Double Chocolate Blender Muffins

My high speed blender has become a permanent fixture in my kitchen. Between my daily smoothie, soups, baby food, pancake batter, and now THESE BLENDER MUFFINS, it’s not going anywhere anytime soon.


Cocoa is among the world’s top superfoods and when I have the chance to disguise antioxidant dense foods in the form of sweets, I tell myself it’s all in the name of good nutrition. Cocoa is high in magnesium, iron, fiber, and is one of the richest sources of pholyphenols, the antioxidants that give cocoa the anti-inflammatory and cardiovascular health benefits.

These muffins are gluten free, and if you are sensitive to gluten or have celiac, make sure you use certified gluten free oats. Oats are naturally gluten free, but since most of them are processed in factories that process other gluten containing grains, it often contaminates it.

Double Chocolate Muffins

  • Servings: 12 Muffins
  • Difficulty: Easy
  • Print


Double Chocolate Blender Muffins

  • 2 medium ripe bananas* (see note!)
  • 2 eggs
  • 1/2 cup full-fat Greek yogurt
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla
  • 2 cups old fashioned rolled oats
  • 1/2 cup non-alkalized unsweetened cocoa powder (I like Navitas Organic Cacao powder)
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 tsp sea salt
  • 1/2 cup mini chocolate chips, divided


Preheat oven to 350 F and spray muffin tins with non-stick cooking spray. In a high speed blender, mix all ingredients in the order given. Blend until well incorporated. Add 1/4 cup of chocolate chips into the batter and pulse long enough to incorporate.

Scoop batter into prepared muffin tins 3/4 full. Sprinkle tops with remaining chocolate chips and put muffin tray into oven. Bake for 15 minutes until a toothpick is inserted and comes out clean. Let cool for 3-5 minutes before transferring to a cooling rack. Store refrigerated for up to 5 days.

*Note: Much of the sweetness comes from the ripe bananas. If you are too impatient to let your bananas ripen and wish to use bananas on the green side, increase the amount of maple syrup or honey you add by 1/4 cup. I have used frozen bananas, simply blending longer, and they turned out just as good.

Photos and Content Copyright © Jaclyn Beaty Nutrition, 2019

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