Heavenly Homemakers

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Flourless Chocolate Banana Blender Muffins (Big Batch!)

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Flourless Chocolate Banana Blender Muffins: When you create a muffin that the entire family loves to eat, you make a big batch and you share the recipe with the world!

Now, of course, I always put together a “big batch” of whatever I’m making because we have a large family. But even though we have a lot of kids, not all of them have teeth or eat much yet. So we don’t need as big of batches of steak and broccoli at this point. Muffins though?

Must. Make. Muffins. In. Big. Batch.

We go through muffins like crazy around here. Our just-turned-one-year-old only has a few front teeth, but she is good at gumming her little nibbles of muffins and she loves them! Our 2-year-old and 3-year-olds LOVE muffins. Our six and eight-year-olds love muffins. Our teens and adults love muffins. Well. We go through a lot of muffins around here.

Here are more muffin recipes!

40 + Real Food Muffin Recipes

Muffins Freeze WellYum

So that’s why I’m giving you a Big Batch recipe for these Chocolate Banana Blender Muffins. If we’re going to dirty up some dishes, why not make a big batch of something that freezes well? When I make these muffins, I set them out for today’s snack and tomorrow’s breakfast. Then, whatever is remaining goes into the freezer to pull out for another day!

I love that these muffins are flourless. I love that all of these ingredients go into a blender and are mixed up so easily. And of course, I love that these are moist and taste so delicious!

You can make them gluten-free (if you use GF oats) and dairy-free (if you use coconut oil and coconut or almond milk).

Flourless Chocolate Banana Blender Muffins

5.0 from 2 reviews
Flourless Chocolate Banana Blender Muffins (Big Batch!)
 
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Serves: 24
Ingredients
  • 4 eggs
  • ½ cup milk
  • 4 overripe bananas
  • ½ cup melted butter or coconut oil
  • 3 cups whole rolled oats
  • ¾ cup brown sugar or sucanat
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ cup chocolate chips (optional)
Instructions
  1. Put all ingredients (except for the chocolate chips) into a blender, beginning with the liquids.
  2. Blend until smooth.
  3. Fold in chocolate chips.
  4. Pour into 24 paper-lined muffin tins.
  5. Bake in a 400 degree oven for 20-25 minutes or until a toothpick inserted into a muffin comes out clean.

 

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How To Make Muffins Moist and Fluffy

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Now that we know we can freeze muffin batter to make muffin baking even easier, let’s talk about how we can make them even more tasty! Today I am going to teach you how to make muffins moist and fluffy!

How to Make Muffins Moist and Fluffy

 

I love baking with whole wheat flour, but sometimes find that my muffins are a little heavier than those made with white flour. They also seem to get dry quickly (which isn’t usually a problem at my house because we eat them all right out of the pan, but still).

How to Make Muffins Moist and Fluffy

Recently I discovered that if I use sour cream in place of milk in a muffin recipe, I get a super moist, fluffy muffin! The switch is very easy. If a recipe calls for 3/4 cup of milk, I simply use 3/4 cup of sour cream instead. Occasionally, I need to add a bit more sour cream to moisten the muffin batter.

The first time I tried this idea (on Chocolate Chocolate Chip Muffins), I didn’t tell anyone in the family that I’d made a change. (And for the record, these were made from frozen batter that I’d set in the fridge the night before, yay!)  I served the muffins on a Sunday morning, which means that each of us were in and out of the kitchen at different times, grabbing breakfast as we had time. One by one, the boys found me getting ready for church and would ask, “Did you do something different with the muffins? They were better than ever!”

Aha! So they noticed. And they liked the change. Score!

I will be adding sour cream to muffins more often. And of course, I will forever and always be making the batter and freezing it ahead of time. Now I have moist, fluffy, tasty, healthy, and convenient muffins.

Confession time:  Who read the post about making muffin batter for the freezer and promptly went and mixed some up? Ever tried subbing sour cream for the milk in a muffin recipe?

Need More Muffins Recipes?

What is your favorite muffin recipe?Yum

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Peanut Butter Chocolate Chip Muffins

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 This recipe for Peanut Butter Chocolate Chip Muffins looked too good to pass up – and it was super easy to makeover with healthier ingredients. We all loved the results. (Except for Malachi, who didn’t try them because he doesn’t like peanut butter. He’s missing out!)

Yum

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It probably goes without saying that these muffins taste awesome with a glass of milk. They are easy to make ahead of time and serve the following day. (Although they really do taste best right out of the oven. Doesn’t everything?!)  These muffins freeze well. They make a great snack. I love recipes like this! It doesn’t get any easier!

Peanut Butter Chocolate Chip Muffins

Peanut Butter Chocolate Chip Muffins

Peanut Butter Chocolate Chip Muffins
 
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Ingredients
  • 6 Tablespoons butter, melted
  • ½ cup natural peanut butter
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • 2¼ cups whole wheat flour
  • ⅔ cup sucanat
  • 2 eggs
  • 1 cup milk
  • ¾ cup chocolate chips
Instructions
  1. In a small saucepan, melt together the butter and the peanut butter.
  2. Meanwhile, in a mixing bowl, stir together flour, baking powder, salt, and sucanat.
  3. Add melted butter and peanut butter, eggs, and milk.
  4. Stir until well combined, then fold in the chocolate chips.
  5. Scoop batter into 18-24 paper lined muffin cups.
  6. Bake at 375° for 15-20 minutes or until muffins are golden brown.

Notes:

  • I use homemade peanut butter. It is amazing, so if you haven’t tried your hand at making peanut butter, learn soon! You’ll love it and it’s much easier than you think!
  • I use freshly ground flour made from hard or soft white wheat. Soft wheat works best as it is lighter and fluffier (more like white flour – except still nourishing).
  • Make these muffins even more moist by subbing 1/2 cup of milk for 1/2 cup of sour cream.
  • Make these muffins ahead of time, freezing the batter like this. You’ll love this time-saving trick!
peanut_butter_cc_muffins_2

Are you a chocolate/peanut butter fan?

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