Easy Fudgy Chocolate Muffins That You Make in Your Blender (Gluten-Free, Dairy-Free, Egg-free option)
Fudgy chocolate dessert that you can have for breakfast? And it’s made in the blender? Uh, yes, sign me up. Here’s a quick, healthy, double chocolate blender muffin recipe that is an easy kid-friendly gluten-free, dairy-free breakfast option. Soaking the oats allows your body to absorb all the good nutrients and minerals. Read how easy it can be to make these healthy chocolate muffins!
Disclaimer: This post contains affiliate links. I may earn a small commission if you make a purchase, but you will not be charged a penny extra! And mama, I never recommend products I don’t love or believe in.
Easy and quick gluten free breakfasts are my favorite!
But with the caveat that it’s gotta be healthy. We eat a gluten free diet, so cereal, especially a healthy, filling cereal, is hard to come by.
These chocolate blender muffins are hefty enough to fill up the kids, but they taste like cake…so…no one complains.
My simple goal right now is to help the real mama out. The mom who might feel overwhelmed by dietary needs.
The one who can’t figure out what to feed themselves for breakfast that fits with all their food allergies, so they go without.
The one who is trying to prepare healthy food like I am: quickly. Because one more minute is one too many.
This muffin recipe is so easy, hearty, and shockingly healthy.
It’s perfect for real life, mama.
Easy flourless chocolate blender muffin recipe
These muffins aren’t quite the same texture as a “real” muffin. Fair warning.
They’re delicious, but they’re a bit more dense and, maybe the right word would be, “fudgy.”
They are an oat based muffin and only take a handful of other ingredients to make.
Plus they’re gluten free, dairy free, and can be made egg-free if you use a flaxseed egg.
Soak the oats!
Oats have a high level of phytic acid in them. Essentially, phytic acid is an “anti-nutrient.”
It blocks the absorption of the minerals and nutrients in the oats, in particular iron, zinc, and calcium…which is frustrating since we know oatmeal is a great source of nutrients!
But phytic acid is actually really easy to break down. All you gotta do is soak the oats for 8-24 hours. That’s it.
From my research, it’s absolutely fine to use the water you soak the oats in.
Once the phytic acid breaks down, it’s not like it reforms in the water you use or leaches out. It’s basically dismantled and no longer blocks the mineral absorption.
And then you get oat milk! Double win.
It takes a little adjustment to remember to start soaking oats the night before, but it becomes second nature. Trust me.
No time to soak oats?
When you just can’t soak the oats (like…maybe you’re looking up this recipe in the morning and want to make these NOW), you can still make this recipe!
Simply replace the water with your milk of choice and blend it all together now.
Ingredients you need for chocolate banana blender muffins
- Oats: use standard old fashioned oats. If you have celiac, be sure to use gluten free oats. If you’re soaking oats, you can even use steel cut for this! Just don’t use them if you’re skipping the soaking part.
- Banana: this adds natural sweetness to the muffins. You can also use pumpkin puree instead! Check out more details for that below if bananas aren’t your thing.
- Eggs: you can use regular egg or flax seed eggs. To make flax egg add 2 tablespoons ground flax seed to 5 tablespoons water. Mix together and add to blender.
- Cocoa powder: use unsweetened cocoa powder like this one.
- Baking soda: helps the muffins rise a bit, obvi.
- Salt: just helps to balance all of the flavors.
- Vanilla: vanilla helps bring out the flavor of chocolate, but it’s not a necessary ingredient if you don’t have any on hand.
- Sweetener: you can use pure maple syrup, coconut sugar, stevia (follow directions on package for the correct equivalent), monkfruit…your choice!
- Chocolate chips: add chocolate chips after you blend everything else or simply stick them on the top.
- Optional boosts: You can add in a scoop of protein powder, a handful of spinach or kale, or powdered greens to add a little oomph.
Blender muffins no banana option
I end up using banana more often just because we eat a ton of bananas around here (#toddlerlife).
But pumpkin is equally as tasty. And it tastes really neutral, so it’s a better option if you don’t like the banana flavor.
If you want to use regular sugar, that will work, too!
Related post: How to Make Your Own Pumpkin Puree
Making these chocolate muffins DOUBLE chocolatey
I personally think the chocolate chips make these gluten free chocolate muffins. I miss them when they’re not there.
My favorite dairy-free brand to use is Enjoy Life chocolate chips for a dairy free option.
To make them sugar free, you can try Lily’s Baking Chips.
You can also use homemade chocolate chips (that are essentially made by mixing cocoa powder, coconut oil or cocoa butter, and a sweetener), but those can over-melt (that’s not a word, but it’s a thing).
If you use them, you can add them to the top of the muffins when they’re still warm, but not piping hot.
How to make vegan chocolate blender muffins
If you don’t have eggs or you avoid eggs, flax eggs are an option here!
You can make flax eggs by taking 1 tablespoon ground flaxseed and mixing it with 2 1/2 tablespoons of water. That’s one “egg.”
I have noticed these turn out a bit denser with the flax egg, but I still really like them. Regular eggs give a bit of a fluffier texture.
How to freeze blender muffins
To save even more time, you can make a double batch and freeze some for later!
I like to freeze them for 6 hours on a tray and then pop them into an air tight freezer container or bag.
When you’re wanting to use them, simply pull out how many you want and let them thaw in the fridge overnight.
Reheat in the microwave for 15-30 seconds, or in a toaster oven until warmed through.
Sometimes I pop mine into a heated oven at 400 degrees F for 5 minutes (since I don’t have a toaster oven).
Products to make this recipe a breeze:
Other Easy Gluten and Dairy Free Breakfasts:
- 2 cups steel cut or gluten-free old fashioned oats
- 2 cups water
- 1 tsp apple cider vinegar
- 2 ripe bananas or 1 cup pureed pumpkin
- 1 handful spinach (optional)
- ¼ cup cocoa powder (dutch or regular, but unsweetened)
- 2 eggs or 2 T flaxseed
- 1 ½ tsp baking soda
- ½ tsp salt
- 1 tsp vanilla
- Optional: you can add ½ scoop of protein powder to make these heftier.
- Optional: 1/4-1/2 cup sweetener of choice. Maple syrup, coconut sugar, cane sugar, honey, or monkfruit. If using stevia follow package recommendations
- Night before:
- Add oats, water, and ACV to a blender and let soak
- Morning of:
- Preheat oven to 375 F and prepare a muffin tin of choice (I like to use silicone reusable muffin liners)
- Add all other ingredients except for chocolate chip/nibs to blender
- Blend all the ingredients until smooth
- You can fold in ½ cup of chocolate chips or cacao nibs (or just sprinkle some on top after). If you are dairy free, these dairy free chocolate chips are my favorite to use.
- Pour batter into prepared muffin liners to ¾ of the way full
- Bake for 25 minutes or until done
If using pumpkin instead of banana, definitely add a sweetener!
Want more healthy, gluten free and dairy free recipes?
You can snag a FREE menu plan download of 7 healthy breakfast recipes that are kid friendly and adaptable for your needs.
What is your go-to easy breakfast? Share it in the comments!