Quick, Easy & Healthy Muffins for Kids | Suger Free Muffins | Mrs. Bake

Ingredients:

Almond Flour - 1 1/2 Cup

Baking Powder - 1 tsp

Vanilla Extract - 1 tsp

Honey or Maple Syrup - 3 tbsp

Ripe Banana - 1(one)

Eggs - 2(two)

Bake at 350 °F(177°C) for 25 mins.

Chocolate Chip Muffins

 

INGREDIENTS

  

210 g (3/4 cups+2tbsp) milk room temperature; you can use buttermilk and skip vinegar/lemon juice

8 g (3/4 tbsp) vinegar or lemon juice skip it if you use buttermilk instead of milk

360 g (2+3/4 cups) all purpose flour

160 g (3/4 cups) caster sugar

1/2 tsp baking soda

12 g (2+1/2 tsp) baking powder

pinch of salt

120 g (3/4 cups) chocolate chips + more for topping

3 medium-large eggs room temperature

80 g (1/3 cup) vegetable oil

40 g (3 tbsp) unsalted butter melted then cooled down

1+1/2 tsp vanilla extract

INSTRUCTIONS

 

In a pitcher, mix together milk, vinegar and set a side for about 5-10 minutes. You can use buttermilk instead of milk and skip vinegar.

Meanwhile in a large bowl sift together: flour, baking powder, baking soda, sugar and salt.

Add chocolate chips to the flour mix and mix until combined.

Into the milk mix add eggs, oil, melted butter, vanilla and mix until well combined.

Gradually pour the milk mix into the flour mix and mix with a spatula or a whisk just until combined: be careful do not overmix the batter!

Cover the batter with plastic wrap and let it rest for about 15 minutes in refrigerator, until preheat the oven.

Meanwhile preheat the oven (upper + lower heat, no fan) at 210°C-410°F.

Divide the batter into 11 or 12 lined muffin molds: the cupcake molds should be full filled, so you'll get perfect high domed bakery style muffins.

Add some extra chocolate chips on top of muffins.

Bake in preheated oven (no fan, upper+lower heat) at 210°C-410°F for 5 minutes: this helps to get higher muffins.

Then turn down the heat and bake at 185°C-365°F for about 13 minutes or until a toothpick comes out clean and the top is slightly golden.

Cool down on a wire rack and serve it.

Banana Chocolate Muffins

 

Ingredients:

》6-7 個 （6厘米 鬆餅）

低筋麵粉 120 克   

泡打粉  8 克 

糖  50 克 

蛋  1 隻

香蕉  1 隻

奶/豆奶  50 克 

油  40 克

朱古力粒  25 克 

雲尼拿香油  1/2 茶匙(可省略)

》6-7 pcs （6cm muffin）

Cake Flour 120 g   

Baking Powder  8 g

Sugar  50 g

Egg  1 pc

Banana  1 pc

Milk Soy/ Milk  50 g 

Oil  40 g

Chocolate Chips  25 g 

Vanilla Extract  1/2 tsp （Optional）

Banana Muffin

 

Ingredients:

全蛋 whole egg   1 (55g+- per egg)

溶化奶油 melted butter   30ml

香蕉 banana   80g / 1

低筋面粉 cake flour   80g / 7Tbsp

疏打粉 baking soda   1/4tsp

泡打粉 baking powder   1/2tsp

细砂糖 caster sugar   30g / 4Tbsp

瑪芬杯 muffins cup   4

攝氏180 / 華氏356  烘烤 20-25分鐘

Bake at 180°C / 356°F  for 20-25minutes