Gluten free blackberry oat muffins –Are you ready to indulge in a delicious and healthy treat? These Gluten Free Blackberry Oat Muffins are not only delightful but also super easy to make. Whether you’re looking for a quick breakfast option or a tasty snack, these muffins are perfect for any time of the day. Let’s bring out the baker in you!
Gluten Free Blackberry Oat Muffins
These muffins are packed with the goodness of oats and bursting with juicy blackberries. They are soft, moist, and full of flavor, making them a family favorite. Plus, they’re gluten-free, so everyone can enjoy them! Here’s how to whip them up:
Ingredients
- 1 ½ cups rolled oats (gluten-free if needed)
- 1 cup mashed bananas (about 2 ripe bananas)
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup blackberries, fresh or frozen
- ¼ cup chopped walnuts or almonds (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, combine the rolled oats, mashed bananas, honey (or maple syrup), and vanilla extract. Stir until well blended.
- Add in the baking powder, baking soda, and salt. Mix until fully incorporated.
- Gently fold in the blackberries and nuts (if using) into the mixture, taking care not to crush the berries.
- Pour the muffin batter evenly into the prepared muffin tin, filling each cup about ¾ full.
- Bake in the preheated oven for about 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
And there you have it! These scrumptious Gluten Free Blackberry Oat Muffins are ready to be devoured. They’re perfect for breakfast, a snack, or even a light dessert. Store any leftovers in an airtight container, and they’ll be good for several days. Enjoy your baking!