These Gluten-Free Chocolate Banana Blender Muffins are my new favorite recipe to whip out the blender for. Typically, my blender gets the most use from all the smoothies I make, but these muffins are way too good not to make on repeat.
Perfectly fluffy, wholesome but decadent, and seriously irresistible, they’re the kind of muffin that makes for a great breakfast, snack, or really any-time-of-day treat. And for any of my breastfeeding mama’s out there, there’s an (optional) ingredient to help the cause, but more on that later. What’s not to love?!
DECADENTLY NOURISHING
Ok, these Gluten-Free Chocolate Banana Blender Muffins are a must make for so many reasons.
I mean, like I said, what’s not to love about a cute little muffin that tastes delish, is better for you than your typical bakery muffin, packed with nutrients and just an overall chocolatey delight.
As a new mom, registered dietitian and CPT, health and fitness are even more important to me in this new phase of life. Finding ways to easily nourish my body and not spend hours in the kitchen is key right now. Enter these muffins where the batter is easily mixed together in a blender and take just 30 minutes total to make.
LET’S BREAK IT DOWN
I’m kind of obsessed with the ingredients. I’ll go over a few key ones here:
- Brewer’s Yeast: an optional ingredient, Brewer’s Yeast is high in protein, minerals, and vitamins and is known to be beneficial for increasing a healthy milk supply for breastfeeding mothers. It can also help boost energy levels too. Love that for all us mama bears!
- Collagen Peptides: another optional, but recommended ingredient for anyone. It doesn’t alter the taste, but adds protein and support for healthy skin, hair, nails, joints and bones.
- Bananas: a great source of potassium, fiber and B vitamins, they can help to keep you energized and full. Not to mention they add the best flavor and sweetness when used in baking!
- Eggs: another baking staple, eggs are a high-quality protein source and known as nature’s multi-vitamin thanks to all the vital nutrients they contain.
- GF Rolled Oats: have a well-balanced nutritional composition between the fiber, complex carbs, protein and other essential nutrients. But mainly they make for the tastiest, fluffy texture here.
- Almond Flour, Flaxseed Meal, Hemp Seeds + Walnuts: nuts and seeds are rich in fiber, plant-protein and healthy fats. Flaxseed meal is simply just ground flaxseeds, btw!
- Cacao Powder: full of antioxidants, flavonoids and polyphenols – which have been found to promote calmness and decrease stress-levels. And the reason for the deliciously chocolatey taste in these muffins.
- Maple Syrup and Coconut Sugar: natural sweeteners that have a lower glycemic index, which basically means they have less of a negative effect on blood sugar.
- Cinnamon: known to be helpful in reducing blood sugar + it contains antioxidant and anti-inflammatory effects.
Ok, that was more than a few, but now you know what I mean when I say these muffins are decadently nourishing. So so good!
THE BEST CHOCOLATE BANANA BLENDER MUFFINS
So I knew I was onto something when my friend Olivia and I made our Double Chocolate Zucchini Blender Muffins, but that was last summer. It was time to add another incredibly easy and tasty blender muffin recipe to the mix, and these Gluten-Free Chocolate Banana Blender Muffins are it.
The blend-able batter is ooey gooey perfection, the chocolatey, nutty, mix-ins add the best texture, and the whole thing is just another chef’s kiss. You have to try! And let me know what you think below afterwards.
INGREDIENTS YOU’LL NEED:
For the Batter:
- Very ripe bananas
- Eggs
- Avocado oil (or substitute coconut oilÂ)
- Maple syrup
- Coconut sugar
- Pure vanilla extract
- Collagen peptides (optional)
- Gluten-free rolled oats
- Almond flour
- Ground flaxseed meal
- Cacao powder
- Baking powder
- Kosher salt
- Ground cinnamon
For the Mix-Ins:
- Chopped walnuts
- Dairy-free chocolate chips, plus more for garnish
- Hemp seeds
- Debittered brewer’s yeast (optional, for breastfeeding mamas!)
HOW TO MAKE MY GLUTEN-FREE CHOCOLATE BANANA BLENDER MUFFINS
Preheat the oven to 375.Â
For the Batter:
In a high-speed blender, add the mashed banana, eggs, oil, maple syrup, coconut sugar, vanilla, and collagen peptides, if using. Blend on low-medium for about 1 minute until the mixture is smooth and fluffy. Scrape down the sides.
Add in the rolled oats, almond flour, flax seed, cacao powder, baking soda, salt, and cinnamon. Begin to blend, starting on low and working up to medium, using the tamper to help the mixture blend and scraping down the sides as needed. Blend for about 1 minute total, until the mixture is mostly smooth. It’s ok if there are some flecks of oats, they will add a nice texture!
Pour the batter into a medium bowl and stir in the walnuts, chocolate chips, hemp seeds, and brewer’s yeast (if using*).
*Notes on Brewer’s Yeast: If you are breastfeeding or delivering to a friend who is, you can add Brewer’s Yeast to bump up the lactation benefits of these muffins. It’s essential to make sure your Brewer’s Yeast is gluten-free, as not all brands are, and that you get the debittered variety so the flavor of the muffin isn’t overly impacted.
