Banana Chocolate Muffins (No Refined Sugar, No Eggs, No Dairy)

Ces Muffins banane-chocolat are simple and delicious muffins made with only 6 ingredients, no eggs, no dairy, and no refined sugar. They’re a great way of fixing a sweet craving.

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J'aime making muffins of all sorts to make the house smell like chocolate and bring a smile to the whole family. While I love my simple Easy Vanilla Muffins et Muffins Snickerdoodle, I sometimes want to make rich, full-of-chocolate muffins.

These chocolate muffins are sweetened naturally and have a mild banana taste that is just perfect for a quick snack.

La recette complète se trouve juste en dessous, mais ne manquez pas tous mes conseils plus bas, y compris les substitutions d'ingrédients, mes astuces de cuisine et les photos étape par étape !

Muffins banane-chocolat

Ces Muffins banane-chocolat are simple and delicious muffins made with only 6 ingredients, no eggs, no dairy, and no refined sugar. They're a great way of fixing a sweet craving.

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Temps de préparation: 10 minutes min

Temps de cuisson: 30 minutes min

Temps total: 40 minutes min

Plat: Petit-déjeuner, Collation

Cuisine: Américaine

Portions: 12 muffins

Calories: 208.3 kcal

Auteur : Carine Claudepierre

Mode de cuissonEmpêchez votre écran de s'assombrir

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Ingrédients

US coutumier - Métrique

• ▢ 1 tasse Banane écrasée - équivalent à 3 grosses bananes
• ▢ ½ tasse Poudre de cacao sans sucre
• ▢ ½ tasse Sucre de canne non raffiné - I use rapadura sugar, brown sugar works too
• ▢ ¾ tasse Lukewarm Almond Milk - (remarque 1)
• ▢ ⅓ tasse Huile d'olive au goût doux - (remarque 2)
• ▢ 1 ½ tasse Farine auto montante - (remarque 3)

Optional – recommended for Flavor

• ▢ ½ tasse Les pépites de chocolat
• ▢ 1 cuillère à café Extrait de vanille

Instructions de Pose et d'Entretien

• Preheat the oven to 350 °F (180 °C). Line a 12-hole muffin pan with muffin paper liners. Spray with cooking oil spray. Set aside.
• In a small bowl or a large jug, whisk cocoa powder, brown sugar, lukewarm milk, and light olive oil until no more lumps of cocoa powder are visible. Set aside.
• In a large mixing bowl, mash the banana with a fork. For the best texture, measure the amount with precision by packing the mashed bananas in measuring cups and sweeping off the excess on top.
• Add self-rising flour, the chocolate milk-mixture made before, and vanilla extract if used.
• Stir with a rubber spatula until well combined and no lumps of flour can be seen.
• Fold in the chocolate chips if used, and stir to combine evenly.
• Divide the batter evenly into the prepared muffin pan.
• Bake the muffins on the center rack for 30 minutes at 350 °F (180 °C) until a toothpick inserted in the center of the muffins comes out clean.

Remarques

Remarques 1: Any plant-based milk works, like oat milk, soy milk, or cashew milk.

Remarques 2: Any light-flavor oil works.

Remarques 3: 1 1/2 cup of self-rising flour is equivalent to 1 cup of all-purpose flour and 3 teaspoons of baking powder. 

Option sans gluten: Use 1 cup of Bob’s Red Mill 1:1 gluten-free flour blend and 1/2 cup oat flour. + 3 1/2 teaspoon baking powder.

Mode four : J'utilise le mode de cuisson à chaleur tournante. Si vous devez utiliser le mode traditionnel, je recommande d'augmenter la température de 15 °C (25 °F). Le temps de cuisson devrait rester le même, mais il faudra peut-être quelques minutes de plus.

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Alimentation

Servir: 1muffin | Calories: 208.3kcal | Glucides: 32.4g | Protéine: 2.9g | Graisse: 9.2g | Gras saturé: 2.5g | Graisses polyinsaturées: 0.9g | Gras monoinsaturés: 4.7g | Sodium: 21.8mg | Potassium: 184.3mg | Fibre: 2.4g | Sucre: 15.8g | Vitamine A: 16.3IU | Vitamine C: 2.2mg | Calcium: 32.4mg | Fer à repasser: 0.7mg | Magnésium: 28.6mg | Phosphore: 47mg | Zinc: 0.4mg

Ingrédients et substitutions

You only need 6 ingredients for the base recipe.

• Banane écrasée – Bananas add natural sweetness and moisture to the muffins and act as a binder, replacing eggs. Pick ripe bananas for maximum sweetness.
• Poudre de cacao sans sucre – Cocoa powder provides the rich chocolate flavor. For a milder taste, use carob powder, which has a natural sweetness.
• Sucre de canne non raffiné – Cane sugar sweetens the muffins without refined sugars. Alternatives include coconut sugar for a more caramel-like taste or brown sugar.
• Lukewarm Almond Milk – Almond milk adds moisture and helps dissolve the cocoa powder and sugar. Substitute with any plant milk, such as soy, oat, or cashew, depending on your preference.
• Huile d'olive légère – Olive oil adds moisture. A light-flavored oil keeps the taste neutral. You can also use melted coconut oil or avocado oil, though they may alter the final flavor.
• Farine auto montante – Self-rising flour creates a fluffy texture. If unavailable, mix all-purpose flour with baking powder (see notes in the recipe card for quantities). For a gluten-free option, combine a gluten-free flour blend with almond flour and extra baking powder.

How to Make Banana Chocolate Muffins

This recipe is super easy to whip up. Here are pictures of key steps.

Mash the ripe bananas in a mixing bowl and measure the quantity needed.

Combine the liquid ingredients, cocoa powder, and sugar in a jug and mix them.

Add the self-rising flour and liquid chocolate mix to the bananas.

Mix the batter with a silicone spatula until just combined.

Transfer the batter to a muffin tin and bake them for 30 minutes at 350 °F (180 °C).

Let the muffins cool down for some time before removing the paper.

Conseils de pâtisserie de Carine

Here are a few more tips for perfect muffins.

• For a smoother cocoa mixture, sift the cocoa powder before mixing it with the other liquid ingredients to prevent clumping.
• Ensure bananas are very ripe for maximum sweetness and moisture. The riper they are, the better the natural sweetness and flavor.
• Use a cookie scoop or ice cream scoop to divide the batter evenly into muffin cups for uniform size and even baking.
• Ajoutez une pincée de sel to enhance the chocolate flavor, especially if using very dark cocoa powder.
• Let the batter rest for 5-10 minutes before baking to allow the flour to absorb more moisture, yielding softer muffins.
• Expérimentez avec des compléments like chopped nuts, shredded coconut, or a swirl of peanut butter for a more indulgent treat.
• Check muffins a few minutes early if using a dark muffin pan, as they may bake faster due to heat absorption.
• Store muffins properly by cooling completely and placing them in an airtight container, preventing dryness.
• Freeze extra muffins for later by wrapping them individually and storing them in a freezer-safe container. Simply thaw and reheat as needed.
• For a double chocolate effect, dust the tops with extra cocoa powder or add a sprinkle of sea salt before baking for a fancy touch.

Conseils de stockage

These muffins keep well in an airtight container at room temperature jusqu'à 3 jours. To extend freshness, store them in the fridge for up to a week. They can also be frozen for up to 3 months and reheated in the oven or microwave for a fresh-from-the-oven experience.

More Easy Muffin Recipes

Muffins au chocolat sans gluten

Muffins Snickerdoodle

Muffins au chocolat

Easy Vanilla Muffins