Chocolate Banana Blender Muffins

Breakfast, muffins, Recipes, snacks

Behold my favorite muffin recipe to date! Chocolate banana muffins that are moist, rich, and hearty. I must admit, I was a bit hesitant to post this recipe and doubting whether or not this was perfect enough…but I honestly wouldn’t change a thing! It’s perfectly sweet enough to satisfy my sweet tooth, it’s not too light or too dense (it’s in between), and it actually holds me over till the next meal. It honestly kind of has a chocolate graham cracker kind of flavor and I think it’s DIVINE! I love that each ingredient is nice and healthy, and I can top these off with extra yogurt, or peanut butter if I want more decadence.

A couple things to note:

  • The sweetness in here comes from the ripe banana (the riper the sweeter) and Sweetleaf stevia but you can add maple syrup if you’d like to make it sweeter! I’d say about 2-3 tablespoons would do just fine.
  • Most of the fat in this recipe comes from an avocado! YUP it’s such a mild taste that you won’t even tell it’s there. The chocolate definitely takes over (and i’m all for it). But the avocado in combination with the yogurt just adds the richness you’re looking for in a muffin.
  • I also use a blender to mix the dry and the wet ingredients separately then I combine the two together. If you don’t have a blender, I’m almost positive a food processor would also work although I haven’t tried.

I hope you enjoy this recipe 🙂 It’s guilt free!

Chocolate Banana Blender Muffins

  • Servings: 6-12
  • Difficulty: easy
  • Print

INGREDIENTS:

  • 2 cups rolled oats
  • 1 scoop whey protein (I used Hammer’s Vanilla Whey)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 tablespoons unsweetened cocoa powder (I love using a dark unsweetened cocoa powder-it’s so rich)
  • 1/3 cup unsweetened almond milk (any milk will do)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 8 drops Sweetleaf stevia (optional and can sub 2-3 tablespoons liquid sweetener of choice such as maple syrup)
  • 1/2 cup greek yogurt
  • 1 large ripe banana
  • 1 large ripe avocado

DIRECTIONS:

Preheat the oven to 350 degrees and spray a 6 ct muffin pan (for large muffins) or 12 ct muffin pan with non-stick cooking spray.

Put all of the dry ingredients into the blender and blend until flour consistency (oats through cocoa powder) then place into a large bowl.

Next, blend all of the wet ingredients (almond milk through avocado) in the blender until smooth, and gently pour it into the dry ingredients bowl and stir until just combined and no flour mixture is unmixed. The key to the perfect muffin is to not over mix :). The batter will be pretty thick and kinda lumpy and that’s perfectly okay!

Evenly distribute the mix into the muffin pan, and let it bake for 18-20 minutes. Insert a toothpick  into the center to test if the muffin is done.

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