Bananen-Joghurt-Muffins (1 Schüssel, ohne Eier)

Diese Bananen-Joghurt-Muffins are simple one-bowl muffins made with no eggs and no dairy and just 6 ingredients!

Inhaltsverzeichnis

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I love making super simple muffins that my kids can take in their lunchbox (so normally without peanuts) and when I don’t do my Einfache Vanillemuffins, I make these.

While the whole recipe is just below, I’ve written a whole lot of tips, tricks, added step pictures and a lot more further down.

Bananen-Joghurt-Muffins

Diese Bananen-Joghurt-Muffins are simple one-bowl muffins made with no eggs and no dairy and just 6 ingredients!

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Zubereitungszeit: 10 Minuten min

Kochzeit: 50 Minuten min

Gesamtzeit: 1 Stunde hr

Kurs: Frühstück, Snack

Cuisine: amerikanisch

Portionen: 12 Muffins

Kalorien: 179.3 kcal

Autor: Carine Claudepierre

KochmodusVerhindern Sie, dass Ihr Bildschirm dunkel wird

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Inhaltsstoffe

US üblich - Metrisch

• ▢ 1 ¼ Tassen Bananenpüree - 1 Notizen
• ▢ ½ Tasse Unraffinierter Rohrzucker - 2 Notizen
• ▢ ⅓ Tasse Olivenöl mit mildem Geschmack - 3 Notizen
• ▢ ⅔ Tasse Milchfreier Joghurt - 4 Notizen
• ▢ 2 Tassen Allzweckmehl - 5 Notizen
• ▢ 2 ½ Teelöffel Backpulver

Optional

• ▢ 1 Teelöffel Vanilleextrakt
• ▢ ½ Teelöffel Salz
• ▢ 1 Teelöffel Zimt
• ▢ ½ Tasse Gehackte Walnüsse - oder Pekannuss

Anleitungen

• Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with paper liners. Slightly oil the paper liners with oil spray. Set aside.
• In a large mixing bowl, mash the ripe bananas with a potato masher. Pack in measuring cup to get 1 cup + 1/3 cup of mashed bananas – if extra, freeze for later. Return the mashed banana needed to the mixing bowl.
• Add the oil, yogurt, sugar, vanilla, and salt if used. Stir a few times to nicely combine than add flour, baking powder, and cinnamon if added.
• Stir until a thick muffin batter forms.
• Fold in chopped nuts or chocolate chips if desired and stir to evenly incorporate.
• Verteilen Sie den Teig gleichmäßig auf die 12 Muffinförmchen.
• Bake the muffins on the center rack of the oven for 25-30 minutes at 350°F (180°C) until a pick inserted in the center of a muffin comes out clean.
• Lassen Sie sie 1 Stunde lang auf einem Drahtgitter abkühlen.

Notizen

Hinweise 1: Equivalent to 3 large overripe bananas, black spots on the skin.

Hinweise 2: Any sweetener works like coconut sugar, sugar-free erythritol, or leave it out for no added sugar banana muffins. If you leave it out they won’t be as golden, texture is dryer and no very sweet.

Hinweise 3: You can also use any low flavor oil like,  canola oil, or any oil you like in baking.

Hinweis 4: Any plain yogurt work in the recipe, I am baking with dairy free yogurt like coconut, cashew or soy, but I guarantee that Greek yogurt works too if you prefer.

Hinweise 5: You can use the same amount of white spelt flour or white wholewheat flour. For a gluten-free version, use my Umrechnungsleitfaden für glutenfreie Produkte.

Lagerung: Store the muffins at room temperature for up to 3 days or up to 5 days in the fridge in a sealed container. They can also be frozen in zip-lock bags and thawed the day before at room temperature.

Ofenmodus: Ich verwende die Umluftfunktion. Falls Sie die Ober-/Unterhitze nutzen müssen, empfehle ich, die Temperatur um 15 °C zu erhöhen. Die Backzeit sollte gleich bleiben, kann sich aber um einige Minuten verlängern.

