Blender Oatmeal Banana Chocolate Chip Muffins (Gluten, Dairy, Soy, Peanut/Tree nut Free!)
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 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
  1. 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!
  2. 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!
  3. Stir in the ½ cup of chocolate chips to the batter with a spoon or spatula.
  4. 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!
  5. Bake for 15 minutes until the muffins spring back to the touch and are baked through.
Recipe by Allergy Awesomeness at