Cómo hacer MUFFINS DE PLÁTANO "Sin GLUTEN" - Sin batidora | Paula Coach Nutricional

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor while reducing saturated fat.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds moisture and sweetness.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder

Dark chocolate offers antioxidants.

Preheat the oven to 180ºC (approximately 350°F).

In a comfortable bowl, mash 3 ripe bananas with a fork until smooth.

Switch to a hand whisk and beat the banana puree to eliminate lumps.

Add 2 large eggs at room temperature and beat vigorously until bubbles form.

Melt 3 tablespoons of butter over low heat and add it to the mixture.

Add 1 teaspoon of vanilla extract (sugar-free) to the mixture.

Pour in 120 ml of room temperature water (can substitute with plant-based milk or cow's milk).

Mix everything together thoroughly.

Incorporate 2 cups of oat flour and 1 teaspoon of baking powder into the mixture.

Add a pinch of nutmeg and a pinch of cinnamon, then mix until just combined.

Chop 100 g of almonds and add them to the mixture, reserving some for topping.

Add raisins to taste and mix gently to avoid overmixing.

Prepare muffin liners by cutting 20x20 cm squares of parchment paper and folding them to fit the muffin mold.

Use a glass to shape the parchment paper into muffin liners.

Fill each liner three-quarters full with the muffin batter.

Bake in the preheated oven for 35 to 40 minutes.

Check for doneness by inserting a toothpick into the center; if it comes out clean, they are ready. If not, bake for an additional 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens