Chocolate Banana Muffins

5 from 2 votes

These healthy double-chocolate banana muffins are rich, fudgy, and made entirely in your blender for easy prep and clean-up.

Prep Time10

Cook Time20

Total Time30

Course: Dessert, Snack

Cuisine: American

Keyword: Blender Muffins, Dairy-free, Gluten Free

Servings: muffins

Position oven rack to the middle and pre-heat the oven to 350 F. Line a 12-cup muffin pan with liners and set aside.
Add all ingredients except chocolate chips to a blender. Blend until completely smooth, scraping down the sides of your blender as needed.
Stir in chocolate chips until evenly distributed.
Transfer batter to prepared muffin pan. Top each muffin with an extra sprinkle of chocolate chips if desired.
Bake for 18-22 minutes or until muffins are set, and a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
Immediately transfer to a wire rack to cool. Let them rest for at least 15-minutes before eating.

Oat-based muffins are more prone to sticking, so I highly recommend using silicone muffin liners instead if possible.
Use extra ripe bananas that are yellow with lots of brown spots. This ensures enough moisture and sweetness.
Use gluten-free oats if needed.
Use dairy-free chocolate chips if needed. Regular-sized are fine in a pinch.
Swap maple syrup for honey if needed.
I like to use a 3-Tbsp cookie scoop to transfer the batter to the pan. It's easier and keeps the mess to a minimum.