Moist Banana Blackberry Oatmeal Muffins (No Flour, Gluten-Free)
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If you’re looking for an easy snack that’s both delicious and low in sugar, these no-flour and moist Banana Blackberry Oatmeal Muffins are a must-try.
Bite into a burst of flavor as ripe bananas mingle with luscious blackberries, creating a moist and irresistible muffin!
I’ve come across tons of recipes for Banana Blackberry Oatmeal Muffins, but none that are flourless, low-carb, gluten-free, and have no added sugar—all things I needed for managing my gestational diabetes.
So, I whipped up my own recipe.
Plus, they’re super easy to whip up—perfect for those busy mornings or when you need a tasty treat.
Let’s get baking!
You may be interested: 25 Easy Breakfast Recipes for Gestational Diabetes
Why I Loveeeeee This Recipe?
- Zero added sugar: The natural sweetness of bananas and blackberries makes these muffins irresistible without any guilt.
- Simple ingredients: Just a handful of wholesome ingredients—bananas, blackberries, and oats. It doesn’t get easier than this.
- Flourless & gluten-free: Perfect for anyone avoiding gluten or wanting a flourless, feel-good treat.
- Dairy-free: No dairy ingredients thanks to the use of almond milk, making it ideal for those with lactose intolerance or dairy-free diets.
- Moist & fruity: The combo of blended bananas and blackberries creates a soft, melt-in-your-mouth texture with fruity bursts in every bite.
- High in fiber: A 100g serving of cooked rolled oats provides a hearty 10.4 grams of fiber, compared to just 3 grams in instant oatmeal, 0.1 grams in white rice, 2 grams in cooked spaghetti, and 3.3 gram in cornflakes.
- Antioxidant boost: Did you know that blackberries have an impressive ORAC value of about 5,905 per 100 grams, making them richer in antioxidants than grapes (1,200) and apples (2,100)?
- Quick & easy: Perfect for busy mornings or meal prepping, it’s a fast recipe that doesn’t sacrifice flavor or nutrition.
Do you know?
A 100g serving of cooked rolled oats provides a hearty 10.4 grams of fiber, compared to just 3 grams in instant oatmeal, 0.1 grams in white rice, 2 grams in cooked spaghetti, and 3.3 gram in cornflakes.
I personally enjoy this as one of my gestational diabetes breakfast recipes. They are flourless and contain no added sugar. Since making this choice, my blood sugar has never spiked above 140. Give it a try!
More info for the diabetics: List of Glycemic Index of Over 650 Foods
Difference between Flourless Muffins and Flour-Based Muffins
I started this flourless recipe off more as one of my gestational diabetes breakfast recipes to control carb intake.
Flourless muffins are denser, more moist, and have a chewier texture, while flour-based muffins are lighter, fluffier, and have a more structured crumb due to the gluten in the flour.
In flourless muffin, the flavors of ingredients like bananas, oats, and nut butters come through more strongly since there’s no flour to mute or dilute them. They often have a richer, more pronounced taste.
You can learn more about the difference here.
Fun Fact!
Did you know that blackberries have an impressive ORAC value of about 5,905 per 100 grams, making them richer in antioxidants than grapes (1,200) and apples (2,100)?
Instructions
This recipe of no-flour banana blackberry muffins will provide 6 muffins.
Baking these Banana Blackberry Oatmeal Muffins is a breeze—simply mix, pour, and enjoy a warm, wholesome breakfast that satisfies your cravings!
1. Preheat the oven: Start by preheating your oven to 350°F (175°C). This step is crucial as it ensures your muffins rise perfectly and develop that beautiful golden color.
2. Prepare the muffin tin: While your oven is warming up, grab a muffin tin and line it with muffin liners or lightly grease it with cooking spray. This will make it super easy to remove the muffins later and keep them from sticking.
3. Mash the bananas: In a large mixing bowl, mash 2 ripe bananas until smooth. The riper the bananas, the sweeter your muffins will be. You can use a fork or a potato masher for this—just make sure there are no large chunks.
4. Combine wet ingredients: Add unsweetened almond milk, almond butter, and vanilla extract to the mashed bananas. Stir until well combined. For extra moisture, consider adding a splash more almond milk if the mixture seems too thick.
5. Mix dry ingredients: In another bowl, mix together rolled oats, unflavored protein powder, baking soda, and baking powder. This step is essential to ensure even distribution of the leavening agents, which will help your muffins rise beautifully.
6. Combine wet and dry ingredients: Slowly add the dry ingredients to the wet mixture, folding gently to combine. Be careful not to overmix, as this can make your muffins dense. You want to see some lumps—it’s all part of the charm.
7. Fold in blackberries: Gently fold in fresh blackberries. They’ll add a burst of flavor and a pop of color to your muffins! If you want to increase the flavor, consider adding a teaspoon of lemon zest or a pinch of cinnamon.
8. Fill the muffin cups: Using a spoon or an ice cream scoop, fill each muffin cup about 3/4 full with the batter. This allows room for the muffins to rise without overflowing.
9. Bake the muffins: Place the muffin tin in the preheated oven and bake for about 20-25 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on them—oven times may vary, and you want them perfectly baked.
10. Cool the muffins: Once done, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely. This step is important for the texture.
Variations
Want something different but still a muffin fan? You will love to try these.
- Chocolate Banana Muffins: Add 1/4 cup of unsweetened cocoa powder and 1/2 cup of dark chocolate chips. A pinch of espresso powder will enhance the chocolate flavor beautifully.
- Nutty Banana Muffins: Stir in 1/2 cup of chopped walnuts or pecans. Toasting the nuts lightly before mixing them in will amplify their flavor.
- Coconut Banana Muffins: Bring a tropical vibe to your muffins by incorporating 1/2 cup of unsweetened shredded coconut. For an even richer taste, consider using coconut milk instead of almond milk.
- Spiced Banana Muffins: Add warmth by mixing in 1 teaspoon of cinnamon and 1/4 teaspoon of nutmeg.
- Apple Banana Muffins: Swap the blackberries for 1/2 cup of diced apples, and add a sprinkle of apple pie spice. A bit of lemon juice over the apples will keep them fresh and prevent browning.
- Lemon Blueberry Muffins: Trade blackberries for 1/2 cup of fresh blueberries and brighten things up with the zest of 1 lemon. For an extra citrusy punch, try adding a splash of lemon extract.
You may be interested: 25 Easy Breakfast Recipes for Gestational Diabetes
Additional Topping Ideas
Be mindful of portion and select the low-sugar version:
- Nut Butter Drizzle
- Chopped Nuts
- Dark Chocolate Chips
- Plain, Unsweetened Greek Yogurt
- Coconut Flakes
- Fresh Fruit
- Low-Sugar Cream Cheese Frosting
Tips to Increase Moisture
Tried many times but still lack of moisture in your no-flour Banana Blackberry Oatmeal Muffins?
- Use Ripe Bananas: The riper your bananas, the more moisture and natural sweetness they will add to your muffins. Look for bananas with plenty of brown spots.
- Incorporate Applesauce: Adding 1-2 tablespoons of unsweetened applesauce not only enhances moisture but also brings natural sweetness.
- Add Greek Yogurt: Mixing in 2 tablespoons of Greek yogurt can make your muffins richer and creamier, boosting both moisture and flavor.
- Adjust Almond Milk: Add more almond milk in 1-tablespoon increments until you achieve a smooth and pourable consistency.
- Use Oil: Consider adding a tablespoon of coconut oil or vegetable oil to the wet ingredients. Fat contributes to moisture and a tender crumb.
- Don’t Overbake: Overbaking can dry them out. As soon as a toothpick inserted into the center comes out clean, remove them from the oven.
- Cool Properly: Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. This prevents moisture loss and helps keep them tender.
- Store Correctly: Once cooled, store your banana blackberry muffins in an airtight container at room temperature. You can also place a slice of bread in the container to help maintain moisture—just replace it if it becomes stale.
Storage Instructions
Following these storage tips will help you enjoy your banana blackberry oatmeal muffins for days to come without sacrificing taste or texture:
- Cool Completely: Make sure your muffins are completely cool before storing. This little step prevents sogginess and keeps that perfect texture intact.
- Airtight Container: Pop those cooled muffins into an airtight container and store at room temperature. This will lock in the moisture and keep them soft and fluffy for up to 3 days.
- Bread Slice Hack: Place a slice of bread in the container with your muffins. Yep, the bread trick works wonders for keeping them moist, but be sure to swap it out when the bread gets stale.
- Refrigeration: If you plan to enjoy your muffins over the week, store them in the fridge (airtight container, of course!). They’ll stay fresh for up to 7 days.
