Need fall baking inspiration? These quick to pull together blender muffins have a lot going for them: One container to wash. Allergen friendly. Gluten-free. And very kid friendly.
The batter is smooth, so children don’t guess it is full of hearty oats. They will just see chocolate chips and think it’s treat time.
Gluten Free Chocolate Chip Blender Muffins
- 2 tsp pure vanilla extract
- 3 large eggs
- 2 Tbsp avocado oil
- ¼ cup milk
- 1/3 cup raw honey or maple syrup
- 1 cup mashed bananas (about 2 large)
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 2½ cups rolled oats (gluten-free)
- ½ cup chocolate chips
Preheat oven to 415°, line a 12-count muffin tin with liners.
Add vanilla, eggs, oil, milk, honey, and bananas to a high-speed blender.
Top with baking soda, baking powder, cinnamon, and oats.
Process on medium-high, tamping as needed, until smooth.
Stir in chocolate chips.
Divide equally between prepared cups.
Bake for 5 minutes. Lower heat setting to 375°, bake for 12 minutes more.
Let cool on rack, then remove.
Store covered once cooled, freeze for long-term storage.
Makes 12 muffins.