Chocolate Chip Blender Muffins (Gluten Free, Dairy Free)

September 27, 2016Living Freely Gluten Free
Blog post

 

A gluten free blender muffin is an essential for the busy parent. Chocolate Chip Blender Muffins are a food group over here. They account for breakfast, snack, dessert and tantrum stoppers. When I made a Chocolate Chip Blender Muffin it was important to sneak some goodness into it (oats, flax seed) and to keep sugar out (sweetened with maple syrup). I have even made these without the maple syrup and they tasted great so keep that in mind. They are flourless, gluten free, dairy free and refined sugar free.

I will often start my day by snacking on Chocolate Chip Blender Muffins with my coffee, and my little Princess Cupcake loves one in the morning with her chocolate almond milk and an episode of Paw Patrol. 

My Sister refers to these as “crack muffins” although the term might sound a bit drastic- I usually have to double the recipe and they are all gone within a 24 hour time frame. So, even though I may not love the term, they sure have earned it.

 

 

 
With no sugar and just sweetened with maple syrup these Chocolate Chip Gluten Free Blender Muffins are the perfect snack for everyone in the home and they are excellent for lunch boxes.

 

 

 

The chocolate chips give them the perfect sweetness to feel like you are having a treat but these are made with oats, peanut butter and a dash of flax to make sure that they are wholesome.


Let me also tell you that you can not mess these Chocolate Chip Blender Muffins up. I have been a bit sleep deprived lately and I have forgotten the peanut butter once, maple syrup and even the baking soda. Sure, the texture was different but they were still delicious. 

How do I make these Gluten Free Blender Muffins?

  • It is as simple as putting all of the ingredients into a blender (minus the chocolate chips) and then adding the chips last and stirring them.
  • Then you pour the batter into your cupcake pan and bake for 20 minutes. Allow them to completely cool before serving.

 

Gluten Free Chocolate Chip Muffins

 

Double or triple this gluten free chocolate chip muffin recipe if you can and freeze them to save time. They freeze beautifully. If you love these then give my Cinnamon Rolls Recipe a try! 

 

 

5 from 2 votes
Print

Chocolate Chip Blender Muffins Gluten and Dairy Free

Perfect and healthy snack or breakfast. 

Course Breakfast, Brunch, Snack
Cuisine American
Keyword Dairy Free Blender Muffins, Gluten Free Blender Muffins
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 15 Muffins
Calories 222 kcal

Ingredients

  • 2 Cups GF Oats
  • 2 Bananas
  • 2 Eggs
  • 3/4 Cup Peanut Butter
  • 2 TBSP. Maple Syrup
  • 1 TBSP. Ground Flax Seed
  • 1 tsp. Vanilla
  • 1 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • Dash of Salt
  • 1 Cup Dairy Free Milk
  • 1 Cup Mini Chocolate Chips

Instructions

  1. Preheat oven to 350 degrees F.

  2. Add everything except the chocolate chips and blend until smooth.
  3. Add the chocolate chips and stir them in the batter and pour in your muffin tin.
  4. Cook for about 20 minutes or until a toothpick comes out clean.
Nutrition Facts
Chocolate Chip Blender Muffins Gluten and Dairy Free
Amount Per Serving
Calories 222 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 4g 20%
Cholesterol 23mg 8%
Sodium 178mg 7%
Potassium 232mg 7%
Total Carbohydrates 23g 8%
Dietary Fiber 2g 8%
Sugars 11g
Protein 6g 12%
Vitamin A 1.4%
Vitamin C 1.7%
Calcium 4.8%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Chocolate Chip Blender Muffins Gluten and Dairy Free
Amount Per Serving
Calories 222 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 4g 20%
Cholesterol 23mg 8%
Sodium 178mg 7%
Potassium 232mg 7%
Total Carbohydrates 23g 8%
Dietary Fiber 2g 8%
Sugars 11g
Protein 6g 12%
Vitamin A 1.4%
Vitamin C 1.7%
Calcium 4.8%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.
 

 

Healthy Trail Mix

 

6 Comments

  • Lisa Reitmeier

    April 9, 2018 at 7:25 pm

    Thanks for sharing this recipe. The muffins are delicious! I especially LOVE that they have normal ingredients in them that I already have in the pantry (unlike a lot of other gluten-free baking recipes). This recipe is definitely a keeper. I made them for myself b/c I am gluten and dairy free, but everyone in the family loved them and they disappeared very quickly. The only thing I did differently was I added honey in place of the maple syrup b/c I am not a big fan of maple syrup. They turned out great with the honey. Thanks again!

    1. livingfreelygf

      April 9, 2018 at 8:37 pm

      Hi Lisa
      I am so happy to hear that you enjoyed them. They are so simple and that is why I make them over and over. You can always swap the maple syrup for honey. I love them with honey too.

  • Laura Wilson

    April 20, 2018 at 10:09 pm

    I can’t tolerate oats, I’m celiac and tried gluten free ones, but no oats for me. Do you think I can make these yummy looking muffins with gluten free flour?
    Thank you.

    1. livingfreelygf

      April 21, 2018 at 2:36 pm

      Hi Laura,

      This particular recipe works best with oats. But here is my Banana Nut Muffins made with Gluten Free All Purpose Flour. You can leave out the nuts and add anything like blueberries, or chocolate chips. https://www.livingfreelyglutenfree.com/2016/09/banana-nut-muffins-gluten-free-dairy.html

  • Lois

    April 20, 2018 at 11:07 pm

    Because of egg and banana allergy, can use egg replacer for the eggs, but for the bananas, do you think applesauce and some coconut oil would work as a substitute? I have made other muffins this way.

    1. livingfreelygf

      April 21, 2018 at 2:35 pm

      Yes, I think that you could use applesauce in place of the bananas with TBSP. of coconut oil. Let me know how it works for you.

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