“I love food. I am always trying new recipes and new ways of eating. I have a big sweet tooth but I like to be healthy so this is one recipe I make a lot. I even baked these tasty healthy muffins when I went on radio tour and brought them to all the stations” :)~ Nicole Rayy
Blender Banana Dark Chocolate Muffins
Yield: 12 muffins
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
2 cups oats (quick cooking or old fashioned)
2 large very ripe bananas
2 large eggs
1 cup plain Greek yogurt
2 to 3 tablespoons honey*
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
1/2 cup mix-ins: dark chocolate chips (mini or regular)
Preheat the oven to 400 degrees F. Lightly grease a 12-cup standard muffin tin or line with paper liners. If using liners, lightly grease them as well. Set aside.
Place the all ingredients but the mix-ins in a blender or the bowl of a food processor fitted with the steel blade: oats, bananas, eggs, Greek yogurt, honey, baking powder, baking soda, vanilla extract, and salt. Blend or process on high, stopping to scrape down and stir the ingredients once or twice as needed, until the batter is smooth and the oats have broken down almost completely, about 3 minutes. By hand, stir in the mix-ins. If the batter is warm from the appliance’s motor, the chocolate chips may melt and swirl as they are stirred. If this bothers you, let the batter cool for 10 minutes before adding them.
Divide the batter among the prepared muffin cups, filling each no more than three-quarters of the way to the top. Sprinkle with additional chocolate chips as desired. Bake for 15 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes. They will deflate but still taste delicious. Remove from the pan and enjoy!
*Feel free to adjust the honey to your preferred sweetness.
Store leftover muffins according to my guide, How to Store Muffins, or wrap tightly in plastic and freeze for up to 2 months.
Recipe adapted from Running with Spoons.