Blackberry Muffins
Soft homemade blackberry muffins with banana, and oats. Naturally sweetened and perfect for breakfast or a snack — no mixer needed, ready in 25 minutes.
Per serving · 4 servings
Ingredients
Wet ingredients
- 0.5 pc Banana (medium)
- 1 pc Egg
- 20 ml Honey
- 10 ml Olive oil
- 2 ml Vanilla extract
Dry ingredients
- 40 g Rolled oats
- 50 g Plain flour
- 2 g Baking powder
- 40 g Fresh blackberries
Method
-
Preheat the oven to 180°C / 356°F and line or lightly grease 4 muffin cups.
-
Add the banana, egg, honey, olive oil, and vanilla extract to a mixing bowl. Mash and whisk until well combined.
-
Add the rolled oats, plain flour, and baking powder to the same bowl. Mix gently until just combined. Do not overmix.
-
Fold in the blackberries carefully to avoid crushing them too much.
-
Divide the batter evenly among the prepared muffin cups.
-
Bake for about 25 minutes, or until the muffins are golden and set.
-
Let the muffins cool slightly before serving.
Notes
Lightly grease 4 muffin cups before baking, if needed. This may add about 16 kcal to the total recipe. Store the muffins in an airtight container in the refrigerator for up to 3-4 days.
More recipes
Smoked Salmon Toasts
Strawberry Protein Smoothie
Creamy Mushroom Soup
Full access to the cookbook.
- Full ingredients, macros, and step-by-step instructions
- Servings scaler — macros adjust automatically
- Metric or US units, switchable anytime
- PDF export at any serving size
- Every future recipe, included automatically
One-time payment. No subscription. Access forever.
Already purchased?
Enter the email you used when you bought access — we'll send you a link that works on this device.