BANANA CHOCOLATE CHIP MUFFINS (GLUTEN & DAIRY FREE)

Effortless and Delicious: Learn How to Make Gluten-Free & Dairy-Free Banana Chocolate Chip Muffins in a Blender!

Do you struggle to find delicious gluten-free & dairy-free snacks that are quick and easy to make? Look no further than these mouth-watering, nutrient-packed banana chocolate chip muffins made right in your blender. Yes, you read that right – no need for multiple mixing bowls or complicated ingredients.

With just a few simple steps, you can whip up a batch of these guilt-free treats that are filled with wholesome ingredients. They are sure to satisfy your sweet tooth and provide a boost of energy. Say goodbye to store-bought snacks full of unknown and unhealthy ingredients, and hello to the perfect homemade pick-me-up.

WHAT DO YOU SWEETEN DAIRY FREE & GLUTEN FREE BLENDER MUFFINS WITH?

My personal favorite sweetener for this recipe is pure maple syrup. It adds a little something more than the honey does. Honey makes them good, but the maple syrup takes the flavor up a notch.

A note on the honey – If you decide to use it, there is no reason to use raw honey that you paid a little extra for. Once you bake the muffins, the natural antibacterial benefits are gone anyways. I usually keep in stock 2 kinds of honey – One we use for medicinal purposes and the other I use in baking that is not as pricey.

DOES IT MATTER WHAT ORDER YOU PUT THE INGREDIENTS IN THE BLENDER?

Yes. I have listed the ingredients for the muffin recipe in the order they need to be put in the blender. It’s a great way to ensure everything blends together and the quick oats grind to a good consistency.

It is imperative to put any wet ingredients in the blender first, followed by the dry ingredients last.

EQUIPMENT NEEDED

• high speed blender
• measuring cups & spoons
• 12 cup muffin tin
• muffin tin liners
• oven

SIMPLE INGREDIENTS FOR THESE DAIRY-FREE & GLUTEN-FREE MUFFINS

• 2 overripe bananas
• 2 eggs
• 1/3 c olive oil
• 1/3 c pure maple syrup (or honey)
• 2 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp cinnamon, ground
• 1 tsp vanilla extract
• 1 tbsp creamy peanut butter or almond butter (optional)
• 2 c certified gluten-free quick oats
• 1/2 c dairy-free chocolate chips (dark chocolate chips are our favorite – and we’re not usually big dark chocolate fans)

EASY STEP-BY-STEP PROCESS TO CREATE YOUR VERY OWN BATCH

Preheat oven to 350 degrees Fahrenheit. Line muffin pan with liners. Set aside.

Put ingredients in high-speed blender in the order they are listed. (It is important to put the wet ingredients in the blender first with the gluten free oats on top.)

Blend until combined well. Scrape sides of blender bowl and continue to blend, if necessary, until ingredients are a muffin batter.

Pour muffin batter evenly into prepared muffin cups.

Sprinkle in chocolate chips. Add additional chocolate chips if desired. 🙂

Bake muffins for 15 – 18 minutes until centers are set and muffins are golden brown. For best results, watch closely the last 5 minutes to avoid over-browning them.

These delicious muffins can be served warm or at room temperature. Best if enjoyed within a few days of baking them, when stored in an airtight container.

Next time you are looking for a quick on the go breakfast, think of these healthy banana blender muffins. It’s the perfect recipe to meal prep for easy breakfasts or a healthy snack for the entire family.

Blessings,