Blackberry Oatmeal Muffins
These blackberry oatmeal muffins fold whole blackberries into a banana-oat batter with flax for a wholesome, fruity muffin that is naturally sweetened and freezes beautifully. Ready in 40 minutes and great for breakfast or a portable snack.
Ingredients
- 4 ripe bananas
- 2 eggs
- ½ cup brown sugar
- ¼ cup ground flax seeds
- ¼ cup canola oil
- 1 tbsp vanilla extract
- 1 ½ cups flaked oats regular or quick cooking
- 1 cup whole wheat flour
- 1 tbsp baking powder
- ½ tsp salt
- 12 oz 340g or 3 cups blackberries
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Mash the bananas.
- In a large bowl mix together the bananas, eggs, brown sugar, flax seeds, oil, and vanilla.
- Add in the oats, flour, and baking powder.
- Fold in the blackberries.
- Scoop into a greased muffin tin.
- Bake for 20-25 minutes or until a toothpick inserted into the middle muffin comes out clean.
Nutrition
Calories: 168kcal | Carbohydrates: 25g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 50mg | Potassium: 308mg | Fiber: 3g | Sugar: 7g | Vitamin A: 125IU | Vitamin C: 9mg | Calcium: 97mg | Iron: 2mg
Servings: 12 Muffins
Calories: 168kcal
