Quick Blender Banana Chocolate Chip Muffins {Gluten-Free}
Ingredients
- 2 medium-size (about 226 g) ripe bananas, lightly mashed (about 1 cup)
- ½ cup (113 g) sour cream or Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup (71 g) granulated sugar (can substitute honey)
- 2 ¼ cups (225 g) old-fashioned rolled oats (see note)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (85 g) semisweet chocolate chips + more for sprinkling
Instructions
- 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).
- Add the bananas, sour cream, eggs, vanilla, sugar, oats, baking powder, baking soda and salt to a blender or food processor (a blender will get the mixture slightly smoother). Process until well-blended.
- Stir in the 1/2 cup of chocolate chips to the batter with a spoon or spatula.
- 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.
- Bake for 15-18 minutes until the muffins spring back to the touch and are baked through.
Notes
Gluten-Free: keep in mind if you are wanting to make these officially gluten-free, make sure the oats you are using are certified gluten-free (not all oats are). If you don't have a blender or food processor, check out Nicole's post for details about using oat flour in place of the old-fashioned oats.
Sweetness: also, these muffins are just very lightly sweet (the ripeness of your bananas will help the sweetness factor along, too) which is how I like them for breakfast fare but if you like your quick breads a tad sweeter, increase the sugar/honey as needed.
Oats: I have not subbed quick oats in this recipe but you could certainly experiment.