Go Back
Print

Gluten Free Chocolate Chip Pumpkin Blender Muffins Recipe

So easy to whip up these gluten free chocolate chip pumpkin blender muffins in just minutes in the blender. Packed full of nutrition for a good healthy breakfast.
Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Author Amy Greene

Ingredients

  • 1/2 cup plain yogurt
  • 1 medium ripe bananas 1/2 cup mashed
  • 1 cup pumpkin puree
  • 2 large eggs
  • 2 cups rolled oats old fashioned
  • 1/4 cup brown sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup chocolate chips mini or regular

Instructions

  1. This is really an easy dump recipe. Dump the wet ingredients into your blender first. Leave out the chocolate chips. As you can see I did this backwards. Wet first would be better.
  2. Then turn on the blender until all the ingredients are blended smooth to make a batter.
  3. Next stir the chocolate chips into the batter.
  4. Now simply pour the batter into the muffin cups.
  5. Bake at 400° for 15-20 minutes or until the middle of the muffins are done. Allow the blender muffins to cool for about 10 minutes. If needed, store in an airtight container. I recommend putting them in the fridge to keep fresh.