Banana Blackberry Oatmeal Muffins

🧂 Ingredients

• 300 g all-purpose flour
• 75 g rolled oats or quick oats
• 100 g granulated sugar
• 4 teaspoons baking powder
• ½ teaspoon salt
• 225 g very ripe bananas

  about 2 medium bananas
• 100 g light-tasting oil
• 1 large egg
• 170 g buttermilk
• 1 tablespoon vanilla extract
• 200 g blackberries

  fresh or frozen, finely chopped
• 1 tablespoon all-purpose flour

  for coating blackberries
• 2 tablespoons granulated sugar

  for sprinkling

Instructions

• 1 Prep: Preheat oven to 400°F. Line a 12-cup muffin pan with muffin liners and set
  aside.
• 2 Mix dry ingredients: In a medium bowl, stir together flour, oats, sugar, baking
  powder, and salt. Set aside.
• 3 Mix wet ingredients: In a large mixing bowl, mash the bananas with the back of a
  fork until very mushy. Add the oil, egg, buttermilk, and vanilla extract and
  whisk together until combined.
• 4 Fold together batter: Add the flour mixture to the wet mixture and fold together
  with a spatula until just barely combined.
• 5 Fold blackberries into batter: In a medium bowl, toss the chopped blackberries
  in a tablespoon of flour to soak up any excess liquid. Add the coated
  blackberries to the batter and gently fold them together just until the
  blackberries are distributed evenly throughout the batter.
• 6 Fill muffin pan: Use two spoons or a cookie scooper to fill the muffin liners
  completely full with batter. Sprinkle sugar on top of each muffin.
• 7 Bake: Bake muffins for about 23-25 minutes or until the tops are lightly golden
  brown and a toothpick inserted in the middle comes out clean. Let the muffins
  cool in the pan for about 15 minutes before transferring them to a wire rack to
  cool or enjoy them warm.

Nutrition Info