Double Chocolate Banana Blender Muffins {Gluten-Free}
These healthful (yet decadent) double chocolate banana blender muffins are easily gluten-free, amazingly delicious, and SO fast to make. No stressing about over mixing muffin batter – the blender does all the work!
If I’ve learned one thing about myself over the last couple of years, it’s that I have a thing for blender muffins. And I’m not entirely sure I see that stopping anytime soon.
Easy Pumpkin Chocolate Chip Blender Muffins
Banana Chocolate Chip Blender Muffins
And while my mind is constantly spinning with other flavor profiles, clearly I couldn’t proceed until we tackled a double chocolate blender muffin. These super quick, totally foolproof double chocolate banana blender muffins are in a league of their own. Wow, they are good.
The ultra-chocolate flavor leaves no doubt of what’s really important in life (and in a muffin). But believe it or not, they still fall on the healthful side of the spectrum (for me; I realize we all have our own parameters around “healthy”). Naturally sweetened with bananas and honey, there’s no added or oil or fat, and the muffins are deliciously whole grain.
Why blender muffins work
Most muffins recipes lecture you from here to Friday about the dangers and perils of over mixing the muffin batter. Over mixing can be death to a fluffy, moist muffin. But you don’t have to worry about that at all with this recipe. You literally throw all the ingredients in the blender and let ‘er go.
Skeptical? I get it. I was too. How on earth could a blender pulverize muffin batter and still turn out a soft and fluffy muffin? Well, one of the risks of over mixing traditional muffin batter is that it over develops the gluten and toughens the texture of the muffins. Gluten is present if there’s all-purpose or wheat flour in the recipe.
Because this recipe relies on oats for structure, the gluten is virtually nonexistent (and totally nonexistent if using certified GF oats). That means the batter can undergo the total definition of over mixing in the blender and still come out on the other side fluffy and perfect.
Please note, however, that while these double chocolate banana blender muffins are certainly soft and very definitely moist, they aren’t ultra sky-high fluffy like a cupcake or bakery-style muffin. I would describe the texture as soft and sturdy. Not dense, just a little sturdy deliciousness.
You can see in the picture below that after blending, the oats are still just a tiny bit detectable. The batter isn’t going to be 100% completely smooth. And that’s ok. There’s no noticeable oaty chunks in the baked muffins.
Because these muffins don’t have any added butter, oil or other fat, you might want to lightly grease the liners before scooping in the muffin batter. And definitely grease the muffin tin if you are going commando (no liners).
I almost always use my large cookie scoop aff. link to portion out muffin batter (for these muffins, I do a full scoop and then just a titch more to get the right amount – super scientific, I know). And even though I’ve said it before, let me reemphasize the merits of the USA brand muffin tin aff. link. It bakes evenly, it’s super easy to clean, and the muffin wells are slightly deeper which means I’ve never had a muffin ever, ever overflow when baking in this tin. Cue the Hallelujah chorus.
Of course a more traditional muffin tin can be used as well (this inexpensive Farberware brand aff. link is great).
Dotting the top of the muffin batter with additional chocolate chips is totally optional. But I do think it says a lot about a person depending on what they choose. Are you a more chocolate chips always and forever more kind of person? Or are you in the I’m good let’s not go overboard camp? I think we all know where I stand on this issue. 🙂
Either way, there’s enough chocolate flavor in these banana blender muffins to last a lifetime.
With less than 15 minutes of prep and an even quicker baking time (please oh please don’t over bake them!), you’re going to be faced with an entire muffin tin of gorgeous double chocolate banana blender muffins before you know it. I propose you figure out your self-control strategy sooner than later.
Because while they may be whole grain and somewhat healthful and all that, they are still completely irresistible.
And while you get a batch or three of these in the oven, I’ll just be over here dreaming up the next blender muffin flavor profile. How did we ever live before blender muffins (and siri)? Seriously. How.
As a sidenote, my youngest child, Cam, is following a strict gluten-free/artificial food dye-free diet for a while to try to narrow down some tummy issues. I have a lot to say about this and will probably talk about it in an upcoming Friday Thoughts post, but I’m certainly gaining a whole new appreciation for all of you that embrace a gluten-free lifestyle day in and day out!
