This recipe is a walk down memory lane for me. I first made these muffins about 6 years ago while I was working on my first self-published cookbook, Balance. While it’s no longer in print, this Chocolate Chip Banana Oat Blender Muffins recipe was one of my favorites from that book.
I didn’t realize it wasn’t on my website until I got a message one day asking for the recipe. I’m not sure why it didn’t come over on the website change, but today is the day to get it back out there.
This recipe is about as easy as it gets. All of the ingredients go into a blender or a food processor and then you bake it. Yes, that’s really how this works. And they are GOOD!
Why were they so popular and I included them in my book? They fit a lot of different diets. They are gluten free, dairy free (if you get the dairy free chocolate chips), and they use basic pantry ingredients.
I’ve thought about using other dried fruits in this, but I love the way the prunes blend up and add just the right amount of sweetness.
One tip: Hold off on adding the chocolate chips to the end and give a quick pulse when you do. It’s nice to keep them intact. Use the mini chocolate chips if you can find them, they go further than the regular size ones.
If you need more muffin ideas, I have you covered:
I have a feeling that these Chocolate Chip Banana Oat Blender Muffins might become a family favorite!Print
3 medium ripe bananas
2 cups plain quick oats
2 large eggs
1.5 teaspoons baking powder
1/2 teaspoon table salt
1/3 cup mini chocolate chips
Preheat oven to 375°F and spray a 12-cup muffin tin with non-stick cooking spray.
Place all ingredients (except the chocolate chips) in a blender or food processor and blend until smooth.
Add the chocolate chips and give it one pulse.
Fill each muffin cup almost to the top.
Bake for 15 minutes or until a toothpick inserted into the center comes out clean.
- Prep Time: 5 minutes
- Cook Time: 15 minutes