Chocolate Fudge Brownie Blender Muffins are a simple, healthy dessert that are made gluten-free, dairy free, and already vegan. Made with oats, almond milk, banana, and maple syrup, these delicious treats pack a nutritious punch.
A simple and nutritious snack that also doubles as the best dessert
I don’t know about you, but I love having pre-made grab-and-go snacks stockpiled in my kitchen! I’m a big snack lover, so having things that are ready to eat is super important to me. Gotta tame those hunger cues fast!
I love keeping a stash of these fudge brownie blender muffins handy, because I know that they’re providing me with essential nutrients. They’re made with amazing ingredients and they’re easy to make. They’re packed full of essential vitamins and minerals which helps to keep you satisfied during the day.
Fudge brownie blender muffins are versatile and are vegan and gluten free using certified gluten-free oats. This recipe is yours, so customize it how you see fit! I can’t wait for you to try these delicious choco fudge brownie blender muffins.
Ingredients used to make fudge brownie muffins
Chocolate brownie muffins require 11 ingredients, many of which we use in most of my baking recipes. I have tested these ingredients in many recipes over the years and I still use them to this day. I sub many oils with applesauce and use almond flour in place of wheat flour. These are the ingredients that I love to bake with and would personally eat every single day. Grab your rolled oats, baking soda, maple syrup, and vanilla, and let’s get to baking!
(optional) chocolate chips for the top
Tools needed to make this recipe
The fewer tools needed, the smaller the cleanup! I love to keep recipe tools to a minimum, always combining or double-using when I can. For this recipe, you’ll only need five items: a muffin tin, liners, a blender, a small bowl, and a spoon.
This is a recipe that’s easy to make and even easier to clean up. What more could you want from a recipe?
How to make fudge brownie blender muffins
Chocolate brownie muffins require only a few simple steps and are ready to bake in less than 10 minutes. Throw all of the ingredients into a blender for fast and easy mixing!
Start by pouring all the ingredients into the blender and blend on high until smooth. Check every few seconds to see if the oats have blended well and there are no batter clumps.
Line your muffin tray with the muffin liners (create 12 muffins) and start spooning the batter into the muffin liners. I like to use an ice cream scoop to measure out equal amounts of batter. Fill each muffin about 3/4 of the way up to leave room for rising.
Optional: sprinkle a few mini chocolate chips on the tops of each muffin.
Bake the muffins at 350 degrees for about 30-40 minutes, depending on your oven. Check the muffins at 30 for golden brown tops, if they’re not fully cooked, wait a little longer!
Once complete, store at room temperature for up to two days, or keep refrigerated for up to one week.
Ingredient substitution options
If you find yourself missing an ingredient or two but still want to whip together some of these amazing muffins, check this list! You may be able to swap the item you’re missing.
Rolled oats: Steel cut oats can easily work in place of rolled oats. Use the amount this recipe calls for, which is 1.5 cups.
Baking powder: Baking powder can be substituted with a handful of unexpected ingredients. You can use plain yogurt, lemon juice, or molasses. Be sure to calculate the correct measurement.
Baking soda: On the other hand, if you’re out of baking soda, you can actually use powder! As a rule of thumb, always triple powder when using it in place of soda. This recipe calls for 1/2 tsp of baking soda, which means you’ll need 1.5 tsp of baking powder.
Maple syrup: Maple syrup can be replaced with molasses or honey at a 1:1 ratio.
Almond milk: Feel free to use the non-dairy milk of your choice. Oat milk, cashew milk, and soy milk are all great options.
Fudge brownie blender muffin health benefits
There are many powerful ingredients in this recipe that provide a ton of vital nutrients and minerals! Here are some of the key ingredients that make these muffins healthy.
Oats are a healthy, filling ingredient rich in protein and fiber. They’re known to benefit the body by providing antioxidants, lowering cholesterol, and helping to regulate blood sugar levels.
I had to sneak a healthy serving of fruits into these muffins! Not only does the banana work as a powerful thickening agent in this recipe, it also adds delicious flavor while providing vital nutrients like potassium, fiber, and Vitamin B6.
As always, my trusty maple syrup acts as my all-natural sweetener. It provides the perfect amount of flavor while helping to keep the overall recipe sugar levels low.
Optional add ins to this recipe
I kept these muffins on the simpler side when it came to the add-ins. If you want to spice these up, consider adding some of these delicious ingredients:
chocolate chips into the batter!
slivered almonds or other crushed nuts for the top as well
frosting to make them cupcakes
sprinkles are the best little topping
Try these muffin recipes next
If you liked brownie blender muffins, you’ll love these ideas too! No matter what flavor you’re craving, there’s a muffin recipe for you to bake.
Fudge Brownie Blender Muffins
- 1 1/2 cups rolled oats
- 1 ripe banana
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup almond butter
- 1/3 cup maple syrup
- 1 tsp vanilla
- 2/3 cup almond milk
- 1/2 cup almond flour
- 1/4 cup applesauce
- 1/3 cup cocoa powder
- Chocolate brownie muffins require only a few simple steps and are ready to bake in less than 10 minutes. Throw all of the ingredients into a blender for fast and easy mixing!
- Start by pouring all the ingredients into the blender and blend on high until smooth. Check every few seconds to see if the oats have blended well and there are no batter clumps.
- Line your muffin tray with the muffin liners (create 12 muffins) and start spooning the batter into the muffin liners. I like to use an ice cream scoop to measure out equal amounts of batter. Fill each muffin about 3/4 of the way up to leave room for rising.
- Optional: sprinkle a few mini chocolate chips on the tops of each muffin.
- Bake the muffins at 350 degrees for about 30-40 minutes, depending on your oven. Check the muffins at 30 for golden brown tops, if they’re not fully cooked, wait a little longer!
- Once complete, store at room temperature for up to two days, or keep refrigerated for up to one week.
Sat. Fat (grams)