Healthy Blender Banana Muffins
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If you have a few ripe bananas sitting on your counter, make these muffins! They’re one of those recipes that’s so easy you’ll wonder why you haven’t been making them forever. Everything (except the chocolate chips!) goes right into the blender, so you can have the batter ready to go in just a few minutes with basically no dishes to clean up.
I love that these muffins are made with simple, wholesome ingredients like oats, flaxseed, bananas, and peanut butter, but they still taste like a treat thanks to plenty of chocolate chips. They’re soft, fluffy, and just sweet enough, making them perfect for breakfast, an afternoon snack, or whenever you need an easy grab-and-go option. And honestly, don’t worry about measuring the chocolate chips too carefully, just add a generous handful (or two)!
And if you still have some extra bananas lying around, try some of my other favorite banana recipes like my Classic Banana Bread, Banana Chocolate Chip Mug Cake, Banana Chocolate Chip Bars, Cheesecake Banana Bread, Banana Chocolate Chip Bars or my Chocolate Chip Banana Bread Cookies!
Table Talk with Tawnie
You all know I am obsessed with taking my overripe bananas and making banana bread (my classic banana bread and healthy banana bread recipes are always on rotation), but when I want a different healthy sweet treat, I love whipping together these muffins. I love that it makes 12 beautiful muffins, great for lunch boxes and after school snacks, and just something to go with my morning coffee!
- Ripe bananas: Use very ripe bananas with plenty of brown spots for the best flavor and natural sweetness. The riper the bananas, the sweeter and more flavorful your muffins will be!
- Eggs: Be sure to use room-temperature eggs so they mix evenly and create a fluffier muffin.
- Milk: I use regular cow’s milk, but you can easily use almond milk, coconut milk, or your favorite milk instead.
- Ground flaxseed: A simple way to add a little extra nutrition! Ground flaxseed blends seamlessly into the batter and adds fiber and healthy fats.
- Baking powder and baking soda: This combination helps create a high-rise and fluffy texture. Ensure they’re fresh (not expired, ~3 months or less), as old leavening agents won’t give the same lift. Pro tip: Write the date you open a new jar or box so you’ll always know how old they are.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Blend the wet ingredients
Blend all the wet ingredients until completely smooth.
Add the dry ingredients
Add all of the dry ingredients and blend for 20-30 seconds.
Add chocolate chips
Fold in the chocolate chips.
Fill
Pour batter evenly into muffin tin.
Bake & enjoy!
Bake for ~18-22 minutes. Let cool, then ENJOY!
Expert Tips
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Bananas with plenty of brown spots are perfect for this recipe.
- Measure the mashed banana: Three bananas can vary quite a bit in size, so aim for about 1 cup of mashed banana for the best texture.
- Room temperature ingredients: Always make sure your wet ingredients, like the eggs and milk, are at room temperature before mixing. I like to set my ingredients out about 30 minutes to an hour before baking. The reason we want room-temperature ingredients is that cold ingredients can cause the batter to seize, leading to tougher muffins.
- Don’t over-blend: Blend the batter just until the ingredients are combined and smooth. Over-blending can make the muffins dense or chewy.
- Stir in the chocolate chips at the end: Add the chocolate chips after blending rather than blending them into the batter. This keeps the chocolate chips whole so you get little pockets of melty chocolate throughout every muffin instead of having the chocolate blend into the batter.
- Don’t skimp on the chocolate chips: The amount is flexible, so add as many as you like to the batter and sprinkle a few extra on top before baking.
- Let them cool before eating: The muffins will continue to set as they cool, giving them a softer, more tender texture.
Variations / Substitutions
- Gluten-free: Use a gluten-free flour like Bob’s Red Mill 1:1 Gluten-Free Flour in place of the all-purpose flour.
- Nuts: Add chopped nuts like walnuts, pecans or almonds for added crunch.
- Chocolate chips: Feel free to use semi-sweet or milk chocolate chips if you prefer!
Storage / Freezing
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- These muffins freeze beautifully for up to 3 months. Thaw at room temperature or warm in the microwave for 20-30 seconds.
FAQ
Why did my muffins sink in the middle?
It could be for a variety of reasons.
✔ Overmixing the batter—too much air can cause the muffins to collapse.
✔ Underbaking—test with a toothpick; it should come out clean or with a few crumbs.
✔ Opening the oven door too early—this causes temperature fluctuations.
How do I know my bananas are ripe enough?
Your bananas are ripe enough when they have lots of brown spots or streaks on them. They should also be very soft. If your bananas are still hard or have any bits of green still on them, they are not ripe enough for these muffins.
Why are my muffins sticking to the liners?
Be sure to use high-quality parchment liners (cheaper ones tend to stick). Let muffins cool for 10 minutes before peeling off the liner. You can also lightly spray the liners with nonstick cooking spray before filling.
Can I make these muffins without a blender?
Yes! If you don’t have a blender, you can easily make these muffins by hand. Mash the bananas well in a large bowl, then whisk in the eggs, milk, maple syrup, avocado oil, peanut butter, and vanilla until smooth. In a separate bowl, whisk together the dry ingredients, then add them to the wet ingredients and stir until just combined. Fold in the chocolate chips and bake as directed.
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Healthy Blender Banana Muffins
Ingredients
Wet ingredients
- 3 small-medium ripe bananas (It should be ~1 cup when mashed)
- 2 large eggs (room temperature)
- 1/4 cup milk of choice (I use cow’s usually)
- 1/4 cup pure maple syrup (or granulated sugar works too)
- 2 Tbsp. avocado oil
- 1/4 cup creamy peanut butter (or almond butter)
- 2 tsp. vanilla extract
Dry Ingredients
- 1 cup quick oats
- 1 cup all-purpose flour
- 2 Tbsp. ground flaxseed
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- ~1/3 cup dark chocolate chips or mini chocolate chips (plus more for topping (honestly I don’t really measure I just pour into the batter until it feels right haha))
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prep: Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly grease with cooking spray or my favorite silicone muffin liner!
- Blend the wet ingredients: To a high-powered blender, add all wet ingredients and blend until completely smooth.3 small-medium ripe bananas, 2 large eggs, 1/4 cup milk of choice, 1/4 cup pure maple syrup, 2 Tbsp. avocado oil, 1/4 cup creamy peanut butter, 2 tsp. vanilla extract
- Add the dry ingredients: Then add all of the dry ingredients. Blend for 20-30 seconds, just until the oats are mostly broken down and the batter is smooth. Avoid over-blending.1 cup quick oats, 1 cup all-purpose flour, 2 Tbsp. ground flaxseed, 2 tsp. baking powder, 1/2 tsp. baking soda, 1 tsp. ground cinnamon, 1/2 tsp. salt
- Fold in the chocolate: Gently stir in the chocolate chips.~1/3 cup dark chocolate chips or mini chocolate chips
- Fill: Divide the batter evenly among the muffin cups, filling each about ¾ to almost full. I just pour straight from the blender, into the cups. If batter is a little thick use a rubber spatula to get every last drop! Sprinkle a few extra chocolate chips on top.
- Bake: Bake for ~18-22 minutes Start Timer, or until the tops are lightly golden and a toothpick inserted into the center comes out with just a few moist crumbs. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack. Start Timer
Notes
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- These muffins freeze beautifully for up to 3 months. Thaw at room temperature or warm in the microwave for 20-30 seconds.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Angelica Oles
