Double Chocolate Blender Muffins

Chocolate with chocolate chips for breakfast? Say no more! These double chocolate blender muffins are a dream to whip up and the perfect on the go breakfast or snack.

I’ve made several variations of these for years, and every time I remember to make them I’m blown away at how easy they are. You literally dump all of the ingredients into a blender and you immediately have a batter. Boom, you’ve got batter and after 10 minutes in the oven and you’ve got a whole bunch of muffins.

These muffins are grain-free and have no extra sugars. The base of the batter comes from oatmeal and a ripe banana, and with the help of some leavening agents, some greek yogurt, and an egg, you’ve got a muffin! I add a little honey or maple syrup to sweeten them, but that is *technically* optional.

To give these muffins a little more bang for their buck, I add in a little protein powder too. I’m a huge fan of Orgain and their protein powder. It’s plant-based and doesn’t taste chalky, so win-win. I used their chocolate peanut butter cup in this recipe.

There will be enough batter to make 6-9 muffins, depending on how full you fill your tins. I often double the recipe when I make them, because you can never have enough muffins. Store these double chocolate blender muffins in a sealed container in the fridge for up to 10 days, or in the freezer for up to 3 months.

For another banana and chocolate chip power combo, check out my very favorite chocolate chip banana bread!