Banana Bread Chocolate Chip Muffins (1-Bowl, No Eggs, No Dairy)

Alcuni degli Banana Bread Chocolate Chip Muffins are simple 1-bowl desserts made with no eggs, no dairy, without refined sugar (or with no sugar at all), and sweetened with bananas.

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Banana Bread Chocolate Chip Muffins

Alcuni degli Banana Bread Chocolate Chip Muffins are simple 1-bowl desserts made with no eggs, no dairy, without refined sugar (or with no sugar at all), and sweetened with bananas.

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Tempo di preparazione: 10 verbale min

Tempo di cuocere: 12 verbale min

Tempo totale: 22 verbale min

Corso: Colazione, merenda

cucina: americano

Dosi: 12 muffin

Calorie: 249.4 kcal

Autore: Carine Claudepierre

Modalità di cotturaImpedisci allo schermo di oscurarsi

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Ingredienti

US consuetudinario - Metrico

• ▢ 2 tazza Farina XNUMX - (nota 1)
• ▢ 1 tazza purè di banana - (nota 2)
• ▢ 6 cucchiai Olio d'oliva dal sapore delicato - (nota 4)
• ▢ ½ bicchiere Latte di mandorla - (nota 5)
• ▢ 2 cucchiaini Lievito in polvere
• ▢ ½ cucchiaino da tè Bicarbonato di sodio
• ▢ ½ cucchiaino da tè Sale
• ▢ 1 cucchiaino da tè Cannella
• ▢ 2 cucchiaini Estratto di vaniglia
• ▢ ½ bicchiere Gocce Di Cioccolato Fondente

Opzionale

• ▢ ⅔ bicchiere Zucchero di canna non raffinato - (nota 3)
• ▢ ½ bicchiere Noci - tritato

Istruzioni

• Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with muffin paper liners. Slightly oil with cooking oil spray.
• In a mixing bowl, mash the banana using a fork or potato masher.
• Add the oil, almond milk, optional unrefined sugar, vanilla extract, and salt if used. Stir with a rubber spatula or whisk until well combined.
• Add the flour, baking powder, baking soda, and cinnamon, if used.
• Stir with a wooden spoon or silicone spatula until the batter is consistent.
• Fold in chopped nuts, if used, and chocolate chips or chunks, and stir to incorporate evenly.
• Fill each muffin cup up to the top.
• Bake in the center rack of the oven for 25-30 minutes at 350°F (180°C) until they are nicely golden brown on top, and a toothpick inserted in the center comes out clean.
• Let them cool down on a wire rack for 1 hour.

Note

Note 1: The recipe will not work with oat flour or almond flour. For a gluten-free version, use my guida alla conversione senza glutine.

Note 2: This is about 3 large bananas. Make sure you measure the amount of mashed banana, packing the amount in measuring cups to get 1 1/3 cups.

Note 3: Any sugar can be used, like brown sugar, coconut sugar, or unrefined cane sugar. You can decrease or remove the sugar entirely for a healthier option.

Note 4: Any light-flavored oil works.

Note 5: Any milk, like oat milk, soy milk, or coconut milk, works.

Archiviazione: 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 Ziploc bags and thawed the day before at room temperature.

Modalità forno: Io utilizzo la modalità ventilata (convezione). Se dovete usare la modalità statica, vi consiglio di aumentare la temperatura di 15 °C (25 °F). Il tempo di cottura dovrebbe essere lo stesso, ma potrebbe richiedere qualche minuto in più.

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Alimentazione

Servendo: 1muffin | Calorie: 249.4kcal | Carboidrati: 34g | Proteine: 3.5g | Grasso: 11.7g | Grassi saturi: 1.4g | Grassi polinsaturi: 4g | Grasso monoinsaturo: 5.8g | Sodio: 227.8mg | Potassio: 142.6mg | Fibra: 1.8g | Zucchero: 14.5g | Vitamina A: 17.8IU | Vitamina C: 2.3mg | Calcio: 64.4mg | Ferro: 1.4mg | Magnesio: 22mg | fosforo: 65.2mg | zinco: 0.4mg

Ingredienti e sostituzioni

Per preparare questa ricetta bastano pochi semplici ingredienti. Ecco come sceglierli e sostituirli.

• Farina XNUMX – This forms the main structure of the muffins, giving them their classic texture. For a gluten-free version, use my guida alla conversione senza glutine. The recipe works with whole wheat flour or spelt flour.
• purè di banana – This acts as the primary sweetener and moistener, contributing to the banana bread flavor.
• Olio d'oliva leggero – This adds moisture and helps keep the muffins tender. You can also use any other light-flavored oil or even melted coconut oil for a subtle tropical note.
• Latte di mandorla – This provides liquid to the batter and helps create the right consistency. Oat milk, soy milk, or coconut milk all work well too.
• Lievito in polvere – This is a leavening agent that helps the muffins rise and become light and fluffy.
• Bicarbonato di sodio – Another leavening agent, baking soda reacts with the acidic banana to help the muffins rise.
• Cannella – For more flavors.
• Estratto di vaniglia – This brings a lovely aromatic depth to the overall flavor of the muffins.
• Gocce Di Cioccolato Fondente – These are folded into the batter, melting as the muffins bake to create gooey pockets of chocolate. You can also use chocolate chunks from a dark chocolate bar.
• Zucchero non raffinato – This is an optional ingredient if you want your muffins to be sweeter. Brown sugar, coconut sugar, or unrefined cane sugar are good choices here.
• Noci – These are an optional addition that provides a nice crunch and earthy flavor to the muffins.

How to Make Banana Bread Chocolate Chips Muffins

This recipe is super simple to make. Here are the key steps in a few pictures.

Chop your chocolate bar on a wooden board – skip if using chocolate chips.

Mash and measure the banana and add all the liquid ingredients.

Stir the batter and incorporate the dry ingredients.

Stir and pour the chocolate chips into the batter.

Scoop the batter and transfer it to a muffin pan lined with paper cups.

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

I consigli di Carine per la pasticceria

Let me share a few more tips for perfect banana muffins.

• Perfectly Ripe Bananas – For the best flavor and sweetness, use very ripe bananas with plenty of brown spots on their skins. They’re much easier to mash and contribute more natural sweetness.
• Misura con precisione – When measuring your mashed banana, make sure to pack it firmly into the measuring cup to get the precise amount. This is important for the muffin’s texture.
• Non mescolare troppo – Once you add the dry ingredients to the wet, mix just until no streaks of flour remain. Overmixing can lead to tough muffins. A few small lumps in the batter are perfectly fine.
• Fill Evenly – Distribute the batter evenly among the muffin cups. This helps ensure all the muffins bake at the same rate and come out consistently.
• Controlla la cottura – To test if your muffins are baked through, insert a toothpick into the center of one. If it comes out clean or with a few moist crumbs attached, they’re ready.
• Raffreddare completamente – Let the muffins cool on a wire rack for at least an hour. This allows their structure to set properly and prevents them from becoming soggy.
• Aggiungi Crunch – For extra texture, try folding in other chopped nuts like pecans or even some seeds, like sunflower or pumpkin seeds, into the batter.

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