• Miwa



<Yield> 6 muffins

<Prep time> 10 mins

<Cook time> 25 mins


3 medium sized ripe banana (300g)

⅔ cup = 50g of kinako

⅔ cup=70g of rice flour

1 egg

2 tbsp of oil ( any oil is ok)

3 tbsp soy milk

¼ tsp of vanilla extract

½ tsp of baking powder

½ cup of nuts

¼ tsp of salt


1; Preheat the oven at 180℃/350℉.

2; In a large bowl, mush banana until it’s pureed. Add 2 tbsp of oil and clack 1 egg. Whisk them to be well combined. Add 3 tbsp of soy milk and ¼ tsp of vanilla extract then mix. Add ⅔ cup = 50g of kinako powder and mix again.

3; To1, add ⅔ cup=70g of rice flour and ½ tsp of baking powder. Gently stir to combine. Add ½ cup of nuts and ¼ tsp of salt. Give it a final mix.

4: Grease the muffin tin with oil to prevent the muffin from sticking. Transfer 2 to the muffin tin by dividing into 6. Bake them in the oven 180℃ for 25mins. Let it cool on the wire lack until they fully come down to the room temperature. Enjoy with some maple syrup or jam if you want.

<Miwa’s tips> ※Watch more on YouTube!

1; Make sure to use VERY ripe bananas.

2; It’s important to wait until the muffins come down to the room temperature otherwise it’s too soft because of the rice flour. 

3; You can add frozen berries.

4; Instead of greasing the muffin tin, you can use oven-safe muffin cups.

5; If it’s not sweet enough, feel free to add sugar. or enjoy with some maple syrup.

<Storage time>

Store it in an air-tight container in the fridge for 3 days. Freezer for 3 weeks.

2021/03/23 MIWA