Muffin Yogurt Pisang (1 Mangkuk, Tanpa Telur)

Ini Muffin Yogurt Pisang are simple one-bowl muffins made with no eggs and no dairy and just 6 ingredients!

Isi kandungan

+ Lihat Lagi- Lihat Kurang

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 Muffin Vanila Mudah, 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.

Muffin Yogurt Pisang

Ini Muffin Yogurt Pisang are simple one-bowl muffins made with no eggs and no dairy and just 6 ingredients!

5 daripada 5 undi

Cetak ULASAN Jimat Diselamatkan!

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Masa persediaan: 10 minit minit

Masa Masak: 50 minit minit

Jumlah masa: 1 jam hr

Kursus: Sarapan, Snek

Masakan: Amerika

Hidangan: 12 mufin

Kalori: 179.3 kcal

Pengarang Carine Claudepierre

Mod MasakElakkan skrin anda daripada menjadi gelap

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Ramuan

Peribumi AS - metrik

• ▢ 1 ¼ cawan Pisang Lenyek - ambil perhatian 1
• ▢ ½ cawan Gula Tebu Tidak Dimurnikan - ambil perhatian 2
• ▢ ⅓ cawan Minyak Zaitun Perisa Ringan - ambil perhatian 3
• ▢ ⅔ cawan Yogurt Bebas Tenusu - ambil perhatian 4
• ▢ 2 cawan Tepung serbaguna - ambil perhatian 5
• ▢ 2 ½ sudu teh Serbuk penaik

Pilihan

• ▢ 1 sudu teh Ekstrak vanila
• ▢ ½ sudu teh Garam
• ▢ 1 sudu teh Kayu manis
• ▢ ½ cawan Kacang Walnut Cincang - atau Pecan

arahan

• Panaskan ketuhar hingga 350°F (180°C). Lapik loyang muffin 12 lubang dengan kertas pembalut. Sapukan sedikit minyak pada kertas pembalut dengan semburan minyak. Ketepikan.
• 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.
• Bahagikan adunan secara sama rata ke dalam 12 lapisan kertas muffin.
• 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.
• Let them cool down on a wire rack for 1 hour.

Nota

Nota 1: Bersamaan dengan 3 biji pisang besar yang terlalu masak, berbintik-bintik hitam pada kulitnya.

Nota 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.

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

Nota 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.

Nota 5Anda boleh menggunakan jumlah tepung spelt putih atau tepung gandum putih yang sama. Untuk versi bebas gluten, gunakan panduan penukaran bebas gluten.

Penyimpanan: Simpan 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 berzip 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.

Alatan

Mangkuk adunan

Mengukur Cawan dan Sudu

Stand Mixer

Spatula silikon

Rak Penyejuk

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Pemakanan

Berkhidmat: 1muffin | Kalori: 179.3kcal | Karbohidrat: 29.9g | Protein: 2.2g | Lemak: 6.3g | Lemak tepu: 5.1g | Lemak tak jenuh ganda: 0.2g | Lemak tak jenuh tunggal: 0.4g | Natrium: 221.3mg | Potasium: 134.5mg | Serat: 1.4g | gula: 12.4g | Vitamin A: 19IU | Vitamin C: 2.5mg | Kalsium: 58.9mg | Iron: 1.1mg | magnesium: 12.9mg | Fosforus: 41.1mg | zink: 0.2mg

Bahan dan Pengganti

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

• Pisang Lenyek – 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.
• Gula Tebu Tidak Dimurnikan – 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.
• Minyak Zaitun Ringan – 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.
• Yogurt Bebas Tenusu – 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.
• Tepung serbaguna – 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 panduan penukaran bebas gluten.
• Serbuk penaik – This is the leavening agent, causing the muffins to rise. Don’t skip it!
• Ekstrak vanila – Adds a depth of flavor. Almond extract can also work.
• Kayu manis – For a warm, spicy note. Other spices like nutmeg or a mixed spice blend also work.
• Kacang Walnut/Pecan Cincang – 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).

Petua Membakar Carine

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.
• Pencampuran Lembut – Avoid overmixing the batter once you add the flour. Overmixing can lead to tough muffins.
• Masa Penyejukan – 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.
• Penambah Perisa – Add a sprinkle of coarse sugar or oats on top of the muffins before baking for a crunchy topping.
• Suhu Yogurt – Use dairy-free yogurt at room temperature to ensure it mixes smoothly with the other ingredients.
• Variasi Rasa – Stir in a handful of dried fruit like raisins or cranberries for added texture and flavor.
• Muffin Size – Adjust baking time slightly if using mini or jumbo muffin tins. Smaller muffins will bake faster, larger ones will take longer.
• Petua Pembekuan – When freezing, wrap each cooled muffin individually in plastic wrap before placing them in a zip-lock bag to prevent freezer burn.

Lebih Banyak Resipi Muffin Mudah

Muffin Blueberry Mudah

Muffin Yogurt Lemon

Muffin Oren

Muffin Badam Blueberry