Banana Bread Muffins (Oil and Butter Free) 香蕉鬆餅 (無油/牛油版)

I am sharing with you today a super easy muffin recipe that you could make with your kids. In fact, this batch was made by my 9-year-old son a couple of days ago. I gave him verbal instructions and took pictures; all the measuring and mixing was done by him (let’s not talk about the cleanup part… if you have cooked with your kids before, you know what the aftermath would be like). It was so funny that, after peeling a banana, he just spontaneously devoured it. Well, I guess the bananas smelled too good. Blame the bananas. With less mashed banana, I had to scale down my recipe a bit. At the end we were able to make 7 muffins instead of 10. My son really liked his creation and, when taste-tasting, he kept saying “oh mommy I can’t believe they are so easy to make”. If you are looking for some family baking activities, add this to your list. Just make sure you guard your bananas well.
今天分享的鬆餅食譜做法簡單,很適合在家中與孩子們一起製作。其實,這次是由EC的九歲兒子親自操刀的,量材料、攪拌、入模等等都由兒子負責,EC只是從旁口述做法和拍照(那些事後收拾和清潔的工夫不提也吧!跟孩子們一起玩過烘焙的媽媽們,你懂的)。也許是熟透的香蕉太香了,兒子協助剝蕉皮後,竟然很自然的就把香蕉吃進肚子裏去!少了一根香蕉,EC唯有把比例減少,最後只做了七個鬆餅(此配方一般大約做到十個)。兒子對自己的作品似乎很滿意,試吃的時候,不斷說自己不能相信鬆餅是這麼容易做的。大家如果在尋找親子活動時,不妨一起動手做鬆餅吧!只是奉勸家長們記緊好好的守護著香蕉。

This recipe is almost the same as Banana Bread (Oil and Butter Free) that I shared long ago. All I did was to make a smaller portion. I’ve omitted the spice as my kids don’t really like them. Because there is no oil or butter, the muffin liners will most probably stick to the muffins, making it harder to peel off. Peeling the liner slowly would help if that is the case.
此鬆餅的原食譜來自香蕉蛋糕 (無油/牛油),EC改成了鬆餅的模樣方便孩子們食用。因為孩子不太喜歡香料的味道,所以就索性不加了!要注意的是,配方沒有使用牛油或菜油等油脂,因此難免會出現紙托黏著鬆餅的情況,撕掉紙托進食的時候要小心慢慢來。


Banana Bread Muffins (Oil and Butter Free)
香蕉鬆餅 (無油/牛油版)

Makes 10
十個份量

Ingredients

180 g all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large-sized or 3 medium-sized very ripe bananas (about 240 g without skin)
35 g dark brown sugar
35 g granulated sugar (I use organic cane sugar)
2 (about 100 g without shells) large eggs
120 g sour cream or plain Greek style yogurt
Optional toppings: chopped walnuts, chocolate chips or sliced almonds as needed

材料

中筋麵粉 180克
泡打粉 1茶匙
梳打粉 1/2茶匙
鹽 1/2茶匙
熟香蕉 3隻中型或2隻大型 (不連皮計約240克)
黑糖 35克
砂糖(EC用有機蔗糖) 35克
大號雞蛋 2隻(不連殼約100克)
酸忌廉或原味希臘式乳酪 120克
核桃碎、入爐朱古力粒或杏仁片 適量(灑面用,可省略)

Directions 做法

Preheat oven to 450°F/230°C. Line muffin pan with cupcake liners.
焗爐預熱450°F/230°C,鬆餅模內放紙模備用。

In a large mixing bowl, sieve together the flour, baking powder, baking soda and salt. Whisk well to combine. Set aside.
麵粉、泡打粉、梳打粉和鹽過篩放入大碗中, 用蛋拂混合拌勻備用。

In a large bowl, mash banana with a fork (I used my stand mixer for this job). Add in brown sugar, sugar, eggs and sour cream. Whisk well to combine.
香蕉放大碗用叉子壓成泥(家中有廚師機的話可以此代勞),加入黑糖、砂糖、雞蛋和酸忌廉攪拌均勻。

Add wet ingredients to the flour mixture and fold gently with a spoon or spatula until just combined. Batter should be lumpy. DO NOT overmix or else you will get dense and rubbery muffins.
把濕料倒入乾料中,用匙羹或膠刮輕輕以切拌手法拌至剛好看不見乾粉的程度,此時麵糊應呈結塊狀並不順滑,切勿過度攪拌,否則鬆餅會變得又實又硬。

Divide batter evenly among the liners, filling each cavity until 4/5 full. Sprinkle the tops with chopped walnuts, chocolate chips or sliced almonds if desired.
將麵糊平均分配入模至八分滿,喜歡的話可在表面洒上少量核桃碎、入爐朱古力粒或杏仁片等等。

Bake at 425°F/220°C for 8 minutes. Reduce the oven temperature to 350°F/180°C and continue to bake until the top is golden and a toothpick inserted in the centre of the muffin comes out clean, 13 to 15 minutes more. Adjust time according to your own oven.
放入425°F/220°C焗爐8分鐘後將爐溫調低至350°F/180°C,繼續焗13至15分鐘至表面金黃,竹籤插入鬆餅中央取出不沾麵糊,請自行依焗爐火力調整時間。

Remove pan from oven and cool for 5 minutes before transferring muffins to a wire rack to cool.
取出後讓鬆餅在模內待5分鐘,之後可取出轉到鋼架放涼。

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