Quick Blender Banana Chocolate Chip Muffins {Gluten-Free}

This muffin recipe, Quick Blender Banana Chocolate Chip Muffins {Gluten-Free}, leans on medium-size ripe bananas, sour cream or Greek yogurt and eggs. It makes 12 muffins and takes about 33 minutes.

• Yield 12 muffins
• Ready in 33 minutes
• Prep 15 minutes
• Cook 18 minutes

Ingredients

• 2 medium-size ripe bananas (lightly mashed (about 1 cup))
• 1/2 cup sour cream or Greek yogurt
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup granulated sugar (can substitute honey)
• 2 1/4 cups old-fashioned rolled oats
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup semisweet chocolate chips + more for sprinkling

Instructions

1. Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners and lightly coat the liners with nonstick cooking spray (or omit the liners and grease the muffin tin).
2. Add the bananas, sour cream, eggs, vanilla, sugar, oats, baking powder, baking soda and salt to a blender or food processor (a blender will get the mixture slightly smoother). Process until well-blended.
3. Stir in the 1/2 cup of chocolate chips to the batter with a spoon or spatula.
4. Pour the batter evenly into the muffin cups; the tins will be fairly full. If you want a pop of chocolate on top, sprinkle a few chocolate chips on each muffin.
5. Bake for 15-18 minutes until the muffins spring back to the touch and are baked through.

Leave the muffins in the tin for a few minutes, then tip them onto a rack.