Name: Healthy Gluten-Free Banana Chocolate Chip Blender Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups rolled oats; 1/4 cup brown sugar; 1 tbsp ground flaxseed; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 2 medium very ripe bananas; 2 eggs; 1/2 cup greek yogurt; 1 tsp vanilla; 3/4 cup dark chocolate chips

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These super simple, gluten-free, healthy banana chocolate chip blender muffins are not only delicious, but so easy to make. Just blend a few simple pantry staples into the blender, pour and bake for a healthy breakfast treat! (gluten-free, nut-free)

This post was originally published January 2016 and has been updated.

Healthy gluten free banana chocolate chip blender muffin on a cooling rack.

Chocolate chip muffins will forever remind me of my baby brother. When we were young, he loved chocolate chip muffins. My mom would make them from the Betty Crocker pouch that makes 6 muffins, and he'd have them gone in 10 minutes!

I came up with a healthier version of chocolate chip muffins that's almost as easy as whipping up a pouch mix, and they're incredibly tasty and nutritious.

Why You'll Love These Banana Chocolate Chip Muffins

(Who doesn't love chocolate chip muffins?)

These banana chocolate chip blender muffins are moist, tender, lightly sweet, and bursting with rich chocolate chips.
They're naturally gluten-free and nut-free, made with simple ingredients that you probably already have in your kitchen - like bananas, Greek yogurt, oats, and eggs. You don't need any specialty flours or ingredients.
They're packed with nutrition - they have the perfect mix of protein, fiber, and healthy fats to keep you energized and sustained.
They're so easy to make! Blend up the ingredients in the blender, pour into muffin cups, and bake! They're great for prepping ahead for quick snacks and breakfasts.

Are These Banana Chocolate Chip Muffins Healthy?

Yep! With nutritious ingredients like whole grain oats, Greek yogurt, ground flaxseed, and bananas, these banana chocolate chip blender muffins are full of important nutrients. They have no added oil, are lower in sugar and higher in the good stuff like fiber and protein than typical muffins, making them a smart choice for breakfast or snacks.

How To Make Banana Chocolate Chip Muffins in the Blender

One of the great things about this muffin recipe is how easy it is to make!

Add all of the dry ingredients to a high-powered blender (I love my Vitamix) and blend into a powder.
Add the wet ingredients and blend until a smooth batter forms.
Stir in the chocolate chips.
Pour the batter into a prepared muffin tin (I love these ones!) and bake at 375°F for 10-15 minutes.

two images looking into a blender, one with muffin batter ingredients, the other with the blended muffin batter.

a muffin tin filled with banana chocolate chip muffin batter.

Tips for Making the Best Gluten-Free Banana Chocolate Chip Muffins

I like to line my muffin tin with paper liners and spray the liners. Because these muffins have no added oil, they need a little bit of help not sticking to the paper.
Blend up the dry ingredients, then add the wet. Stop to scrape down the edges as needed to get a smooth batter.
The muffins are done when a toothpick inserted into the center comes out clean. Try not to overbake them so that they stay moist and tender.
Extra-ripe (read: brown) bananas will give you the best texture and flavor.

Ingredient Substitutions

You can use coconut sugar in place of the brown sugar if you'd like.
The flaxseed can be omitted if you don't have it.
Make sure to use certified gluten-free oats if necessary.

overhead view of baked healthy banana chocolate chip blender muffins in a muffin tin.

Storing Banana Chocolate Chip Muffins

Because these muffins don't have a lot of sugar, they won't keep at room temperature for more than a couple of days. Store them in an airtight container in the refrigerator, or freeze them to take out and thaw as needed.

Did you make this recipe? Please leave a star rating in the comments!

Healthy Gluten-Free Banana Chocolate Chip Blender Muffins

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Author: Kaleigh
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: about 12 muffins 1x
Category: breakfast
Method: blended
Cuisine: American

Ingredients

Scale

2 cups rolled oats
¼ cup brown sugar
1 tbsp ground flaxseed
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
2 medium very ripe bananas
2 eggs
½ cup greek yogurt
1 tsp vanilla
¾ cup dark chocolate chips

Instructions

Preheat oven to 375° F. Line a muffin tin with paper or silicone liners, then spray liners with oil.
Place all dry ingredients (oats, brown sugar, flaxseed, baking powder, baking soda, and salt) in a high-powered blender, such as a Vitamix. Blend until a fine powder forms.
Add wet ingredients (bananas, eggs, yogurt, and vanilla) and blend until smooth and well combined. Stir in chocolate chips.
Scoop batter into muffin tin using a large scoop or small measuring cup (about ¼ cup of batter per muffin). Top with additional chocolate chips if desired.
Bake muffins for 10-15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool slightly before removing muffins to a cooling rack.

Notes

Use certified gluten-free oats if necessary.
You can use coconut sugar in place of the brown sugar if you'd like.
The flaxseed can be omitted if you don't have it.
Line your muffin tin with paper liners and spray the liners. Because these muffins have no added oil, they need a little bit of help not sticking to the paper.
Blend up the dry ingredients, then add the wet. Stop to scrape down the edges as needed to get a smooth batter.
The muffins are done when a toothpick inserted into the center comes out clean. Try not to over-bake them so that they stay moist and tender.
Because these muffins don't have a lot of sugar, they won't keep at room temperature for more a couple of days. Store them in an airtight container in the refrigerator, or freeze them to take out and thaw as needed.