Muffin Cip Coklat Roti Pisang (1 Mangkuk, Tiada Telur, Tiada Tenusu)

Ini 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.

Isi kandungan

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Walaupun keseluruhan resipi ada di bawah, jangan terlepas semua petua saya di bahagian bawah, termasuk pertukaran bahan, petua memasak saya dan gambar langkah demi langkah!

Banana Bread Chocolate Chip Muffins

Ini 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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Masa persediaan: 10 minit minit

Masa Masak: 12 minit minit

Jumlah masa: 22 minit minit

Kursus: Sarapan, Snek

Masakan: Amerika

Hidangan: 12 mufin

Kalori: 249.4 kcal

Pengarang Carine Claudepierre

Mod MasakElakkan skrin anda daripada menjadi gelap

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Ramuan

Peribumi AS - metrik

• ▢ 2 cawan Tepung serbaguna - (nota 1)
• ▢ 1 ⅓ cawan Pisang Lenyek - (nota 2)
• ▢ 6 sudu makan Minyak Zaitun Perisa Ringan - (nota 4)
• ▢ ½ cawan Susu badam - (nota 5)
• ▢ 2 sudu teh Serbuk penaik
• ▢ ½ sudu teh Serbuk penaik
• ▢ ½ sudu teh Garam
• ▢ 1 sudu teh Kayu manis
• ▢ 2 sudu teh Ekstrak vanila
• ▢ ½ cawan Cip Coklat Gelap

Pilihan

• ▢ ⅔ cawan Gula Tebu Tidak Dimurnikan - (nota 3)
• ▢ ½ cawan Kenari - dicincang

arahan

• 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.
• Masukkan tepung, serbuk penaik, soda penaik dan kayu manis, jika digunakan.
• Kacau dengan sudu kayu atau spatula silikon sehingga adunan menjadi sebati.
• Fold in chopped nuts, if used, and chocolate chips or chunks, and stir to incorporate evenly.
• Isikan setiap cawan muffin sehingga ke atas.
• 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.
• Biarkan ia sejuk di atas rak dawai selama 1 jam.

Nota

Nota 1Resipi ini tidak akan sesuai dengan tepung oat atau tepung badam. Untuk versi bebas gluten, gunakan resipi saya panduan penukaran bebas gluten.

Nota 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.

Nota 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.

Nota 4: Any light-flavored oil works.

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

Pada Suhu AmbienSimpan muffin pada suhu bilik sehingga 3 hari atau sehingga 5 hari di dalam peti sejuk dalam bekas yang tertutup rapat. Ia juga boleh dibekukan dalam beg Ziploc dan dicairkan sehari sebelumnya pada suhu bilik.

Mod Ketuhar: Saya menggunakan mod kipas (perolakan). Jika anda perlu menggunakan mod konvensional, saya cadangkan anda meningkatkan suhu sebanyak 25°F (15°C). Masa membakar sepatutnya sama, tetapi ia mungkin mengambil masa beberapa minit lagi.

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Pemakanan

Berkhidmat: 1muffin | Kalori: 249.4kcal | Karbohidrat: 34g | Protein: 3.5g | Lemak: 11.7g | Lemak tepu: 1.4g | Lemak tak jenuh ganda: 4g | Lemak tak jenuh tunggal: 5.8g | Natrium: 227.8mg | Potasium: 142.6mg | Serat: 1.8g | gula: 14.5g | Vitamin A: 17.8IU | Vitamin C: 2.3mg | Kalsium: 64.4mg | Iron: 1.4mg | magnesium: 22mg | Fosforus: 65.2mg | zink: 0.4mg

Bahan dan Pengganti

Anda hanya memerlukan segelintir bahan mudah untuk membuat resipi ini. Berikut ialah cara memilih dan menukarnya.

• Tepung serbaguna – This forms the main structure of the muffins, giving them their classic texture. For a gluten-free version, use my panduan penukaran bebas gluten. The recipe works with whole wheat flour or spelt flour.
• Pisang Lenyek – This acts as the primary sweetener and moistener, contributing to the banana bread flavor.
• Minyak Zaitun Ringan – 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.
• Susu badam – This provides liquid to the batter and helps create the right consistency. Oat milk, soy milk, or coconut milk all work well too.
• Serbuk penaik – Ini ialah agen penaik yang membantu muffin naik dan menjadi ringan serta gebu.
• Serbuk penaik – Another leavening agent, baking soda reacts with the acidic banana to help the muffins rise.
• Kayu manis – Untuk lebih banyak rasa.
• Ekstrak vanila – This brings a lovely aromatic depth to the overall flavor of the muffins.
• Cip Coklat Gelap – 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.
• Gula Tidak Bertapis – 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.
• Kenari – 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).

Petua Membakar Carine

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.
• Ukur dengan Tepat – 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.
• Jangan Terlalu Campur – 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.
• Semak Kekemasan – 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.
• Sejukkan Sepenuhnya – 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.
• Tambah Kerangupan – For extra texture, try folding in other chopped nuts like pecans or even some seeds, like sunflower or pumpkin seeds, into the batter.

More Banana Muffin Recipes

Muffin Pisang Mini

Muffin Pisang Penggoreng Udara

Muffin Pisang Coklat Vegan

Muffin Pisang 3 Bahan