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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

DOUBLE CHOCOLATE BANANA BLENDER MUFFINS {GLUTEN-FREE} Recipe

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This recipe for DOUBLE CHOCOLATE BANANA BLENDER MUFFINS {GLUTEN-FREE} is from Palmer Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 ripe medium-size bananas (about 10 ounces)
½ cup (4 ounces) sour cream or Greek yogurt
2 large eggs
1 teaspoon vanilla extract
⅓ cup (2.5 ounces) honey (or granulated sugar)
½ cup (1.5 ounces) natural, unsweetened cocoa powder (see note)
2 cups (7.5 ounces) old-fashioned rolled oats (see note)
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ to 1 cup (3 to 6 ounces) chocolate chips + more for sprinkling
Directions:
Directions:
Preheat oven to 350º. Line a 12-cup standard muffin tin with paper liners and lightly coat the liners with nonstick cooking spray (or omit the liners and grease the muffin tin).
Add the bananas, sour cream or yogurt, eggs, vanilla, honey, cocoa powder, oats, baking powder, baking soda and salt to a blender. Process until well-blended, scraping down the sides of the blender if needed.
Add the chocolate chips to the blender and stir with a spoon or spatula.
Portion the batter evenly into the muffin cups, about ⅔ to ¾ full. Sprinkle a few chocolate chips on top of each muffin (optional).
Bake for 15-18 minutes until the muffins spring back to the touch and are baked through (don't over bake or they might be dry!).

 

 

 

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