Muffins sains à la banane et aux myrtilles (5 ingrédients)

Ces Muffins sains à la banane et aux myrtilles are simple, 5-ingredient muffins made with no eggs, no dairy, and no refined sugar, and can use all these ripe bananas you have on your benchtop.

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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 sains à la banane et aux myrtilles

Ces Muffins sains à la banane et aux myrtilles are simple, 5-ingredient muffins made with no eggs, no dairy, and no refined sugar, and can use all these ripe bananas you have on your benchtop.

5 à partir de 11 votes

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Temps de préparation: 10 minutes min

Temps de cuisson: 50 minutes min

Temps total: 1 heure hr

Plat: Petit-déjeuner, Collation

Cuisine: Américaine

Portions: 12 muffins

Calories: 209.6 kcal

Auteur : Carine Claudepierre

Mode de cuissonEmpêchez votre écran de s'assombrir

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Ingrédients

US coutumier - Métrique

• ▢ 1 tasses Banane écrasée - about 3 large yellow/ripe bananas, peeled, mashed (note 1)
• ▢ ⅓ tasse de sirop d'érable - (remarque 2)
• ▢ ½ tasse Huile d'olive au goût doux - (remarque 3)
• ▢ 2 tasses Farine auto montante - (remarque 4)
• ▢ 1 tasse Myrtilles - fresh, or frozen (note 5)

Compléments facultatifs

• ▢ 1 cuillère à café Extrait de vanille
• ▢ 1 cuillère à café La cannelle
• ▢ ½ cuillère à café Le sel

Instructions de Pose et d'Entretien

• Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with paper liners. Lightly oil the paper liners using oil spray. Set aside.
• Épluchez et écrasez les bananes à la fourchette. Mesurez la quantité exacte nécessaire. S'il vous en reste, congelez-les dans des sacs Ziploc et utilisez-les plus tard dans un smoothie.
• In a large mixing bowl, stir with a rubber spatula mashed bananas, maple syrup, light olive oil, and vanilla extract, if used.
• Add in the self-raising flour, cinnamon, and salt, if used. Stir again until a thick batter forms.
• Fold in the blueberries and stir to incorporate evenly.
• Use a cookie dough scoop to fill the paper liners evenly with the batter.
• If you like, press a few extra fresh blueberries on top of each muffin before baking.
• Bake the bread on the center rack for 26-30 minutes at 350°F (180°C) until a toothpick inserted in the middle of one of the muffins comes out clean.
• Let them cool down for 10 minutes in the muffin pan at room temperature then on a cooling rack.

Remarques

Remarques 1: Any ripe or yellow banana works, but bananas with dark spots on their skins will provide the best sweetness to these muffins.

Remarques 2: You can also use other liquid sweeteners, like agave syrup, coconut nectar, or honey, if you use it in your kitchen.

Remarques 3: Other low-flavor oil works too, including melted, cooled coconut oil, light avocado oil, or canola oil.

Remarques 4Pour préparer 2 tasses de farine à levure incorporée, mélangez 2 tasses de farine tout usage avec 4 cuillères à café de levure chimique. Pour une version sans gluten, utilisez ma recette. convertisseur sans gluten, but don’t forget the baking powder. Almond flour or oat flour will not work in this recipe.

Remarques 5: Frozen blueberries release more liquid in the batter. You might want to roll them in 1 tablespoon of flour before adding them to the batter to prevent the muffins from being too moist.

Stockage : Store the muffin in an airtight container in the fridge for up to 4 days. Or freeze up to 1 month in Ziploc bags and thaw the day before at room temperature.

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: 209.6kcal | Glucides: 28.8g | Protéine: 2.9g | Graisse: 9.5g | Gras saturé: 1.3g | Graisses polyinsaturées: 1.1g | Gras monoinsaturés: 6.6g | Sodium: 1.8mg | Potassium: 141.3mg | Fibre: 1.5g | Sucre: 9.7g | Vitamine A: 23.6IU | Vitamine C: 3.4mg | Calcium: 16.7mg | Fer à repasser: 0.4mg | Magnésium: 14.7mg | Phosphore: 27.3mg | Zinc: 0.3mg

Ingrédients et substitutions

You only need 5 base ingredients to make these cookies. Here’s how to pick and swap them.

• Banane écrasée – This provides natural sweetness, moisture, and a soft texture. Ripe bananas with dark spots bring the best sweetness.  
• de sirop d'érable – This sweetens the muffins naturally. Agave syrup, coconut nectar, or honey also work.
• Huile d'olive légère – This adds moisture. Light avocado oil, canola oil, or melted coconut oil also work.  
• Farine auto montante – This ensures a light and fluffy texture. You can make your own with all-purpose flour and baking powder. For a gluten-free option, use my convertisseur sans gluten, Mais n'oubliez pas la levure chimique.
• Myrtilles – These add a burst of fruity flavor and moisture. Frozen blueberries also work, but consider coating them in flour first.

How to Make Healthy Banana Blueberry

This recipe is really easy to whip up in just a few minutes of prep. Here’s how in pictures.

Écrasez les bananes dans un bol et mesurez la quantité nécessaire.

Add the rest of the ingredients, combine the batter, and incorporate the blueberries gently.

Transfer the batter with an ice cream scoop to a muffin tin lined with muffin cups.

Bake the bread on the center rack for 26-30 minutes at 350 °F (180 °C).

Conseils de pâtisserie de Carine

Permettez-moi de vous donner quelques conseils supplémentaires pour des muffins parfaits.

• Fluffier Texture – Swap 1/2 cup of olive oil for 1/3 cup of olive oil + 2 tablespoons of almond milk for an even fluffier texture.
• Variations de saveur – Swap blueberries for raspberries or chocolate chips to create different muffin flavors.
• Rehaussement de saveur – Add 1 teaspoon of ground cinnamon and vanilla extract to the batter for enhanced flavor.
• Frozen Blueberry Prep – Roll frozen blueberries in 1 tablespoon of flour to prevent excess moisture.
• Solution de stockage – Store the muffins in an airtight container in the fridge for up to 4 days.

Plus de recettes de muffins sains

Muffins au chocolat sains

Muffins sains à la banane et à l'avoine

Muffins aux bleuets et au blé entier

Muffins aux myrtilles et à la farine d'amande