Healthy Chocolate Peanut Butter Banana Muffins
Healthy Chocolate Peanut Butter Muffins- moist and delicious, these muffins taste just like chocolate cake. You would never guess that they’re made without dairy, gluten, oil or refined sugar!
I’ve been dying to share these incredibly delicious muffins with you guys for weeks now but I wanted to wait until the time was just right. Because I know as soon as January 1st arrives, we’re all on the Eat Healthier Train and that immediately makes chocolate muffins seem like the devil.
But if you’re like me and can only go so long without having chocolate in your life (cough, like 12 hours, cough) then by now you’re probably craving it like something serious. Well don’t you worry because these Healthy Chocolate Peanut Butter Banana Muffins are the perfect solution to all of your problems!
Okay, I’m being a little dramatic. They might not be able to solve ALL of your problems but maybe a few? Like hunger, for starters.
Healthy Chocolate Peanut Butter Muffin Ingredients
- Rolled Oats: Whole grain rolled oats are the base of these muffins which packs them with a hefty punch of fiber and a serving of plant-based protein. Rather than spike your blood sugar and leave you crashing, they’ll keep you energized for at least a few hours. Be sure to use certified gluten-free oats for allergies!
- Unsweetened Cocoa Powder: Because chocolate.
- Baking Soda and Salt: these offer leavening to help the muffins rise while also adding a hint of salt for flavor. If you’re using salted peanut butter, you should leave out the added salt.
- Bananas: Ripe bananas provide moisture and natural sweetness.
- Creamy Unsalted Peanut Butter: Natural peanut butter provides a wholesome source of fat. Also, is there anything better than the combo of banana, peanut butter and chocolate?
- Eggs: As much as I love flax and chia eggs, they just don’t leaven like real eggs. If you want puffy muffins like you see in the photos then you’ll need eggs for this recipe.
- Vanilla Extract: While not completely necessary, vanilla extract ties everything together and lessens the need for refined sugar.
- Pure Maple syrup: Provides moisture and natural sweetness. See possible variations for substitutions.
- Unsweetened Almond Milk: This is what I always have on hand but any kind of milk will work.
- Dairy-Free Dark Chocolate Chips or Chopped Dark Chocolate: Double the chocolate, double the fun!
How to Make Healthy Chocolate Peanut Butter Muffins
- Layer everything in the blender. Starting with wet ingredients first, place all of the ingredients except for the chocolate chips into a high speed blender.
- Blend! About 10 seconds is all you should need to get the batter nice and smooth.
- Add the chocolate chips. Sprinkle the chocolate chips into the blender and stir by hand until they’re well mixed.
- Pour into the greased muffin tin. Fill each one about 3/4 of the way full.
- Bake. Transfer to the preheated oven and cook for about 22 minutes. The tops will be nice and puffy with cracks.
- Stuff in face! Once you see and smell them, it’s going to be hard to resist but make sure to wait for them to cool so that you don’t burn your mouth.
Possible Variations
- Don’t have a high speed blender? No problem! You can make these using equal amounts oat flour (2 cups) instead. If you have a regular blender you can a combine the wet ingredients and blend together so that the banana gets evenly distributed. Whisk the dry ingredients in a separate bowl then pour the wet into the dry. Fold in chocolate chips and stir to combine before adding batter to a muffin tin.
- Not into bananas? Leave them out and substitute 1 cup pumpkin or sweet potato puree.
- Want to make them nut-free? Use oat milk or preferred nut-free milk and replace the peanut butter with sunflower seed butter or coconut oil.
- Don’t like maple syrup? Most liquid sweeteners will work in it’s place, such as honey or agave nectar. I have not made these with stevia so I can’t offer any advice in that department.
- Want to make them vegan? I haven’t had good results replacing eggs with flax eggs in my blender muffin recipes. They often come out uncooked in the center. That said, my Flourless Vegan Double Chocolate Banana Bread would be a great alternative!
Looking for more blender muffins? Give these a try:
- Flourless Peanut Butter Banana Muffins
- Flourless Blueberry Banana Muffins
- Healthy Flourless Pumpkin Muffins
- Healthy Apple Almond Butter Muffins
- Healthy Flourless Zucchini Muffins
- Flourless Lemon Poppy Seed Muffins
- Healthy Flourless Morning Glory Muffins
- Healthy Flourless Gingerbread Muffins
Healthy Chocolate Peanut Butter Banana Muffins
Ingredients
- 2 ripe medium bananas
- 2 pasture-raised eggs
- 1/2 cup creamy unsalted peanut butter
- 2 teaspoons vanilla extract
- ⅓-½ cup pure maple syrup, see notes
- 3/4 cup unsweetened almond milk
- 2 cups rolled oats
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup dairy-free dark chocolate chips
Instructions
- Preheat the oven to 350°F then grease a muffin tin and set aside.
