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

Deze 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

Deze 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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Prep Tijd: 10 minuten mins

Cook Tijd: 12 minuten mins

Totale tijd: 22 minuten mins

Gerecht: Ontbijt, Tussendoortje

Keuken: Amerikaans

porties: 12 muffins

Calorieën: 249.4 kcal

Auteur: Carine Claudepierre

KookmodusVoorkom dat uw scherm donker wordt

1x2x3x

Ingrediënten

US Gebruikelijk - metrisch

• ▢ 2 cups Meel voor alle doeleinden - (notitie 1)
• ▢ 1 cups Geprakte banaan - (notitie 2)
• ▢ 6 eetlepels Olijfolie met milde smaak - (notitie 4)
• ▢ ½ cup Amandelmelk - (notitie 5)
• ▢ 2 theelepels Bakpoeder
• ▢ ½ theelepel Bakpoeder
• ▢ ½ theelepel Zout
• ▢ 1 theelepel Kaneel
• ▢ 2 theelepels Vanille-extract
• ▢ ½ cup Donkere chocoladeschilfers

optioneel

• ▢ ⅔ cup Ongeraffineerde rietsuiker - (notitie 3)
• ▢ ½ cup Walnoten - fijn gesneden

Instructies

• 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.
• Laat ze 1 uur afkoelen op een rooster.

Notes

Notes 1: The recipe will not work with oat flour or almond flour. For a gluten-free version, use my Omrekeningsgids voor glutenvrije producten.

Notes 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.

Notes 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.

Notes 4: Any light-flavored oil works.

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

Opslag: 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.

Ovenstand: Ik gebruik de heteluchtstand. Als je de conventionele stand moet gebruiken, raad ik aan de temperatuur met 15 °C te verhogen. De baktijd blijft hetzelfde, maar het kan een paar minuten langer duren.

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Voedingsbegeleiding

Portie: 1muffin | Calorieën: 249.4kcal | Koolhydraten: 34g | Eiwit: 3.5g | Vet: 11.7g | Verzadigd vet: 1.4g | Meervoudig onverzadigd vet: 4g | Enkelvoudig onverzadigd vet: 5.8g | Natrium: 227.8mg | Kalium: 142.6mg | Vezels: 1.8g | Suiker: 14.5g | Vitamine A: 17.8IU | Vitamine C: 2.3mg | Calcium: 64.4mg | Ijzer: 1.4mg | Magnesium: 22mg | Fosfor: 65.2mg | zink: 0.4mg

Ingrediënten en vervangingen

Voor dit recept heb je maar een paar simpele ingrediënten nodig. Hier lees je hoe je ze kunt kiezen en vervangen.

• Meel voor alle doeleinden – This forms the main structure of the muffins, giving them their classic texture. For a gluten-free version, use my Omrekeningsgids voor glutenvrije producten. The recipe works with whole wheat flour or spelt flour.
• Geprakte banaan – This acts as the primary sweetener and moistener, contributing to the banana bread flavor.
• Lichte olijfolie – 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.
• Amandelmelk – This provides liquid to the batter and helps create the right consistency. Oat milk, soy milk, or coconut milk all work well too.
• Bakpoeder – This is a leavening agent that helps the muffins rise and become light and fluffy.
• Bakpoeder – Another leavening agent, baking soda reacts with the acidic banana to help the muffins rise.
• Kaneel – For more flavors.
• Vanille-extract – This brings a lovely aromatic depth to the overall flavor of the muffins.
• Donkere chocoladeschilfers – 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.
• Ongeraffineerde suiker – 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.
• Walnoten – 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).

Carine's baktips

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.
• Meet nauwkeurig – 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.
• Niet te veel mengen – 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.
• Controleer op gaarheid – 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.
• Helemaal koel – 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.
• Crunch toevoegen – 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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