Chocolate Banana Oatmeal Blender Muffins – A quick, chocolatey, naturally sweet muffin you can blend and bake in minutes. These naturally gluten-free muffins are made with bananas, oats, peanut butter, and cocoa for an easy grab-and-go breakfast.

These muffins are my go-to when I want something that feels like a treat but still fits into a weekday morning. 

They come together in minutes—literally, everything goes right into the blender—and bake up soft, chocolatey, and just sweet enough. The bananas add natural sweetness and moisture, while the oats give them a hearty texture that actually keeps you full.

 

If you’re into muffin recipes that double as breakfast and dessert, check out my Mocha Muffins and Chocolate Applesauce Muffins next—they’re just as easy and every bit as chocolate-forward.

Ingredients You’ll Need

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• Bananas
• Eggs
• Peanut Butter – I like creamy peanut butter
• Old Fashioned Oats
• Honey – can use maple syrup or Agave, just needs to be a liquid sweetener
• Cocoa Powder
• Vanilla Extract
• Baking Powder
• Salt
• Chocolate Chips

How To Make Chocolate Oatmeal Blender Muffins

1. Prep the Pan – Heat the oven and lightly coat your muffin tin so the baked muffins release easily.
2. Blend the Batter – Add the bananas, eggs, peanut butter, oats, honey, cocoa, vanilla, baking powder, and salt to a blender and run it until everything is silky and uniform.
3. Fill the Cups – Portion the batter into the muffin wells, keeping each about two-thirds full.
4. Add the Topping – Scatter chocolate chips over the surface of each batter-filled cup.
5. Bake and Cool – Bake until set in the center, then let the muffins rest briefly before transferring them to a rack to finish cooling.

Recipe Tips & Tricks

• Use spotty bananas – Extra-ripe bananas blend smoother and add more natural sweetness, which helps balance the cocoa.
• Blend in stages if needed – If your blender struggles, pulse a few times before running it fully; thick batters sometimes need a little help getting moving.
• Scrape the sides – Pause once to swipe down the blender walls so every bit of oat and cocoa gets fully incorporated.
• Don’t overfill the cups – Keeping each well about two-thirds full gives the muffins room to rise without spilling over.
• Test for doneness early – Oat-based muffins can dry out if baked too long, so start checking with a tester around the 13-minute mark.
• Swap the nut butter – Almond butter, cashew butter, or sunflower seed butter all work if you want a different flavor—or need a nut-free option.
• Mix in extras – Stir in mini chocolate chips, chopped nuts, or a sprinkle of hemp hearts for more texture before filling the pan.
• Freeze for quick breakfasts – These muffins freeze beautifully; let them cool fully, stash in a freezer bag, and thaw or warm whenever you need a fast grab-and-go snack.

Storage

Muffins are great to make ahead so you can freeze them. Store muffins in an air tight container at room temperature for up to 5 days. Or store in an air tight container for up to 6 months. You can take them out and let thaw on the counter or microwave for 30-45 seconds per muffin to thaw.

More Easy Breakfast Recipes

• Chocolate Chip Scones
• Breakfast Tacos
• Crockpot Breakfast Casserole
• Baked Oatmeal Cups
• Sausage Breakfast Sandwich

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