- In a blender, starting with the wet ingredients first, combine everything (except chocolate chips) and blend for about 30 seconds, or until a smooth batter forms.
- Add the chocolate chips to the blender and gently stir together by hand. Pour the batter into the muffin tin so that each is approximately 3/4 of the way full. Sprinkle a few more chocolate chips on top then place them in the oven and cook for 20 minutes.
- Allow to cool for 10-15 minutes then enjoy! Store leftovers in an airtight container for up to 4 days.
Notes
Nutrition
I couldn’t agree more on chocolate making things better! It may not solve all my problems, but I certainly won’t pass on eating them.
I agree, I can never down chocolate! :)
I love recipes involving ingredients I already have on hand! Definitely going to make these tomorrow night and I cannot wait :) Thanks, Sarah!
Sweet! I hope you love them, Kate! :)
I’ve been waiting patiently for this recipe ever since seeing it on Snap Chat! My blender is getting some use today, that’s for sure :)
Haha! I hope you love them Taylor! :)
Holy YUM! These look amazing!!! I can’t resist the chocolate peanut butter combo!
Thanks Liz! Me either! :)
Ohhhh man, these look good. I didn’t have my usual PB toast this morning, so I’ve got a crazy PB craving going on right now. I sort of jump on the healthy train in January, but it’s more like moving back to 80/20 instead of 50/50 lol. Gotta have chocolate in our lives!
Life is nothing without chocolate. ;)
These looks perfect! I have been craving something chocolate :) Not bad for 200 calories either!!
Thanks Tanya! They’re definitely worth the calories. :)
I love your recipes but I am allergic to coconut, what would be a substitute?
Are you referring to this recipe or a different one? This one isn’t made with coconut.
Hi Sarah, Just responding to your comment that there is no coconut in this recipe. You have something called coconut sugar in this recipe, i am allergic to the milk, pulp, oil, essence everything produced from it…i believe that something called coconut sugar is produced from coconut. In your other recipes you use it a lot as well, I am wondering what I can substitute coconut sugar or oil or milk with?
Oh right, I forgot about that. I’m so sorry! You can sub coconut sugar in any recipe for organic brown sugar as they are very similar in flavor. For this recipe, you can use more maple syrup instead.
As far as my other recipes go, I can’t say for sure as it will depend on which ones they are. If you have a specific one in mind, please let me know and I will try to help! :)
Hello! I’m wondering if my Cuisinart blender counts as what you’re calling “high speed”? I’ve never made blender muffins before, but these look amazing!!
Hi Amanda! It’s likely that your blender is not a high speed blender. Vitamix and Blendtec are examples of high speed blenders. BUT you can use your blender to blend the wet ingredients together and then combine them in a bowl with the dry ingredients. You’ll just need to replace the oats with equal amounts oat flour. Some people try to make them in a regular blender and they still turn out well but they won’t look like my photos as the regular blender doesn’t have the ability to break down the oats properly. I hope that helps!
Oh my goodness these sound and look so so good! Especially that drizzled nut butter shot. Mmmmmm that’s definietly the way I want to start my morning!
I absolutely 100% agree that Mondays NEED chocolate! And I’d argue that January needs more chocolate too — all those antioxidants, right? ;) These look great, Sarah! And you know you’ve got a winner when you can eat something for both breakfast AND dessert!
These look wonderful! I need to get some bananas and let them ripen like your photo so I can make these beauties! Thanks for the post, and the picture of the ripe banana lets me know the stage I should use them for your recipe!
I’ve been craving those uuuuuge chocolate muffins from Costco lately, so I’m drooling over the idea of a healthier version that won’t make me curl up into a muffin coma. I’d say between your muffs and mine, we’ve got this whole clean muffin-ing thing figured out. High-fives all around!
I couldn’t agree more on chocolate making things better! It may not solve all my problems, but I certainly won’t pass on eating them.
Perfect timing. My peanut-allergic husband (woo!) is away for work this week so of course I have been eating PB with every meal (incl Reeses cups for breakfast), but this seems moderately healthier…what with the oatmeal and almond breeze and bananas.
Can you freeze these??
