Chocolate Banana Blender Muffins (Gluten Free)
Hey there! So, you know those mornings when you just want something comforting but don’t want to spend a ton of time in the kitchen? That’s when these Chocolate Banana Blender Muffins save the day! I remember trying these out one lazy Sunday, the kind where you just want to stay in PJs and sip coffee all day. It was a revelation – not to mention the delightful aroma that filled the house. Honestly, it felt like hugging a giant chocolatey banana!
Why You’ll Love This
Why do I keep making these? Well, my family goes absolutely bonkers for them (especially when I’m feeling generous enough to share). These muffins are my go-to when the day calls for a little sweetness without a whole lot of fuss. Plus, they’re gluten-free, which means my gluten-averse friends can join in the fun too. I gotta say, the first time I made them, I was skeptical about throwing everything into a blender, but hey, it worked like a charm!
What You’ll Need
- 2 ripe bananas (the riper, the better – spots are fine!)
- 2 large eggs
- 1/4 cup honey (or maple syrup if you’re feeling fancy)
- 1/2 cup unsweetened cocoa powder
- 1/2 cup almond flour (or any gluten-free flour blend you have on hand)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (I sometimes toss in a handful more – no regrets!)
Let’s Do This!
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or just grease it up if you’re feeling rebellious.
- Throw the bananas, eggs, and honey into your blender, and blend until smooth. This is usually where the kids get excited – it looks like a science experiment!
- Add the cocoa powder, almond flour, baking powder, and salt. Blend again until it’s all mixed and looks like a chocolatey dream. Don’t worry if there are a few lumps; it all works out in the end.
- Gently stir in the chocolate chips with a spatula. Or, you know, you could just dump them in and call it a day.
- Spoon the batter into your muffin tin, filling each cup about three-quarters full. This is where I sometimes sneak a taste – quality control!
- Bake for 20-25 minutes. A toothpick inserted into the center should come out clean, or with just a few crumbs. But seriously, don’t overthink it.
- Let them cool in the tin for a few minutes before transferring to a wire rack. Or not. I mean, who can wait?
Notes and Nuggets
If you ever find your muffins sticking, a bit more greasing helps. Also, don’t fret if the batter seems thin – it’s gonna rise just fine. I once used half the honey and it still turned out great, though a bit less sweet.
Fun Twists
I once tried adding peanut butter to the batter, and it was a hit! Although, a similar attempt with coconut didn’t quite hit the mark – ended up tasting more like sunscreen (oops!).
Tool Talk
No blender? No problem! You can mash the bananas by hand and mix everything in a large bowl. Think of it as an arm workout!
Keeping it Fresh
Store these in an airtight container for up to 3 days. But really, they never seem to make it past day one in our house.
Ways to Enjoy
These muffins are delightful on their own, but if you want to get fancy, serve them with a dollop of whipped cream or a smear of nut butter. My cousin swears by adding a sprinkle of sea salt on top!
Lessons Learned
Trust me, don’t skip the cooling step. I once tried rushing it and ended up with muffins that fell apart faster than my willpower at a dessert buffet!
Burning Questions
Can I use regular flour instead? Sure, but it won’t be gluten-free anymore! But hey, do what works for you.
Do these freeze well? Absolutely! Freeze them in a single layer first, then toss ’em in a bag. They’re good for about a month – perfect for those ‘oops I forgot breakfast’ mornings.
What if I don’t have ripe bananas? No worries – just pop them in the oven at 300°F (150°C) for about 15 minutes until they’re nice and soft.
