These Banana Blackberry Muffins and the perfect grab and go breakfast. Sweet bananas, juicy blackberries and hearty oats make these banana blackberry oat muffins the best dairy free muffins with no eggs and are completely vegan.
Jump to:
Why you will love this recipe
- Sweet: These Banana Blackberry Muffins have sweet juicy blackberries bursting throughout these dairy free muffins. They also have perfectly ripe bananas and hearty oats giving this vegan muffin the best light but still hearty texture. These are way better than your bakery muffin.
- Grab and go: They are a perfect grab and go breakfast or snack. They will literally stay fresh on your counter in a sealed container for a few days so you'll have bakery style banana and blackberry muffins at your finger tips.
- Satisfying bakery style: The fruit combined with the oats will leave you feeling satisfied for hours. The texture is just like the bakery muffins. These Banana Blackberry Muffins with oats will have you hooked, I'm sure of it.
Ready in less than 30 minutes (then a little bit of time to cool of course) theses vegan muffins are the best! I always have ripe bananas on hand for making smoothies like my favorite raspberry smoothie but they are also perfect to make these Banana Blackberry Muffins. These banana blackberry oatmeal muffins are inspired by my vegan blueberry muffins but with a little more bakery style flair to them.
More vegan muffins I know you will absolutely love:
- Lemon Poppy Seed Muffins
- Vegan Chocolate Chip Muffins
- Vegan Strawberry Muffins
- Vegan Blueberry Muffins
Ingredients
Be sure to take a look at the recipe card below for a full list of ingredients and quantities Banana Blackberry Muffins.
- All purpose flour: Gives these blackberry banan muffins their structure.
- Vegan cane sugar: Gives a nice bakery style flavor to these blackberry banana oat muffins.
- Fresh blackberries: Fresh is the best, and I like to chop them in half if they are huge ones.
- Rolled oats: Rolled oats are best, they give a nice hearty and chewy texture to these vegan berry muffins.
- Banana: Provides a natural egg replacement quality and adds the banana flavors to these Banana Blackberry Muffins.
- Baking Powder: Yes we are using 2 teaspoons of this to give a nice rise and airy texture to these vegan muffins.
- Vegan butter: This provides a nice bakery style warm homemade flavor to these muffins as well as moisture. Be sure to let it cool down! I like Earth Balance sticks, VioLife or Miyokos (now know as Melt).
- Milk: I like to use oat milk because it gives the best neutral flavor but your favorite non-dairy milk will work fine for these dairy free muffins.
- Apple cider vinegar: Just a tiny amount will help give the "buttermilk" effect. We are not actually making buttermilk though, you would need more than what this recipe calls for. We are just using ½ teaspoon to help tenderize limiting the gluten development in these vegan muffins and keeping them light and airy.
Variations
- Berries: Feel free to mix up the berries in these dairy free muffins. I used fresh blackberries but if you have strawberries, raspberries or blueberries feel free to swap or add them as well. Just be sure you don't add too many stay within the recommended amount.
- Love chocolate? Me too! Toss in a few chocolate chips to make these vegan blackberry and banana muffins an even more special treat.
- Love nuts? Again, me too! Toss some roughly chopped walnuts or pecans into these Banana Blackberry Muffins.
How to make these Banana Blackberry Muffins:
Spray or grease a muffin tin with coconut or cooking oil. Or get little squares of parchment paper cut if using them as muffin liners, (see image above how to make parchment paper muffin liners) Next, mix the oat milk with the apple cider vinegar and set aside for a few minutes. (It will not curdle or buttermilk effect but just give it a few minutes to set.) Also Mash and measure out the banana. Wash blackberries, chop in half if necessary.
Step 1: Next, add the butter to a large mixing bowl and melt it in the microwave in 10-15 second intervals. Let it cool on the counter for a minute or two. Now, to the melted butter add the sugar, mashed banana, milk/acv mixture and whisk together.
Step 2: Add the dry ingredients, flour, oats baking powder and salt. Gently fold with a spoon or spatula not a whisk.
Step 3: Fold in the blackberries. Scoop out the muffin batter evenly into 7 muffin tin holes.
Step 4: Place in the oven on the middle rack for 22-24 minutes until a tooth pick comes out clean.
Step 5: Let cool 10-15 minutes before gently removing them using a butter knife to run along the edges and po them out if you did not ue the parchment muffin liner.