Yes they freeze well!
Peanut butter, chocolate and banana?? I mean, yes please! I was craving something sweet last night like mad … I need to whip myself up a batch of these! Hope you had a great weekend friend!!!
I am sure these muffins taste so good because of this peanut butter, chocolate and banana combo. They must be divine! And they look very healthy. I have to try this recipe ;-)
Oh my goodness these sound and look so so good! Especially that drizzled nut butter shot. Mmmmmm that’s definietly the way I want to start my morning!
Oooh, I’m digging that rich chocolatey color! Will definitely make these babies very soon!
I love blender muffins and these are some of the best I’ve seen! I love everything about these and I think they would solve all my problems. Haha. They’re happening this week!
Oh my goodness yum! These look amazing! I love all the ingredients! Great combo of flavors you’ve got here!
these look so dreamy and delicious! You can never have enough chocolate for breakfast!
One word…amazing! Thank you for the recipe. I made them this afternoon and they are so good. The best 200 calories I have spent in a long time.
I was a little handicapped because my old blender needs to be replaced so I had to get creative and use my Magic Bullet to whip up the peanut butter, bananas and maple syrup. Then had another bowl going to whisk the eggs, vanilla, almond milk and yes, the sugar. The third bowl had all the dry ingredients…finally could put everything together in a large mixing bowl with the chocolate chips and stir well. Mine took a total baking time of about 25 minutes until they were done.
Next time, and there will be MANY next times, I will use a new blender and this recipe will be a lot faster and streamlined, as you intented.
But good to know you can create them with another method and they still came out looking like your pictures. Thanks again for the recipe. :)
I’m so happy to hear you like them! It sounds like you went through a lot to make them, haha! Using a full size blender will be much easier next time but I’m glad they worked out anyways. Thanks for the feedback, Jerlilyn. I hope you enjoy the rest of your weekend! :)
Pingback: Link Love 1/24 | running with spoons
Hi, thanks for your reply. I stored the leftover muffins in the refrigerator and I like them even better cold! :)
Hi these muffins look great. But is there any way to make it vegan? From XJ, 5 years old.
Yes! I have a vegan version that I will be publishing within the next week or two. Stay tuned! :)
I made these yesterday and we all absolutely LOVED them!! The boys were especially excited to be eating chocolate “cupcakes” in the middle of the afternoon for no special reason :) And I loved that all I had to clean was the blender jar! I brought one to work today for my afternoon treat – yay!! :)
Aw, I love that they thought they were cupcakes, haha! That’s adorable. I’m so happy they were a hit. Thanks for letting me know! I hope you have a great day, Melissa! <3
I made these on the weekend and they are really good and so easy to just whip up in the blender and pour into the muffin tin. My kind of recipe. Hope to see more of them.
thanks K
Awesome! So happy to hear that, Krista! I have a few more muffin recipes like this in the archives in case you’re interested: https://www.makingthymeforhealth.com/category/breads-and-muffins/ And of course, I’m always working on creating new versions. ;)
Pingback: Link Love: January 31st, 2015 - Lord Still Loves Me
Pingback: Flourless Lemon Poppy Seed Muffins – Making Thyme for Health
All of your muffins look amazing. I am trying to find a healthier snack for my college bound son, these look like they would be great. The problem is he has celiacs, but is also allergic to oats. Can you suggest a subsitute for the oats that might work for him. Thanks for any suggestions. Just found your blog and I am loving the recipies.
Hi Michelle! Thank you for your kind words. I haven’t tried this recipe with anything other than oats so I’m not sure what else would work. I’m sorry I can’t be of more help. I wish you all the best with your son!
These are a winner! They are my favorite muffin recipe of yours I’ve made so far. Tons of banana flavors but oh so chocolatey. I love them! Will definitely be repeating these babies for a while…
Yay! I’m so glad to hear you like them. They are one of my favorites too. Thank you for the review! I hope you are feeling well! xo
thanks for this great recipe.
The texture to these muffins is PERFECT. Supper moist, and they were dense but still fluffy :)
My husband had only one complaint, they were not sweet enough. I am not sure if that is because I used natural peanut butter (which one do you use in your recipe?) and 70% chocolate for the chocolate chips. I prefer desserts that are not too sweet, so I would not change it if it was just for me.