If you have two muffin tins, evenly distribute 16 paper liners amongst the two trays, spacing them out. Muffins rise better when there is space between them on the muffin tin. If you don’t have two tins, you can bake the muffins in batches, as this recipe yields 16 muffins total.
For the Mix-Ins + To Store:
Spray the liners with avocado oil cooking spray and fill each liner about 2/3 of the way full. Top with an extra sprinkle of chips.Â
Transfer to the oven and bake for 17-20 minutes, rotating the tins halfway through if you are baking all at once. Remove from the oven and test with a cake tester (a toothpick works!). Once it comes out clean, they’re done! Allow to cool slightly before serving.
These are best stored in an airtight container in the fridge for up to 5 days.
RECIPE SUBSTITUTIONS & QUESTIONS
The collagen peptides and Brewer’s Yeast are totally optional, depending on whether you’re making for a breastfeeding mama (Brewer’s Yeast) and/or are simply aiming to boost protein intake (collagen peptides).
I’ve only made this recipe as-is, but since almond flour and oat flour can be used in a 1:1 ratio, you could try subbing for just one or the other, instead of both as the recipe calls for. Also, don’t forget to make sure you’re using very ripe bananas!
For the mix-ins, feel free to use all chocolate chips instead of chips + chopped walnuts for example, or you can omit the hempseeds if you don’t have or are not a fan. For the chocolate chips, use your favorite kind, or even your favorite chocolate bar, chopped, if preferred.
HOW TO MAKE OAT FLOUR FROM SCRATCH?
It’s so easy to make your own gluten-free oat flour! Just place your oats in a blender and pulse/blend until they’re smooth and resemble that flour-like texture. It may take a couple rounds, but it’s definitely an easy option and can be the more affordable option. Of course, don’t forget to measure the blended flour accordingly for the recipe you’re making.
WHY USE RIPE BANANAS IN BAKING?
Most baking recipes will call for ripe, or very ripe bananas because as bananas ripen, their flavor intensifies and sweetens, which makes for perfect flavor in baked goods, along with the softer texture allowing them to mash and mix more easily into batters.
LOOKING FOR MORE EASY, WHOLESOME AND DELISH SNACKS AND SWEETS? TRY THESE:
Viral Strawberry Bark   Â
Double Chocolate Zucchini Blender Muffins
Gluten-Free Chocolate Banana Blender Muffins
Equipment
- high speed blender
- mixing bowl
- muffin tin(s)
Ingredients
For the Batter:
- 3 very ripe bananas, about 1 cup mashed
- 2 large eggs, room temperature
- 1/2 cup avocado oil, or substitute melted and cooled coconut oil¬
- 1/4 cup maple syrup
- 1/2 cup coconut sugar
- 2 teaspoons pure vanilla extract
- 4 scoops collagen peptides, optional
- 1 cup gluten-free rolled oats
- 1 cup almond flour
- 1/4 cup ground flaxseed meal
- 1/4 cup cacao powder
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
For the Mix-Ins:
- 1/2 cup chopped walnuts
- 1/2 cup dairy-free chocolate chips, plus more for garnish
- 2 tablespoons hemp seeds
- 2 tablespoons debittered brewer’s yeast, optional, for breastfeeding mamas!
Instructions
- Preheat the oven to 375.
For the Batter:
- In a high-speed blender, add the mashed banana, eggs, oil, maple syrup, coconut sugar, vanilla, and collagen peptides, if using. Blend on low-medium for about 1 minute until the mixture is smooth and fluffy. Scrape down the sides.
- Add in the rolled oats, almond flour, flax seed, cacao powder, baking soda, salt, and cinnamon. Begin to blend, starting on low and working up to medium, using the tamper to help the mixture blend and scraping down the sides as needed. Blend for about 1 minute total, until the mixture is mostly smooth. It’s ok if there are some flecks of oats, they will add a nice texture!
- Pour the batter into a medium bowl and stir in the walnuts, chocolate chips, hemp seeds, and brewer’s yeast (if using)*.*Notes on Brewer’s Yeast: If you are breastfeeding or bringing to a friend who is, you can add Brewer’s Yeast to bump up the lactation benefits of these muffins. It’s essential to make sure your Brewer’s Yeast is gluten-free, as not all brands are, and that you get the debittered variety so the flavor of the muffin isn’t overly impacted.
- If you have two muffin tins, evenly distribute 16 paper liners amongst the two trays, spacing them out. Muffins rise better when there is space between them on the muffin tin. If you don’t have two tins, you can bake the muffins in batches, as this recipe yields 16 muffins total.
For the Mix-Ins + To Store:
- Spray the liners with avocado oil cooking spray and fill each liner about 2/3 of the way full. Top with an extra sprinkle of chips.
- Transfer to the oven and bake for 17-20 minutes, rotating the tins halfway through if you are baking all at once. Remove from the oven and test with a cake tester (a toothpick works!). Once it comes out clean, they’re done! Allow to cool slightly before serving.
- These are best stored in an airtight container in the fridge for up to 5 days.
