If you’re looking for a quick and easy breakfast treat or afternoon snack that comes together in minutes, these Mini Chocolate Banana Blender Muffins are sure to please! Made in a blender and baked in a mini muffin tin, these moist and rich muffins are packed with lots of banana flavor, rolled oats, chocolate, and mini chocolate chips!
This Mini Chocolate Banana Blender Muffin recipe post is sponsored by Ankarsrum®. Thank you for supporting the brands that help make Beyond the Butter® possible!
I love a simple breakfast treat that isn’t overly complicated, requires few ingredients, bakes in a matter of minutes, and tastes amazing—and that’s precisely what these mini chocolate banana blender muffins are!
Adapted from my Double Chocolate Muffins recipe and made using my Ankarsrum Assistent Original Mixer and blender attachment, these chocolate banana muffins are an easy-to-make treat! Simply add the ingredients to the blender, blend until combined, pour the batter into the mini muffin tin, top with mini chocolate chips, and bake!
They’re delicious and perfect for a quick on-the-go breakfast, brunch, or mid-day snack. I hope you enjoy them as much as I do!
And if you love this easy blender snack recipe, check out my Blender Chocolate Mousse, which also uses my Ankarsrum mixer and blender attachment!
Table of Contents
Why You’ll Love This Recipe
- Made in a matter of minutes using your blender.
- Full of so much flavor.
- Soft and moist and topped with mini chocolate chips
- They’re absolutely delicious.
- Perfect for a quick breakfast, lunch, afternoon, or after-school snack for the kids!
- It yields 12 mini muffins, but this recipe can easily be doubled to 24 mini muffins.
Ingredients Needed
The ingredients below are used to make this easy blender chocolate banana muffin recipe. Items noted in the bulleted list are key ingredients that needed a bit more explanation.
- Rolled Oats. They are also known as old-fashioned oats and are not the same as quick oats.
- Sour Cream. You can also use plain Greek yogurt or whole milk ricotta cheese as a substitute.
- Dutch Process Cocoa Powder. This gives these mini chocolate banana blender muffins their rich, chocolatey taste. Unsweetened cocoa powder can be used as a substitute but may not be as rich in taste.
For quantities and instructions, please see the recipe card below.
How to Make the Recipe
Below is a brief overview of how to make these chocolate banana blender muffins. For the full printable recipe, which can be made using US customary or metric measurements, visit the recipe card below.
Step 1. Add the ingredients to the blender and blend (Image 1). I recommend adding the wet ingredients first, then the dry ingredients. Blend until well combined (you’ll see bits of the rolled oats; this is okay). Stir in the mini semi-sweet chocolate chips with a spatula (Image 2).
Quick Tip: I recommend using a two-tablespoon-sized cookie scoop to fill the 12 mini muffin cavities.
Step 2. Transfer the chocolate banana muffin batter. For this mini muffin recipe, you’ll need a 24-count mini muffin or cupcake tin with 12 cavities coated in a flour-based baking spray. You can space them out as shown in the image above or all together (Image 3). Fill each cavity until 2/3 to 3/4 full.
Step 3. Bake, then cool. Bake the muffins at 350ºF for 15-17 minutes. For reference, mine were done at the 16-minute mark. Let the mini chocolate banana blender muffins cool in the mini-muffin tin for about 10 minutes (Image 4), then transfer to a cooling rack to finish cooling or still slightly warm.
Storage
Store these mini chocolate banana blender muffins in a well-sealed food container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Muffins can also be kept frozen for up to a month and reheated when ready to eat.
Recipe FAQs
You can also use plain Greek yogurt or whole milk ricotta cheese.
Yes! Just make sure your blender can handle that amount of batter.
I’m using my Ankarsrum Assistent Original Mixer and the blender attachment.
More Breakfast Sweets to Enjoy!
If you tried this Mini Chocolate Banana Blender Muffins Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know what you thought in the 📝 comments below. Thanks for visiting!
Mini Chocolate Banana Blender Muffins
Equipment
Ingredients
- 1/4 cup Sour Cream, or Plain Greek Yogurt or Whole Milk Ricotta Cheese
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1 Medium-Sized Banana, ripened
- 1/4 cup Granulated Sugar
- 1/4 cup Dutch Process Cocoa Powder
- 1 cup Old Fashioned Oats, also known as Rolled Oats
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/8 tsp Salt
- 1/3 cup Mini Semi-Sweet Chocolate Chips, plus more for topping, if desired
Instructions
- Adjust the oven rack to the middle position and preheat the oven to 350ºF. Coat 12 of the 24 mini muffin cavities with a flour-based baking spray, making sure to get the bottom and sides. Set to the side.
- Put all of the ingredients into the blender and blend until well combined. I recommend starting with the wet ingredients and then the dry ones. The muffin batter will be on the thin side with flecks of the rolled oats.1/4 cup Sour Cream, 1 Large Egg, 1 tsp Vanilla Extract, 1 Medium-Sized Banana, 1/4 cup Granulated Sugar, 1/4 cup Dutch Process Cocoa Powder, 1 cup Old Fashioned Oats, 1/2 tsp Baking Powder, 1/4 tsp Baking Soda, 1/8 tsp Salt
- Stir the mini chocolate chips into the blended mixture with a spatula.1/3 cup Mini Semi-Sweet Chocolate Chips
- Using a 2 tbsp size cookie scoop, fill the 12 coated cavities with the muffin batter until about 3/4 way full. Top with more mini semi-sweet chocolate chips, if desired.
- Bake for 15-17 minutes at 350ºF. The muffins should have a nice domed top to them and spring back when gently pressed. Remove the mini muffins from the oven and allow to cool in the mini muffin tin for about 10 minutes. Transfer them to a cooling rack to finish cooling or until slightly warm. If needed, use a pairing knife to run along the edge to remove the muffins.
- Keep the mini chocolate banana muffins stored in a well-sealed food container at room temperature for up to 2 days or up to 5 days in the refrigerator. Muffins can also be kept frozen for up to a month.
Notes
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
Hi, I would love to see the nutritional information on this, and although it says nutritional information above, I went through a couple of times and I don’t see it. Thanks so much in advance!
Hi Judy! I’m so sorry about forgetting to enter in that information. The recipe card has been updated!
I see it now and thank you so much for your quick response…can’t wait to try these 💗
You’re very welcome! I hope you enjoy them!