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Pumpkin Chocolate Chip Blender Muffins

Delicious and healthy muffins made effortlessly in a blender, perfect for busy mornings or as a delightful snack.
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Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Healthy
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups rolled oats Provides a hearty base with fiber and nutrients.
  • 1 cup almond flour Adds moisture and a rich nutty flavor.
  • 1/2 cup coconut flour Introduces a subtle sweetness and helps absorb moisture.
  • 2 teaspoons pumpkin spice Infuses warmth and flavor reminiscent of fall.
  • 1/2 teaspoon sea salt Enhances the overall flavor profile of the muffins.
  • 1 teaspoon baking powder Helps the muffins rise and become light and fluffy.
  • 1 teaspoon baking soda Works alongside baking powder for optimal lift.
Wet Ingredients
  • 1 cup pure pumpkin puree Adds moisture, flavor, and nutrients.
  • 2 eggs Binds ingredients together and adds structure.
  • 1/2 cup unsweetened almond milk Contributes creaminess without adding too much sweetness.
  • 1 teaspoon vanilla extract Enhances the overall flavor with warmth.
  • 1/2 cup plain Greek yogurt Increases moisture and adds protein.
  • 1/4 cup raw honey Provides natural sweetness.
  • 2 very ripe medium bananas Adds sweetness and moisture.
Mix-ins
  • 1 cup dark chocolate chips Offers a rich, indulgent flavor contrast.

Method
 

Preparation
  1. Preheat your oven to 350°F and line a muffin tray with silicone molds or paper liners.
  2. In a blender or food processor, combine rolled oats, almond flour, coconut flour, pumpkin spice, sea salt, baking powder, and baking soda. Pulse until finely ground and well combined.
  3. Stop the blender and add pure pumpkin puree, room temperature eggs, unsweetened almond milk, vanilla extract, plain Greek yogurt, and raw honey.
  4. Blend for a few seconds until everything starts to combine.
  5. Use a spatula to scrape down the sides, then add in the sliced bananas.
  6. Blend a bit more until the bananas are incorporated and the mixture is smooth.
  7. Gently mix in dark chocolate chips with a spatula.
Baking
  1. Divide the batter evenly into the prepared muffin cups.
  2. Place in the oven and bake for 22-24 minutes, until golden brown and a toothpick comes out clean.
  3. Once ready, remove from the oven and allow to cool.

Notes

These muffins can be stored in an airtight container in the refrigerator for up to 5 days. They also freeze well for up to 3 months.