Nutter Butter trifle is the ultimate combination of creamy banana pudding, crunchy peanut butter cookies, and fresh banana slices, creating a layered dessert that’s both visually stunning and delicious. This recipe brings together classic flavors…
Nutter Butter trifle is the ultimate combination of creamy banana pudding, crunchy peanut butter cookies, and fresh banana slices, creating a layered dessert that’s both visually stunning and delicious. This recipe brings together classic flavors in an easy-to-make dish that’s perfect for gatherings or family dinners. Every bite is packed with just the right balance…
This almond milk smoothie is full of sweet flavor, fiber, and nutrients! This dairy free milk is perfect for blending…
This almond milk smoothie is full of sweet flavor, fiber, and nutrients! This dairy free milk is perfect for blending into fruity purees.
Want to make a dairy free smoothie recipe? Almond milk is perfect for vegan smoothies: it’s lightly creamy and brings fruity purees together into the ideal texture.
Here we’ve created a strawberry banana spin on our popular strawberry smoothie that is fully plant-based and stars almond milk! Here’s exactly how to make this berry almond milk smoothie: and a little more about using almond milk for blending up healthy drinks.
Why use almond milk in smoothies?
Almond milk is a dairy free, plant based milk made with almonds and water. It’s great for using in smoothies because it’s a dairy free liquid that helps to achieve a creamy texture.
Can you taste almond milk in smoothies? Not really! Most almond milk has a very neutral flavor, so it’s virtually imperceptible in a smoothie.
Does almond milk make smoothies thicker? No. Almond milk is a good liquid that helps smoothies blend, but its texture is closer to water than milk. By itself, it does not lend creaminess to a smoothie. But with other ingredients, it helps to form the right smoothie texture.
Ingredients in this almond milk smoothie
There are lots of different ways to make an almond milk smoothie. This one’s our favorite: you can’t go wrong with strawberry banana! Our kids absolutely love this smoothie, which makes us confident you will too. Here’s what you need to make this smoothie with almond milk:
Frozen strawberries: Frozen strawberries add just the right texture. They’re easy to find at the store and great to store for making on demand smoothies. Substitute any frozen fruit: blueberries, mangos, pineapple, mixed berries, etc.
Fresh banana: We always have bananas at our house, but we don’t always remember to freeze them. So we like using room temperature bananas in our smoothie recipes!
Almond milk: Use plain or unflavored almond milk. Vanilla also works, but we like using almond milk with no artificial flavors.
Ice: Ice adds just the right frozen texture to this fruity puree.
Amp up the protein
Here’s the thing: almond milk itself is not a great source of protein. If you’re drinking this almond milk smoothie to get a boost of protein, here’s what to do:
Almond butter: Mix in 1 tablespoon of almond butter to this smoothie (or up to 2 total). It does add an almond flavor and dulls the color of the smoothie a bit.
Greek yogurt: If you can eat it, yogurt adds quite a bit of protein! Try blending in ¼ cup to ½ cup, to taste.
Variations
You can use this almond milk smoothie recipe as a template for making other flavors! Here are a few ideas for how to swap out the 2 cups frozen strawberries:
You can use almond milk in many smoothie recipes! If you don’t want to make the recipe below, here are a few more ideas! They’re all Vegan Smoothie Recipes.
Moist Chocolate Chunk Banana Muffins are incredibly tasty, healthy, and easy to make. You simply have to try them! These are perfect bakery-style muffins, which delight everyone who tries them with their fluffy texture.. How to choose the best ingredients for Banana Chocolate Chunk Muffins Bananas—Bananas are best when ripe. They can even be partially ripe with brown …
Moist Chocolate Chunk Banana Muffins are incredibly tasty, healthy, and easy to make. You simply have to try them!
These are perfect bakery-style muffins, which delight everyone who tries them with their fluffy texture. .
How to choose the best ingredients for Banana Chocolate Chunk Muffins
Bananas—Bananas are best when ripe. They can even be partially ripe with brown skin (overripe bananas), and then the muffins will be even sweeter.
Baking Flour – baking flour is best, but you can try all-purpose Flour if you don’t have it. You can also make more healthy muffins by mixing them with whole wheat flour (like 50% to 50%)
Baking soda/ baking powder – a mixture of these leavening agents is needed because banana cake is quite difficult to rise. I do not recommend using them interchangeably.
Kosher salt, salt gives balance and brings out the sweet taste while balancing it.
Ground cinnamon – a perfect combination of bananas, muscovado, and cinnamon. Cinnamon additionally emphasizes the taste of bananas and has a health role because it balances sugar in the body.
Brown Sugar—I recommend muscovado sugar. It’s love at first sight, and molasses adds extra flavor and aroma. I love adding it to baked goods with fruit.
Sour Cream: perfectly gives muffins acidity, balancing the taste of sweet bananas, chocolate, and muscovado. It also makes muffins perfectly soft. (you can swap them for Greek yogurt or creme fraise, but the original is the tastiest in this case)
I wouldn’t swap butter for oil or other spreads for a vegetarian. But if you must because your diet requires it, swap it for a neutral vegetable oil or coconut oil.
