Banana Blackberry Muffins

A perfectly fluffy yet moist banana muffin recipe made with a mixture of flour and quick oats with fresh ripe blackberries.

Course Bread

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 226kcal

Author Amee

3 medium bananas (exactly 1 ⅓ cups mashed)
1 large egg room temp
½ cup butter melted and cooled *highly recommend butter here, but see notes for swaps
½ cup 5% fat plain Greek yogurt
1 tsp vanilla extract
1¼ cups unbleached all-purpose flour
½ cup quick oats
¾ cups maple sugar *I love and recommend the maple sugar here! See notes for other sweetener swaps
1½ tsp baking powder
¼ tsp baking soda
½ tsp kosher salt
1½ cups fresh blackberries *slice large blackberries in quarters-leave whole if small
1-2 tsp turbinado sugar *optional- for sprinkling on top
optional: 1-2 tbsp flour to toss with the berries before adding to the batter

Preheat the oven to 350 degrees F. and line a 12-cup muffin tin with parchment muffin liners.
Mash the bananas in a medium-size bowl until smooth, but a few small lumps remain.
Add the egg, melted and cooled butter, yogurt, and vanilla. Whisk until blended.
In a separate bowl, whisk together the flour, oats, maple sugar, baking powder, baking soda, and salt until blended.
Add the flour mixture to the wet mixture and stir until just blended.
Toss the blackberries with 1-2 tablespoons of flour, shaking off any excess, and gently fold them into the batter.
Scoop the batter, evenly, into the lined muffin cups filling all the way to the top and sprinkle the tops with a pinch of coarse sugar (or maple sugar), if desired.
Bake for 20-25 minutes, until a toothpick comes out clean with moist crumbs. Allow the muffins to cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Pro Tips:

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.
See the variations section of the post for more tasty additions or ingredient swaps.