These easily gluten-free muffins have been a lifesaver for her. She’s been thrilled to have a treat at school on those days when birthday cupcakes and cookies are being passed around in class (as well as dum-dums and skittles and oreos and everything else she can’t have right now thanks to the gluten-free + food dye component).
Believe me, though, these double chocolate banana blender muffins aren’t just tolerable because we’re searching for gluten-free snacks…they are honest to goodness delicious in their own right. I hope you love them!
One Year Ago: Lemon Truffle Shortbread Bars
Two Years Ago: Monterey Chicken with Pico de Gallo {Chili’s Copycat}
Three Years Ago: Skillet Teriyaki Meatballs
Four Years Ago: Grilled Greek Chicken Kebabs with Simple Tzatziki Sauce
Five Years Ago: Grilled Honey & Ginger Marinated Flank Steak
Double Chocolate Banana Blender Muffins {Gluten-Free}
Ingredients
- 2 (about 226 g) ripe medium-size bananas
- ½ cup (113 g) sour cream or Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup (113 g) honey, or (71 g) granulated sugar
- ½ cup (43 g) natural, unsweetened cocoa powder (see note)
- 2 cups (200 g) old-fashioned rolled oats (see note)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ to 1 cup (85 to 170 g) 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 or yogurt, eggs, vanilla, honey, cocoa powder, oats, baking powder, baking soda and salt to a blender. Process until well-blended, scraping down the sides of the blender if needed.
- Add the chocolate chips to the blender and stir with a spoon or spatula.
- Portion the batter evenly into the muffin cups, about 2/3 to 3/4 full. Sprinkle a few chocolate chips on top of each muffin (optional).
- Bake for 15-18 minutes until the muffins spring back to the touch and are baked through (don’t over bake or they might be dry!).
Notes
Recommended Products
Recipe Source: inspired by these banana chocolate chip blender muffins
Is there a way to get nutrition information on this recipe?
I believe someone down below in the comments calculated it…
I will now forever call lining free muffins commando muffins… I love that so much! Thank you for another gluten-free recipe!
Haha…thanks, Sara! 🙂
These are delicious! Making them in the blender was fun. I’ve actually been playing with healthy chocolate banana muffin recipes recently and had to try yours because I love your recipes usually! I did throw the info into a nutrition calculator and if you use Ghiradelli 60% chocolate chips, raw cane sugar and Kirkland nonfat greek yogurt, here is the nutritional info per muffin: 133 calories, 4 grams protein, 3 grams fiber, 5 grams fat (2.5 g saturated), 19 grams carbohydrates, 275 mg sodium, 11 grams sugar, and 32 mg cholesterol.
Thanks, Malina!
This was delicious! Loved that it was not quite so sweet for breakfast. I doubled it (my Vitamix was at its capacity) and baked in a 9×13 since my muffin tins are packed. Turned out delicious! Baked about 25 min and it turned out super yummy. Oh, and I only had 2 bananas so I used applesauce to compensate for the other 2.
Awesome that it doubled well AND baked up ok in a 9X13!
I doubled this and it worked beautifully! Must have a large blender, tho, like a vitamix. It was right at max capacity.
I think I’ll double next time! Thanks for testing it out!
Doubling the recipe and making a 9×13 cake. Lost my muffin tin, LOL (I know, really? who loses a muffin tin?). Using plain yogurt since I have no greek yogurt or sour cream, so will leave out one egg to balance liquids. Saw that someone used nutella on top, well that’s a good idea since I have some but tend to not use it since it’s way too sweet.
These are delicious!! My husbands favorite quick bread before being diagnosed with Celiac disease was double chocolate banana bread. I make your other blender muffins all the time, so I was excited to see another variety (and especially this one). I buy gluten free oat flour and measure by weight and just mix them in a bowl (I usually make a double or triple batch so it won’t fit in in my blender anyway).
Thanks, Laura!
