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Healthy Chocolate Banana Blender Muffins | Vegan + Gluten Free Recipe

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4.3 from 4 reviews

These Healthy Chocolate Banana Blender Muffins are a deliciously moist, vegan, and gluten-free treat made effortlessly in a blender. Sweetened naturally with ripe bananas and maple syrup, these muffins combine rich cocoa flavor with wholesome oats for a nutritious indulgence perfect for breakfast or a snack.

  • Total Time: 35 minutes
  • Yield: 10 muffins

Ingredients

Wet Ingredients

  • 2 medium very ripe bananas (about 1 cup mashed / 300g)
  • 1/4 cup nut or seed butter (65g; almond butter or peanut butter recommended)
  • 1/3 cup maple syrup (100g)
  • 3/4 cup non-dairy milk (180ml; plus more as needed)
  • 1 tbsp balsamic vinegar (15g; or apple cider vinegar)
  • 2 tsp vanilla bean paste (5g; optional)

Dry Ingredients

  • 2 cups gluten free rolled oats (200g)
  • 2/3 cup cocoa or cacao powder (58g)
  • 2 tsp baking powder (10g)
  • 1 tsp baking soda (5g)
  • 1/4 tsp salt (1g)

Optional Add-ins

  • 1/3 – 1/2 cup dairy free chocolate chips (50-80g)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 425°F (210°C). Line or grease 10 muffin cups to prevent sticking.
  2. Blend the Batter: Add all ingredients into a high-speed blender in the order listed. Start blending on low speed, gradually increasing. Pause to scrape down the sides if blending slows. Blend until oats are ground and the batter is smooth. Optionally, let the batter rest for 10 minutes for softer muffins.
  3. Add Chocolate Chips: For double chocolate flavor, stir in the chocolate chips with a spatula. If the batter feels warm, spoon into muffin cups then swirl in more chips on top.
  4. Bake Muffins: Bake at 425°F (210°C) for 5 minutes. Then reduce the oven temperature to 350°F (180°C) and bake for an additional 18-20 minutes. Test doneness by inserting a toothpick; it should come out mostly clean.
  5. Cool Muffins: Let the muffins cool in the pan for 3-5 minutes before transferring to a wire rack to cool completely. Enjoy once cooled.

Notes

  • Batter can be rested for 10 minutes before baking to yield softer muffins.
  • If batter is too thick, add a splash more non-dairy milk to reach desired consistency.
  • Use any nut or seed butter you prefer; almond or peanut butter work best for flavor.
  • Ensure bananas are very ripe for natural sweetness and moist texture.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan,Gluten Free

Find it online: https://recipeteach.com/healthy-chocolate-banana-blender-muffins-vegan-gluten-free-recipe/