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I couldn’t wait to share the latest recipe with you: this AMAZING Gluten-Free Banana Chocolate Marble Blender Muffin! It’s one of the easiest dairy-free and nut-free chocolate marble banana muffin recipes in my recipe collection. The batter is made without refined sugar and has only olive oil for fats. What’s even better? The batter comes together effortlessly in a blender, meaning no extra bowls to clean up, and requires just a handful of pantry staples.
Flavor and Texture
Picture this: tender banana muffin swirled with rich chocolate. And the best part? The muffin is incredibly moist, light, and topped with a decadent fudgy chocolate drizzle—absolutely amazing! It practically melts in your mouth. SO GOOD!
Why You’ll Love This Banana Chocolate Marble Blender Muffin
Effortless Preparation: No more bowls to clean up! This muffin batter uses only a blender for seamless mixing. Simply pour the batter into the muffin pan and bake, keeping your kitchen mess-free.
Healthier Ingredients: Say goodbye to refined sugars! With pure maple syrup and olive oil, these muffins are a healthier alternative without compromising taste.
Gluten-Free Goodness: Perfect for those with gluten sensitivities, the recipe uses a gluten-free measure for measure flour blend.
Irresistible Flavor: The combination of ripe bananas, vanilla, and rich cocoa creates a flavor explosion that you won’t be able to resist.
Tips for Success
Ripe Bananas: Ensure your bananas are nice and ripe for maximum sweetness and flavor.
Room Temperature Eggs: Using room temperature eggs helps achieve a fluffy muffin texture and gives the muffin a better rise.
Parchment Paper Liners: Line your muffin pan with parchment paper liners for easy removal and cleanup.
Blending Technique: Blend the batter until smooth and fluffy for tender crumb
Weigh the flour: It is important to have the exact amount of flour, for best results use a kitchen scale. If you are using the measuring cup method, fill the cup with flour using a spoon (DO NOT DIP THE CUP INTO THE FLOUR) and level off with a knife.
Ingredient Substitutions
Maple Syrup: If you prefer, honey or agave can be used as a substitute for maple syrup.
Olive Oil: Substitute with melted coconut oil or another neutral-flavored oil of your choice such as avocado oil.
Gluten-Free Flour Blend: I used measure for measure which includes xanthan gum. You can use your favorite blend preferably rice-based that includes xanthan gum, or add 1/2 teaspoon.
Chocolate Drizzle: For a dairy-free option, be sure to use dairy-free chocolate.
No Blender? No Problem!
If you don’t have a blender, you can still enjoy these delicious muffins. Start with mashing very ripe bananas using a fork or potato masher until smooth. Then, whisk with the wet ingredients in a mixing bowl and gradually incorporate the flour and baking powder until well combined. Then proceed with step 3 as per the recipe.
A food processor is another great alternative to a blender for making this muffin. Here’s how you can adapt the recipe to use a food processor:
Place bananas, maple syrup, olive oil, eggs, vanilla, and salt into a food processor and process until smooth and fluffy. Transfer to a bowl with flour and baking powder and mix to combine. Proceed with step 3 as per the recipe.
MORE GLUTEN-FREE BANANA RECIPES TO EXPLORE
Gluten-Free Banana Chocolate Marble Blender Muffin: Recipe Review
This Gluten-Free Banana Chocolate Marble Blender Muffin is a must-have recipe! From the ease of preparation to the incredible flavour, they are also dairy-free, nut-free, and made without refined sugar. This recipe checks all the boxes.
The muffin is moist, light, and bursting with banana-chocolate goodness. Plus, the fudgy chocolate drizzle on top takes the banana muffin to the next level of indulgence. Whether you’re gluten-free or simply looking for a delicious treat, this muffin is a winner!
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