These heart healthy banana blackberry muffins are fluffy, naturally sweetened, and bursting with juicy berries, perfect for a quick snack!
It’s *almost* berry season, and what better way to use up ripe bananas and juicy blackberries than by making a batch of these healthy banana blackberry muffins?
Blackberries are seriously underrated and often overlooked next to blueberries or strawberries. But they’re one of my favourite berries, and for good reason. They’re subtly sweet, they burst in your mouth, and they taste delicious in baked goods.
These banana blackberry muffins are soft, fluffy, and packed with nutrients to fuel your day. Whether you’re meal prepping for the week or just craving something cozy and homemade, this recipe will quickly become a favourite.
Why you will love banana blackberry muffins
- Simple – I kept this recipe beginner-friendly, so if you’re new to baking or looking for a quick muffin recipe to whip up, these will turn out perfectly every time.
- Delicious – These muffins are moist, naturally sweetened with banana and maple syrup, and bursting with juicy blackberries.
- Grab-and-Go Snack – Perfect for breakfast on-the-run or an afternoon snack that actually satisfies.
Health benefits of banana blackberry muffins
As a registered dietitian, I love creating recipes that support your health without sacrificing flavour, and these banana blackberry muffins check all the boxes. Here’s why they’re a great choice:
- Rich in Fibre – Thanks to the oats, flaxseed, and fruit, these muffins support digestion and help you feel full longer.
- Heart healthy – Canola oil, flax, and hemp seeds provide nourishing fats for brain and heart health.
- Antioxidant-Packed – Blackberries are loaded with antioxidants, which help fight inflammation and support your immune system.
- Naturally Sweetened – This recipe uses ripe bananas and maple syrup instead of refined sugar.
Ingredients to make banana blackberry muffins
Here’s everything you’ll need to make these healthy banana blackberry muffins:
- 2 medium ripe bananas mashed
- 2 eggs
- ¼ cup canola oil
- ½ cup maple syrup
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour or whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup rolled oats
- ¼ cup ground flax
- ¼ cup hemp seeds
- 1 cup blackberries (fresh or frozen)
- 1 tbsp granulated sugar
How to make banana blackberry muffins
- Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners or lightly grease with oil.
- In a large bowl, mash the ripe bananas. Add in the eggs, oil, maple syrup, and vanilla. Whisk until well combined.
- In a separate bowl, mix together the flour, baking powder, salt, oats, ground flaxseed, and hemp seeds.
- Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix!
- Carefully fold in the blackberries. If your berries are extra large, you can slice them in half for better distribution.
- Scoop the batter evenly into the muffin cups (fill to the top!) and sprinkle each with a little granulated sugar.
- Bake for about 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.
Tips for the best muffins
- Use ripe bananas – The riper, the better! They add natural sweetness and moisture.
- Fresh or frozen blackberries – Both work well. If using frozen, don’t thaw before adding to the batter.
- Don’t overmix – This keeps your muffins light and fluffy instead of dense.
- Add-ins – Feel free to add a handful of chopped walnuts or coconut flakes for extra flavour!
How to store banana blackberry muffins
- Room temperature: Store your banana blackberry muffins in an airtight container for up to 4 days.
- Refrigerator: These will stay fresh in the fridge for up to a week.
- Freezer: Store your muffins in the freezer bag and pop them in the freezer for up to 3 months. Then just thaw individually when needed!
Substitutions
- Make it gluten-free: Use a 1:1 blend of gluten-free flour and certified gluten-free oats.
- Make it vegan: Swap the egg for a flax egg (1 tbsp ground flax + 2.5 tbsp water) and use ¼ cup applesauce instead of oil
Frequently Asked Questions
What can I use instead of blackberries?
While blackberries are the star of this recipe, you can substitute blueberries, strawberries, or raspberries if you prefer. You can even mix a few types together for a delicious berry blend.
Can I use frozen blackberries instead of fresh?
Absolutely! Frozen blackberries work great, no need to thaw them first. Just fold them gently into the batter straight from the freezer. Keep in mind that frozen berries can release a bit more moisture as they bake, which may make the muffins slightly softer or more moist inside.
My muffin batter is too wet. What should I do?
If your batter looks overly wet, try adding 1–2 extra tablespoons of flour and gently mix until combined. You can also let the batter rest for 5–10 minutes before baking, this allows the oats and flour to absorb more moisture.
Can I add nuts or seeds to this recipe?
Definitely! Stir in about ½ cup of chopped nuts (like walnuts, pecans, or almonds) or seeds (such as chia or sunflower seeds) for added crunch and healthy fats.
What’s the best way to make the muffins extra fluffy?
Avoid over mixing the batter, stop stirring as soon as everything is just combined. Also, make sure your baking powder and baking soda are fresh, as old leavening agents can make baked goods dense.
Final thoughts
These banana blackberry muffins are the ultimate healthy snack or on-the-go breakfast. They’re easy to make, full of good-for-you ingredients, and taste absolutely amazing. Bake a batch this week, you’ll thank yourself later!
Other recipes you will love
If you make my Banana Blackberry Muffins, let me know in the comments! And don’t forget to tag me on Instagram @TheHealthyLivingRD so I can see your delicious creations!
Banana Blackberry Muffins
Equipment
- 12-cup muffin tin
Ingredients
- 2 medium ripe bananas
- 2 eggs
- ¼ cup canola oil
- ½ cup maple syrup
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour or whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup rolled oats
- ¼ cup ground flax
- ¼ cup hemp seeds
- 1 cup blackberries fresh or frozen
- 1 tbsp granulated sugar
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners or lightly grease with oil.
- Peel the bananas and add them to a large bowl, mash the bananas until smooth with minimal clumps. Add in the eggs, oil, maple syrup, and vanilla. Whisk until well combined.
- In a separate bowl, whisk together the flour, baking powder, salt, oats, ground flaxseed, and hemp seeds.
- Using a large spatula or wooden spoon, gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix!
- Carefully fold in the blackberries. If your berries are extra large, you can slice them in half for better distribution.
- Scoop the batter evenly into the muffin cups (fill them to the top!) and sprinkle each with a little granulated sugar.
- Bake for about 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.
Notes
Substitutions
- Make it with different berries: Substitute the blackberries with blueberries, strawberries or raspberries for a twist.
- Make it gluten-free: Use a 1:1 blend of gluten-free flour and certified gluten-free oats.
- Make it vegan: swap the egg for a flax egg (1 tbsp ground flax + 2.5 tbsp water) and use ¼ cup applesauce instead of oil.