I started making these on Sunday nights because Monday mornings are chaos in my house. Three ripe bananas go in the blender with milk, oats, flour, eggs, vanilla, cinnamon, Greek yogurt and honey. Twenty minutes later there are twelve muffins on the counter.
There's no bowl to wash and no mixer to drag out. You pour everything into a blender, give it a whirl, and divide it among the muffin cups. The chocolate chips go on top at the end, which keeps them from sinking and gives each muffin a nice little cap.
If your bananas are still yellow, wait a day or two. The speckled ones blend smoother and taste sweeter, and that sweetness is doing real work here because there's only two tablespoons of honey in the whole batch.
Step-by-Step Instructions
1. Heat the oven
Set the oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
2. Blend the batter
Put the bananas, milk, oats, flour, eggs, vanilla, cinnamon, Greek yogurt and honey in a blender. Blend until smooth, stopping to scrape down the sides with a spoon if flour sticks to the jar.
3. Fill the cups
Pour the batter into the lined cups, dividing it evenly. Each cup should be about three-quarters full.
4. Add the chocolate chips
Scatter the dark chocolate chips over the tops of the muffins. They'll settle into the batter as it bakes.
5. Bake
Bake for 20 minutes. The muffins are done when the tops spring back when you press them gently and a toothpick in the center comes out with just a crumb or two.
6. Cool and store
Let them sit in the pan for five minutes, then move them to a rack to cool. They keep for a few days in a sealed container.
Tips & Tricks
- Use bananas with brown spots. They mash and blend smoother than firm yellow ones.
- Scrape down the blender jar with a spoon between pulses so no dry flour hides at the bottom.
- Fill the muffin liners about three-quarters full so the batter has room to rise.
- Let the muffins cool in the pan for five minutes before lifting them out. They firm up as they cool.
How to Store Banana Chocolate Chip Breakfast Muffins
Refrigerator
Keep the muffins in a sealed container in the fridge for up to five days. Let them come to room temperature or warm them slightly before eating.
Freezer
Wrap each muffin in plastic wrap, then put them in a freezer bag. They keep for up to two months.
Reheating
Microwave a single muffin for 20 to 30 seconds. From frozen, wrap it in a paper towel and microwave for about 45 seconds.
Frequently Asked Questions
Q: Can I make these without a blender?
Yes. Mash the bananas well with a fork, whisk the wet ingredients together in one bowl and the dry ones in another, then combine. The texture will be a little less uniform but still good.
Q: Why are my muffins dry?
Usually it's overbaking. Twenty minutes at 350°F is the target, but ovens run hot. Start checking at 18 minutes and pull them as soon as the tops spring back.
Q: Can I use frozen bananas?
Thaw them first and drain the extra liquid. Frozen bananas release a lot of water, which can make the batter too thin.
Q: How do I know when they're done?
Press the top gently. If it springs back, they're ready. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.
Q: Are these sweet?
Only lightly. The sweetness comes mostly from the bananas and two tablespoons of honey, with the chocolate chips on top doing the rest. If you want them sweeter, use very ripe bananas.
Banana Chocolate Chip Breakfast Muffins – 20-Minute Bake
Ripe bananas, Greek yogurt and oats blend into one bowl, then bake into moist banana chocolate chip breakfast muffins in just 20 minutes.
Ingredients
Instructions
- 1Heat the oven — Set the oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
- 2Blend the batter — Put the bananas, milk, oats, flour, eggs, vanilla, cinnamon, Greek yogurt and honey in a blender. Blend until smooth, stopping to scrape down the sides with a spoon if flour sticks to the jar.
- 3Fill the cups — Pour the batter into the lined cups, dividing it evenly. Each cup should be about three-quarters full.
- 4Add the chocolate chips — Scatter the dark chocolate chips over the tops of the muffins. They'll settle into the batter as it bakes.
- 5Bake — Bake for 20 minutes. The muffins are done when the tops spring back when you press them gently and a toothpick in the center comes out with just a crumb or two.
- 6Cool and store — Let them sit in the pan for five minutes, then move them to a rack to cool. They keep for a few days in a sealed container.
Questions or cooking notes?
Ask about an ingredient or share a tip that could help someone else.