Get ready to transform your morning routine with the most incredible, easy-to-make muffins that will have you ditching complicated recipes forever! These Chocolate Chip Blender Muffins are not just a treat – they're a game-changing breakfast hack that combines incredible taste with surprising nutrition. Imagine whipping up delicious, bakery-style muffins in just minutes, with nothing more than a blender and a few simple ingredients. Whether you're a busy parent, a health-conscious foodie, or someone who loves quick and delicious breakfast options, these muffins are about to become your new obsession!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup rolled oats
- 2 ripe bananas
- 2 eggs
- 1/2 cup almond milk
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- Add rolled oats to the blender first and pulse until they become a fine flour-like consistency.
- Add ripe bananas, eggs, almond milk, honey, vanilla extract, and baking powder to the blender with the ground oats.
- Blend all ingredients on high speed for 30-45 seconds until the mixture is smooth and completely combined, scraping down the sides if necessary.
- Pause the blender and gently fold in the chocolate chips by hand to prevent them from breaking.
- Pour the blended batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Sprinkle a few additional chocolate chips on top of each muffin for extra decoration if desired.
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Tips
- Use very ripe bananas for maximum natural sweetness and moisture. The riper they are, the better your muffins will taste!
- Make sure to pulse the oats first to create a fine flour-like consistency. This ensures a smooth, cake-like texture.
- Don't overmix when adding chocolate chips – fold them in gently to prevent breaking and distribute them evenly.
- For extra moisture, you can substitute the almond milk with Greek yogurt or regular milk.
- Want to make these muffins even healthier? Try using dark chocolate chips or adding a sprinkle of chia seeds to the batter.
- Check your muffins a few minutes before the recommended baking time. Oven temperatures can vary, and you want to avoid overcooking.
- Let the muffins cool completely before storing to prevent condensation and maintain their perfect texture.
- These muffins freeze beautifully! Store in an airtight container for up to 3 months for a quick grab-and-go breakfast.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 5g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 35mg
