Double Chocolate Banana Blender Muffins {Gluten-Free}

Name: Double Chocolate Banana Blender Muffins {Gluten-Free}
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 2 ripe medium-size bananas; ½ cup Sour Cream or Greek yogurt; 2 large eggs; 1 teaspoon vanilla extract; ⅓ cup honey; ½ cup natural, unsweetened cocoa powder (see note); 2 cups old-fashioned rolled oats (see note); 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ to 1 to 1 cup chocolate chips + more for sprinkling

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4.8

483 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
12 muffins
Course
Bread
Cuisine
American

Double Chocolate Banana Blender Muffins {Gluten-Free}

Iris Warren

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

2 ripe medium-size bananas
½ cup Sour Cream or Greek yogurt
2 large eggs
1 teaspoon vanilla extract
⅓ cup honey or (71 g) granulated sugar
½ cup natural, unsweetened cocoa powder (see note)
2 cups old-fashioned rolled oats (see note)
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ to 1 to 1 cup chocolate chips + more for sprinkling

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Instructions

Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners and lightly coat the liners with nonstick cooking spray (or omit the liners and grease the muffin tin).
Add the bananas, sour cream or yogurt, eggs, vanilla, honey, cocoa powder, oats, baking powder, baking soda and salt to a blender. Process until well-blended, scraping down the sides of the blender if needed.
Add the chocolate chips to the blender and stir with a spoon or spatula.
Portion the batter evenly into the muffin cups, about 2/3 to 3/4 full. Sprinkle a few chocolate chips on top of each muffin (optional).
Bake for 15-18 minutes until the muffins spring back to the touch and are baked through (don't over bake or they might be dry!).

Notes

Gluten-Free: keep in mind you need certified GF oats to make these muffins 100% gluten-free (not all oats are gluten-free).
Cocoa Powder: the full amount (1/2 cup) cocoa powder makes for a very chocolatey muffin. If you want to dial that down just a bit, use 1/3 cup cocoa powder instead.
Sweetness: these muffins are just very lightly sweet (the ripeness of your bananas will help the sweetness factor along, too) which is how I like them for breakfast fare but if you like your quick breads a tad sweeter, increase the sugar/honey as needed.
Oats: I have not subbed quick oats in this recipe but you could certainly experiment.

Nutrition Information

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Serving 1 Muffin Calories 160kcal (8%) Carbohydrates 27g (9%) Protein 4g (8%) Fat 5g (8%) Saturated Fat 3g (15%) Cholesterol 34mg (11%) Sodium 169mg (7%) Fiber 3g (12%) Sugar 13g (26%)