I love breakfasts that I can grab and go while I’m halfway out the door. This recipe is a simple answer to folks who have busy mornings (or if they’re just late). These muffins are packed with good stuff: fresh berries, bananas and oats but not a lot of added sugar. My recipe makes a large batch, about 15 big muffins. I like when the muffins are larger in size and bake over the sides of the muffin tin but that’s just my personal preference. If a smaller size muffin is preferred, simply divide the recipe in half. Raspberries, cherries and blueberries make great substitutes if blackberries aren’t available.
Blackberry Banana & Oat Breakfast Muffins
(Makes 15 large muffins)
Printable Version
- 5-6 overripe bananas
- 2 cups frozen or fresh blackberries
- 3 cups flour (can substitute in wheat flour)
- 1 cup rolled quick oats
- 4 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 2 large eggs
- 1 1/2 cups brown sugar, packed
- 1/2 cup (1 stick) butter, melted
- 1/4 tsp salt
Directions:
- Preheat the oven to 375F.
- Whisk together flour, baking soda, baking powder, cinnamon and salt in a bowl.
- In another large bowl, mash the bananas.
- Add the melted butter, brown sugar and eggs into the mashed bananas and mix until just combined.
- Stir the flour mixture into the banana mixture.
- Fold in the rolled oats and blackberries.
- Line muffin tins with 15 muffin holders. Using a spoon, carefully add the batter up to the top of each holder.
- Bake about 20 minutes or until a toothpick stuck in the center of the muffins comes out clean.