These are finally in the oven after a little bit of a tussle. My blender must not be big enough because the blades wouldn’t spin. I also may have had bananas that weren’t quite ripe enough, but I hate overripe bananas, just a few spots ok, but too brown, and eewww. So I transferred everything over to my food processor and it seemed ok. The batter tasted good, so that’s a good sign. We’ve been trying to eat with less chemicals and less sugar and gluten., and it seems to be helping my husband’s Crohn’s disease.
Hope they worked out, Barb!
they did- they were delicious!
I just made this recipe this morning and it was delicious! I added nutella on top to make it even yummier. Thanks for the recipe. I have made so many of your recipes and they never disappoint.
Thank you, Nicki!
Just made these but added a scoop of protein powder & some ground flax seed. My kids haven’t tried them yet – that will be the true test but I think they’re yummy.
How many calories per muffin??
You could plug the recipe into an online nutritional calculator to find out. I don’t currently calculate or track that info.
Mel, you posted this on Instagram and I couldn’t wait to make these. My mother-in-law eats GF, and happens to be in town this weekend, so I blended these up and we had them warm after dinner. She was so excited to hear they were GF muffins! I used my new muffin pan that you recommended, and which I ❤️❤️❤️❤️❤️. It is the best I’ve ever used. I will be keeping these in regular rotation!
This made me so happy, Lynn!!! Thanks for letting me know! That muffin tin is pretty awesome huh?
This was so delicious! It inspired me to get out of bed, too. 🙂 I used half Dutch, half Hershey’s cocoa powder, honey, one of my two ripe bananas was still frozen, and 2/3 cup chocolate chips (part semi-sweet, part milk). I blended everything up–including the chocolate chips–and dotted the tops of the muffins with Guittard butterscotch chips instead of chocolate. HUGE HIT! Such a treat and so easy. Love the blender muffins. Chopping it all up avoided huge chunks of chocolate in the batter and gave the whole muffin a more even chocolatey sweetness with little bursts of chocolate gooeyness. Everyone said that the butterscotch chips really took it over the top! Thanks, Mel!
Wow! Butterscotch chips on top – yum!
Super good!
I hope things get better for your daughter, whether she needs to be gluten free or not. there are many options now to suit a change in diet, don’t despair. You got lots of support! 🙂
Thanks, Jocy!
Commando!! Laughed right out loud!!!
I just love all of you that love me despite my weirdnesses.
Delicious! Thank you for sharing!
Thanks Beth!
I just made these muffins and they are so so good! The batter was a little thin which had me nervous, but they turned out just like the picture! I did a little less of the Cocoa powder, and 1/2 cup chocolate chips (but I did sprinkle a few extra on top) and they are still super chocolatey and yummy. Thanks Mel!
Thanks for the review, Melissa. I’m so happy they worked out!
These are so yummy! I make one of your muffin recipes at least a few times a week since my kids take them to school and love them as an after school snack. These are such a yummy healthy addition. I definitely love your healthy muffin recipes so thank you so much for them
Thanks, Britney!
These are so yummy! I loved them. My youngest said, “I like them…but could you not put in as many chocolate chips next time?” This did make me wonder if he is actually my child. Otherwise…raving reviews!
Haha, that made me laugh. 🙂
Hi ya Mel,
Happy Friday! You have been such a blessing to me and my family with your delicious recipes, clever writing and sweet, gracious disposition! I’m sure that you hear this all the time, but I really feel like we know each other and are close family friends. My entire extended family know you and your yummyness at this point! The irony is that I was introduced to you by a good friend with celiac when my eldest child was diagnosed with a wheat allergy (via some of your delectable gluten free/easily-adaptable recipes). Your pao de queijo, blender muffins, monster cookies, quinoa dishes, etc. We’re all game changers for us and even though my son grew out of his wheat allergy, they’ve all remained staples in our house. I hope that you get cutie Cam’s tummy issues figured out, soon! Since (in my mind) we’re such good friends (unbeknownst to you), I feel compelled to let you know about a good little trick I came up with to soften the blow and lessen the angst of gluten-free kiddos having to watch friends enjoy birthday treats. I would bake a batch of gluten free cupcakes from a mix we liked (Aldi carries some good inexpensive ones) or a recipe from Nicole Hunn, or maybe your gluten free chocolate cake in cupcake form, freeze a bunch, then pop one out to defrost and ice with store-bought or homemade icing (if you feel so inclined) when your little one has a birthday party to go to. I’m so happy that your amazing muffins are great treat for Cam. But, having gluten free cupcakes in my freezer were a life saver for us in those situations. Hope it’s helpful!