Hi Doreen! I’m so glad you like the muffins. :)
I used unsweetened natural peanut butter. The level of sweetness is completely subjective though. I’ve had others say the recipe is too sweet as is. It all depends on the person. If someone is used to eating a lot of refined sugar then these won’t seem as sweet to them. But tastebuds can change with time, meaning that if your husband ate less sugar for a few months then eventually these might seem sweeter to him.
made them again and they were perfect!!
… I think I didn’t put as much sugar as the recipe initially called for the first time around.
Have you tried this recipe without adding the eggs? To make them vegan…
I have tried to make them vegan and they didn’t turn out well. They’re mushy and don’t rise. But I’ve learned a few things since I tried last so maybe I’ll give it another go soon! :)
Can you use regular milk instead of almond milk ? They sound amazing !!
Yes!
I do not have a blender. Will a hand mixer work?
Hi Leslie! It might work if you use oat flour but not rolled oats. Then they will be more like oatmeal cups. I hope that helps!
you muffin recipes are alway on point – this one looks so different!
I’m always up for some yummy, healthy muffins! I just made your chocolate PB oat cookies a week ago. I was making a carrot cake for a family party and brought the cookies as a dairy free dessert option :)
Is it even possible to go more than 12 hours without eating chocolate??? You had me at healthy and muffin. I’m all in for these.
Well these look AMAZING! I just made banana muffins yesterday and now I think I need to make a second batch (aka THESE!!)
Loved these. my blender isnt super powerfull so i blitzed the oats on there own first. them made them as per the recipe. my 10 yr old daughter lived raspberries so half the batch got a few raspberries pushed in the centre just before baking. they are a hit. and if there are any left tomorrow they will be in lunch boxes.
also made the apple and almond ones yesterday….going to chech out what other blender muffins you have….my kind if muffins!!!
I’m so glad you like them! Adding raspberries is a great idea too. Thanks Rebecca!
As soon as my daughter and me saw this receipe we both said yes we have got to make these. Delicious muffins hits the chocolate spot for sure. I substituted Aquafaba for the eggs and was pleasantly surprised out the height of muffins. Enjoying these chocolate gems. Thanks
I’m so glad to hear that! Thank you!
I have made this recipe at least 10 times and it comes out perfect every time! I make these and put them in a large zip lock bag for our busy family to be able to grab on the way out the door for breakfast. My teenage daughter and husband love them. I made some for my brother-in-law who LOVES banana bread and he actually ate them for his dinner one night because he “could not wait until breakfast”. Thanks for sharing this quick, inexpensive and delicious recipe.
No baking powder in the ingredients list but see it mentioned in the blurb above the recipe. I left it out because it wasn’t there when I was reading the recipe. Maybe you’d like to edit your recipe to include that as you speak about it being a leavening agent in your introduction. I’m sure mine will still be edible… I doubled the batch and only have one muffin tin. Maybe I’ll try to add baking powder now.
I’m so sorry for the confusion! The recipe does not need baking powder. All of my other flourless muffins require it but this version doesn’t because it uses cocoa powder which is acidic so it only needs baking soda to rise. The only thing is to make sure you are using natural cocoa powder and not Dutch processed cocoa powder as that will need baking powder to rise.
Thank you for pointing out the typo- I will be sure to fix that now!
Wait, DON’T use Dutched cocoa powder?! Mine are in the oven now so fingers crossed, but if it’s a big deal to not used Dutch Process it should say that in the ingredients list. Ok phew they rose!
These are amazing muffins!! So tasty and dense and very filling! My go to now when trying to use up ripe bananas! Love making them in the blender, very little clean up!!
I’m so glad you enjoy them! Thanks Sally!
These look great. My bananas are not ripe enough but I have apple sauce on hand. Can they be subbed? If so, how much apple sauce would you recommend?
Applesauce can be tricky because it’s acidic. Sometimes you have to adjust the amount of leavening to make sure it doesn’t fall in the center. They will probably still be edible but possibly not as fluffy and pretty like the photos. If I were experimenting I would try 1 cup applesauce in place of the bananas.
Another option is ripening your bananas in the oven first. You bake them at 300°F for 30-40 minutes, until they’re blackened on the outside and soft to the touch. Just be sure to let them cool before peeling and using in the recipe. I hope that helps!
I made these for my son to bring to his mini kindergarten as a Valentine’s Day treat. I used mini muffin tins and coconut oil instead of peanut butter. They were absolutely delicious even though I most likely over baked them. He brought 18 to school and we (mostly I) ate the remaining 30 within a day. I was waiting for my toothpick to be dry as I tested their doneness. Even after ten minutes extra it still wasn’t ( and this is for the mini muffin format) so I took them out. I guess this is normal. I would like to make them again. How can you tell when these are done? And do you think this recipe would work as a cake?
