Bananbrød- og sjokolademuffins (1 bolle, uten egg, uten meieriprodukter)

Disse 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

Disse 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 Tid: 10 minutter min

Cook Tid: 12 minutter min

Total tid: 22 minutter min

Rett: Frokost, Snacks

Opprinnelse: amerikansk

porsjoner: 12 muffins

Kalorier: 249.4 kcal

Forfatter: Carine Claudepierre

KokemodusForhindre at skjermen din blir mørk

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Ingredienser

US Customary - Metric

• ▢ 2 kopper All-purpose mel - (merknad 1)
• ▢ 1 ⅓ kopper Most banan - (merknad 2)
• ▢ 6 ss Olivenolje med mild smak - (merknad 4)
• ▢ ½ cup Mandel-melk - (merknad 5)
• ▢ 2 ts Baking Powder
• ▢ ½ teskje Natron
• ▢ ½ teskje Salt
• ▢ 1 teskje Kanel
• ▢ 2 ts Vaniljeekstrakt
• ▢ ½ cup Mørke sjokoladebiter

Valgfritt

• ▢ ⅔ cup Uraffinert rørsukker - (merknad 3)
• ▢ ½ cup Valnøtter - opphakket

Instruksjoner

• 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.
• Tilsett mel, bakepulver, natron og kanel, hvis det brukes.
• Rør med en tresleiv eller silikonspatel til røren er jevn.
• Fold in chopped nuts, if used, and chocolate chips or chunks, and stir to incorporate evenly.
• Fyll hver muffinsform opp til toppen.
• 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.

Merknader

Merknader 1Oppskriften fungerer ikke med havremel eller mandelmel. For en glutenfri versjon, bruk min glutenfri konverteringsguide.

Merknader 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.

Merknader 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.

Merknader 4: Any light-flavored oil works.

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

OppbevaringOppbevar muffinsene i romtemperatur i opptil 3 dager eller opptil 5 dager i kjøleskapet i en lukket beholder. De kan også fryses i Ziploc-poser og tines dagen før i romtemperatur.

Ovnsmodus: Jeg bruker varmluftsmodus. Hvis du må bruke vanlig modus, anbefaler jeg å øke temperaturen med 15 °C. Steketiden bør være den samme, men det kan ta noen minutter lenger.

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Ernæring

Visning: 1muffin | Kalorier: 249.4kcal | karbohydrater: 34g | Protein: 3.5g | Fett: 11.7g | Mettet fett: 1.4g | Flerumettet fett: 4g | Enumettet fett: 5.8g | Natrium: 227.8mg | kalium: 142.6mg | Fiber: 1.8g | Sukker: 14.5g | A-vitamin: 17.8IU | Vitamin C: 2.3mg | Kalsium: 64.4mg | Stryke: 1.4mg | Magnesium: 22mg | Fosfor: 65.2mg | Sink: 0.4mg

Ingredienser og erstatninger

Du trenger bare en håndfull enkle ingredienser for å lage denne oppskriften. Slik velger og bytter du dem.

• All-purpose mel – This forms the main structure of the muffins, giving them their classic texture. For a gluten-free version, use my glutenfri konverteringsguide. The recipe works with whole wheat flour or spelt flour.
• Most banan – This acts as the primary sweetener and moistener, contributing to the banana bread flavor.
• Lett olivenolje – 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.
• Mandel-melk – This provides liquid to the batter and helps create the right consistency. Oat milk, soy milk, or coconut milk all work well too.
• Baking Powder – This is a leavening agent that helps the muffins rise and become light and fluffy.
• Natron – Another leavening agent, baking soda reacts with the acidic banana to help the muffins rise.
• Kanel – For flere smaker.
• Vaniljeekstrakt – This brings a lovely aromatic depth to the overall flavor of the muffins.
• Mørke sjokoladebiter – 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.
• Uraffinert sukker – 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.
• Valnøtter – 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).

Carines baketips

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.
• Mål nøyaktig – 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.
• Ikke overmiks – 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.
• Se etter ferdighet – 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.
• Helt kult – 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.
• Legg til knas – 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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