Banana Chocolate Muffins (Walang Refined Sugar, Walang Itlog, Walang Dairy)

mga ito Mga Muffin na Tsokolate ng Saging are simple and delicious muffins made with only 6 ingredients, no eggs, no dairy, and no refined sugar. They’re a great way of fixing a sweet craving.

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mahal ko making muffins of all sorts to make the house smell like chocolate and bring a smile to the whole family. While I love my simple Madaling Vanilla Muffins at Mga Muffin na Snickerdoodle, I sometimes want to make rich, full-of-chocolate muffins.

These chocolate muffins are sweetened naturally and have a mild banana taste that is just perfect for a quick snack.

Bagama't nasa ibaba lang ang buong recipe, huwag palampasin ang lahat ng aking mga tip sa ibaba, kabilang ang mga pagpapalit ng sangkap, mga tip sa pagluluto, at mga sunud-sunod na larawan!

Mga Muffin na Tsokolate ng Saging

mga ito Mga Muffin na Tsokolate ng Saging are simple and delicious muffins made with only 6 ingredients, no eggs, no dairy, and no refined sugar. They're a great way of fixing a sweet craving.

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Prep Time: 10 minuto min

Magluto Oras: 30 minuto min

Kabuuang Oras: 40 minuto min

Kurso: Almusal, Meryenda

Cuisine: Amerikano

Servings: 12 muffins

Mga Calorie: 208.3 kcal

May-akda: Carine Claudepierre

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Ingredients

Kustomer ng Estados Unidos - metric

• ▢ 1 ⅓ tasa Minasang Saging - katumbas ng 3 malalaking saging
• ▢ ½ tasa Unsweetened kakaw pulbos
• ▢ ½ tasa Hindi Pinong Cane Sugar - I use rapadura sugar, brown sugar works too
• ▢ ¾ tasa Lukewarm Almond Milk - (tala 1)
• ▢ ⅓ tasa Banayad na Lasa ng Langis ng Oliba - (tala 2)
• ▢ 1 ½ tasa Harinang Kusang Tumataas - (tala 3)

Optional – recommended for Flavor

• ▢ ½ tasa Chocolate chip
• ▢ 1 kutsarita Vanilla Extract

tagubilin

• Preheat the oven to 350 °F (180 °C). Line a 12-hole muffin pan with muffin paper liners. Spray with cooking oil spray. Set aside.
• In a small bowl or a large jug, whisk cocoa powder, brown sugar, lukewarm milk, and light olive oil until no more lumps of cocoa powder are visible. Set aside.
• In a large mixing bowl, mash the banana with a fork. For the best texture, measure the amount with precision by packing the mashed bananas in measuring cups and sweeping off the excess on top.
• Add self-rising flour, the chocolate milk-mixture made before, and vanilla extract if used.
• Stir with a rubber spatula until well combined and no lumps of flour can be seen.
• Fold in the chocolate chips if used, and stir to combine evenly.
• Divide the batter evenly into the prepared muffin pan.
• Bake the muffins on the center rack for 30 minutes at 350 °F (180 °C) until a toothpick inserted in the center of the muffins comes out clean.

Mga Tala

Tandaan 1: Any plant-based milk works, like oat milk, soy milk, or cashew milk.

Tandaan 2: Any light-flavor oil works.

Tandaan 3: 1 1/2 cup of self-rising flour is equivalent to 1 cup of all-purpose flour and 3 teaspoons of baking powder. 

Gluten-free option: Use 1 cup of Bob’s Red Mill 1:1 gluten-free flour blend and 1/2 cup oat flour. + 3 1/2 teaspoon baking powder.

Mode ng Oven: Gumagamit ako ng fan-forced (convection) mode. Kung kailangan mong gumamit ng conventional mode, inirerekomenda kong taasan ang temperatura ng 25°F (15°C). Dapat pareho ang oras ng pagbe-bake, ngunit maaaring abutin pa ito ng ilang minuto.

