Updated: Jan 31
<DAIRY-FREE, NO SUGAR KINAKO MUFFIN/ きなこマフィン>
＜Yield> 6 muffins
<Prep time> 10 minutes
<Cook time> 25 minutes
3 medium sized ripe bananas (300g)
⅔ cup (50g) kinako/roasted soy bean flour
⅔ cup (70g) rice flour
3 tablespoons soy milk
2 tablespoon oil (any oil works)
½ cup nuts
½ teaspoon baking powder
¼ teaspoon vanilla extract
¼ teaspoon salt
1. Preheat the oven to 180℃/350℉.
2. In a large bowl, mash the banana into a smooth paste. Add in the oil and egg. Whisk well to combine. Next add in the soy milk, vanilla extractAdd 3 tbsp of soy milk and ¼ tsp of vanilla extract then mix. Add the kinako flour and mix again.
3. To the mixture add in the rice flour and baking powder. Gently stir to combine. Add in the nuts and salt. Give it a final mix.
4. Grease a muffin tin with oil to prevent the muffin from sticking. Transfer the muffin mixture to the tins, dividing the mixture into 6. Bake the muffins in the oven 180℃ for 25 minutes. Let them cool on a wire lack until they reach 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 reach room temperature otherwise they will be too soft due to the rice flour.
3. You can add in frozen berries.
4. Instead of greasing a muffin tin, you can use oven-safe muffin cups (silicone).
5. If the muffins aren't sweet enough, feel free to add in some sugar or enjoy with some maple syrup.
Store them in an air-tight container in the fridge for up to 3 days. Freeze them for up to 3 weeks.
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