Expert Tips
- Muffins liners: I do not recommend using regular muffins liners, either greed the muffins tin or see the pictures above on how to use parchment paper to make a muffins liner. Basically just cut out a square and push it into the tin.
- Measuring: Measure the flour correctly. I strongly recommend a kitchen scale, improper measurements are the number 1 reason recipes fail. If you really don't want to use one be sure to fluff and spoon and level your flour and make sure to measure all the ingredients out as precise as possible.
- Don't over mix: Gently stir until combined, over-mixing will make the muffins dense.
- Ripen bananas fast: If your bananas aren't ripe, pop the in the oven with the peel still on for about 10 minutes at 300 degrees Fahrenheit.
- Doneness: Use a toothpick to check for doneness, insert into the middle of the muffin, if it comes out dry it's done, if it is wet it's not done. Be sure you don't mistake the berries coming out wet as not done, make sure you're not poking through a blackberry.
- Let them rest: When you pull them out of the oven let them rest for 15 minutes before removing them. If you used the parchment paper muffins liner then you can pop them out after the 15 minutes if you just greased the muffin tin use a butter knife to gently loosen any edges that are stuck and then pop them out gently. (See video below)
Recipe FAQs
Yes, blackberry and banana a great together in smoothies or in banana blackberry muffins like this recipe.
Over mixing, it can lead to tough dense and firm rubbery muffins. You want to mix just until the wet ingredients is mixed with the flour gently folding with a spoon or spatula not whisking.
Generally speaking yes, usually a swap of blueberries in place of blackberries should be fine. But always be sure to read the recipe you are following fully, and take not of whether of not the recipe uses fresh or frozen berries.
More Vegan Muffin Recipes
Banana Blackberry Muffins
Ingredients
- ½ cup non-dairy milk (I use oat milk, plain unsweetened)
- ½ teaspoon apple cider vinegar
- ½ cup vegan cane sugar (100 grams - plus a little extra to sprinkle over the top of the before baking)
- ¼ cup vegan butter (57 grams - measure, melt, cool)
- ½ cup mashed ripe banana (110 grams)
- ¾ cup fresh blackberries (slice in half if they are huge ones)
- 1 ½ cups all purpose flour (188 grams)
- ½ cup rolled oats (43 grams)
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
Instructions
- Spray or grease a muffin tin with coconut or cooking oil. Or get little squares of parchment paper cut if using them as muffin liners, (see image above) Next, mix the oat milk with the apple cider vinegar and set aside for a few minutes. (It will not curdle or buttermilk effect but just give it a few minutes to set.) Also Mash and measure out the banana. Wash blackberries, chop in half if necessary.
- Next, add the butter to a large mixing bowl and melt it in the microwave in 10-15 second intervals. Let it cool on the counter for a minute or two.
- Now, to the melted butter add the sugar, mashed banana, milk/acv mixture and whisk together.
- Add the dry ingredients, flour, oats baking powder and salt. Gently fold with a spoon or spatula not a whisk.
- Fold in the blackberries. Scoop out the muffin batter evenly into 7 muffin tin holes.
- Place in the oven on the middle rack for 22-24 minutes until a tooth pick comes out clean. Let cool 10-15 minutes before gently removing them using a butter knife to run along the edges and po them out if you did not ue the parchment muffin liner.
Video
Notes
- I do not recommend swapping non-dairy milk for regular dairy milk in this muffin because we used non-dairy milk with ACV to make a "buttermilk" if you use regular dairy milk it could be too acidic and not work well.
- I do not recommend making these into mini blueberry muffins, it's not the right texture for that.
- Avoid over mixing the batter, about 20-30 folds with a spatula should get everything pretty well incorporated. The batter should be slightly bubbly and airy and a little lumpy. It should not be smooth like a cake or cupcake batter.
- I have used Earth Balance, Vio Life and Miyokos butter for this recipe and both work great.
- Butter: I always use a stick of butter not a tub of soft spread. A kitchen scale is the best for the best accuracy but if you don't have one, use the "dry cup method", meaning use a dry measuring cup add the butter firmly packed down and level the top off smooth, scoop out of the measuring cup and place in a microwave safe bowl to melt it.
- Tossing the blackberries in some flour helps prevent them from all falling to the bottom of the batter. I honestly don't always do this I think it turns out fine not doing it but if you are concerned about berry placement toss them in a little flour just to coat them before folding them in.
- Place on the middle shelf! if you put it on the top shelf the top will get burned and the bottom shelf will result in a hard burnt bottom.
Leave a Reply