Blackberry Banana & Oat Breakfast Muffins

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:

1. Preheat the oven to 375F.
2. Whisk together flour, baking soda, baking powder, cinnamon and salt in a bowl.
3. In another large bowl, mash the bananas.
4. Add the melted butter, brown sugar and eggs into the mashed bananas and mix until just combined.
5. Stir the flour mixture into the banana mixture.
6. Fold in the rolled oats and blackberries.
7. Line muffin tins with 15 muffin holders. Using a spoon, carefully add the batter up to the top of each holder.
8. Bake about 20 minutes or until a toothpick stuck in the center of the muffins comes out clean.