Vegan Double Chocolate Banana Blender Muffins

5 from 4 votes

Vegan Double Chocolate Banana Blender Muffins

Made with whole grain oats and naturally sweetened, no one would ever guess these fluffy muffins are gluten-free, oil-free and vegan!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 250kcal

Ingredients

2 medium to large ripe bananas should equal at least 1 cup when mashed
1 cup non-dairy milk
1 tablespoon apple cider vinegar
⅓ cup pure maple syrup
1 teaspoon vanilla extract
¼ cup creamy peanut butter see notes for subs
2 cups rolled oats
¾ cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt see notes
½ cup dark chocolate chips

US Customary - Metric

Instructions

Preheat the oven to 350°F. Grease or line a muffin tin for 9 muffins (as pictured, can also make 12 smaller muffins) then set aside.
In the bowl of a blender, add the wet ingredients first (bananas, milk, vinegar, syrup and peanut butter). Blend until smooth. Next layer the dry ingredients (rolled oats, cinnamon, baking powder, soda, and salt). Blend on high until oats are broken down and a smooth batter forms. Stir in the chocolate chips by hand.
The batter will be thick so I recommend using an ice cream scooper to scoop the batter out into the muffin tin. Fill each about 3/4 of the way full. Bake in the oven for 20-25 minutes. Allow to cool completely then serve and enjoy!

Notes

I discuss suggestions and tips for possible substitutions in the body of the post above. Please be aware if your nut butter is salted then you will probably want to omit the added salt from the recipe.

The recipe makes 9 muffins as you see pictured, however you can make 12 smaller muffins if you prefer.

Leftovers are best stored in an airtight container in the refrigerator. They will last up to 1 week if refrigerated. You can also freeze them (after they've cooled completely) for up to 2 months.

If you blend too long the batter may become hot which will melt the chocolate chips when you stir them in. To prevent this you can refrigerate or freeze the chocolate chips (prior to adding to the muffins) or just be careful not to blend for too long.

Nutrition