avoid tough muffins.
Frequently Asked Questions
Yes. Old-fashioned rolled oats give the best texture. Quick oats will be softer and steel-cut oats won’t cook properly in the batter.
Yes. Strawberries, raspberries, or blueberries work well. If frozen, thaw and drain first.
You can try gluten-free old-fashioned oats and a 1:1 gluten-free flour blend, though I haven’t tested it personally.
Room temperature: up to 3 days. Refrigerated: up to 5 days. Frozen: up to 3 months.
More Delicious Banana Recipes
Sourdough Discard Banana Bread-
Banana Nut Oatmeal
-
Banana Bread Cinnamon Rolls
-
Banana Coffee Cake
Did you try this recipe? Leave a star rating and a comment with your feedback — it helps other readers. If you enjoyed it, share with friends and family.
Printable Recipe
Banana Blackberry Oatmeal Muffins
Ingredients
Wet Ingredients
- 3 medium bananas, mashed (about 1¼ cups / 290 g)
- 2 large eggs
- ½ cup melted butter (113 g)
- ½ cup milk (118 mL)
- ½ cup plain Greek yogurt or sour cream (119 g)
- 2 teaspoons vanilla
- ½ cup brown sugar (109 g)
Dry Ingredients
- 2 cups all-purpose flour (305 g)
- 1½ cups old-fashioned oats (145 g)
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 8 ounces blackberries (about 2 heaping cups)
Instructions
- Preheat oven to 375°F. Line two muffin tins with paper liners or grease them.
- Mash the bananas until smooth.
- Whisk mashed bananas with eggs, melted butter, milk, Greek yogurt (or sour cream), and vanilla.
- Add brown sugar and whisk until mostly dissolved.
- Sprinkle flour, oats, baking powder, and salt over the wet mixture. Stir gently until there are no dry pockets; do not overmix.
- Slice blackberries into 2–3 pieces and fold them into the batter carefully.
- Scoop about ⅓ cup batter into each muffin cup. Bake 20–22 minutes, until a toothpick comes out clean.
Notes
- Using larger bananas or adding extra fruit may increase baking time a few minutes.
- If using frozen blackberries, thaw and drain them first to avoid excess liquid.
- Store at room temperature up to 3 days, refrigerate up to 5 days, or freeze up to 3 months.
Nutrition (per muffin)
- Calories: 184 kcal
- Carbohydrates: 28 g
- Protein: 4 g
- Fat: 7 g
- Sugar: 10 g
Hi, I’m Sara!
Registered nurse, home baker, and recipe creator. I love sharing easy, flavorful recipes that fit real life.