Chocolate Banana Blender Muffins, mini size
If you're looking for a short and straightforward breakfast treat or afternoon snack that comes together in minutes, these Mini Chocolate Banana Blender Muffins are sure to please! Made in a blender and baked in a mini muffin tin, these tender and rich muffins are packed with lots of banana flavor, rolled oats, chocolate, and mini chocolate chips!
This Mini Chocolate Banana Blender Muffin recipe post is sponsored by Ankarsrum. Thank you for supporting the brands that help make Sovuh possible!
Why this bake works
Enjoy a simple breakfast treat that isn't overly complicated, requires few ingredients, bakes in a matter of minutes, and tastes memorable—and that's precisely what these mini chocolate banana blender muffins are!
Adapted from the Double Chocolate Muffins recipe and made using my Ankarsrum Assistent Original Mixer and blender attachment, these chocolate banana muffins are an straightforward to mix treat! Simply add the ingredients to the blender, blend until evenly mixed, pour the batter into the mini muffin tin, top with mini chocolate chips, and bake!
They're tender, flavorful, and a strong match for a quick on-the-go breakfast, brunch, or mid-day snack. I hope you enjoy them as much as I do!
And if you love this easy blender snack recipe, check out my Blender Chocolate Mousse, which also uses my Ankarsrum mixer and blender attachment!
What goes in
The ingredients below are used to make this easy blender chocolate banana muffin recipe. Items noted in the bulleted list are key ingredients that need a bit more explanation.
- Rolled Oats. They are also known as old-fashioned oats and are not the same as quick oats.
- Sour Cream. You can also use plain Greek yogurt or whole milk ricotta cheese as a substitute.
- Dutch Process Cocoa Powder. This gives these mini chocolate banana blender muffins their rich, chocolatey taste. Unsweetened cocoa powder can be used as a substitute but may not be as rich in taste.
For quantities and instructions, please see the method card below.
How it comes together
Below is a brief overview of how to make these chocolate banana blender muffins. For the full printable recipe, available in US customary or metric measurements, visit the method card below.
Step 1. Add the ingredients to the blender and blend (Image 1). Try adding the wet ingredients first, then the dry ingredients. Blend until well combined (you'll see bits of the rolled oats; this is okay). Stir in the mini semi-sweet chocolate chips with a spatula (Image 2).
Quick Tip: Try using a two-tablespoon-sized cookie scoop to fill the 12 mini muffin cavities.
Step 2. Transfer the chocolate banana muffin batter. For this mini muffin recipe, you'll need a 24-count mini muffin or cupcake tin with 12 cavities coated in a flour-based baking spray. You can space them out as shown in the image above or all together (Image 3). Fill each cavity until 2/3 to 3/4 full.
Step 3. Bake, then cool. Bake the muffins at 350ºF for 15-17 minutes. For reference, mine were done at the 16-minute mark. Let the mini chocolate banana blender muffins cool in the mini-muffin tin for about 10 minutes (Image 4), then transfer to a cooling rack to finish cooling or still slightly warm.
Keeping and freezing
Store these mini chocolate banana blender muffins in a well-sealed food container at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also keep muffins frozen for up to a month and reheat them when ready to eat.
Questions on this bake
What can Use in place of sour cream?You can also use plain Greek yogurt or whole milk ricotta cheese.
Can this mini chocolate banana muffin recipe be doubled?Yes! Just make sure your blender can handle that amount of batter.
What blender are you using for this method?I'm using my Ankarsrum Assistent Original Mixer and the blender attachment.
- Yield 12 servings
- Prep 10 minutes
- Cook 17 minutes
- Total 27 minutes
- Calories 108
Ingredients
- 1/4 cup Sour Cream, or Plain Greek Yogurt or Whole Milk Ricotta Cheese
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1 Medium-Sized Banana, ripened
- 1/4 cup Granulated Sugar
- 1/4 cup Dutch Process Cocoa Powder
- 1 cup Old Fashioned Oats, also known as Rolled Oats
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/8 tsp Salt
- 1/3 cup Mini Semi-Sweet Chocolate Chips, plus more for topping, if desired
Tools
- Ankarsrum Assistent Original Mixer
- Ankarsrum Blender Attachment
- Non-Stick Mini Muffin and Cupcake Tin, 24-Cup
- Spatulas
- Baking Spray
Method
- Adjust the oven rack to the middle position and heat the oven to 350ºF. Coat 12 of the 24 mini muffin cavities with a flour-based baking spray, making sure to get the bottom and sides. Set to the side.
- Put all of the ingredients into the blender and blend until well combined. Try starting with the wet ingredients and then the dry ones. The muffin batter will be on the thin side with flecks of the rolled oats.
- Stir the mini chocolate chips into the blended mixture with a spatula.
- Using a 2 tbsp size cookie scoop, fill the 12 coated cavities with the muffin batter until about 3/4 way full. Top with more mini semi-sweet chocolate chips, if desired.
- Bake for 15-17 minutes at 350ºF. The muffins should have a nice domed top to them and spring back when gently pressed. Remove the mini muffins from the oven and allow to cool in the mini muffin tin for about 10 minutes. Transfer them to a cooling rack to finish cooling or until slightly warm. If needed, use a pairing knife to run along the edge to remove the muffins.
- Keep the mini chocolate banana muffins stored in a well-sealed food container at room temperature for up to 2 days or up to 5 days in the refrigerator. Muffins can also be kept frozen for up to a month.
Baker notes
This chocolate banana oatmeal mini muffin recipe can easily be doubled to make 24 mini muffins.
For this method, I used my Ankararum Assistent Original Mixer and blender attachment; however, you can use any blender you wish.
