Not having to stir anything, and make it all in your blender? Yes, please. Plus, it’s a gluten-free muffin that requires no gluten-free flour blend or xanthan gum! Add to the fact it’s dairy, egg, soy, peanut and tree nut free, these vegan and allergy-friendly muffins are great for just about any diet!
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For some reason, when it gets colder I tend to want baked goods for breakfast. There’s something so satisfying about having a warm muffin, straight out of the oven during the fall and winter.
I’ve made several of these blender muffins, but this is the best one. The other ones are so thick, you can’t hardly blend it, and I even have a top of the line blender. (Hi Blendtec! And yes, they gave me one for free, but I would have gladly paid for it, that’s how much I love it!)
If you’re slightly addicted to your blender like I am–mine has a counter and I’ve used it over 2000 times–then this is the perfect recipe for you. (Seriously, if there were a fire, it’d be one of the things I’d grab.) Add in the fact that there’s no bowls to wash and I’m head over heels for this recipe.
Plus, this has healthy ingredients like bananas and applesauce and ground flax seeds and well…these didn’t last very long at my house. These are sweet, but not overly sweet since they rely on the bananas for texture and sweetness.
Bust out your blender and make yourself some muffins.
Commonly Asked Questions About These Allergy-friendly Muffins:
- Can I use regular oats if I don’t need it to be gluten-free? Yes!
- Can I use old fashioned oats instead of quick cooking? I’ve had no problems doing so, especially since they’re getting ground anyways.
- Aren’t oats gluten-free to begin with? Naturally, yes. But, since most are processed with wheat flour, they are contaminated, which is why you need to buy gluten-free oats if you have a gluten or wheat sensitivity/allergy or celiac disease.
- If I don’t have applesauce, can I use something else? Yes–vanilla yogurt–either dairy free or regular, depending on your dietary needs.
Are you looking for more allergy-friendly muffins?
Check out these other favorites:
- 20+ Allergy-friendly Muffins Recipes
- Healthier Allergy-friendly Double Chocolate Muffins
- Allergy-friendly Cinna-Swirl Muffins (tastes like cinnamon rolls!)
- Blender Oatmeal Banana Chocolate Chip Muffins
- Allergy-friendly Banana Muffins
- Allergy-friendly Double Chocolate Banana Muffins
- Allergy-friendly Chocolate Chip Zucchini Muffins
- Allergy-friendly Spiced Pumpkin Muffins with Cinnamon Glaze
- Allergy-friendly Chocolate Chip Muffins
- Allergy-friendly Cinnamon Applesauce Muffins
- Allergy-friendly Peach Muffins
And, if you have extra bananas leftover, check out these Air Fryer Bananas by Running to the Kitchen.
Blender Oatmeal Banana Chocolate Chip Muffins (Gluten, Dairy, Egg, Soy, Peanut/Tree nut Free!)
Not having to stir anything, and make a gluten-free, allergy-friendly muffin all in your blender? Yes, please.
Ingredients
- 2 ripe medium-size bananas, torn in half
- 1/3 cup applesauce
- 2 large eggs (if egg allergy or vegan use 2 Tablespoons ground flax seeds + 5 Tablespoons water)
- 1 teaspoon vanilla extract
- 1/3 cup granulated sugar
- 2 and 1/4 cups gluten free quick cooking oats
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dairy-free 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). Trust me on this--I did it once spraying and once without and they definitely stick!
- Add the bananas, applesauce, eggs/flax eggs, vanilla, sugar, oats, baking powder, baking soda and salt (in that order) to a blender or food processor (a blender will get the mixture slightly smoother). Process until well-blended. I prefer mine totally smooth, but if you like it more textured with the oats you can blend it for less time. If you do blend it for a long time, like I did, remember that the mixture heats up. It might melt your chocolate chips when you put it in, so be sure to check and allow it to cool if the batter is warm.
- 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 (about 1/4 cup). If you want a pop of chocolate on top, sprinkle a few chocolate chips on each muffin. Which, I don't know why you wouldn't!
- Bake for 15-20 minutes until the muffins spring back to the touch and are baked through.
- Remove from the oven and allow them to cool for five minutes in the pan. Then, turn out onto a wire rack to completely cool. Store in an air tight container.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 104Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 130mgCarbohydrates: 18gFiber: 1gSugar: 13gProtein: 2g
Adapted from Mel’s Kitchen Cafe.
