Not having to stir anything, and make it all in your blender? Yes, please.
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.
If you’re slightly addicted to your blender like I am–mine has a counter and I’ve used it over 1000 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 bowels to wash and I’m all over it.
Plus, this has healthy ingredients like bananas and yogurt AND has chocolate chips and well…these didn’t last very long at my house.
Bust out your blender and make yourself some muffins.
- 2 ripe medium-size bananas, torn in half
- 3 ounces So Delicious vanilla yogurt (half a container)
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup granulated sugar
- 2¼ cups old-fashioned rolled oats--make sure they're certified gluten free
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup dairy-free 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). Trust me on this--I did it once spraying and once without and they definitely stick!
- Add the bananas, yogurt, 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!
- Stir in the ½ 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. Which, I don't know why you wouldn't!
- Bake for 15 minutes until the muffins spring back to the touch and are baked through.
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.