Hey Sandra! I’m so glad you liked them! Honestly, I’m surprised to hear that they took longer to cook considering you made them into mini muffins…usually that would take less time. I don’t usually poke these to see if they are done. I just look to see when the tops are round with cracks and check to see if they smell done. I do all of this with the oven door closed. If you open the oven several times while they are cooking then that will keep them from cooking properly. I’ve also made these several times and they’re always finished between 20-25 mins. Maybe next time give it 25 mins before you open the oven door (assuming you didn’t do that the first time). Hopefully that will help!
Hi again! So I just realized that I had typed baking powder in the ingredients when it should have read baking soda. I’m so sorry for the mishap! That certainly could have contributed to the inconsistent results.
Hi,
I just made the recipe and they are delicious.
Question is it possible that the recipe is missing the Baking soda?
I made a frist batch and realised that something was off, tasted delicious but they weren’t fluffly. Made a second one adding the baking soda and they are even more delicious. :) Thank you for your awesome recipes. i’ve made a couple and they are always spot on!!!
Liana! Thank you so much for bringing that to my attention. It is actually supposed to be baking soda, not baking powder. I’m so sorry about that! Thank you again for letting me know and for the kind comment. :)
These are fabulous! My kids loved them!
Do these freeze well? :)
Hi there! I made these muffins today and love them! I want to share them with my sister but her boyfriend is vegan, and the link in the recipe to your double chocolate banana bread isn’t working! Can you share that recipe again?
Sorry about that! Here you go: https://www.makingthymeforhealth.com/flourless-vegan-double-chocolate-banana-bread/
Thank you for the kind review! :)
Absolutely love these! They seriously taste like a rich, moist chocolate cake! My kids love them too. I doubled the recipe so I couldnt put it all in my blendtec but they turned out perfectly! I froze most of them for lunches and they taste just as delicious defrosted as they did the first day! (or maybe better!) Thanks so much.
These look so good, and I love the idea of using maple syrup!!
Delicious recipe I noticed the comments mentioned baking soda and baking powder but the ingredient list had no baking powder in it … was it omitted by mistake? I made the recipe anyway and I’m currently in Mexico and didn’t have a muffin tin. I made it in a round cake pan … still delicious also ground the oatmeal in the blender then mixed dry ingredients and added wet ingredients. It was awesome and chocolatey
The recipe was updated recently and I removed the baking powder since it wasn’t needed. I’m glad to hear they turned out good for you!
I am confused why there are so many recipes online that claim to be refined sugar free, yet they contain chocolate chips. Every chocolate chip I’ve seen contains sugar. Is there another brand I should try?
There are many brands that are made with stevia (like Lily’s) or coconut sugar (Davis chocolate). You can also buy chocolate bars that don’t have sugar, finely chop them and use it in place of the chocolate chips.
Curious if you’ve tried this with almond butter? I love peanut butter, but have a ton of almond butter to use up at the moment!
I haven’t but it should work just the same!
This looks so good! It would be fun to make with kids!
Made these today with flax seed instead of eggs (daughter allergic). Baked them in mini muffin tins for 14min at 350 and they turned out perfect. Since I didn’t expect to get as much of a rise without eggs, I filled them 3/4th of the way instead of 2/3rd like usual. They did rise a bit and taste delicious! Thank you!
I made one substitution- threw in some dates with the liquids and blended rather than using honey to sweeten. They still turned out fluffy and very yummy! Thanks for the recipe!
Muffins are in the oven. I’m wondering why there is no flour whatsoever, just the oats. Also in the script, you mention there is baking powder, but in the ingredient list, there is no baking powder. My muffins have been in the oven half hour now and the toothpick check is still coming out wet. Fingers crossed!
I made these today.
I’m always baking with health in mind, using less and natural sugar, oatmeal instead of flour, etc. My family prefers lots of sugar and store bought things. But when I made these they LOVED them. However I didn’t like them at all and couldn’t even finish one. WEIRD.
However I did cut the recipe in half and accidently added an extra egg. Perhaps if I hadn’t accidently added that egg I would have liked them more. The texture was very strange to me. I also think it wasn’t very sweet and this is strange coming from me because I love bitter things with hardly any sugar. 1/4 cup of sugar in a recipe is a lot for me, but I think my local maple syrup just isn’t as sweet as others because no matter what recipe I use, when somebody says to use maple syrup others love it and I never find it sweet at all. I was worried it would happen here again and it did. I would use honey in the future. Honey, peanut butter, and banana go together like bread and butter. And honey is sweeter. At least my local stuff.
