These Blender Banana Chocolate Chip Muffins are so incredibly easy and absolutely divine. No whisking, no extra bowls, this recipe is made completely in a blender or food processor. Wonderfully tender and moist with plenty of banana flavor, occasional bites of chocolate- these are the easiest muffins to start your day with.
I am pretty excited about these Blender Banana Chocolate Chip Muffins. That is an unusual thing for me to get excited about. But seriously, I have made this recipe probably 3 times in the past 2-3 weeks. The muffins are completely gone in just two days once they come out of the oven. They are simply divine.
These muffins are incredibly easy. At first I thought about making a roasted banana muffin, but then I realized, who wants to go through all that extra effort, especially during summer? No one! So I went the complete opposite direction and made them as simple as possible. These are made completely in the blender or food processor. No scraping the mixture into a separate bowl to whisk in the dry ingredients. Honestly, these couldn’t be more simple.
These banana muffins are wonderfully tender and moist with occasional bites of chocolate, big and small. These come together in a matter of minutes, they seriously couldn’t be easier. And, this recipe is fairly forgiving. No big deal if you over mix the flour, they will still come out fabulous. These banana chocolate chip muffins are great to make any day of the week!
What you’ll need to make these Blender Banana Chocolate Chip Muffins
- super ripe bananas, we’re talking big brown spots here!
- light brown sugar
- large eggs
- vegetable oil
- vanilla extract
- all-purpose flour
- ground cinnamon
- baking powder
- baking soda
- ground cloves
- bittersweet or semisweet bakers chocolate
Let’s make the muffins!
No fancy instructions here. Preheat that oven and grease or line some muffin tins. Grab your blender or food processor!
Place the all the wet ingredients in the blender or food processor, including the brown sugar. Blend until totally smooth. Scrape down the sides. Then, place all the dry ingredients with the wet mixture. Break the chocolate into chunks and scatter over the top of the dry ingredients. Pulse the mixture just until the chocolate is chopped and there are no remaining dry streaks.
Pour or scoop the batter into the prepared muffin wells, filling about 3/4 full. Place in the oven and bake until a toothpick inserted in the center comes out with a few clinging crumbs, only about 25 minutes! Let cool for a few minutes before serving.
See? So simple and fast. I also think you could make an extra big batch of these (if you have a big enough food processor or blender) and freeze them. If they last that long!
Notes & tidbits
You can use chocolate chips instead of bakers chocolate if that’s all you have on hand. Just use as directed.
As always, you can use dark brown sugar instead of light brown if need be.
- 4 medium, very ripe bananas
- 1/2 cup light brown sugar
- 2 large eggs
- 1/2 cup full fat yogurt
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 4 ounces bittersweet or semisweet chocolate, broken into chunks
- Preheat the oven to 325ºF. Line or grease two muffin baking pans. Set aside.
- In the bowl of a food processor or blender, pulse together the bananas, brown sugar, eggs, yogurt, vegetable oil and vanilla extract until smooth. Scrape down the sides. Pour the dry ingredients over the wet, then scatter the broken chocolate pieces over the top. Pulse the mixture just until the chocolate is chopped and there are no flour streaks remaining.
- Scoop or pour the batter evenly between the prepared muffin tins, filling about 3/4 full. Place in the oven and bake until a toothpick inserted in the center comes out with a few clinging crumbs, about 25 minutes. Remove from the oven and let cool for a few minutes before serving or storing.
Store, well wrapped at room temperature for up to 3 days, or in the fridge up to 5.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 164
Nutritional information is only an estimate.