Eggs: You need large eggs; I will use one more if you have smaller ones.
Dark Chocolate Chunks can be ready-made from your local store. They can be dark chocolate chips, and you can make chocolate chip banana muffins or chopped dark chocolate (you need one standard-size chocolate). No matter what you add, these healthy banana muffins will always taste just as amazing.
Starch is a must-have ingredient if you want to enjoy fresh muffins longer. It ensures the muffins don’t dry out so much. You can use cornstarch or potato starch; it doesn’t matter.
Tips and tricks for Chocolate Chunk Banana Muffins
if you don’t have products at room temperature, you can warm the eggs by putting them in warm but not hot water 104 F (around 40 C). The water should be at such a temperature that you could easily put your finger in it
If you want to warm the cream to room temperature, you proceed in the same great way as with the eggs, but put a cup of cream (take as much as you need, not the whole package) in warm water (same temperature) if you stir the cream, you will achieve the desired temperature faster.
If you have more overripe bananas, you can freeze them. The perfect way to do this is by using this special freezer bag. You can use them for future muffins or my strawberry banana sorbet. This is another healthy, sweet treat.
To enrich the flavor, you can use chopped nuts for the cake, and pecan nuts are ideal. You can also make caramelized nuts and sprinkle them on top of the muffins. It may happen that the sprinkles fall into the middle of the muffins, but then it is a sweet, crunchy muffin insert.
If your children like these delicious banana muffins, make more of them and freeze them. Then you can give them as heathy sweet snacks for school.
To make sure that the muffins do not stick to the paper liner, spray them with oil or use a muffin liners that does not stick. You can get them at your local grocery store.
Sides To Serve this Bakery Style Muffins
Banana Chocolate Chunk Muffins are perfect as an afternoon snack with coffee or as a sweet, healthy flavor for the lunch box; the kids will be delighted. I guarantee it! They are also warm with an ice cream scoop, and you will enjoy eating them the next day. My husband and children eat the best chocolate chunk banana muffins with milk, and I like to serve them with my winter coffee on winter evenings.
How to store Banana Chocolate Chunk Muffins
It is best if the leftover muffins survive until the next day to store them in an airtight container. They do not have to be in the fridge. I do not even recommend them because I like the chocolate in muffins to be soft.
You can, however, prepare the muffins and freeze them; it will be best if you freeze them right after baking. Just wait until they cool down and close them in an airtight container. You can store them frozen for 3-4 weeks. I like to have a larger amount of muffins frozen, and when I prepare the children’s lunch boxes for school, I take them out 30 minutes before so that they start the defrosting process. Then they are fresh, and the children are incredibly happy.
Why my family loves this best chocolate chunk banana muffins
We love these homemade muffins because we know what products they are made from, we can decide for ourselves whether to add and how much wholemeal flour for more fiber, and they are so sweet thanks to the bananas and muscovado sugar that the children do not mind the addition of dark chocolate chunk and not milk chocolate or white chocolate.
These moist muffins taste like bakery-style muffins and do not contain any unnecessary preservatives or flavor enhancers. They are simply healthy!
These muffins are really moist, healthy, and disappear from the table quickly.
If you want to make these perfectly tasting banana muffins, follow a few simple rules to ensure they remain moist muffins the entire time.
If the eggs and cream are from the fridge, wait until it warms up or put them in lukewarm water to reach room temperature. (not hot, just lukewarm)
Step 1 Turn on the oven to 350 F (180C) to heat up while preparing the muffin batter.
Step 2: In my method, I don’t combine the wet ingredients together; I just add them separately. It’s important that the eggs are very well beaten. (I accidentally discovered this secret when I was beating the eggs for my signature carrot cake, and I stuck to it.) This is the best way to make fluffy muffins. Crack the eggs into a large bowl, add salt, and beat until fluffy. This is the basis for the muffins to be very fluffy and soft for a long time.
Step 3: When the egg and salt mass has doubled in volume, add the muscovado sugar and beat for another 5 minutes. The muscovado mass will fall with the sugar, but this will not affect the quality of the muffins. The mixture will be even fluffier if you use brown sugar without as much molasses as in muscovado.
Step 4 In the meantime, prepare the bananas using a stand-alone food processor. Peel them, divide them into smaller pieces, and crush them with a fork. It is important that the bananas are not blended. Small pieces significantly affect the taste of the finished muffins. .
Step 5 Add the sour cream and melted butter and mix well.
Step 6 In the next step, prepare the rest of the dry ingredients in a medium bowl, such as flour, baking powder, baking soda, and starch.
Step 7: Add the dry ingredients to the beaten mixture (it is best to sift the flour through a sieve). This procedure allows the flour to become fluffy and mix evenly with the baking soda and powder.
