Double Chocolate Banana Blender Muffins {Gluten-Free}

For 12 muffins, Double Chocolate Banana Blender Muffins {Gluten-Free} keeps the list centered on ripe medium-size bananas, sour cream or Greek yogurt and eggs. Set aside about 35 minutes.

• Yield 12 muffins
• Ready in 35 minutes
• Prep 20 minutes
• Cook 15 minutes

Ingredients

• 2 ripe medium-size bananas
• 1/2 cup sour cream or Greek yogurt
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup honey (or (71 g) granulated sugar)
• 1/2 cup natural, unsweetened cocoa powder
• 2 cups old-fashioned rolled oats
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 to 1 cup 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 or yogurt, eggs, vanilla, honey, cocoa powder, oats, baking powder, baking soda and salt to a blender. Process until well-blended, scraping down the sides of the blender if needed.
3. Add the chocolate chips to the blender and stir with a spoon or spatula.
4. Portion the batter evenly into the muffin cups, about 2/3 to 3/4 full. Sprinkle a few chocolate chips on top of each muffin (optional).
5. Bake for 15-18 minutes until the muffins spring back to the touch and are baked through (don't over bake or they might be dry!).

Cool the bake on a rack until the crumb sets, then slice.