I made these with high hopes but they were terrible. I followed the directions exactly. Way too dense, not sweet enough, not much flavor. Really disappointed.
Sorry the recipe didn’t turn out as you expected! We all have different palates and if you are used to eating sugar frequently (especially refined sugar) then it’s possible that this recipe wouldn’t be sweet enough for your tastebuds. As far as the density, they are made with rolled oats so it’s not going to be light and airy like all-purpose flour. This is a healthy muffin, after all, so it’s not going to taste like what you buy from the bakery which is made solely with taste in mind.
Different palates sure is right! I love me a donut from time to time but these muffins were still deliciously sweet. I didn’t even notice they were dense..? Very nice muffins, especially for healthy ones!
I posted my comment below but forgot to say that I mixed all of the ingredients except the eggs so that I could taste the batter to modify it to our taste. I followed the recipe exactly but after tasting it I added 2 teaspoons more of honey. It made all the difference in the sweetness. You might play with the recipe to modify it to your taste. Of course you won’t be able to use the nutritional information given in the original recipe but that was OK with me
Pingback: 20+ Healthy Snacks: Effortless Weight Loss - Food For Brain, Body and Soul
I’m going to make these this morning with my kid and can’t wait to try them. I do want to point out that at the top of your recipe, it says nut free but they are definitely not nut free with peanut butter and almond milk. I just wanted to mention that, esp for those with severe but allergies. Thanks!
Hi Nadia! I use that category on my site for my recipes that have nut-free options as this one does. Sunflower seed butter or oil can be used in place of the peanut butter and oat milk can be used in place of the almond milk.
These muffins are so delicious! It was not sweet like most muffins, but I prefer these ones.
Thanks so much for sharing this recipe!
I made these this morning with ingredients on hand. I substituted 1% milk and honey for the almond milk and maple syrup. I also made them in my food processor since I do not have a blender. I made mini muffins. They are wonderful! Such a treat! My husband loves them! I wish I could post a picture here but they look just like your recipe picture. I will definitely be making these again.
I made these muffins for my two boys and they loved them! The peanut butter and chocolate combination never fails!
hey! are the calories per muffin or for all 12 muffins?
per muffin!
Pingback: June Favorites | What I'm Reading, Using, and Loving - More Radiance
Delicious muffins! They turned out disastrously crumbly for my boys (5yo & 3yo) to eat but they are so tasty and healthy I might have to just deal with the crumbs… next time I’ll probably add some flaxseed or vegan chocolate protein powder and try almond butter. I only had one old banana and I cut down the maple syrup to 1/4 cup (so $$$!) so I added a generous 1/2 cup of coconut sugar and they were perfectly sweet enough. Glad I didn’t use more banana bc they were very banana flavored (it was pure black lol). Any tips on reducing crumbs? Wait til totally cool to eat?
I think the best way to reduce crumbs is to follow the recipe and use 2 bananas and 1/2 cup syrup. You are leaving out a ton of moisture by omitting them and replacing them with a dry ingredient (coconut sugar). These muffins are very moist and not crumbly at all when made correctly.
To be clear I should just blend the oats whole with other ingredients and not blend them to a flour first? Thanks
If you have a high speed blender you can blend everything together (minus the chocolate chips). Just make sure you layer the wet ingredients on the bottom. If you don’t have a high speed blender then you will need to blend the oats to a flour and then combine the dry ingredients with the wet in a separate bowl. I hope that clarifies things for you!
Sarah, these muffins are just SO delicious!! I’ve made my teenage granddaughter a believer in gluten free & processed sugar free foods can be even better than store bought! Yay! Thank you for all your beautiful creations & then sharing them with the world, I’m very grateful!
If I wanted to replace the peanut butter with coconut oil would I use the same amount, 1/2 cup?
Yes that will work! Just make sure it is melted when you add it and the other ingredients are at room temperature.
I absolutely love this recipe! It’s delicious and nutritious- perfect for my entire family. I usually make a batch and freeze them. Just a quick pop in the microwave and it’s the perfect breakfast! I even brought them all the way to Disney World!
So easy and so delicious! Camryn & I made these this afternoon and they are a winner. We’re going to make them for her birthday for a morning park play date we’re doing!
