I enjoy how simple and convenient this recipe is since everything blends in one place with minimal cleanup. The natural sweetness from bananas and honey gives these muffins a balanced flavor, while the oats and peanut butter make them filling and satisfying. I also like that they work perfectly for breakfast, snacks, or even a lighter dessert.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 large ripe bananas 2 whole eggs 1 cup creamy peanut butter 3/4 cup old fashioned oats 1/2 cup honey 1/2 cup cocoa powder 2 teaspoons vanilla extract 1 teaspoon baking powder 1/2 teaspoon salt Chocolate chips for topping
Directions
I start by preheating the oven to 350°F (175°C) and greasing a 12-cup muffin tin.
In a blender, I add the bananas, eggs, peanut butter, oats, honey, cocoa powder, vanilla extract, baking powder, and salt. I blend everything until the mixture is smooth and well combined.
I pour the batter evenly into the muffin cups, filling each about two-thirds full. Then I sprinkle chocolate chips on top for extra richness.
I bake the muffins for 13 to 15 minutes, checking with a toothpick to make sure it comes out clean. Once baked, I let them cool for about 5 minutes before removing them from the pan.
Servings and timing
This recipe makes 12 muffins, which I typically serve as 6 servings (2 muffins per serving). I spend about 5 minutes preparing the batter and 15 minutes baking, so the total time is around 20 minutes.
Variations
I sometimes swap peanut butter for almond butter or another nut butter for a different flavor. When I want a sweeter touch, I add a few extra chocolate chips into the batter. I also like mixing in chopped nuts or shredded coconut for added texture.
Storage/reheating
I store these muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, I freeze them for up to 3 months. When I want to enjoy them again, I let them thaw at room temperature or warm them briefly in the microwave for a soft texture.
FAQs
Can I make these muffins without a blender?
Yes, I can mash the bananas היט and mix everything by hand or with a mixer, but I find the blender gives the smoothest texture.
Are these muffins gluten-free?
They can be gluten-free if I use certified gluten-free oats.
Can I replace the honey?
Yes, I sometimes use maple syrup or another liquid sweetener as a substitute.
How ripe should the bananas be?
I prefer very ripe bananas with brown spots because they add more natural sweetness and moisture.
Can I make them vegan?
Yes, I replace the eggs with flax eggs, and they still turn out soft and delicious.
Conclusion
I find these Chocolate Oatmeal Banana Blender Muffins to be one of the easiest and most satisfying recipes to make. They are quick, nutritious, and packed with flavor, making them a great option whenever I want a homemade treat without much effort.
These easy blender muffins are naturally sweet, packed with chocolate, and full of hearty oats for a delicious and satisfying bite anytime.
Author:Sarah
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
Yield:12 muffins
Category:Breakfast, Snack, Dessert
Method:Blending, Baking
Cuisine:American
Diet:Gluten Free
Ingredients
2 large ripe bananas
2 whole eggs
1 cup creamy peanut butter
3/4 cup old fashioned oats
1/2 cup honey
1/2 cup cocoa powder
2 teaspoons vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
Chocolate chips, for topping
Instructions
Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin.
Add bananas, eggs, peanut butter, oats, honey, cocoa powder, vanilla extract, baking powder, and salt to a blender.
Blend until smooth and fully combined.
Pour the batter into muffin cups, filling about two-thirds full.
Sprinkle chocolate chips on top.
Bake for 13–15 minutes, or until a toothpick inserted in the center comes out clean.
Let muffins cool for 5 minutes before removing from the pan.
Notes
Serve warm for the best texture and flavor.
Pairs well with milk, coffee, or smoothies.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze for up to 3 months; thaw at room temperature or reheat briefly before serving.
