Quick Blender Banana Chocolate Chip Muffins {Gluten-Free}
These quick and delicious banana chocolate chip muffins are gluten-free AND the batter is made in the blender. Sweet!
If you are the type that can’t imagine life without muffins, then you might want to take today’s post very seriously.
Light and fluffy, these quick blender muffins are healthy enough for breakfast but tasty enough to easily enjoy the other 23 1/2 hours of the day. A perfect little snitch of chocolate chip banana bread – just a bit healthier and non-loafed.
I’ve seen blender muffin recipes like this one floating around the internet for a while but was a leeetle bit hesitant to try them. I mean, after all, I just did a tutorial on how overmixing muffin batter is cruel and unkind to muffins everywhere.
I wasn’t sure a blended muffin batter (talk about overmixing on steroids) could really work.
But somehow these do. Please don’t take this as an endorsement to blend the batter for every muffin recipe ever, ever. Let’s not go that far.
This muffin recipe is special because there isn’t any flour – the base of the muffin batter is made up of bananas, oats, eggs and sour cream (or yogurt). Perhaps the non-flour aspect means you can blend the guts out of it.
Future science fair project methinks?
Either way, these muffins are quick and simple and pretty darn tasty.
One Year Ago: Foolproof No-Stir Homemade Caramels {With Step-by-Step Tutorial}
Two Years Ago: Loaded Broccoli Cheese and Bacon Soup
Three Years Ago: Caramel Apple Bundt Cake
Quick Blender Banana Chocolate Chip Muffins {Gluten-Free}
Ingredients
- 2 medium-size (about 226 g) ripe bananas, lightly mashed (about 1 cup)
- ½ cup (113 g) sour cream or Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup (71 g) granulated sugar (can substitute honey)
- 2 ¼ cups (225 g) old-fashioned rolled oats (see note)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (85 g) semisweet chocolate chips + more for sprinkling
Instructions
- Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners and lightly coat the liners with nonstick cooking spray (or omit the liners and grease the muffin tin).
- Add the bananas, sour cream, eggs, vanilla, sugar, oats, baking powder, baking soda and salt to a blender or food processor (a blender will get the mixture slightly smoother). Process until well-blended.
- Stir in the 1/2 cup of chocolate chips to the batter with a spoon or spatula.
- Pour the batter evenly into the muffin cups; the tins will be fairly full. If you want a pop of chocolate on top, sprinkle a few chocolate chips on each muffin.
- Bake for 15-18 minutes until the muffins spring back to the touch and are baked through.
Notes
Recommended Products
Recipe Source: very slightly adapted from my friend Nicole at Gluten Free on a Shoestring
113 Comments on “Quick Blender Banana Chocolate Chip Muffins {Gluten-Free}”
Made these a month ago and my husband has requested them at least half a dozen times since!! Absolute hit in my house! Toddler boys love them as well! Thanks for another awesome recipe Mel!
Another awesome recipe. My picky kids don’t realize they are a healthier muffin! Thanks Mel!
I love this!
Hi Mel, I was wondering if you’ve ever used frozen and thawed bananas for this? If not do you think it’s work?
I haven’t, but yes, I’d definitely try it!
I discovered your web site a month ago and can’t stop searching and printing recipes.
I started NOOM 10 weeks ago and have had great success. Your recipes helped my weight loss journey be delicious!!
I’ve had to tweak a few recipes by cutting back on ingredients that were high calorie and doing a low calorie exchange but…All the recipes turned out Fabulous!!!
I made these Banana Chocolate Chip Blender Muffins today. I’m at a lake cottage with no blender and only a very small food processor. I put the oats in the food processor but had to mix the batter by hand!
Still turned out FABULOUS!!! Chunkier dough but moist and delicious!!
Yummy and within my calorie budget!!
Thank You!!
Wow, these are amazing! We are going on a trip soon and are going to freeze them and have them for breakfast one morning. Followed the recipe exactly and sprinkled a few chocolate chips on top. I used 5% milk fat plain Greek yogurt. Definitely would make again. I don’t even like bananas!
I just tried this recipe tonight. It was a total flop! They were half the height or normal muffins, super gummy, and dense. So sad! I thought these were going to be a recipe I’d make over and over (by the reviews I’d read). I’m perplexed.. I’ cook/bake very often. Been baking gluten free for 15 years. I followed the recipe EXACTLY and made no substitutions. I did about a third sour cream and 2/3 Greek yogurt for that particular ingredient. I even used our kitchen scale for the weight measurements you provided.
We live in Montana.. could elevation be the problem?.. not sure where you are located. Please help! Thanks!!
Hi Lindsay, what’s your elevation? Also, what kind of muffin tin are you using? Is it dark-coated or light metal?
These are so amazing, you can’t even tell they’re gluten free! I actually doubled the amount of sugar because I love sweets
Just wondering if you could add fresh blueberries instead of chocolate chips?
Yes, I think you definitely could!
I just made these and only had about 3/4ths a cup of old fashioned oats and subbed quick oats for the rest. They turned out great!
These muffins are amazing!! Me and my family love them. Thanks for sharing this recipe with us!!
Another great recipe, Mel. These were amazing. I used nonfat yogurt because it’s what we had. Tried omitting the sugar (trying to lower sugar where we can) and it came out wonderfully. I’ve tried a few blender recipes from other sites but we didn’t like them as much. These were delicious! Also made your Cafe Rio recipe for dinner last night—-another family favorite. Thanks for sharing such great recipes!
LOVE this recipe! So easy and so tasty. Curious if you’ve ever tried adding peanut butter powder to the powder? Any idea if it would work and how much to add? Thanks!