You are awesome, Andrea! Such a good suggestion on keeping cupcakes in the freezer ready to go! I’ve been so surprised at Cam’s determination to see this through (which probably speaks to how badly her stomach was hurting). There have been times I’ve been sure she’ll beg for a regular tortilla or treat or whatever, but she really hasn’t (yet!). I know she’d love to have some quick gluten-free treats ready for her to enjoy, though. I’ve been using a ton of Nicole (glutenfreeonashoestring.com) recipes and they’ve been lifesavers. Thanks, again!
Sure thing, Mel! My pleasure. Yes, I was always amazed at how vigilant little ones become (and at such a young age) with avoidance once they correlate the discomfort/reaction. Still it was torturous for this foodie Mama to have to watch my eldest treasure observing friends enjoying birthday treats while he clutched onto his lackluster substitute snack. Having gluten free cookies, and especially cupcakes in the freezer definitely saved the day for us. The gratitude and relief on the faces of parents, teachers and loved ones at the realization that your kiddo is also happy and taken care of us also a huge added bonus. Take care!
How would this batter hold up in the refrigerator if I made it one day and baked it the next? Thanks!
Good question! I haven’t made the batter ahead of time so I don’t know for sure – it will definitely thicken up if refrigerated, but I’m hopeful the muffins would still bake up fine.
Great recipe! I did reduce the honey by half just to see if it would still taste good and it did! What a fun, easy and delicious muffin. Thanks Mel!
Yay! Glad to hear that!
Mel, these are so good! And very easy… I threw them together with the assistance of my three-year-old and a seven-month-old baby looking on. Absolutely delicious!
Wow, Jen! You win some kind of award for baking with those sweet ages of kiddos!
Sure thing, Mel! I’m so glad to help. Aww, I bet; I was always amazed at how quickly (and at such a young age) kiddos become vigilant of avoidance once they correlate the discomfort/ sickness/ reaction with the cause. I felt blessed at the ease of which it was to find gluten free alternatives so that my child could eat something that looked just like what the rest of us were eating (pastas, breads, muffins, cookies, etc). But I also quickly determined that not all GF products were created equally (some were just awful and the realization almost made this foodie Mama tear up at the thought of feeding to her first-born treasure and cost a pretty penny at that. Gluten free cupcakes in the freezer were mega fire power in our gluten free arsenal. It’s also crazy to see the awe, relief and appreciation on parents and teachers faces when they realize that your child is also taken care of and they don’t have to worry. Take care!
Do you think you can sub applesauce for bananas if you really hate banana flavored things?
Yes, I think you could definitely try (someone in the comment thread below suggested that) – I will say these aren’t very banana-y (but I also don’t mind the taste of bananas so maybe I’m a bad judge!)
So you ever do mini muffins? My kids are always
More excited to eat muffins if they are mini.
Any idea how long to bake if they are mini?
I usually check mini muffins around the 7-9 minute mark
These are fabulous! I am working through a gut healing process that has me off gluten, dairy and eggs and this is the best baked good I have had since starting a more restrictive diet! I used the Minimalist Baker flax egg recipe instead of eggs and subbed coconut milk for the Greek yogurt. Thank you for a wonderful recipe at a perfect time!
I’m so happy to hear these muffins were a much needed treat for you that fit the guidelines of your healing process! Thank you for the review!
Looking forward to other flavored blender GF muffins that also happen to be cardiac friendly! I will be baking these muffins for church coffee hour and those who are chocoholics will love them!!
Thanks, Nancy!
We LOVE your blender muffins, We eat them all the time, such a yummy treat with a little less guilt! Thanks for another great recipe! Next you should do a carrot cake blender muffin, Yum!
Carrot cake is a great idea, Jodi!
Love love your recipes…..my printer would thank you if they were all printed in a cookbook!!! Will be making these soon….living overseas now and there are always plenty of bananas needing to be used.
