Can you use frozen blackberries?

While I haven't tested this recipe with frozen blackberries, I've made muffins with frozen blueberries and raspberries with no issues. If you decide to try it, just be sure to add the blackberries to the batter while they're still frozen. Defrosted blackberries will be a bit soft and the color can bleed into the batter.

Can you use other berries in place of blackberries?

Absolutely! Blueberries or raspberries would work nicely in this recipe. You can also try these blueberry oatmeal muffins or these raspberry lemon muffins .

Can you make these muffins without banana?

I don't recommend leaving out the banana as it is needed for moisture and to help sweeten the muffins.

Do you need to soak the oats?

Yes, in order to keep the muffins tender and moist, you should soak the oats in milk for at least 30 minutes. This gives the oats time to absorb the milk and soften in texture.

Banana Blackberry Oatmeal Muffins

Description

Banana Blackberry Oatmeal Muffins are packed with juicy blackberries and mashed sweet banana. They’re made with whole wheat flour and rolled oats that are soaked in milk, so these muffins are not only wholesome and hearty, they’re soft and tender too!

Ingredients

1 cup (135g) large flake rolled oats
1 cup (240ml) unsweetened almond milk
1 1/4 cup (160g) whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 cup (195g) mashed banana, about 2 medium sized bananas
1 large egg, room temperature
1/4 cup (60ml) avocado oil
1/4 cup (95g) honey
3 tablespoons cane sugar
1 teaspoon vanilla extract
3/4 cup (115g) fresh blackberries

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Instructions

In a small bowl, add the oats and almond milk. Stir to combine. Cover and refrigerate for 30-60 minutes, or until the milk is absorbed and the oats have softened.
Once the oatmeal is ready, preheat the oven to 425F and grease a 12-cavity muffin pan or use paper baking cups or liners.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda and salt.
In a separate large bowl, add the oat mixture and whisk in the mashed banana, egg, oil, honey, sugar and vanilla.
Add the dry ingredients to the wet mixture and use a spatula to stir until just combined. Don’t over mix.
Gently fold in the blackberries.
Divide the batter into the prepared muffin pan. The cavities should be full. Sprinkle some extra oat flakes on top of the muffins (optional).
Bake on 425F for 5 minutes, then reduce the heat to 350F and bake for another 14-16 minutes, or until a toothpick inserted into a muffin comes out clean.
Let muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

If you don’t have a kitchen scale to measure your flour, be sure to use the spoon and level method with a dry measuring cup.
Be careful not to over mix the batter. This can lead to dense or tough muffins instead of soft and fluffy.
Darker colored bakeware tends to brown baked goods more quickly than lighter colored bakeware. These muffins were baked in a lighter colored pan. If your pan is dark, the muffins may brown and bake a little quicker.
I like to use parchment paper liners/baking cups as they don’t stick to the bottom of muffins like other paper liners tend to do.
If your blackberries are large, you might want to cut them in half so they disperse more evenly throughout the muffin batter.
Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.