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.

Cooked chocolate chip banana muffins in a metal muffin tin.

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.

A chocolate chip banana muffin on a small white plate.

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.

A muffin tin full of cooked chocolate chip banana muffins.

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}

4.89 stars (78 ratings)


  • 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
  • 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


  • 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.


Gluten-Free: keep in mind if you are wanting to make these officially gluten-free, make sure the oats you are using are certified gluten-free (not all oats are). If you don’t have a blender or food processor, check out Nicole’s post for details about using oat flour in place of the old-fashioned oats.
Sweetness: also, these muffins are just very lightly sweet (the ripeness of your bananas will help the sweetness factor along, too) which is how I like them for breakfast fare but if you like your quick breads a tad sweeter, increase the sugar/honey as needed.
Oats: I have not subbed quick oats in this recipe but you could certainly experiment.
Serving: 1 Muffin, Calories: 170kcal, Carbohydrates: 25g, Protein: 4g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 33mg, Sodium: 167mg, Fiber: 3g, Sugar: 11g

Recipe Source: very slightly adapted from my friend Nicole at Gluten Free on a Shoestring