Don’t forget to pin it, so you don’t lose it. *ALSO* check out my other allergy-friendly Pinterest boards.
Hi! I’m Megan, a mom to four kids, two with multiple food allergies & one with EOE. I’m a published cookbook author that constantly tweaks recipes to make them allergy friendly–it’s an addiction. I share every recipe & tip with the hope that they help you as you manage your food allergies & dietary restrictions. You can still be awesome, even with food allergies!
Lisa
If we can’t have chocolate, do you think blueberries would work?
Megan Lavin
Probably! Or, you could even omit them. Enjoy!
Cathy
Love these muffins! It’s not easy finding recipes for so many allergens such as this one.Is it possible to make this recipe into a loaf rather than muffins? Would you recommend changes to the recipe.
Megan Lavin
Hi Cathy. Glad you liked them. I prefer muffins over loaves, because gluten-free goods can get gummy and hard to cook through to the middle, so smaller muffins ensure they get done all of the way. You’re welcome to try it though! If you do, let me know how it goes.
Malak
Hi Megan,
I tried this recipe last night. I had seen the previous questions about using old fashioned oats or all purpose flour and figured I could use oat flour. I realize now it may not have been the best idea, I’m guessing oat flour is denser? The batter was very thick and barely made 9 muffins. They still came out tasty but the texture would probably come out much better. I would like to make it again…any idea if there is a measurement adjustment I should make?
Thank you 😊
Megan Lavin
Hi Malak, I’ve only tested the recipe putting in the quick cooking oats, and blending it as following the directions. These muffins are meant to be dense. The yield could be because we fill our muffins differently, or because your pan is slightly deeper than mine. I often double this recipe to make sure I get plenty since they are so tasty. Good luck next time!
Malak
So we ate the first batch so fast and made another one. I did double the recipe like you suggested, and used just a little less than double in oat flour. It made 12 big beautiful muffins and they taste sooo good. Thanks for the tip!
DM
Any other good subs for the banana and the applesauce? We are on a crazy restrictive elimination diet right now. Yogurt doesn’t work because all of the non dairy options have coconut oil. Maybe pumpkin or something?? Baby food purée?
Megan Lavin
the applesauce could be replaced by probably any fruit puree. I’d be nervous to sub out the banana as the thickness and sweetness it gives might mess up the texture. I’m sorry, I’ve never subbed it out. Best of luck as you try to navigate it!
Jean
Hi! My son loves the oatmeal muffins. I still have some left. How do I store them? For how long are they good for?
Katie L.
Could you sub out the oats for regular ap flour and still get a good muffin?! I don’t have a blender – so nothing to make the batter smooth! I was hoping I could just skip out on the oats to remedy this!
Megan Lavin
I’ve never tried it–but I would think so!
Kristen Ellis
I made this recipe with a slight modification. I can’t have chocolate, so I substituted pecans and baked in a greased stoneware loaf pan for 20 minutes. It turned out very well and is, by far, the best df/gf recipe I have tried. It uses ingredients I have on hand. Thank you!
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Yay! I’m so glad you liked them. And, I’m glad that you could make it work for your individual diet. Thank you so much for letting me know.
Jasmine
Just made these! Currently eating one as I type this! Yet another recipe that came out so good!! I didn’t have any more sugar So I subbed with maple syrup and it came out tasty!
Katie
Just made these, delicious!!
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So glad to hear you liked them Katie. Thanks for the feedback 🙂
Katie Archuleta
Any recommendations about subbing out the eggs??
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My favorite egg replacers are flax eggs or Ener-G egg replacer. I bet either would work great for this recipe. Enjoy and thanks for stopping by!
Evie @ best blender
Yummy! Your BANANA CHOCOLATE is really Great! This looks delicious and I Like it! thanks for share…
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Thanks so much Evie!! 🙂
Karen
Do these have to be stored in refridgerator? or can they be stored at room temp… And can I sub dairy yogurt and such if there are no allergy”s?
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Hey Karen! I’ve always stored them at room temp, so you should be fine (keeping in mind I don’t live in a place that is humid). That being said, it never hurts to keep them in the fridge if you’re worried about it. Yes, the original recipe used regular yogurt, so you should be fine! Thanks for stopping by!