Healthy chocolate banana blender muffins made with oats and naturally sweetened with maple syrup! These flourless vegan chocolate muffins are fluffy, tender and insanely delicious. (Gluten free, oil free + refined sugar free).
Yep, I’m posting two muffin recipes back to back… even though I told myself I’d lay off the muffin recipes for awhile I JUST CANT STOP. I’m in a muffin phase right now. I tend to have ‘phases’ of food, especially when you guys send me your recreations and prompt me with new flavour ideas. I’m tempted to commit to sharing a new muffin recipe every week for #muffinmonday as an excuse and so that we’ll never run out of healthy muffin ideas, haha.
I’ve had so many requests on a chocolate version of my most popular muffin recipe on the blog, these Banana Blender Muffins and wow– these might be even better than the original. They’re flavourful, not too sweet and the texture is fluffy yet has a nice sturdy density to it. Texture perfection in my book.
Ingredients in these Healthy Chocolate Banana Muffins
These healthy chocolate muffins require just 9 ingredients to make that are gluten free, oil free, refined sugar free, eggless, dairy free and can even be nut free! When measuring the ingredients, I highly suggest weighing them out using a kitchen scale for best results, especially for recipes that call for bananas since they vary in size.
- Ripe Bananas: I used about 2 medium-large bananas which is about 300g.
- Nut Butter: I use almond butter and peanut butter because I think it pairs really well with the chocolate flavour but any nut/seed butter can be used.
- Maple Syrup: I used maple syrup instead of coconut sugar for this recipe to compensate for additional cocoa powder being added. You could also use coconut sugar and add about 3-4 tbsp of additional non dairy milk.
- Non Dairy Milk
- Balsamic Vinegar, baking powder + baking soda: Our leavening agent and replaces eggs for fluffy tender muffins.
- Rolled Oats: Be sure to get gluten free as needed.
- Cocoa/Cacao Powder: Note that cacao tends to be more bitter (which I prefer), but if you like sweeter chocolate muffins opt to use cocoa powder.
- Chocolate Chips: Mini or jumbo! You can make these muffins double chocolate by adding it into the batter or by simply adding some on top but these muffins are definitely chocolate-y enough on its own.
How to Make Chocolate Banana Muffins in a Blender + Tips
Blender muffins are my absolute favourite because all you have to do is blend all the ingredients, pour it into muffin cups and bake!
There is no need to worry about over mixing since these are made with 100% oats which don’t contain gluten. I use a high speed Vitamix blender which easily breaks down the oats but you can still see bits of them which is okay. After being baked, you won’t be able to notice them at all.
Since these muffins are oil free, be sure to use a good non-stick muffin pan or line them with non-stick muffin cups. Oh, and be sure to fill the cups to the tippy top for extra sky high muffins! I use a large cookie scoop + tad more which is the perfect amount of batter per muffin.
I’ve also found letting the batter rest for 10 minutes makes these muffins extra soft because it gives the oats some time to absorb some of the moisture.
If adding chocolate chips, be sure the batter isn’t too warm or it’ll begin to melt! If the batter is warm, swirl chocolate chips in after they have been portioned out. Here, I just added the chocolate chips on top.
In less than 30 minutes, you’ll have 10 perfect fluffy flourless chocolate banana muffins prepped and ready for the week! If you’re able to resist eating the whole batch in a day, they’ll keep at room temperature for 2 days and in the freezer for up to 2 months. Just be sure to line the container you’re storing the muffins in with some paper towel and not to seal it so they don’t get overly moist. I go over how to properly store muffins in this post.
No Blender? No Problem.
If you don’t have a high speed blender, you can easily make these muffins the good ol’ fashion way. Just stir everything in a bowl by hand. Use equal amounts of oat flour instead of rolled oats, so that would be 1 2/3 cup (200g) oat flour.
Sooooo, while you prep a batch of these for this week I’ll be testing a new flavour for next week! Any suggestions or ideas? I’m thinking sweet potato or pumpkin since fall is right around the corner 😱.
