The EGG-FREE BANANA AND CHOCOLATE MUFFINS are very quick and easy to make; they are soft, slightly moist and rich in flavor. Perfect for breakfast, a snack, a light dessert or a lovely option for those seeking a vegan sweet or for anyone with egg or dairy intolerances.
Thanks to the bananas, these muffins provide a good dose of potassium and fiber, while dark chocolate offers antioxidants. They are also very versatile and can be enriched with nuts, seeds or dried fruit to add crunch and extra nutrients.
So no excuses — take note of the ingredients and start mixing.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 5 muffins
- Cooking methods: Bain-marie, Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 184.43 (Kcal)
- Carbohydrates 29.79 (g) of which sugars 15.44 (g)
- Proteins 2.38 (g)
- Fat 7.05 (g) of which saturated 2.14 (g)of which unsaturated 4.33 (g)
- Fibers 1.42 (g)
- Sodium 1.52 (mg)
Indicative values for a portion of 52 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 banana (ripe)
- 1.4 oz dark chocolate (60-69%)
- 4 tbsp granulated sugar
- 2/3 cup all-purpose flour
- 1 1/2 tbsp sunflower seed oil
- 2 tsp baking powder
Tools
- 5 Muffin liners
- 1 Mixer
- 1 Small bowl
- 1 Bowl
- 1 Whisk
- 1 Sieve
Steps
Preparing these EGG-FREE BANANA AND CHOCOLATE MUFFINS is really child’s play — super easy and quick.
Place the ripe banana in the blender and puree it. If you don’t have a blender you can mash it with a fork.
Transfer the puree to a bowl and add the melted, warm chocolate. Mix well and add the sugar, the sunflower oil and the flour with the baking powder sifted in.
Stir everything until you get a smooth, homogeneous batter.
Place one and a half tablespoons of batter into silicone or paper liners; if using paper liners, put them in a muffin tin.
Bake your egg-free banana and chocolate muffins in a preheated, conventional oven at 356°F for 20 minutes.
Check doneness with the classic toothpick test.
Once baked, remove them from the oven and let them cool completely on a rack.
STORAGE
You can store the egg-free banana and chocolate muffins at room temperature for up to 2 days. After that, to avoid mold, place them in the refrigerator.
Take them out 15 minutes before enjoying to make them soft again, or heat them in the microwave for 15 seconds.
TIP
If you want to make more, double all ingredient quantities except for the baking powder.
