Muffins de Iogurte com Banana (1 Tigela, Sem Ovos)

Estes Muffins De Iogurte De Banana are simple one-bowl muffins made with no eggs and no dairy and just 6 ingredients!

Índice

+ Ver mais- Ver menos

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 Muffins de baunilha fáceis, 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.

Muffins De Iogurte De Banana

Estes Muffins De Iogurte De Banana are simple one-bowl muffins made with no eggs and no dairy and just 6 ingredients!

5 da 5 votos

Impressão Revisão Economize Salvo!

Partilhar no Facebook pino Salvar no e-mail

Tempo de preparação: 10 minutos minutos

Hora de cozinhar: 50 minutos minutos

Tempo total: 1 hora hr

Curso: Café da manhã, Lanche

Cozinha: americano

Dose: 12 bolinhos

Calorias: 179.3 kcal

Autor: Carine Claudepierre

Modo CozimentoEvite que sua tela fique escura

1x2x3x

Ingredientes

Sistema americano - métrico

• ▢ 1 ¼ copos Banana amassada - notas 1
• ▢ ½ xícara Açúcar de cana não refinado - notas 2
• ▢ ⅓ xícara Azeite de Oliva de Sabor Suave - notas 3
• ▢ ⅔ xícara Iogurte sem laticínios - notas 4
• ▢ 2 copos Farinha para todos os fins - notas 5
• ▢ 2 ½ colheres de chá Fermento em pó

Opcional

• ▢ 1 colher de chá de extrato de baunilha
• ▢ ½ colher de chá sal
• ▢ 1 colher de chá Canela
• ▢ ½ xícara Nozes picadas - ou Pecan

Instruções

• Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with paper liners. Slightly oil the paper liners with oil spray. Set aside.
• 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.
• Divide the batter evenly into the 12 muffin paper liners.
• 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.
• Deixe-os esfriar em uma grelha por 1 hora.

Notas

notas 1: Equivalent to 3 large overripe bananas, black spots on the skin.

notas 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.

notas 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.

notas 5Você pode usar a mesma quantidade de farinha de espelta branca ou farinha de trigo integral branca. Para uma versão sem glúten, use a minha receita. guia de conversão para sem glúten.

Armazenamento: 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 zip-lock bags and thawed the day before at room temperature.

Modo forno: Eu uso o modo de convecção (com ventilador). Se você precisar usar o modo convencional, recomendo aumentar a temperatura em 15°C (25°F). O tempo de cozimento deve ser o mesmo, mas pode levar alguns minutos a mais.

Equipamentos

Mixing Bowl

Copos e colheres de medição

Mixer de Stand

espátula de silicone

Rack de resfriamento

Partilhar no Facebook Pin da Receita

Nutrição

Servindo: 1bolinho | Calorias: 179.3kcal | Carboidratos: 29.9g | Proteína: 2.2g | Gordura: 6.3g | Gordura saturada: 5.1g | Gordura poliinsaturada: 0.2g | Gordura monoinsaturada: 0.4g | Sódio: 221.3mg | Potássio: 134.5mg | Fibra: 1.4g | Açúcar: 12.4g | Vitamina A: 19IU | Vitamina C: 2.5mg | Cálcio: 58.9mg | Ferro: 1.1mg | Magnésio: 12.9mg | Fósforo: 41.1mg | Zinco: 0.2mg

Ingredientes e Substituições

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

• Banana amassada – 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.
• Açúcar de cana não refinado – 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.
• Azeite de oliva light – 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.
• Iogurte sem laticínios – 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.
• Farinha para todos os fins – 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 guia de conversão para sem glúten.
• Fermento em pó – This is the leavening agent, causing the muffins to rise. Don’t skip it!
• de extrato de baunilha – Adds a depth of flavor. Almond extract can also work.
• Canela – For a warm, spicy note. Other spices like nutmeg or a mixed spice blend also work.
• Chopped Walnuts/Pecans – 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).

Dicas de confeitaria da 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.
• Mistura Suave – Avoid overmixing the batter once you add the flour. Overmixing can lead to tough muffins.
• Tempo de resfriamento – 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.
• Aumento de sabor – Add a sprinkle of coarse sugar or oats on top of the muffins before baking for a crunchy topping.
• Temperatura do iogurte – Use dairy-free yogurt at room temperature to ensure it mixes smoothly with the other ingredients.
• Variações de sabor – Stir in a handful of dried fruit like raisins or cranberries for added texture and flavor.
• Tamanho de muffin – Adjust baking time slightly if using mini or jumbo muffin tins. Smaller muffins will bake faster, larger ones will take longer.
• Dicas de congelamento – When freezing, wrap each cooled muffin individually in plastic wrap before placing them in a zip-lock bag to prevent freezer burn.

Mais receitas fáceis de muffins

Muffins fáceis de mirtilo

Muffins de iogurte com limão

Muffins de laranja

Muffins de mirtilo e amêndoa