Healthy Banana Blackberry Oat Muffins! (Edit recipe)

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These Banana and Blackberry Muffins are a delicious treat to enjoy for breakfast on those busy mornings, as a dessert or even as a quick snack! Made with oats, Greek yoghurt and honey, these muffins are a healthier option. They are also moist and easy to make. You can make a quick batch and enjoy them throughout the week. It’s a great way to use overripe bananas if you’re tired of making yet another banana bread!

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Original Recipe

PREP TIME

15 minutes

COOK TIME

20 minutes

INGREDIENTS

14

Serves: 12

Ingredients

1.5 cup All Purpose Flour
0.5 cup Oat Flour
0.5 cup Oats, Rolled
1 tsp Baking Powder
1 tsp Baking Soda - Thrive Market
1 pinch Salt
0.5 tsp Cinnamon, Ground
2 whole Banana, medium size and overripe
1 whole Egg, large, at room temperature
0.33 cup Raw Honey - The Elderberry Co.
1 tsp Vanilla Extract - Primal Palate
0.33 cup Extra Virgin Olive Oil
0.25 cup Plain Greek Yogurt
1 cup Blackberries, fresh or frozen

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pre-heat the oven to 190C/375F. Line a 12-cup muffin tin with muffin liners or coat well with cooking spray. Set aside.
In a large bowl, mix together the dry ingredients - all-purpose flour, oat flour, whole oats, baking powder, baking soda, salt, cinnamon.
In a medium bowl, mash the bananas with a fork or potato masher until it forms a uniform consistency.
Add in the rest of the wet ingredients - egg, honey, vanilla extract, oil and greek yogurt. Whisk until well combined.
Add in about half of the dry ingredients into the wet mixture and stir until all well combined. Repeat with the rest of the dry ingredients. Don’t overmix, as it can affect the baking process.
Once all the dry ingredients have been combined, gently fold in the blackberries with a spatula.
Spoon the muffin batter evenly into the muffin cups, filling them up to around ¾ of the way. Top them with some additional rolled oats.
Bake for 20-25 minutes or until the top is golden brown and a toothpick poked into the center comes out clean. Set aside to cool on a wire rack for at least an hour before eating.

Notes

The batter should be thick so don't worry if its feels thicker than regular muffin batter.
Don't let your blackberries thaw if using frozen blackberries as they will get mushy and turn your batter purple!
Use eggs at room temperature.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	249
Fat:	8 g
Carbohydrates:	39 g
Protein:	5 g
Cholesterol:	1 g
Sodium:	147 mg
Fiber:	3 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated per serving.