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Healthy chocolate banana blender muffins! This muffin recipe is easy to make and gluten free. Mix the dry ingredients then blend all of the wet ingredients together. Fold in chocolate chips and bake until melted and gooey. They're also made with coconut oil and greek yogurt. They're the perfect magical chocolate muffin and so guilt free.
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5 from 2 votes

Chocolate Banana Blender Muffins [Gluten Free]

Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Cuisine: Muffins
Servings: 18 -20
Author: What Molly Made

Ingredients

  • 1 1/2 cups gluten free flour I used Pillsbury
  • 1/3 cup cocoa powder
  • 1/3 cup brown sugar
  • 1/2 teaspoon baking soda
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 3 very ripe bananas
  • 1/3 cup honey
  • 1/3 cup dark chocolate chips melted
  • 1 tablespoon vanilla extract
  • 1/4 cup melted coconut oil
  • 2 large eggs
  • 1/2 cup vanilla or plain Greek yogurt
  • 3/4 cup dark chocolate chips
  • 1/2 cup semi sweet chocolate chips

Instructions

  • Preheat oven to 425° F. Line and spray a 12 cup muffin tin with nonstick cooking spray.
  • In a large bowl whisk together the gluten free flour, cocoa powder, brown sugar, baking soda, cornstarch and salt and set aside.
  • To a blender, add the bananas, honey, melted chocolate, vanilla, coconut oil,and greek yogurt. Blend on high until smooth and creamy, about 30 seconds. Add the eggs and blend again until smooth. Pour the wet ingredients into dry ingredients and whisk until just combined. Gently fold in both types of chocolate chips, saving a few to top the muffins.
  • Divide batter evenly into muffin tins, filling just under all the way full. Place a few reserved chocolate chips on top of each muffin. Bake for 5 minutes at 425° then reduce heat to 350° and bake for an additional 13-15 minutes or until tooth pick comes out clean or with just a few moist crumbs attached. Cool muffins in the muffin pan for 5 minutes then transfer to wire rack to cool completely. Keep in an air tight container at room temperature for 3 days or in the freezer for up to one month. Muffins are best served warm!

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