Anyways, I hope you try and love these vegan chocolate banana blender muffins as much as we do! They’re great for breakfast, snacking and even dessert! Warm one up with a side of vanilla ice cream, seriously it’s pure deliciousness.
More Healthy Blender Muffins to Try (All Vegan + Gluten Free!)
If you recreate this Healthy Chocolate Banana Blender Muffins recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Healthy Chocolate Banana Blender Muffins | Vegan + Gluten Free
- Total Time: 33 minutes
- Yield: 10 muffins 1x
Description
Quick & easy healthy chocolate banana muffins made in the blender with oats and naturally sweetened with maple syrup. These vegan chocolate banana muffins are fluffy, tender and so satisfying! (Gluten free, oil free, eggless + refined sugar free)
Ingredients
- 2 medium very ripe bananas (about 1 cup mashed // 300g)
- 1/4 cup nut or seed butter (65g // I use almond butter or peanut butter)
- 1/3 cup maple syrup (100g)
- 3/4 cup non-dairy milk (180ml // plus more as needed, see notes below)
- 1 tbsp balsamic vinegar (15g // or apple cider vinegar)
- 2 tsp vanilla extract, optional (5g)
- 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)
- 1/3–1/2 cup dairy free chocolate chips, optional (50-80g)
Instructions
- Preheat oven to 425 F (210 C). Line or grease 10 muffin cups.
- Add the ingredients into a high speed blender in the order listed above. Start at a low speed and slowly increase. If at any point the blender is not blending, pause and scrape down the sides with a spatula to help the batter get moving. Once the oats are grounded up and the batter is smooth you can let the batter rest for 10 minutes which will yield softer muffins or bake straight away.
- If making double chocolate muffins, add the chocolate chips to the blender and stir with the spatula. If your batter is warm, scoop the batter into 10 muffin cups and then swirl chocolate chips in. Top with more chocolate chips if desired.
- Bake for 5 minutes. Drop the temperature to 350 F (180 C) and bake for another 18-20 minutes or until muffins are fully cooked. Test by inserting a toothpick into the middle of one of the muffins, it should come out mostly clean.
- Let the muffins to cool in the pan for 3-5 minutes. Transfer the muffins onto a wire rack and allow them to cool completely before eating.
Notes
- Helpful Equipment: high speed blender, spatula, 9 or 12 cup muffin tin, muffin liners
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: breakfast
- Method: baking
- Cuisine: vegan, gluten free, north american
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 10.4g
- Sodium: 223mg
- Fat: 5.3g
- Saturated Fat: 1.3g
- Unsaturated Fat: 3.3g
- Trans Fat: 0
- Carbohydrates: 31.1g
- Fiber: 4.8g
- Protein: 5.8g
- Cholesterol: 0
SAVE IT FOR LATER! ↓
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I made these today with almond butter. They turned out great. Next time I will add 3/4 C of chocolate chips. Not too sweet. I love that they have no oil in them.
I love the texture of these muffins! Mine needed another 1/2 cup of almond milk to combine in the blender and I need them a bit sweeter to be kid-friendly so I’ll double the maple syrup next time I make them. But they come out picture perfect 🙂 Love the balsamic!
These chocolate muffins were amazing!!! I had my doubts since they are made from oat flour but Lisa really knows what she’s doing! These were super fluffy and delicious. I will definitely be making these again :))))
These are AMAZING!!!! I have a hard time using blended oats and for the baked goods to not turn out dry or gummy without egg. I’ve never seen balsamic vinegar used but I’m now going to start using it!! Can you explain how it does the trick?
The muffins are so good, the batter consistency was perfect, nothing to change. I just had to bake them a little longer but otherwise, very simple to make. Thank you for this recipe
This recipe was so easy and tasted very good as well! My grandson with Celiac disease, and my vegan friends also really enjoyed them!