Go Back
Print
Double chocolate banana muffins stacked

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.

Keyword banana, blender muffins, breakfast recipe, chocolate muffins, double chocolate, gluten free, muffins, oatmeal, peanut butter
Prep Time 10 minutes
Cook Time 20 minutes
Servings 20

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

  1. Preheat oven to 350 degrees. Spray a muffin pan with non-stick cooking spray or insert baking cups.
  2. 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.
  3. Blend on high for 30 seconds to a minute, until the oats are mostly blended in.
  4. Stir in ½ cup of chocolate chips using a rubber scraper.

  5. Pour the batter into muffin cups, filling about 2/3 of the way full, and then top the batter with remaining chocolate chips.

  6. 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.
  7. 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.