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Pagkain

Paglilingkod: 1Muffin | Mga Calorie: 208.3kcal | Carbohydrates: 32.4g | Protina: 2.9g | Taba: 9.2g | Saturated fat: 2.5g | Polyunsaturated Fat: 0.9g | Monounsaturated na taba: 4.7g | Sosa: 21.8mg | Potassium: 184.3mg | Hibla: 2.4g | Asukal: 15.8g | Vitamin A: 16.3IU | Bitamina C: 2.2mg | Calcium: 32.4mg | Iron: 0.7mg | magnesiyo: 28.6mg | Posporus: 47mg | Zinc: 0.4mg

Ingredients at Substitutions

You only need 6 ingredients for the base recipe.

• Minasang Saging – Bananas add natural sweetness and moisture to the muffins and act as a binder, replacing eggs. Pick ripe bananas for maximum sweetness.
• Unsweetened kakaw pulbos – Cocoa powder provides the rich chocolate flavor. For a milder taste, use carob powder, which has a natural sweetness.
• Hindi Pinong Cane Sugar – Cane sugar sweetens the muffins without refined sugars. Alternatives include coconut sugar for a more caramel-like taste or brown sugar.
• Lukewarm Almond Milk – Almond milk adds moisture and helps dissolve the cocoa powder and sugar. Substitute with any plant milk, such as soy, oat, or cashew, depending on your preference.
• Banayad na Langis ng Oliba – Olive oil adds moisture. A light-flavored oil keeps the taste neutral. You can also use melted coconut oil or avocado oil, though they may alter the final flavor.
• Harinang Kusang Tumataas – Self-rising flour creates a fluffy texture. If unavailable, mix all-purpose flour with baking powder (see notes in the recipe card for quantities). For a gluten-free option, combine a gluten-free flour blend with almond flour and extra baking powder.

How to Make Banana Chocolate Muffins

This recipe is super easy to whip up. Here are pictures of key steps.

Mash the ripe bananas in a mixing bowl and measure the quantity needed.

Combine the liquid ingredients, cocoa powder, and sugar in a jug and mix them.

Add the self-rising flour and liquid chocolate mix to the bananas.

Mix the batter with a silicone spatula until just combined.

Transfer the batter to a muffin tin and bake them for 30 minutes at 350 °F (180 °C).

Let the muffins cool down for some time before removing the paper.

Mga Tip sa Pagbe-bake ni Carine

Here are a few more tips for perfect muffins.

• For a smoother cocoa mixture, sift the cocoa powder before mixing it with the other liquid ingredients to prevent clumping.
• Ensure bananas are very ripe for maximum sweetness and moisture. The riper they are, the better the natural sweetness and flavor.
• Use a cookie scoop or ice cream scoop to divide the batter evenly into muffin cups for uniform size and even baking.
• Add a pinch of salt to enhance the chocolate flavor, especially if using very dark cocoa powder.
• Let the batter rest for 5-10 minutes before baking to allow the flour to absorb more moisture, yielding softer muffins.
• Mag-eksperimento sa mga add-in like chopped nuts, shredded coconut, or a swirl of peanut butter for a more indulgent treat.
• Check muffins a few minutes early if using a dark muffin pan, as they may bake faster due to heat absorption.
• Store muffins properly by cooling completely and placing them in an airtight container, preventing dryness.
• Freeze extra muffins for later by wrapping them individually and storing them in a freezer-safe container. Simply thaw and reheat as needed.
• For a double chocolate effect, dust the tops with extra cocoa powder or add a sprinkle of sea salt before baking for a fancy touch.

Mga Tip sa Imbakan

These muffins keep well in an airtight container at room temperature hanggang 3 araw. To extend freshness, store them in the fridge for up to a week. They can also be frozen for up to 3 months and reheated in the oven or microwave for a fresh-from-the-oven experience.

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