If you want a quick, easy breakfast or a grab-and-go snack, these Mini Chocolate Banana Blender Muffins fit the bill. Made in a blender and baked in a mini muffin tin, they’re moist, chocolatey, and full of banana flavor. Rolled oats add texture while mini chocolate chips give a melty, fun finish.
This Mini Chocolate Banana Blender Muffin recipe post is sponsored by Ankarsrum®. Thank you for supporting the brands that help make Beyond the Butter® possible!
These mini muffins are exactly what I look for in an easy recipe: minimal ingredients, fast preparation, and great flavor. The batter goes straight into the blender, then into a mini muffin tin for a speedy bake. The result is tender, chocolate-forward muffins with plenty of banana taste and little pockets of chocolate from the mini chips.
This recipe evolved from my Double Chocolate Muffins and is baked using a blender attachment on an Ankarsrum Assistent Original Mixer in my kitchen, but any blender will work. Add the wet ingredients to the blender, then the dry ones, blend until combined, fold in the chips, portion into the prepared mini tin, and bake.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients Needed
- How to Make the Recipe
- Storage
- Recipe FAQs
- More Breakfast Sweets to Enjoy!
- Mini Chocolate Banana Blender Muffins Recipe
Why You’ll Love This Recipe
- Made quickly in a blender—ready in minutes.
- Rich chocolate flavor balanced with banana.
- Moist, tender texture with rolled oats for body.
- Topped with mini chocolate chips for extra chocolate bursts.
- Perfect for breakfasts, brunches, or kids’ snacks.
- Yields 12 mini muffins; easily doubled for 24.
Ingredients Needed
Below are the main ingredients for these blender muffins, with a few notes on key items.
- Rolled oats: Use old-fashioned rolled oats, not quick oats, for best texture.
- Sour cream: Plain Greek yogurt or whole-milk ricotta are fine substitutes.
- Dutch-process cocoa powder: Adds a deep chocolate flavor. Regular unsweetened cocoa can be used but will yield a slightly different taste.
See the recipe card below for exact quantities and full instructions.
How to Make the Recipe
Here’s a concise overview of the steps. For the printable recipe with measurements in US customary or metric, consult the recipe card below.
Step 1: Blend the ingredients. Add the wet ingredients to the blender first, then the dry. Blend until well combined—the batter will be somewhat thin and you’ll still see small flecks of oats. Fold the mini semi-sweet chocolate chips in with a spatula.
Quick Tip: Use a 2-tablespoon cookie scoop for even-sized mini muffins.
Step 2: Portion the batter. Prepare a 24-count mini muffin tin and coat 12 cavities with a flour-based baking spray. Fill each cavity about 2/3 to 3/4 full.
Step 3: Bake and cool. Bake at 350°F for 15–17 minutes, until the muffins are domed and spring back when pressed. Let them rest in the tin for about 10 minutes, then transfer to a rack to cool slightly before serving.
Storage
Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Freeze for up to a month and reheat before serving.
Recipe FAQs
Plain Greek yogurt or whole-milk ricotta work well as swaps.
Yes. Just ensure your blender can handle the larger batch or blend in two batches.
The photos show an Ankarsrum Assistent Original Mixer with a blender attachment, though any blender will do.
More Breakfast Sweets to Enjoy!
Chocolate Croissant Loaf
Mini Chocolate Banana Blender Muffins
Lemon Blueberry Streusel Scones
Double Chocolate Muffins
If you try this Mini Chocolate Banana Blender Muffins recipe, please leave a star rating and share your thoughts in the comments. Thanks for reading!
Mini Chocolate Banana Blender Muffins
Equipment
- Blender or blender attachment
- 24-cup mini muffin tin (use 12 cavities)
- 2-tablespoon cookie scoop (optional)
Ingredients
- 1/4 cup sour cream (or plain Greek yogurt or ricotta)
- 1 large egg
- 1 tsp vanilla extract
- 1 medium ripe banana
- 1/4 cup granulated sugar
- 1/4 cup Dutch-process cocoa powder
- 1 cup old-fashioned 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 extra for topping (optional)
Instructions
- Preheat the oven to 350ºF and place a rack in the middle position. Coat 12 cavities of a 24-cup mini muffin tin with a flour-based baking spray.
- Add all ingredients to the blender, starting with wet ingredients, then the dry. Blend until combined; the batter will be slightly thin and show flecks of oats.
- Fold in 1/3 cup mini semi-sweet chocolate chips.
- Using a 2-tablespoon cookie scoop, fill each prepared cavity about 3/4 full. Top with extra chips if desired.
- Bake 15–17 minutes at 350ºF, until domed and springy. Cool in the tin for about 10 minutes, then transfer to a rack to cool until slightly warm.
- Store in an airtight container at room temperature up to 3 days, in the refrigerator up to 5 days, or freeze up to 1 month.
Notes
While an Ankarsrum blender attachment was used for photos, any blender will work for this recipe.
Nutrition
Nutritional information is an estimate and will vary with specific ingredients used.