I found the flavor of these to be a little off. Wondering if there is an alternative to the baking soda… They tasted a bit to savory and acidic in my opinion.
Also, are they 223 calories per muffin?
Thank you for any advice!
That’s so strange! I’ve never had anyone say that before…The baking soda is needed for proper leavening. You could try leaving it out and sub extra baking powder but I don’t think they would be as fluffy. It’s possible you had bad baking soda.
And yes, they are 223 per muffin. They are not meant to be low calorie but rather high in nutrition! :)
Thank you so much for the info! I may have gotten the amount wrong when measuring – I’ll definitely try them again!
Of course! Also, I always make sure to buy aluminum-free baking powder since some brands tend to have a metallic aftertaste.
Hello! I am wanting to make this for my son’s birthday – I was wondering if you think this recipe would work well as a sheet cake? I bought a dinosaur cake mold, and am hoping this recipe could work. TIA!
Hi Anne! It seems like it would work but I can’t say for sure without testing it myself. It’s definitely worth a shot though!
There are delicious! I’m wondering if they would freeze okay or not?! I can’t finish them all in four days… or at least I shouldn’t ;)
Thank you! I will let you know how it goes. One more question – do you think I could replace one cup of oats with almond flour? I’ve heard the combination can make a lighter cake – didn’t know if you had ever tried this.
I haven’t tried it with this recipe so I can’t say for sure the effect it would have. I don’t think it would ruin the muffins though so it’s certainly worth a try. :)
Sarah, the cake turned out wonderful! I did half oats, half whole wheat pastry flour. I lowered the maple syrup a bit – and didn’t even need to add the dark chocolate chips. My son dug right in and LOVED it, as did my husband. Thank you so much, it made me feel good to give my son a such a special treat that is actually so healthy for him. I will pin a picture under the Pinterest link!
I’m so thrilled to hear that! It’s always nice when a little experimentation pays off. Kudos to you for trying it!
WOW just came out of my husband’s mouth. These muffins are to die for. What could be better than chocolate, peanut butter and banana all in the same recipe. I didn’t have large flake oats so used quick oats. Would there be a difference?
So happy he likes them! :)
And no, it shouldn’t make a difference.
Hi Sarah, these look amazing! How do we modify this recipe to make a loaf?
I haven’t tried cooking it as a loaf but you could probably prepare it as is and it would make two loaves. It might just need to bake a little longer.
Wow! Deep chocolate flavor, on the lower sweet level, moist, delicious! Thank you for this recipe! So healthy!
Can this be made as a bread instead of muffins? If so, what temp and time?
I haven’t tried it but my suspicion is that it would just take longer to cook (at the same temp). I would check it at 30 minutes but it might need longer.
I made these tonight and they are fabulous!! So easy and yummy!! I added a little bit of peanut butter mini chips on top. Highly recommend this recipe!! Great job on the recipe!!
Great recipe, thank you for sharing.
Love it made them yesterday for my birthday and they were a huge hit! Nobody even thought they were healthy
Hi Sara, my kids always devour these and in my opinion you can’t tell they’re gluten free! They are super delicious! I am wondering if these can be made the night before and stored in the fridge overnight and then baked in the morning? Thanks in advance!
Hey Joy! I have never tried that method so it’s hard to say for sure how that would work out. I would feel better about adding everything to the blender, making sure that the baking soda and powder are on top of the oats (away from the liquid) and then cover and refrigerate the blender overnight. Then blend and bake in the morning. But I know blender pitchers are big and tough to fit in the fridge so not sure if that helps!
These muffins are always in our freezer for my toddlers grab and go snack. They defrost in an hour or so and get devoured. I leave out the chocolate chips for the toddler and for the husband, I add chocolate and a tablespoon of peanut butter swirled into the top. Great recipe!
These are amazing! Moist, fluffy, choc cake like – they are perfect Thank you for sharing this recipe and I can’t wait to try all your others!
Follow me on Instagram @thelavenderkitch
Pingback: The Only Healthy Banana Bread Recipes You Will Ever Need
These look great, pictures are so real that it seems I have already eaten them. Definitely would like to try them, my daughter gonna love these!
Followed the recipe exactly as written and used my food processor to mix ingredients until a smooth consistency. Turned out very well and my husband immediately had seconds. Have frozen the remaining muffins and look forward to having them when the urge for a healthy, chocolatey treat hits.
I do wish you’d try making them without eggs. I know how terrific things turn out when one uses eggs; I feel I can tell just by looking at a photo, but I have an allergy to them and feel terrible for a day or two after eating eggs.