- Freezing: For long-term storage, wrap each muffin in plastic wrap or foil, toss them into a freezer-safe bag, and freeze for up to 3 months. When you’re ready, simply thaw them at room temp or give them a quick zap in the microwave.
Frequently-Asked Questions
Can I use steel-cut oats instead of rolled oats?
It’s best to stick with rolled oats for this recipe. Steel-cut oats have a firmer texture and take longer to cook, which could affect the muffin’s consistency.
What’s the best way to make these muffins sweeter without using sugar?
If you want a little more sweetness, opt for natural, sugar-free sweeteners like monk fruit or stevia. If your bananas are very ripe, you might not even need a sweetener!
How can I make these muffins more filling?
Adding extra protein is a great way to make these banana blackberry muffins more filling. Try adding a tablespoon or two of chia seeds or flaxseeds to boost the fiber and protein content.
Can I make these muffins dairy-free?
Yes! The recipe is already dairy-free thanks to the use of almond milk. Just make sure to use dairy-free chocolate chips or toppings if you’re adding those extras.
Why aren’t these muffins rising as much as I expected?
Flourless muffins tend to be denser than traditional ones. However, ensuring your baking soda and baking powder are fresh can help with lift. Overmixing can also make them denser, so try to gently fold the batter together.
Are these muffins gluten-free?
Yes! Since there’s no flour used, and as long as you’re using certified gluten-free rolled oats, this recipe is completely safe. Just double-check that all your ingredients, like protein powder or other add-ins, are also gluten-free to be sure.
Moist Banana Blackberry Oatmeal Muffins (No Flour, Gluten-Free)
The irresistible aroma of freshly baked Banana Blackberry Oatmeal Muffins, where every bite offers a delicious burst of sweetness and a hint of tang.
Ingredients
- 2 bananas, ripe
- 2/3 cup rolled oats
- 1/2 cup fresh blackberries, chopped
- 1/2 cup unsweetened almond milk
- 1/4 cup almond butter
- 1/2 cup unflavored protein powder
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/4 cup low sugar sweetener (optional, omit if bananas are very ripe)
Instructions
- Preheat the oven: Start by preheating your oven to 350°F (175°C). This step is crucial as it ensures your muffins rise perfectly and develop that beautiful golden color.
- Prepare the muffin tin: While your oven is warming up, grab a muffin tin and line it with muffin liners or lightly grease it with cooking spray. This will make it super easy to remove the muffins later and keep them from sticking.
- Mash the bananas: In a large mixing bowl, mash 2 ripe bananas until smooth. The riper the bananas, the sweeter your muffins will be. You can use a fork or a potato masher for this—just make sure there are no large chunks.
- Combine wet ingredients: Add 1/2 cup of unsweetened almond milk, 1/4 cup of almond butter, and 1 teaspoon of vanilla extract to the mashed bananas. Stir until well combined. For extra moisture, consider adding a splash more almond milk if the mixture seems too thick.
- Mix dry ingredients: In another bowl, mix together 2/3 cup of rolled oats, 1/2 cup of unflavored protein powder, 1/2 teaspoon of baking soda, and 1 teaspoon of baking powder. This step is essential to ensure even distribution of the leavening agents, which will help your muffins rise beautifully.
- Combine wet and dry ingredients: Slowly add the dry ingredients to the wet mixture, folding gently to combine. Be careful not to overmix, as this can make your muffins dense. You want to see some lumps—it’s all part of the charm.
- Fold in blackberries: Gently fold in 1/2 cup of fresh blackberries. They’ll add a burst of flavor and a pop of color to your muffins! If you want to enhance the flavor, consider adding a teaspoon of lemon zest or a pinch of cinnamon.
- Fill the muffin cups: Using a spoon or an ice cream scoop, fill each muffin cup about 3/4 full with the batter. This allows room for the muffins to rise without overflowing.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for about 20-25 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on them—oven times may vary, and you want them perfectly baked.
- Cool the muffins: Once done, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely. This step is important for the texture.
- Store or enjoy: These banana blackberry muffins are best enjoyed fresh but can be stored in an airtight container for a few days. You can also freeze them for later—just thaw and warm them up when you’re ready for a delicious treat.
Nutrition Information
Yield 6 Serving Size 1 muffinAmount Per Serving Calories 200 kcalTotal Fat 8gCarbohydrates 17gFiber 4gProtein 15g
