Banana Blackberry Muffins

Whenever I find myself with a bundle of overripe bananas, I can’t resist baking a batch of banana muffins. From banana carrot and banana pumpkin to banana chocolate chip and banana Nutella, I’ve tried them all. But in all seriousness, these Banana Blackberry Muffins are the best ones yet! 

With natural sweetness from banana and maple sugar, a fluffy-tender crumb from Greek yogurt and quick oats, and bursts of fresh blackberries in every bite, they’re everything you could ever want from a freshly baked banana berry muffin from your local bakery.  

Speaking from experience, these muffins are perfect for a grab-and-go breakfast, a satisfying afternoon snack, or you’re simply craving something sweet. I have no doubt that once you try them, you’ll be just as hooked as I am! 

Recipe highlights

• Bakery-style. The turn-out melt-in-your-mouth-moist with beautifully rounded golden tops, just like you’d get at your favorite bakery.
• Healthy(ish). Made with nourishing oats, Greek yogurt, ripe bananas, juicy berries, and maple sugar, they’re good for you without sacrificing satisfaction.
• Customizable. Whether you add chocolate or nuts or even switch up the berries, the personalization possibilities are endless!

Ingredients you’ll need

• Bananas. Deep yellow with plenty of brown spots means naturally sweeter, more moist, and more flavorful results. The riper the banana, the better! 
• Melted butter. Adds rich flavor and moisture. If the butter is too warm, it might curdle, so let it cool slightly before using it. 
• Greek yogurt. 5% plain Greek yogurt adds extra richness, a hint of tanginess, and a boost of protein! If you need a substitute, sour cream is your best bet.
• Vanilla extract. A splash of high-quality pure vanilla extract elevates the aromatic, warming notes.
• All-purpose flour. Gives the muffins structure. You’ll also need a small amount to coat the berries, which prevents them from sinking to the bottom during baking. 
• Quick oats. A nutritious addition that adds fiber and a slightly chewy texture. 
• Maple sugar. My absolute favorite natural sweetener! I love the deep, caramel-like maple flavor it adds.  I have trouble finding it in stores, so I buy mine from Amazon. Light brown sugar, granulated sugar, or a sugar blend (like Splenda/sugar mix) also works if needed. Coconut sugar can work, too, but it absorbs more moisture.
• Baking essentials. Baking powder and baking soda ensure a nice rise (make sure they’re both fresh!), while a pinch of salt enhances every flavor. 
• Fresh blackberries. Our starring berry! If yours are on the larger side, slice them into quarters. 
• Turbinado sugar. Sprinkling turbinado sugar on top creates a lightly crisp, golden topping. If you don’t have it, you can use maple sugar instead or skip it altogether. 

How to make banana blackberry muffins

Step 1: Prepare for baking. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with parchment liners.

Step 2: Mash the bananas. Mash the bananas in a medium bowl until mostly smooth –some small lumps are okay.

Step 3: Mix wet ingredients. Add the egg, melted and cooled butter, yogurt, and vanilla to the bowl and whisk until well blended.  

Step 4: Mix dry ingredients. In another bowl, whisk the flour, oats, maple sugar, baking powder, baking soda, and salt until evenly combined.

Step 5: Combine everything. Gradually add the dry mixture to the bowl of wet ingredients, stirring gently until just combined. 

Step 6: Add the berries. In a small bowl, toss the blackberries with flour, shaking off any excess flour, then gently fold them into the batter.

Step 7: Portion batter and bake. Scoop the batter into the muffin cups, sprinkle a pinch of turbinado or maple sugar over each one (optional but recommended!), and bake for 20-25 minutes. 

Step 8: Cool and serve. Let the muffins cool in the pan for 5 minutes before transferring them to a wire cooling rack to cool completely. Enjoy!

Pro baking tips and FAQs

These expert baking tips, along with the FAQs below, will help you achieve bakery-worthy banana berry muffins with beautiful golden tops every time!

• If your bananas aren’t quite ripe enough, place them in a paper bag and store the bag in a warm place to accelerate the process. If you don’t have time for all that, pop them in the oven at 300°F (unpeeled) for 10-15 minutes to really speed things up. 
• Don’t scoop the flour directly from the bag. Doing so will pack in too much flour, leading to dry muffins. Always scoop flour into your measuring cup with a spoon and then level it off with a knife.
• Over-mixing the batter leads to dense, tough muffins, so don’t go overboard. For light and fluffy muffins, mix just until the dry mixture is fully incorporated with the wet mixture. 
• Fill the muffin liners all the way up for big bakery-style domed muffins. The batter rises beautifully, so don’t worry about it overflowing. 
• Check for doneness with the toothpick trick. Insert a toothpick into the center –if it comes out clean or with a few moist crumbs, they’re ready! If there’s wet batter, bake them for a few more minutes. 
• Let the muffins cool in the pan for 5 minutes, but don’t forget about them! Leaving them in the muffin tin for too long traps steam and can make them soggy.

Variations

Here are some simple ways to make these banana and blackberry muffins your own while keeping them just as delicious (if not even more so!):

• Berry swaps – Not feeling the blackberries? Try blueberries, raspberries, or chopped strawberries. Just make sure to coat them in flour first.
• Add nuts – For a little nutty crunch, add about a ¼ cup of chopped walnuts, pecans, or almonds.
• Add spice – A touch of cinnamon and/or nutmeg adds warmth that pairs beautifully with the banana and berries. Start with ¼ teaspoon and adjust to taste.
• Nutrient boost – Stir in 1-2 tablespoons of ground flaxseed, chia seeds, or hemp hearts for an extra dose of fiber, healthy fats, and protein. 
• Add chocolate – Love chocolate? Add about ½ cup of dark chocolate chips or chopped dark chocolate. For a more subtle chocolate infusion,  swap 2 tablespoons of the flour for unsweetened cocoa powder. 

Storing and freezing

Storing:  Once cooled, store your muffins in an airtight container at room temperature for 1-2 days or in the fridge for up to a week. 

Freezing: Let the muffins cool completely and freeze them in a freezer-safe zip-top bag for up to 3 months. 

More must-bake muffin recipes

• Avocado Pumpkin Muffins 
• Buckwheat Banana Muffins
• Eggless Blueberry Muffins
• Flaxseed Muffins
• Greek Yogurt Strawberry Muffins

If you love this recipe for banana blackberry oatmeal muffins, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!

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