I’m sure you’re getting plenty of suggestions/advice for your daughter but wondering if you’ve tried probiotics for the stomach issues?
Yes! We do a lot of probiotics with homemade kefir and an all natural probiotic supplement from wink naturals. I suppose that could still be in the mix as an issue, though – definitely trying to keep an eye on all that. Thanks for the suggestion!
Have you ever tried Dairy Free for tummy issues?
I haven’t – sorry!
Yes! Your banana blender muffins are our absolute favorite (I make a double batch every single week!). Now, just add a spinach variation and you will make all my GF blender muffin dreams come true!
Haha, ok! I’ll try to figure that one out!
I love these and I substitute the Greek yogurt for almond butter and they are just as delicious!
Hey Mel! I just wanted to let you know I had a lot of luck with Bob’s Mill 1 to 1 gluten free flour. It’s a bit pricier than other GF flours but to me it was the closest. I hope you can get the issues sorted out. My daughter went through a similar situation a few years ago and could not eat gluten, dairy, eggs, or corn. It was CRAZY. But I adapted TONS of your recipes and found that most of them still came out great with substitutions! And thankfully she is all healed now and can now eat whatever she wants!
I look forward to making these for breakfast soon!
Oh boy, Ashley – that would be quite a feat to avoid all of those things! So glad your daughter is doing so much better!
Girl. Friend. These are fabulous! My kids have darling friends with many dietary restrictions so I so appreciate you putting delicious recipes out there that I can cater to their needs but not have to make something totally different for my own kids.
Hope you find answers for Cam’s tummy troubles! Such a tricky thing to navigate. Bless your heart!
Thank you so much, Emily!!
Very good! I’d agree that they’re “sturdy”, they definitely have that density that fat free baked items have, but with an unexpected lift of fluffiness. Better to just try them if you’re on the fence. Personally I’d rather eat a muffin with a “healthy” texture than a Costco unfrosted mini cake labeled as a muffin.
I’m at 4500 ft above sea level (Salt Lake Valley) and these didn’t require any high altitude adjustments to my delight.
Totally agree with you on the muffin sentiments, Rebecca. Well said! 🙂
This muffin recipe looks great. I have been GF for over a decade along with my sister. A lot of your recipes have been easily adaptable to be GF. Whenever we make something new and the other comments how good it is, 90% of the time the reply is we got it from you! Some easily adaptable (with GF flours/breadcrumbs) recipes we use all the time are monster bars, overnight oatmeal pancakes, teriyaki meatballs, quinoa patties, healthy applesauce muffins and browned butter vanilla krispie bars (I’ve found generic rice krispies that are gluten free). Thank you so much for all the great recipes!!
Thank you so much, Alison! So helpful!
I made them this morning and they are amazing! Thank you for another wonderful, easy, quick, “hits-the-spot” recipe! Inspired by your boys (and others) I made a goal to not eat any added sugar this year, so I made the recipe using very ripe bananas, without adding the honey/sugar, and they were just perfect for my palate that has gotten used to eating less-sweet foods.
Yay! So happy you made them so quickly and thanks for checking back with the review!! That’s amazing about your no added sugar goal – I’m going to tell my boys! They’ve been tossing around the idea of doing it again. I think mostly for the notoriety. Haha. So many people in our community still ask them about it – they gained quite the reputation!
I love that you can’t overmix these flourless muffins. They may give my chocolate zucchini muffins a run for their money!
Mel, my daughter is going through the same
thing! We have been doing Gluten free for her for a few weeks now and her tummy has been much better . I keep hoping that’s not what it is because it will break my heart if she can’t have all the yummy things, but I’m afraid it is! Poor Cam! These muffins look amazing, gluten free or not, I can’t wait to make them! And my daughter will be absolutely thrilled!! Thank you!
Oh Josie! We’ll have to chat more about this. I can’t believe you are going through the same thing! I know it’s not the hardest or worst thing in the world, but I’ve had the same thoughts (and then kind of shake myself knowing there are much more difficult things to have to deal with health wise). But I totally get it!