I haven’t but it’s worth a try!
I’ve made this recipe and the double chocolate blender muffin recipe many times, with great reviews! I recently found myself needing muffins but only had one ripe banana (I have to hide bananas to prevent them from being eaten before they’re muffin ready!). Also, chocolate just wasn’t going to work well with rest of meal. So….I improvised and used 1/2 C. applesauce in place of 2nd banana, omitted the cocoa powder, added apple pie spice, used 1/4 C. maple syrup instead of honey, and topped with chopped walnuts. Huge success with my family of six!! Thank you for two great recipes and the foundation for many more!
I made these today with zucchini instead of bananas. I used 1 1/4 cups of cubed zucchini…no grating! Also added a little cinnamon. We love it with bananas, too, but another quick use of zucchini during garden season!
Brilliant, Tina! Thanks for sharing!
Love these and so easy to make! If my kids eat it, it’s a win!!
Thanks, Laura!
I made these earlier today and they’re great!
I had a little trouble though, but it was totally my fault! I doubled the recipe, thinking surely my vitamix could handle it. Alas, it was too much thick liquid and the top third didn’t get blended, even using the tamper that came with my vitamix. Luckily, I had added half the oats, blended, and then added the second half, so most of them still got pulverized. I scraped the batter out into a bowl to make sure everything was mixed up alright and then stirred in the chocolate chips.
So, my muffins have some whole rolled oats in them, but they baked up just fine and my 5 year old can’t wait to have another for breakfast tomorrow! 🙂
Everything I try from your site is delicious, and these muffins were no exception. I made a double batch this morning and they are already gone. I can’t believe they are so delicious since there is no oil or flour in them. Thanks for another great recipe!
Oh my gosh!!! Yum!! I can’t stop eathing these! My husband just went gluten free for allergy reasons (boo!) so I’ve been looking looking for yummy gf recipes. These are so delicious! I doubled the recipe and substituted coconut milk for the sour cream (I only used 1/2 cup total) and I used honey in place of the sugar. The look beautiful and cooked up better than my normal banana muffin recipe. This is a keeper, once again you have the best go to recipes! Thanks!
Yum! Made with quick oats and they turned out great!
These were divine!! A little monster snuck into my pantry thus all the chocolate chips were eaten :). So I made them without the chocolate chips, positive that they would taste terrible, but they were still good!! Thanks Mel!
We have been making these the past few years. We love them! instead of chocolate chips we put in cinnamon chips from Prepared Pantry. https://www.preparedpantry.com/cinnamon-chips.aspx
We also use the cinnamon chips in pancakes…yum! Thanks for a keeper recipe!
My family loves this recipe- and it’s a cinch to make! We have made it several times and it always comes out perfect!
My first grader is allergic to dairy and corn, so all yogurts, even alternatives to dairy are out for us. We made your muffin recipe this morning. We added an extra banana to the mix to substitute for the yogurt. We also used a whole vanilla bean instead of extract. My children love it! This is a keeper recipe! One of my children has Type 1 Diabetes. In case anyone needs to know, this recipe has 26 carbohydrates per 1/4 cup wet muffin mix (which makes a perfect size muffin). This is for the 3 banana version, not the yogurt version. This made 12 muffins.
We love these! We’ve been making them every week or two for a few months I love how quick they are to put together and everyone in the family thinks they are delicious. Definitely or go-to muffin recipe right now.
My whole family loved these. Even my banana-hating 10 year old ate them (albeit with a sheepish look on his face). These are so easy! BIG HIT
Absolutely delicious!! And so easy too. One of our favorite muffins. Bake them and put them in the freezer, and my 3 year old can have a nutritious treat anytime.
This is a favorite recipe of ours! After several times of making it I have found that I love it most when I increase the salt to 1/2 tsp and also use vanilla yogurt (I’ve also used coconut with great results!). Either way though it is delicious!!
The chocolate chips are a perfect match to these healthy and great tasting muffins.
Rediscovered this recipe the other day when i had some over ripe bananas and didn’t want to have the oven on for the long length that banana bread takes to cook. My kids gobbled them down. They are quick, tasty, and use up those ripe bananas that i always intend to turn into banana bread but don’t. Thanks for another awesome recipe Mel!
I have made these before, and loved them! But last night I made them and realized about halfway through I only had 1 cup of oats. I used about a cup of flour instead of the other oats, and they turned out fine (not perfect, but good- a little dense and stuck to my muffin wrappers). I was just curious as to what you would have recommended?
I think maybe using 1/2 to 2/3 cup flour for the missing oats might work just a bit better!
Thank you so much for posting this recipe. I stumbled upon it as I was looking for a gluten-free recipe for muffins to make for my girls. I love how easy the recipe is to throw together and make. It literally comes together in minutes. And I quite enjoyed the taste of the muffins myself. I am going to use this blender take me to make my regular muffins and even trade the butter in my recipe for the Greek yoghurt in this recipe. I wish all recipes were this easy to throw together and make and still come out tasting as good as these did.
I stumbled upon this recipe when wanting to make some gluten-free muffins for my girls. I absolutely love the ease of this recipe and the muffins taste much better than any other gluten-free muffins I have made before. I love that you can throw everything in the blender and your batter is literally ready in a few minutes. I’m going to be trying this method with my regular muffins now and even trying to Greek yoghurt in my recipe as opposed to my butter. Thank you for posting this recipe
I used silk non-dairy yogurt and honey (and added walnuts since I only had a few chocolate chips) and they came out perfect! I didn’t see another comment where someone had mentioned a non-dairy yogurt, so thought I would share! 🙂