Mini Chocolate Banana Blender Muffins

If you are searching for a quick and incredibly simple breakfast or a sweet bite that comes together fast, these Mini Chocolate Banana Blender Muffins are absolutely wonderful! They are made using your blender and baked in a mini muffin tin. These muffins are moist, rich, and packed with the sweetness of ripe banana, wholesome rolled oats, and plenty of melty chocolate chips. I think you are going to adore how easy and delicious they are.

Why You Will Fall in Love With This Recipe

Here are several reasons why these small but mighty muffins will become a fast favorite in your kitchen.

• Super Quick Preparation This recipe comes together in just minutes because you make the batter right in your blender. It is incredibly fast.
• Wonderful Flavor Every bite is bursting with rich chocolate and sweet banana taste. It is a truly delightful combination.
• Lovely Texture These muffins turn out so soft and moist inside. They are topped with even more mini chocolate chips which adds extra goodness.
• Simply Delicious There is really no other way to say it. They are just plain tasty.
• Perfect for Anytime Whether it is a speedy breakfast, a little something for brunch, an afternoon treat, or an after-school snack for the kids, these fit the bill perfectly.
• Easy to Scale The recipe yields 12 mini muffins. It is very simple to double the batch if you need 24.

What Ingredients You Will Need

Gathering the right ingredients is the first step to making these easy blender chocolate banana muffins. A few items need a little extra mention so you know exactly what to look for.

• Rolled Oats You will want old-fashioned oats for this recipe. Make sure you do not grab quick oats as they have a different texture and cook differently.
• Sour Cream This adds moisture and a lovely tender crumb. If you do not have sour cream, plain Greek yogurt or even whole milk ricotta cheese work beautifully as substitutes.
• Dutch Process Cocoa Powder This gives these mini chocolate banana blender muffins their deep, rich chocolate flavor. You can use unsweetened cocoa powder instead, but the chocolate taste might not be quite as intense.
• Other essentials include a ripe banana, egg, vanilla extract, granulated sugar, baking powder, baking soda, salt, and mini semi-sweet chocolate chips.

For the exact amounts of each ingredient and the detailed instructions, please refer to the complete recipe below.

How to Prepare These Blender Muffins

Here is a brief rundown of how to make these delicious chocolate banana blender muffins. For the full step-by-step directions, including precise measurements in US customary or metric units, please check out the full recipe card below.

First, add all of your ingredients into your blender container. I always find it helpful to put the wet ingredients in first, then add the dry ones on top. Blend everything until it is fully combined into a smooth batter. You will likely still see small pieces of the rolled oats throughout the mixture, and that is perfectly fine and expected. After blending, use a spatula to gently stir in the mini semi-sweet chocolate chips until they are mixed throughout the batter.

Quick Tip: Using a two-tablespoon sized cookie scoop is a fantastic way to easily and neatly fill the muffin cups.

Next, it is time to get the batter into the muffin tin. For this recipe, you will need a mini muffin or cupcake tin with 12 cavities. Prepare the tin by coating all 12 cups (bottom and sides) very well with a flour-based baking spray. You can fill just 12 cavities spaced out or use one half of a 24-cup pan. Fill each prepared cup until it is about two-thirds to three-quarters full with the batter.

Finally, you will bake and then let them cool. Place the tin in your preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) and bake for about 15 to 17 minutes. They are done when the tops look rounded and spring back when you gently press them. For example, mine were ready right at the 16-minute mark. Let the mini chocolate banana blender muffins cool in their tin for about 10 minutes after taking them out of the oven. Then, carefully transfer them to a wire cooling rack to finish cooling completely. They are also lovely served while still slightly warm. If any muffins are a little stubborn to remove, gently run a small knife around the edge of the cup to help loosen them.

Keeping Your Muffins Fresh

Proper storage is key to enjoying your mini chocolate banana blender muffins for as long as possible. Store them in an airtight container at room temperature for up to 2 days. If you need to keep them longer, pop the container in the refrigerator where they will stay fresh for up to 5 days. These muffins also freeze really well. You can keep them frozen for up to a month. When you are ready for one, just take it out and let it thaw or gently reheat it.

Common Recipe Questions

Here are answers to a few questions people often ask about making these muffins.

More Sweet Breakfast Ideas to Enjoy!

If you loved how easy and delicious these little muffins are, you might enjoy trying some other simple sweet treats for breakfast or snacking. How about some classic banana bread, simple baked donuts, or even easy baked oatmeal cups? Finding simple, yummy recipes to start your day or enjoy a break is always a good idea.

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