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