Imagine sinking your teeth into a moist, chocolatey muffin that's not only incredibly delicious but also secretly packed with wholesome ingredients. These Chocolate Banana Oatmeal Blender Muffins are about to change your breakfast game forever! With just a blender and a few simple ingredients, you'll create a batch of muffins so irresistible, you won't believe they're actually good for you. Perfect for busy mornings, health-conscious foodies, and anyone craving a quick, nutritious treat that tastes like pure indulgence.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 ripe bananas
- 1 cup rolled oats
- 1/4 cup cocoa powder
- 1/2 cup milk
- 1/4 cup honey or maple syrup
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray to prevent sticking.
- Gather all ingredients and ensure they are at room temperature. Peel the ripe bananas and break them into smaller pieces to help them blend more easily.
- Add all ingredients to a high-powered blender in the following order: ripe bananas, rolled oats, cocoa powder, milk, honey (or maple syrup), baking powder, vanilla extract, and salt.
- Secure the blender lid and blend on high speed for 60-90 seconds, stopping to scrape down the sides if necessary, until the mixture is completely smooth and well combined with no visible oat chunks.
- Let the blended batter rest for 2-3 minutes to allow the oats to absorb some liquid and thicken slightly.
- Gently stir the batter with a spatula to ensure even distribution of ingredients. If desired, fold in optional mix-ins like chocolate chips or chopped nuts.
- Carefully pour the batter into the prepared muffin tin, filling each cup about 3/4 full to allow room for rising.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes. Check doneness by inserting a toothpick into the center of a muffin - it should come out clean or with just a few moist crumbs.
- Remove muffins from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. They can also be frozen for up to 1 month.
Tips
- Banana Ripeness Matters: Use very ripe bananas with plenty of brown spots for maximum natural sweetness and moisture.
- Blender Magic: Ensure you blend the ingredients thoroughly to create a smooth, consistent batter. Stop and scrape down the sides if needed.
- Don't Overmix: Once ingredients are combined, mix minimally to keep the muffins tender.
- Customize Your Muffins: Try adding dark chocolate chips, chopped nuts, or a sprinkle of cinnamon for extra flavor.
- Storage Hack: These muffins freeze beautifully. Wrap individually for grab-and-go breakfast or snacks.
- Room Temperature Ingredients: Let ingredients sit out for a few minutes before blending to ensure smoother integration.
- Muffin Tin Tip: Use silicone liners or generously grease the tin to prevent sticking.
Nutrition Facts
Calories: 130kcal
Carbohydrates: 24g
Protein: 3g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
