Эти Банановые маффины из 3 ингредиентов are easy, healthy banana muffins with no added sugar, no eggs or dairy. They have a lovely chewy texture, perfect for a kid’s snack or if you are after a healthier vegan treat made with minimal ingredients.
Before you start baking these muffins, remember that they are not classic vegan banana muffins. Their texture is much chewier, and they must be baked in silicone cups, not in paper liners, or they will stick to the paper because the recipe is oil-free.
Полный рецепт находится чуть ниже, но не пропустите все мои советы, которые вы найдете дальше, включая варианты замены ингредиентов, мои кулинарные рекомендации и пошаговые фотографии!
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Банановые маффины из 3 ингредиентов
Ингредиенты:
- 2 чашки Самовращающаяся мука - (примечание 1)
- 1 ½ чашку Banana - 3 больших спелых банана
- ¾ чашку Кокосовый крем - Shake the can before opening (note 2)
Optional ingredients for flavor
- ⅓ чашку Нерафинированный тростниковый сахар - (примечание 3)
- 2 чайные ложки Экстракт ванили
- 1 чайной ложки Соевые свечи Корица
- ½ чашку Шоколадные чипсы из темного шоколада без молочных продуктов - or chopped walnuts or blueberries
инструкции
- Preheat the oven to 350°F (180°C). You must use silicone muffin cups or a 12-hole muffin silicone pan for this recipe. Don't use paper liners. The muffins would stick to them. Place the muffin silicone cup in the muffin tray. Set aside.
- Peel and mash the bananas, and measure 1½ cup of mashed bananas.
- In a large bowl, combine mashed banana, coconut cream, and self-raising flour.
- Stir with a silicone spatula until it forms a moist muffin batter. Fold in any of the additional ingredients and stir in to combine.
- Fill all the muffin holes up to 3/4 of their level.
- Bake for 25-35 minutes at 350°F (180°C) until golden brown on top and a skewer inserted in the center of the muffins comes out clean.
- Remove immediately from the silicone cups and cool on a rack.
Заметки
Подобрать оборудование
Питание
Почему вам понравится этот рецепт
- Без яиц
- Just 3 ingredients and ready in 30 minutes
- Без молока
- Безмасляный
- Веган
- Нет добавления сахара
Ингредиенты и замены
- Самоподнимающаяся мука – This flour contains baking powder and will raise your muffins very well. You can’t use oat flour or almond flour in this recipe, it won’t work. But, you can swap the self-raising flour for all-purpose flour and baking powder – see the ratio in note 1 of the recipe card below. For a gluten-free option, use my конвертер безглютеновых продуктов, Но не забудьте про разрыхлитель.
- Overripe Bananas – The recipe has only 3 ingredients and no sweetener, so the ripeness of the bananas matters. The darker the spots on the banana skin, the sweeter the muffins. Make sure you also measure the amount of mashed banana after mashing. You need to follow the measurements as too much banana makes the batter too packed, and not enough makes it dry.
- Консервированные кокосовые сливки or canned coconut milk. Canned coconut cream replaces both the milk and oil that you usually add to a regular muffin recipe. The recipe can be made with oat milk, soy milk, or almond milk, but the texture is not as fluffy. My tip for this ingredient is to shake the can of coconut cream very well before opening so both layers in the can are combined.
How To Make 3-Ingredient Banana Muffins
Before you start, you must use silicone muffin cups or silicone muffin tins for this recipe. The muffins tend to stick to paper liners or regular muffin pans because they are made without butter or oil. If using silicone cups, place them in a muffin pan rather than a baking sheet to ensure the muffins raise well.
- Разогрейте духовку до 350 ° F (180 ° C).
- In a large bowl, mash the ripe bananas. Pack measuring cups with the mashed banana to measure the exact amount called by the recipe.
- Stir in coconut cream, and self-raising flour until the dough is fluffy.
- Fill each silicone muffin cups up to 3/4 their level.
- Bake in the center rack of the oven for 25 minutes to 30 minutes or until golden brown on top and a toothpick inserted in the center comes out clean.
- Cool down on a cooling rack before serving.
Советы Карин по выпечке
Like any 3-ingredients recipe, you can’t expect too much flavor since there’s no added sugar or extract in the batter. That’s why I always recommend adding some of the below ingredients if you are after more flavor.
- 2 чайные ложки ванильного экстракта.
- 1 чайная ложка молотой корицы.
- 1/3 cup of sugar or coconut sugar to boost sweetness.
- 1/2 cup of chocolate chips or chopped walnuts or blueberries.
- 1/2 стакана овсяных хлопьев.
Часто задаваемые вопросы (FAQ)
These banana muffins are chewy, no very sweet with a natural banana flavor from the ripe bananas.
You can store the muffins in an airtight container in the fridge for up to 4 days.
You can freeze the muffins in zip-lock bags for up to 1 month. Thaw in the fridge overnight.
Hi, this is a nice recipe, thanks! I have been trying to replace the flower with oats (or other flakes), which i always soak overnight. It does not work. The muffins are too wet and do not keep shape. Would you have any advice? E.g swap only half of the flower or reduce the coconut milk/cream, as it is wet enough already? Thank you for any tip!
That’s expected, oat flour has no gluten structure, no starch too much fiber. A basic baking rule in egg-free baking is to never swap all-purpose flour for oat flour or almond flour, everything will fail. I always add a note in my recipe if a swap is possible. This recipe is designed to use only 3 ingredient, you can’t swap some flour for oat flour, the structure will always be wrong.
im so excited to see more recipes
I look forward for hearing from you on the first recipe you bake.
I look forward for hearing from you on the first recipe you bake
I made this in a loaf pan. Came out perfect. Gonna try this with pumpkin puree since the wife is allergic to bananas.
Огромное спасибо!
Спасибо!
Can you add apples
If add more fruits, it will be gummy and won’t bake well.
I love these muffins they looks yummy may I have a recipe
Sure, the recipe is just above this comment section.
Fantastic recipe! Made three times now. Just a quick question please …
I measured out 1.5 cups of mashed banana (as per the recipe) which I noted weighed 400g and the muffins turned out great.
I just noticed after baking again today that the recipe has a metric conversion, which states 225g of mashed banana
Which is the right amount please? Where have I gotten confused? Thanks for your time!
Yes, it should be 400g, the converter can be off for mashed fruits, I updated the recipe card for you.
Огромное спасибо!
You are welcome! thanks for baking my recipes.
will try this recipe for my grand children thank you very much a big hug new źealandm
I made this 3 ingredients banana muffin and it was superb. As I type now, am eating the leftover.
They want me to make it every day in my house. Thank you for the recipe, its 10 over 10.
Great muffins everyone loved them. I was wondering if I could use this recipe and use blueberries instead of banana for something different. Thanks
You can’t swap the banana for blueberries as bananas contribute to the texture and consistency of the batter. You can however add blueberries to the batter!