Double Chocolate Banana Blender Muffins {Gluten-Free}
User Reviews
4.8
Double Chocolate Banana Blender Muffins {Gluten-Free}
Description
This recipe uses a blender to mix ripe bananas with sour cream (or Greek yogurt), eggs, vanilla, honey, cocoa powder, rolled oats, and leavening agents to create a smooth batter. The oats provide structure and a mild texture, while the cocoa powder delivers chocolate flavor without excess sweetness. Adding chocolate chips into the batter introduces melty pockets of chocolate throughout.
Baked at 350°F, the muffins develop a tender crumb with moist interiors and a hint of chocolate on the edges. Lightly sweet, these muffins rely on the natural sugars of bananas and honey, making them a balanced breakfast baked good.
Using certified gluten-free oats is important to ensure the muffins are fully gluten-free. The recipe allows adjustment in cocoa powder amount for a less intense chocolate taste and invites slight variations in sweetness to personal preference. The muffins should be watched during baking to avoid drying out.
Ingredients
- 2 banana ripe, medium-size
- ½ cup sour cream or Greek yogurt
- 2 egg large
- 1 teaspoon vanilla extract
- ⅓ cup honey or (71 g) granulated sugar
- ½ cup unsweetened cocoa powder natural, unsweetened
- 2 cups rolled oats old-fashioned, see note
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ to 1 to 1 cup chocolate chips plus more for sprinkling
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
- Certified gluten-free oats are required to keep the muffins gluten-free.
- Adjust cocoa powder between 1/3 to 1/2 cup to control chocolate intensity.
- Sweetness can be increased by adding more sugar or honey if preferred.
- Do not overbake to maintain moistness in the muffins.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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