Thanks for the delicious and GF friendly recipe, I can’t wait to try them out tonight when I get home from work! Two of my kiddos were recently diagnosed with Celiac and it has been a HUGE lifestyle change. I miss all the yummy rolls and treats. Just a note as I saw your comment about cutting out gluten from your son’s diet. If he does have Celiac and you cut out the gluten before he is tested the test will come back negative even if he has it. I hope that you can get his tummy troubles all sorted out quickly! Thanks for all the delicious recipes you post. Love your blog!
Sorry meant to say your daughter not your son! Can’t go back and change the comment though!
Hey Kristen! Thanks for your input! And yes, I was aware that if we do have Cam get some tests/bloodwork done she’ll need to be eating the foods in questions. I wanted to try an elimination diet first just to see if there was a correlation. Thanks for the insight! And good luck on your gluten-free journey! I bet it is a huge lifestyle change at first, especially going all in as a family. You’re amazing!
These look delicious and they will be happening soon in my kitchen!!! 😉 I’m sorry to hear about your daughter’s tummy issues. My 7 year old daughter has been having tummy issues for many months … no fun! 🙁 We just recently figured out she is lactose intolerant. Thankfully its fairly easy to fix– now I give her digestive enzymes (lactase) to break down the lactose sugars when she drinks milk/eats dairy and she is back to feeling better! I hope you can pinpoint Cam’s issues quickly and she gets feeling better soon!!!
Ps. I read your Friday thoughts but didn’t get a chance to reply…. I have an external hard drive, but mainly google photos and Shutterfly are my go to for photo storage since most pictures I take are on my phone! I make lots of books with shutterfly so its a no brainer since they have unlimited free storage. Put the app on your phone and you can back them all up! Same with google photos– free unlimited storage — You can sign into one account with google photos on multiple devices and have all the photos back up to ONE account. .. my phone, my husbands phone, computers (for when I use my big camera), ipads.. all back up to the same account and you can access it from anywhere online, search kids faces, make collages, and slideshows, etc! Super helpful when you need to make a quick video for a school project or an eagle scout court of honor last minute! 🙂 Yes cloud storage could crash but if google and shutterfly both go down… I’m guessing it’ll be the end of times and I’ll have more to worry about than photo storage! haha!
My signature recipe would probably be cheesecake (made with some sweetened condensed milk for a slight caramel flavor, YUM!) or spanish rice, my extended family always asks me to bring it to gatherings.
Have a great summer!!!
Thanks for sharing that about your daughter, Tanya! I’ve also wondered about the lactose intolerance thing with Cam – although she’s been so much better pulling gluten so I guess so far it doesn’t seem like dairy is the culprit but who knows. I feel like a highly underpaid and undereducated scientist trying to track this and figure it out. Haha. Thanks for sharing your thoughts regarding that Friday thoughts brain dump!!
I have had to eliminate eggs from my diet and an wondering if flax eggs might work in this decadent sounding recipe.
Hey Rosie – I haven’t tried that in this recipe but I definitely think it’s worth a try!
Can’t wait to try these! We’ve recently entered the gluten free/processed sugar free camp. Thank you for the new recipe.
Hope you like them, Ann!
I made these for breakfast, I only had quick oats on hand and they worked great! They are so yummy! I used tin foil liners and they popped right out of those liners not greased, I also use the papers in between the tin foil liners and I definitely should have greased those, they stuck but nothing some teeth scraping couldn’t solve!
Thanks for letting me know, Misty! Love the review and additional details about quick oats and the liners. You’re the best!
Made your applesauce muffins this morning. All of your muffin recipes are on repeat here. We had the hulk muffins last week. I know we will love these too. You are part of our family and that means you will be inundated with advice. What do you feed your chickens? I was having problems eating eggs until I began using a feed that doesn’t have soy or corn in it.
Thanks, Sheila! We get an all natural chicken feed from a local pet supply store but to be honest, I actually have no idea what the ingredients are (bad chicken mom here). We also feed them lots and lots of scraps (no meat, dairy, citrus, potatoes…but a lot of other fruit and vegetable scraps). That’s so interesting that you’ve been able to eat eggs after changing up the chickens diet!! That’s fascinating (and awesome)
Going commando made me laugh
I’m glad you get my weird sense of humor
I only have quick oats on hand….but have bananas needing to be used….thoughts on how much quick oats to use in place of the “non-quick” oats?
