Start your morning off right with these delicious chocolate banana muffins you can make in a blender! These naturally gluten-free muffins are full of hearty ingredients including chocolate, banana, oats and peanut butter to help you power through your day. All you need is 30 minutes to brighten up your morning with this delicious homemade muffin recipe.
I love muffins. Paired with a fresh cup of a coffee, muffins might be my favorite way to start my day. They are my excuse to eat what feels an awful lot like a cupcake in the morning. With these double chocolate muffins from Amanda at Mommity, that definitely feels true, however, they are loaded with some great breakfast ingredients including bananas, peanut butter and oats.
Chocolate Banana Muffins Ingredients
To make these delicious double chocolate muffins, you’ll need the following ingredients:
- medium ripe bananas
- eggs
- creamy peanut butter
- vanilla extract
- granulated sugar
- light brown sugar
- milk
- quick-cooking oats
- unsweetened cocoa powder
- baking soda
- salt
- semi-sweet chocolate chips
This recipe is naturally gluten-free since it uses oatmeal instead of flour. However, if you are extra sensitive to gluten, make sure you look for gluten-free quick-cooking oats. While oats themselves don’t have gluten, they are often processed or transported with gluten products so trace amounts could be found in the oats.
How to Make Blender Muffins
Making muffins in your blender is a super quick way to get your muffins in your oven fast. In this recipe, it helps to really break down the ingredients. You’ll want to use a high-speed blender for this recipe or you could substitute a food processor instead. Start by spraying a muffin tin with cooking spray or line your tins with baking cups for easier clean up.
You’ll want to add all the ingredients into the blender except for the chocolate chips. Start with the milk on the bottom before adding in the vanilla, eggs, peanut butter, banana, cocoa powder, sugars and oats.
Blend on high for 30 seconds to a minute, until the oats are mostly blended in.
Next add in 1/2 cup chocolate chips by stirring them in with a rubber scraper.
The best part about using a blender to make these chocolate banana muffins is you have a build-in spout, making it easy to fill your muffin cups. For regular size muffins as shown, fill 2/3 of the way up. If you want larger muffins you can fill 3/4 of the way, however, you will reduce the number of muffins you net from 20 to around 12.
Lastly, top your muffins with the remaining chocolate chips. You can skip this to reduce the amount of chocolate but it really adds to the presentation.
Bake in a 350 degree preheated oven for around 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before serving.
These chocolate banana muffins are super moist so they are best served the same day. However, you can store any leftovers in an airtight container and continue to enjoy them for two to three days.
Chocolate Banana Muffins
Start your morning off with a bang with these double chocolate banana muffins you can make in a blender! Just 30 minutes is all you need to make these naturally gluten-free muffins from scratch including chocolate, bananas, and oats.
Ingredients
- 2 medium ripe bananas
- 2 eggs
- 1/2 cup creamy peanut butter
- 2 teaspoons vanilla extract
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 3/4 cup milk
- 2 cups quick cooking oats
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup semi sweet chocolate chips divided
Instructions
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Preheat oven to 350 degrees. Spray a muffin pan with non-stick cooking spray or insert baking cups.
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Add all ingredients to the blender , starting with the milk on the bottom. Next add the vanilla, eggs, peanut butter, banana, cocoa powder, sugars and oats.
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Blend on high for 30 seconds to a minute, until the oats are mostly blended in.
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Stir in ½ cup of chocolate chips using a rubber scraper.
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Pour the batter into muffin cups, filling about 2/3 of the way full, and then top the batter with remaining chocolate chips.
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Bake for 18-22 minutes, until a toothpick comes out clean. Cool for 10 minutes and then move to a cooling rack. Best served same day.
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Place leftovers in an airtight container at room temperature for 2-3 days.
Recipe Notes
Highly recommend using a high speed blender such as a ninja or you can substitute a food processor instead.
You can make a dozen larger muffins by filling the muffin cups about 3/4 of the way full.
Need more muffin recipes?
Here are some more mouth-watering muffins to make your morning a little brighter.
- pancake muffins
- donut muffins
- blueberry crumble muffins
- strawberry muffins
- pina colada muffins
- bran muffins
- healthy banana muffins
- orange juice muffins
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