Banana muffins. Light treats without added sugar utilize the natural sugars of bananas to create excellent and very soft treats. Bananas, especially when ripe, are already sweet, and for this reason, I did not add sugar to the batter. They are perfect for a good and healthy breakfast or a delicious snack. Come with me as we start baking!
Happy baking, Giusi.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 35 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the banana muffins
- 2 bananas (250 g)
- 1 1/2 cups flour (I used spelt flour)
- 3/4 cup Greek yogurt ((or regular yogurt))
- 1 1/2 tbsp vegetable oil
- 2 eggs
- 2 tsp baking powder
- dark chocolate (12 squares)
Steps for the banana muffins
In a bowl, whisk the eggs with a pinch of salt using a hand whisk. Immediately add the yogurt, vegetable oil, and bananas (which you have mashed with a fork or blended beforehand). Mix well until the wet ingredients are combined.
Then, pour the flour and baking powder into the bowl. Mix all the ingredients well with the whisk or a spatula, stirring just enough to eliminate traces of flour.With the help of a spoon, fill the muffin molds, distributing the mixture evenly. Place a piece of chocolate in the center of each treat and gently press it down with your finger.
Bake at 350 degrees Fahrenheit in a static oven and let cook for 20-25 minutes. After twenty minutes, do the toothpick test: if it comes out dry, the treats are ready to be removed from the oven.
The banana muffins are ready to be enjoyed! I hope you liked this easy and light recipe. See you next time for more baking fun!
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Storage and tips
Storage: These treats, being very soft and free of preservatives, keep best at room temperature, well closed in a paper bag or an airtight container, for about 2-3 days.
Refrigerator: If you prefer, you can store them in the fridge, but they might lose some softness.
Freezing: If not consumed immediately, you can also freeze them once completely cooled, closed in freezer bags. They keep for about 2 months and thaw at room temperature.
