Quick Blender Banana Chocolate Chip Muffins {Gluten-Free}
User Reviews
4.9
Quick Blender Banana Chocolate Chip Muffins {Gluten-Free}
Description
Quick Blender Banana Chocolate Chip Muffins combine ripe mashed bananas, sour cream (or Greek yogurt), eggs, vanilla, sugar, and rolled oats into a blended batter. The addition of baking powder and baking soda provides leavening, making the muffins rise and become light. Semisweet chocolate chips stirred into the batter add richness.
The batter is portioned into muffin tins, optionally topped with extra chocolate chips, and baked until the tops spring back to the touch. The oats contribute a hearty texture with a slightly chewy crumb, while the banana adds natural sweetness and moisture. The muffins emerge tender without being overly sweet.
This recipe is suitable for those avoiding gluten when certified gluten-free oats are used. Sweetness can be adjusted according to taste, and oats should be old-fashioned rather than quick for best results.
Ingredients
- 2 medium-size banana lightly mashed (about 1 cup, ripe
- ½ cup sour cream or Greek yogurt
- 2 egg large
- 1 teaspoon vanilla extract
- ⅓ cup granulated sugar can substitute honey
- 2 ¼ cups rolled oats old-fashioned, see note
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup semisweet 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, eggs, vanilla, sugar, oats, baking powder, baking soda and salt to a blender or food processor (a blender will get the mixture slightly smoother). Process until well-blended.
- Stir in the 1/2 cup of chocolate chips to the batter with a spoon or spatula.
- Pour the batter evenly into the muffin cups; the tins will be fairly full. If you want a pop of chocolate on top, sprinkle a few chocolate chips on each muffin.
- Bake for 15-18 minutes until the muffins spring back to the touch and are baked through.
Notes
- Use certified gluten-free oats to ensure muffins are gluten-free.
- The muffins are mildly sweet; adjust sugar or honey amounts to increase sweetness if desired.
- Old-fashioned rolled oats are recommended; quick oats substitution has not been tested.
- If no blender or food processor is available, consider using oat flour as an alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Muffin | |
| Calories | 170kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 33mg | 11% |
| Sodium | 167mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