I used the same amount of quick oats as she called for the old fashioned oats and they turned out great!
Yay for Misty’s response! Looks like you can use the same amount (if anything, measure the quick oats with a light hand…because they are in smaller pieces they fill up the measuring cup with more mass than old-fashioned oats and too many oats could make the muffins dry)
I have really dark bananas that needed a purpose in life today, so the timing of this post is perfect!
I have to eat gluten free, and I love that so many of your recipes are already gluten free (no “cream of something “ soups, etc), or can be easily adapted (gf pasta, corn tortillas, etc). You’re the best!!!
Thanks, Annie! I’m hoping to make them even more gluten-free friendly, especially if this becomes a long term lifestyle for Cam (and our family)
These muffins are amazing! I’m patiently waiting for the day an awesome gf cinnamon roll recipe shows up here. 😉
Hi Mel,
This recipe looks awesome but I’m not a huge banana fan. Could I sub it with something else?
Thanks so much!!
Hi Lynn, unfortunately I think leaving out the banana will make a big difference in texture/moistness. You could try replacing it with melted butter or oil.
Can I use dairy free yogurt?
I haven’t tried that specifically but I think it stands a good chance of working.
Mel! I was pulling up your blog this morning to make your delicious blender banana muffins, and behold, this great new muffin blender recipe appeared! Thanks so much for sharing this. I’ve got a batch in the oven right now. My children haven’t had gluten issues to date, but my dad and sister both eat gluten free. My dad often comes out to my house in the mornings to drive my kids to school and I try to make him a batch of your blender muffins (pumpkin or banana, both amazing) several times a week. This new version looks fantastic! Good luck with Cam – sorry she’s having issues. I’d love to hear about what’s going on in a Friday Thoughts post. It seems like these types of problems are affecting many families these days. Love your blog! Thanks for all you do!
Thank you, Jacqui! I love that you go to the effort to make your dad gluten-free muffins…I think that’s so sweet. And I hope you like this new chocolate version! I think you’re right – it seems like so many families are dealing with some type of food allergy (gluten or not), but gluten particularly seems to be an issue for a lot of people. The selfish part of me hopes that her body just needs a really good cleanse and we can all get back to normal in a few weeks, but my gut feeling (haha, pun intended) is that this may be a long term solution, and if so, I’ll put my big girl pants on and embrace it with a good attitude. 🙂 I’ve been surprised at how easily I’ve been able to modify most of the recipes I’m making anyway to be gluten-free for all of us so far. And clearly I’m not a pioneer in this area. So many good resources out there to help!
Haha, loved your pun and your good attitude. Please keep us “posted” on Cam’s progress, pun also intended. 🙂 It’s nice to read how a pro like yourself deals with these types of issues that face so many people. It seems like many of us have one or two members of our family that need dietary modifications.
I never comment, even though I have been reading since at least 2009, maybe 2008…. not sure. Anyway, I hope you get Cam’s tummy issues figured out. I am 99% sure I have celiac. My doctor tried to tell me it was just IBS, but going GF cured me. May I ask why you are cutting out artificial colors too? I have never heard of those causing stomach troubles, but maybe I’m just uninformed. Good luck!
I’m glad you were able to figure out on your own your stomach issues. It’s so hard! I haven’t taken Cam into a doctor yet, but my son had similar issues last year and after taking him in and getting a smattering of tests, it all led to the same conclusion: all serious issues and complications were ruled out so we were left with the advice to experiment with his diet…and good luck. So I figured before I took her in we’d try some things at home. I had a pediatrician a few years ago mention the ill effects of artificial food dyes on some children (tummy aches, behavioral issues, etc) and so I figured since we were pulling gluten, we should eliminate those as well, which in the end just means she’s not eating most junk food and candy (food dyes are omnipresent in those types of foods) which is not a bad thing but SUPER hard for a 7-year old. She’s been a champ! We’ll see where this leads us!