Step 8 Add mushy bananas to the mixture and mix thoroughly with a spatula (not with a mixer so as not to mash the bananas into a pulp.
Step 9 At the end, add ⅔ of the chunks ofchocolate and mix gently with a spatula.
Step 10 Line the 12-cup muffin tin with paper liners and fill them to ⅔ of their volume. Put a few more chink chocolates on top to beautifully decorate our muffins after baking.
Bake in a preheated oven for about 20 minutes until dry stick test.
* dry stick test, i.e., you take a wooden skewer and insert random into the muffins. If the dough does not stick, it means the muffins are baked
Remove the muffins onto a wire rack and cool them at least halfway. I can’t cool them entirely because of the queue for testing the taste forms right after baking.
Enjoy!
If you enjoyed this recipe, please check out my other sweet treat recipes!
Chocolate Chunk Banana Muffins are incredibly easy, tasty, and moist muffins. They will delight you with their taste even for a few days, if, of course, they do not disappear from the table on the first day.
If you want to make these perfectly tasting banana muffins, follow a few simple rules to ensure they remain moist muffins the entire time.If the eggs and cream are from the fridge, wait until it warms up or put them in lukewarm water to reach room temperature. (not hot, just lukewarm)
Turn on the oven to 350 F (180C) to heat up while preparing the muffin batter.
In my method, I don’t combine the wet ingredients together; I just add them separately. It’s important that the eggs are very well beaten. (I accidentally discovered this secret when I was beating the eggs for my signature carrot cake, and I stuck to it.) This is the best way to make fluffy muffins. Crack the eggs into a large bowl, add salt, and beat until fluffy. This is the basis for the muffins to be very fluffy and soft for a long time.
When the egg and salt mass has doubled in volume, add the muscovado sugar and beat for another 5 minutes. The muscovado mass will fall with the sugar, but this will not affect the quality of the muffins. The mixture will be even fluffier if you use brown sugar without as much molasses as in muscovado.
In the meantime, prepare the bananas using a stand-alone food processor. Peel them, divide them into smaller pieces, and crush them with a fork. It is important that the bananas are not blended. Small pieces significantly affect the taste of the finished muffins.
Add the sour cream and melted butter and mix well.
In the next step, prepare the rest of the dry ingredients in a medium bowl, such as flour, baking powder, baking soda, and starch.
Add the dry ingredients to the beaten mixture (it is best to sift the flour through a sieve). This procedure allows the flour to become fluffy and mix evenly with the baking soda and powder.
Add mushy bananas to the mixture and mix thoroughly with a spatula (not with a mixer so as not to mash the bananas into a pulp.
At the end, add ⅔ of the chunks ofchocolate and mix gently with a spatula.
Line the 12-cup muffin tin with paper liners and fill them to ⅔ of their volume. Put a few more chink chocolates on top to beautifully decorate our muffins after baking.
Bake in a preheated oven for about 20 minutes until dry stick test.* dry stick test, i.e., you take a wooden skewer and insert random into the muffins. If the dough does not stick, it means the muffins are baked
Remove the muffins onto a wire rack and cool them at least halfway. I can’t cool them entirely because of the queue for testing the taste forms right after baking.Enjoy!
Yes, you can, then use gluten-free flour in a 1:1 ratio. If you want to use coconut flour, you should use about 70-80% of the current one because it soaks up the flour and makes the dough too thick.
Can I make mini muffins?
Yes, you can, but then reduce the baking time to about ⅓ (it all depends on how big your mini muffins are)
This banana pudding fluff is packed with fresh banana slices, marshmallows, and sweet cookies, all smothered in a creamy pudding and cream cheese dressing.
This banana pudding fluff is packed with fresh banana slices, marshmallows, and sweet cookies, all smothered in a creamy pudding and cream cheese dressing.
I love making banana muffins (and banana bread) and pumpkin muffins (and pumpkin bread) so I decided to combine the two and make Pumpkin Banana Muffins. The combination is perfect, the best of both worlds. Pumpkin banana muffins have a delightful blend…
I love making banana muffins (and banana bread) and pumpkin muffins (and pumpkin bread) so I decided to combine the two and make Pumpkin Banana Muffins. The combination is perfect, the best of both worlds. Pumpkin banana muffins have a delightful blend of flavors. The pumpkin adds a warm, earthy sweetness and moisture, while the…
Our banana cheesecake bars feature layers of buttery vanilla crust, a banana-flavored cheesecake filling, and whipped cream, making this no bake dessert a delectable treat.
Our banana cheesecake bars feature layers of buttery vanilla crust, a banana-flavored cheesecake filling, and whipped cream, making this no bake dessert a delectable treat.
Print Recipe
I love making banana muffins (and banana bread) and pumpkin muffins (and pumpkin bread) so I decided to combine the two and make Pumpkin Banana Muffins. The combination is perfect, the best of both worlds. Pumpkin banana muffins have a delightful blend of flavors. The pumpkin adds a warm, earthy sweetness and moisture, while the…