What is the best way to measure the ingredients?

For the most accurate results, using a kitchen scale to weigh ingredients like flour, sugar, and oats is always best. Volume measurements (cups, teaspoons) work too, but weighing is more precise.

Can I use frozen bananas?

Yes, you can use frozen banana slices, but be sure they are completely thawed first. Drain off any excess liquid before adding the banana to the blender. A very ripe banana works best for natural sweetness and texture.

My batter seems really thin. Is that normal?

Yes, the batter for these blender muffins is thinner than traditional muffin batter. It has a consistency similar to pancake batter. This is expected and helps give them their moist texture.

Can I use regular sized muffin tins?

This recipe was developed specifically for mini muffin tins. Using a regular sized tin will likely change the baking time significantly, and the batter amount will yield fewer muffins. I recommend sticking to mini tins for the best results.

How can I tell when the muffins are done baking?

Look for the tops to be nicely rounded and set. When you gently touch the top of a muffin, it should spring back slightly. You can also insert a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs attached.

Can I add other mix-ins besides chocolate chips?

Absolutely! Feel free to experiment with other add-ins like chopped nuts (walnuts or pecans would be great) or even a sprinkle of cinnamon in the batter. Just be mindful of the total amount so the batter does not become too thick.

Why did my muffins stick to the pan?

Ensuring the mini muffin tin is very well greased with a flour-based baking spray is crucial. Coating the bottom and especially the sides thoroughly before adding the batter helps prevent sticking. Letting them cool in the tin for a bit before transferring can also help them firm up slightly, making removal easier.

Easy Mini Chocolate Banana Blender Muffins (Quick Recipe)

Description

These Mini Chocolate Banana Blender Muffins are unbelievably easy to make and burst with rich chocolate flavor and ripe banana sweetness! Blended quickly and baked in a mini muffin tin, they are the perfect moist, fudgy bite for breakfast or a snack that everyone will love!

Ingredients

¼ cup (60 grams) sour cream (or plain Greek yogurt or whole milk ricotta cheese)
1 large egg (50 grams)
1 teaspoon (5 ml) vanilla extract
1 medium ripe banana (about 118 grams)
¼ cup (50 grams) granulated sugar
¼ cup (25 grams) Dutch process cocoa powder
1 cup (85 grams) old fashioned oats (also called rolled oats)
½ teaspoon (2 grams) baking powder
¼ teaspoon (1 gram) baking soda
⅛ teaspoon (0.5 gram) salt
⅓ cup (65 grams) mini semi-sweet chocolate chips, plus extra for topping if desired

Instructions

Move an oven rack to the middle spot. Preheat your oven to 350°F (175°C). Prepare 12 cups in a mini muffin tin by coating them with a flour-based baking spray. Make sure to spray the bottom and sides well. Set the prepared pan aside for now.
Place all the ingredients into your blender. Blend everything together until it is fully combined. It helps to add the wet ingredients first, then the dry ones. The batter will be quite thin and you will see small pieces of oats throughout it.
Add the mini chocolate chips to the blended batter. Gently mix them in using a spatula until they are evenly distributed.
Take a 2 tablespoon cookie scoop and fill each of the 12 prepared mini muffin cups about three-quarters full with the batter. If you like, sprinkle a few more mini chocolate chips over the top of each muffin before baking.
Bake the muffins in the preheated oven for 15 to 17 minutes. They are ready when the tops are nicely rounded and spring back when you gently press them. Carefully take the mini muffins out of the oven. Let them cool in the muffin tin for about 10 minutes. After that, move them to a wire rack to finish cooling completely, or until they are just slightly warm. If any muffins stick, carefully run a small knife along the edge to help remove them from the tin.

Notes

Storage Keep these mini muffins fresh in a sealed container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze them for up to a month.
Larger Batch This recipe is easy to double if you want to make a full batch of 24 mini muffins.
Blender Type While the original recipe developer mentioned a specific mixer and attachment, any standard kitchen blender will work perfectly for this recipe.
Ingredient Swaps The recipe works well with sour cream, but feel free to use plain Greek yogurt or whole milk ricotta cheese as alternatives. Be sure your banana is nice and ripe for the best flavor and texture.

Nutrition

Serving Size: 1 muffin
Calories: 108
Sugar: 8g
Sodium: 73mg
Fat: 5g
Carbohydrates: 16g
Fiber: 2g
Protein: 2g
Cholesterol: 17mg