Healthy Banana Chocolate-Chip Blender Muffins
I don't know about you but I’m always on the hunt for new snack ideas. When the snacking mood strikes, or 3 pm ‘witching hour’, as some like to call it, having a satisfying bite on hand is crucial.
These easy peasy blender muffins definitely fit the bill. They’re a breeze to make, only require a blender (less mess to clean up-hooray!), and have chocolate chips. I mean, what more could you want?
I like to cook my muffins without liners because I find they get stuck to the batter and then you lose out on some of the muffin. They do make cleaning up easier though, so if that’s your MO then go for it.
I find that these muffins are just sweet enough to satisfy a sugar craving without going overboard, and they’re gluten-free. You can also bump up the fibre and healthy fat content with some optional mix-ins if you like.
Here are some ideas:
Chopped nuts. I like using walnuts or pecans, but chopped almonds or hazelnuts would work here too. This is a great way to use up a small smount of leftover nuts in your cupboard.
Flax, hemp, or chia seeds. Add in some extra fibre by stirring in 2 tbsps of one of these seeds, or use a combination.
Cocoa powder. Go chocolate-crazy and add in 2 tbsp of cocoa powder to make these extra fudge-y.
Nut butter. Try swirling in about a teaspoon of peanut or almond butter into each muffin once you’ve portioned the muffins into the tin. Simply add it on top then use a toothpick or knife to give it a swirl.
Different Purées. Try subbing-in a different fruit purée like applesauce of pumpkin. It should equal about 1 cup in total.
Spices. This is probably the easiest way to amp up flavour. Try adding in my pumpkin-pie spice, for a chai-flavoured muffin.
See, The options are endless! I ecourage you to make these your own, and I hope they’ll become a staple in your snacking routine. :)
Healthy Banana Chocolate-Chip Blender Muffins
2 1/2 cups large-flake oats
3 large, very ripe bananas
2 large eggs
1/4 vegetable oil
1/4 cup maple syrup
1/4 cup plant-based milk (I used almond)
1 tsp vanilla exract
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp kosher salt
1/2 cup of semi-sweet chocolate chips
1/4 cup of mix-ins such as chopped pecans, walnuts, almonds, or shredded coconut (optional)
Preheat oven to 350 F and grease a non-stick muffin pan. Combine all ingredients in large blender and blend well until mixture is smooth. Add the chocolate chips, and mix-ins, if using, and stir with a spatula to combine.
Portion batter into greased muffin pan using an ice cream scoop or 1/4 measuring cup. Bake on the middle rack of the oven until muffins are set and golden brown, 12-15 minutes. Allow to cool in the pan for 10 minutes, then remove the muffins from the pan and let cool on a wire rack.
Muffins will last up to one week on the counter top, or up to 2 months in the freezer.