Equipment

Rührschüssel

Messbecher und Löffel

Küchenmaschine

Silikon-Spachtel

Abkühlgitter

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Ernährung

Portion: 1Muffin | Kalorien: 179.3kcal | Kohlenhydrate: 29.9g | Eiweiß: 2.2g | Fett: 6.3g | Gesättigte Fettsäuren: 5.1g | Mehrfach ungesättigtes Fett: 0.2g | Einfach ungesättigte Fettsäuren: 0.4g | Natrium: 221.3mg | Kalium: 134.5mg | Ballaststoffe: 1.4g | Zucker: 12.4g | Vitamin A: 19IU | Vitamin C: 2.5mg | Kalzium: 58.9mg | Eisen: 1.1mg | Magnesium: 12.9mg | Phosphor: 41.1mg | Zink: 0.2mg

Zutaten und Substitutionen

You only need a few wholesome ingredients to make these muffins. Here’s how I pick them.

• Bananenpüree – This provides sweetness, moisture, and binding in the muffins. For a different flavor profile, you can probably also use mashed cooked sweet potato or applesauce, but this will change the flavor.
• Unraffinierter Rohrzucker – This adds sweetness and helps with browning. You can also use coconut sugar, which gives a slightly caramel-like flavor, or erythritol for a sugar-free option. You can also skip the sugar entirely if your bananas are very ripe.
• Leichtes Olivenöl – This adds moisture and tenderness. Other neutral oils like canola or vegetable oil work just as well. Melted coconut oil also works, but can solidify if the batter gets too cold.
• Milchfreier Joghurt – This adds moisture and a slight tanginess. Any plain dairy-free yogurt will work, such as coconut, soy, or cashew. If you’re not vegan, regular or Greek yogurt should work too.
• Allzweckmehl – This provides the structure of the muffins. White spelt flour or white whole wheat flour are great alternatives. For a gluten-free version, use my Umrechnungsleitfaden für glutenfreie Produkte.
• Backpulver – This is the leavening agent, causing the muffins to rise. Don’t skip it!
• Vanilleextrakt – Adds a depth of flavor. Almond extract can also work.
• Zimt – For a warm, spicy note. Other spices like nutmeg or a mixed spice blend also work.
• Gehackte Walnüsse/Pekannüsse – Adds texture and nutty flavor. Other nuts like almonds or hazelnuts, or seeds like pumpkin or sunflower seeds can be used.  

How to Make Banana Yogurt Muffins

These muffins are crazy easy to make, here’s how in pictures.

Mash the bananas in a mixing bowl, measure the amount needed, and add the dairy-free yogurt.

Incorporate the dry ingredients and still until it’s just combined.

Scoop the muffin dough with an ice cream scoop and place it in a muffin tin lined with muffin cups.

Bake the muffins on the center rack of the oven for 25-30 minutes at 350°F (180°C).

Carines Backtipps

Let me share a few more tips that can help you make the best muffins, even if you’re a beginner!

• Banana Ripeness Matters – Use very ripe bananas with plenty of brown spots for the sweetest and most flavorful muffins.
• Sanftes Mischen – Avoid overmixing the batter once you add the flour. Overmixing can lead to tough muffins.
• Kühlzeit – Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to prevent them from breaking.
• Check Doneness – Use a toothpick or skewer to check if the muffins are done. It should come out clean when inserted into the center.
• Geschmacksschub – Add a sprinkle of coarse sugar or oats on top of the muffins before baking for a crunchy topping.
• Joghurttemperatur – Use dairy-free yogurt at room temperature to ensure it mixes smoothly with the other ingredients.
• Geschmacksvariationen – Stir in a handful of dried fruit like raisins or cranberries for added texture and flavor.
• Muffingröße – Adjust baking time slightly if using mini or jumbo muffin tins. Smaller muffins will bake faster, larger ones will take longer.
• Tipps zum Einfrieren – When freezing, wrap each cooled muffin individually in plastic wrap before placing them in a zip-lock bag to prevent freezer burn.

Weitere einfache Muffinrezepte

Einfache Blaubeermuffins

Zitronenjoghurt-Muffins

Orangenmuffins

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