BANANA BLACKBERRY MUFFINS

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These banana blackberry muffins are everything you want in a muffin! They’re moist, fluffy, easy to make, and bursting with juicy blackberries in every bite.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Keyword: banana and blackberry muffins, banana blackberry muffins, banana blackberry oatmeal muffins

Servings: muffins

Ingredients

1 ¼ cups Kodiak Cakes Power Cakes Mix or see notes to use oat flour or all-purpose flour
1/2 cup rolled oats
3/4 cup brown sugar or brown sugar substitute
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 ripe medium bananas mashed
2 large eggs
1/3 cup unsweetened applesauce
1 teaspoon vanilla extract
2 tablespoons unsweetened almond milk or milk of choice
6 ounces fresh blackberries

Instructions

Add the Kodiak Cakes mix, rolled oats, sweetener, baking powder, baking soda, and salt to a large bowl. Then, thoroughly mix these dry ingredients.
Mash the bananas in a separate large bowl. After that, add the eggs, unsweetened applesauce, vanilla extract, and almond milk. Whisk to combine these wet ingredients.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to over-mix, this helps keep the muffins light and fluffy!
Wash and dry the blackberries. Then, slice them in half lengthwise for better distribution in the muffins. Next, toss them gently with a spoonful of Kodiak Cakes or flour to prevent them from sinking to the bottom.
Gently fold the sliced blackberries into the muffin batter. You can also reserve a few for the top of the muffins for a nice garnish.
Lightly spray a non-stick muffin pan with oil or use parchment paper liners in a muffin tin. Divide the batter evenly among the muffin cups, forming about 16-18 muffins.
Bake the muffins at 350°F for 20-24 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the muffins slightly cool and enjoy!

Video

Notes

Flour Variations: You can substitute Kodiak Cakes mix with all-purpose flour, whole wheat flour, oat flour, or a 1:1 gluten-free all-purpose flour. If you make this swap, be sure to add 1 teaspoon of baking powder and 1/2 teaspoon of baking soda instead of the leavening agents listed in the recipe. This is necessary because Kodiak Cakes mix already contains leavening agents, and without it, you’ll need to add your own to ensure the recipe rises properly.
Sweeteners: Brown sugar can be replaced with sugar or a sugar-free substitute. If using a sugar-free sweetener, it may absorb more liquid, so you might need to add an extra teaspoon of almond milk. Add one teaspoon at a time until the desired batter consistency is reached.
Slice the Blackberries: Cut them lengthwise to help them distribute evenly throughout the muffins without weighing down the batter. You can even cut some blackberries into quarters to garnish the top of the muffins before baking.

WW Points: 1 point per muffin if you use a sugar-free sweetener

To see your WW Points in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.

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