For years I thought baking without gluten was difficult, then I subtracted eggs. Wow.
I’m currently working on an egg-free version! It takes a lot of work to get them to turn out as good and finding time to test, shoot and post new recipes has becoming challenging without childcare. But I’ll try my best to get it posted soon! In the meantime I do have a few muffin recipes that are vegan and gluten-free. They just require almond flour.
I can’t wait! I already have almond flour in the fridge.
These look great. Can’t wait to try them. Is there a substitute you’d recommend for the maple syrup?
You could use honey but it tends to be a bit thicker which can be harder to blend. Agave nectar would also work!
These were unbelievably easy to make…. And they came out perfect. I am not a seasoned Baker, so it’s a tribute to your recipe! I used the flour substitute since I don’t have a high speed blender, but I might get one for future trials.
Love these! I just made these tonight and couldn’t resist not eating one. I waited 10 minutes and it As just like a brownie! My hubby who is super worried about his weight refused to try it until I told him they were low fat, no gluten, healthy. He loved it! Thank you so much for the delicious recipe!
Pingback: Vegan Banana Oatmeal Blender Muffins - Making Thyme for Health
Pingback: [Cooking] Carrot Farm Chocolate Muffin – Everyday Funday
Cant wait to try these! Can I make it into a banana loaf instead of muffins?
You can but the center might be a little dense. The recipe is better as muffins. If you do decide to make it into a loaf you’ll need to cook it for longer, likely 45 minutes, depending on your oven. :)
I love these and my Grandchildren do too. I make them all the time. I have noticed in other recipes that I have to add more sweetener when the cocoa powder is increased so I reduced the cocoa powder to 1/2 cup. They are still very chocolaty. Thanks so much for the recipe!
These are really good! I’ve never made muffins in the blender and that was so easy! Kids approved which is also a bonus! Thanks for sharing!
Pingback: Vegan Double Chocolate Banana Blender Muffins - Making Thyme for Health
Absolutely wonderful!!! I will make these again and again! Just the right amount of sweetness!
SO easy and quick to make and very moist. I added some chia seeds to the second batch for a boost. I’ll definitely make these again
My family loves these muffins. Mom’s are really happy about the amount of protein in each muffin. I don’t have a high speed blender but I grind the oats in my small grinder and add it into the blender mix. Works fine as far as I’m concerned.
Just made these this morning and we LOVE them! I did substitute Bobs Red Mill egg replacer since I am a vegan and don’t use eggs and it worked great. I even added some vegan pea protein powder and a touch more almond milk to adjust for the added protein powder. These muffins are a hit in my home so will become part of the regular rotation! Thanks for sharing your healthy delicious recipes – I have loved every one that I have tried. Now I find myself talking with people about your recipes and sharing them.
Could you add protein powder?
You might be able to replace some of the oats with protein powder! I would start with 1/4 cup. I can’t guarantee results without testing it myself but it seems like it would work well!
I made this in a Loaf pan as a banana bread instead. It was so delicious thank you for sharing this. I made a few adjustments though, added 1/4 cup lsa powder instead of Oats. And honey instead of maple syrup. It came out perfect. It’s the perfect healthy yet yummy breakfast for my family. Thank you again.
Thanks for this!! This is my go-to muffin recipe, I make it all the time and it’s the one muffin recipe that never fails for me! So delicious and so easy and healthy!
Thank you for the review!
I attempted to make the muffins, made into a bread instead and cooked for 40 minutes. Still a little wet in the center and smells liked it burned, any suggestions for next time. I don’t have a muffin pan.
Thanks for this! I’ve been making these for years using this recipe, with many different substitutions and changes, and it’s the only baking recipe that has never ever let me down. I’ve made it without a blender, with too much flour, too little flour, half unground oats and half white flour, pumpkin instead of banana etc and somehow it still comes out moist and delicious every time. Thanks again!
I’m looking forward to trying these for my kiddos! Muffins are our go-to breakfast since I can make them ahead, pull them out of the freezer, and have a quick, healthy breakfast ready to go for them. I see there have been several questions about blenders, but do you think a food processor would work as a sub for a high speed blender? I don’t have oat flour so I could blend the rolled oats separately in my small Nutribullet first, if needed.
You could definitely use a food processor! They will be lumpy because the oats won’t be broken down, unless you processed the oats first in the NutriBullet as you said. They might not be as smooth as what a Vitamix would achieve (like my photos) but they will be close enough!