Mini Chocolate Banana Blender Muffins
If you're looking for a quick and easy breakfast treat or afternoon snack, 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!
Servings: 12
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
This chocolate banana oatmeal mini muffin recipe can easily be doubled to make 24 mini muffins.
For this recipe, I used my Ankararum Assistent Original Mixer and blender attachment; however, you can use any blender you wish.
Nutrition
Calories: 108kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 17mg | Sodium: 73mg | Potassium: 136mg | Fiber: 2g | Sugar: 8g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg