By Karyl Laeving. Updated December 26, 2025. ⭐⭐⭐⭐⭐ from 137 votes
Soft, rich, and deeply chocolatey, these Chocolate Banana Blender Muffins are the kind of healthy recipe that feels like a treat. Everything blends in one blender, there is no flour, no refined sugar, and no complicated prep. Just ripe bananas, oats, cocoa, and a few pantry staples that bake into fluffy, fudgy muffins you will want on repeat.
Whether you need a quick breakfast, a lunchbox snack, or a wholesome dessert, this recipe delivers every single time.
Table of Contents
Chocolate Banana Blender Muffins (Healthy & Easy)
- Total Time: 25 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Chocolate Banana Blender Muffins are healthy, fluffy, and deeply chocolatey, made in one blender with oats, ripe bananas, and cocoa. No refined sugar and no flour, just simple pantry staples for an easy breakfast or snack.
Ingredients
2 medium very ripe bananas, peeled (about 240 g mashed)
2 cups old fashioned rolled oats (180 g)
1/4 cup unsweetened cocoa powder (25 g)
1 1/2 tsp baking powder (6 g)
2 large eggs
1/3 cup milk of choice (80 ml)
3 tbsp pure maple syrup (45 ml)
1 tsp vanilla extract (5 ml)
1/3 cup dark chocolate chips, optional (60 g)
Pinch of fine salt, optional (about 1 g)
Instructions
1. Heat oven to 350°F (175°C). Line a 12 cup muffin pan with liners or lightly grease.
2. Add bananas, oats, cocoa powder, baking powder, eggs, milk, maple syrup, vanilla, and salt (if using) to a blender.
3. Blend 30 to 60 seconds until smooth and creamy. Scrape down sides as needed.
4. Stir in chocolate chips by hand (do not blend them in).
5. Divide batter evenly into the muffin cups, about 3/4 full.
6. Bake 18 to 22 minutes, until tops are set and a toothpick comes out mostly clean with a few moist crumbs.
7. Cool 10 minutes in the pan, then transfer to a rack to cool completely.
Notes
Banana ripeness matters. The more spotted and sweet, the better the flavor and texture.
If batter looks very thick (some blenders vary), blend in 1 to 2 tbsp milk to loosen.
Do not overbake. Pull muffins when the tops are set and the centers are no longer wet.
Egg-free option: replace each egg with 1 tbsp ground flaxseed + 2.5 tbsp water (let thicken 5 minutes).
Storage: airtight container 2 days at room temp, 5 days refrigerated, or freeze up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Healthy Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 145
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 31 mg
About This Recipe
What It Is
Chocolate Banana Blender Muffins are naturally sweetened muffins made by blending whole ingredients into a smooth batter. Oats replace flour, bananas replace refined sugar, and cocoa powder gives rich chocolate flavor without heaviness.
Why It Works
Blending the oats creates a tender crumb without needing flour. Bananas add moisture and sweetness, while eggs provide structure. Baking powder lifts everything just enough to keep the muffins light and fluffy instead of dense.
When To Make It
This recipe is perfect for meal prep Sundays, busy weekday mornings, after school snacks, or anytime you want something chocolatey that still feels nourishing.
Why You’ll Love It
- Made entirely in a blender with minimal cleanup
- Naturally sweetened and refined sugar free
- Flourless and made with whole grain oats
- Kid approved and lunchbox friendly
- Freezer friendly for easy prep ahead
Key Ingredients & Notes
Bananas
Use very ripe bananas with plenty of brown spots. The riper they are, the sweeter and more flavorful your muffins will be. Bananas also keep the muffins moist for days.
Rolled Oats
Old fashioned rolled oats blend best into a smooth oat flour. Quick oats also work, but avoid steel cut oats. Oats provide fiber and help keep you full. Healthline explains why oats are such a powerful whole grain for baking and blood sugar balance.
Cocoa Powder
Use unsweetened cocoa powder. Natural cocoa gives a classic chocolate flavor, while Dutch processed cocoa makes the muffins slightly darker and richer.
Eggs
Eggs bind the batter and help the muffins rise. For egg free muffins, flax eggs work well and keep the texture tender.
Maple Syrup or Honey
A small amount enhances the banana sweetness without overpowering it. Maple syrup keeps the muffins fully refined sugar free.
Milk
Any milk works here. Dairy milk, almond milk, or oat milk all blend smoothly and help thin the batter.
Baking Powder
This is essential for lift. Make sure yours is fresh for the best rise.
Chocolate Chips
Optional but highly recommended. Dark chocolate chips melt into pockets of richness that make these muffins irresistible. King Arthur Baking offers excellent guidance on choosing quality cocoa and chocolate for baking.
How To Make Chocolate Banana Blender Muffins
- Preheat the oven to 350°F or 175°C. Line a 12 cup muffin pan with liners or lightly grease it.
- Add ingredients to the blender. Place bananas, rolled oats, eggs, milk, maple syrup, cocoa powder, baking powder, and vanilla into a high speed blender.
- Blend until smooth. Blend for 30 to 60 seconds, scraping down the sides if needed, until the batter is thick and completely smooth.
- Fold in chocolate chips. Pour the batter into a bowl or remove the blender blade and stir in chocolate chips by hand.
- Fill muffin cups. Divide the batter evenly, filling each cup about three quarters full.
- Bake for 18 to 22 minutes, until the tops are set and a toothpick inserted in the center comes out mostly clean.
- Cool for 10 minutes in the pan, then transfer to a rack to cool completely.
Visual cue: the muffins should have set edges with soft, slightly domed centers.
Pro Tips for Success
- Use very ripe bananas for maximum sweetness
- Blend the oats fully so the batter is silky
- Do not overbake or the muffins will dry out
- Let muffins cool before removing for best texture
- Add chocolate chips after blending so they stay intact
- If batter is too thick, add 1 to 2 tablespoons milk
- Silicone muffin liners release best for this recipe
Variations & Substitutions
- High Protein: Blend in Greek yogurt or serve alongside Chocolate Protein Oatmeal (Dessert-for-Breakfast!) for a protein boost
- Nut Free: Use oat milk and skip nut based add ins
- Berry Swirl: Add a few mashed raspberries or strawberries
- Extra Chocolate: Sprinkle chocolate chips on top before baking
- Mini Muffins: Bake 12 to 14 minutes for bite sized treats
If you love blender baking, you will also enjoy Chocolate Banana Blender Muffins (Healthy & Easy) fans often pair these with Healthy Banana Bread Muffins (Moist & Easy) or Blender Chocolate Oat Bars (100-Calorie Treat) from Flavor & Recipes for weekly meal prep.
Serving & Storage
Serving
Serve warm with fresh fruit, yogurt, or a glass of milk. These muffins are excellent alongside smoothies or coffee for breakfast.
Storage
Store in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.
Freezing
Freeze fully cooled muffins for up to 3 months. Wrap individually for grab and go convenience.
Reheating
Microwave for 15 to 20 seconds or warm in a low oven until just heated through.
FAQs
Are chocolate banana blender muffins healthy?
Yes. They are made with whole grain oats, bananas, and natural sweeteners. They contain fiber, complex carbs, and no refined flour.
Can I make them vegan?
Yes. Use flax eggs and non dairy milk. The muffins will be slightly softer but still delicious.
Can I skip the sweetener?
If your bananas are extremely ripe, you can reduce or omit the maple syrup. The flavor will be more banana forward.
Why are my muffins dense?
Dense muffins usually mean the oats were not blended fully or the baking powder was expired.
Can I make this batter ahead of time?
It is best baked right after blending. Oats absorb liquid as they sit.
Are chocolate banana blender muffins healthy?
Yes. They are made with whole grain oats, bananas, and natural sweeteners. They contain fiber, complex carbs, and no refined flour.
Can I make them vegan?
Yes. Use flax eggs and non dairy milk. The muffins will be slightly softer but still delicious.
Can I skip the sweetener?
If your bananas are extremely ripe, you can reduce or omit the maple syrup. The flavor will be more banana forward.
Why are my muffins dense?
Dense muffins usually mean the oats were not blended fully or the baking powder was expired.
Can I make this batter ahead of time?
It is best baked right after blending. Oats absorb liquid as they sit.
Conclusion
These Chocolate Banana Blender Muffins prove that healthy baking can be easy, fast, and deeply satisfying. One blender, simple ingredients, and rich chocolate flavor make this recipe a must save for busy weeks and sweet cravings alike.
If you try this recipe, leave a star rating, drop a comment below, and share your photos. Do not forget to subscribe to the Flavor & Recipes newsletter for more blender friendly healthy treats delivered straight to your inbox.
