Kinako Banana Muffins
These healthier muffins use whole wheat flour and roasted soybean powder (kinako) for extra protein, fiber, and nutty flavor.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp softened unsalted butter
- 1/4 cup kinako (25g)
- 1/4 cup brown sugar (30g)
- 1 1/2 cups whole wheat flour (can sub all purpose) (190g)
- 1/2 cup kinako (50g)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 tsp ground cinnamon
- 3 ripe bananas (300g)
- 2/3 cup brown sugar (80g)
- 1/2 cup unsalted butter (melted (114g))
- 2 eggs
- 1 tsp vanilla extract
Instructions
- 1
Preheat oven to 425 F and line a 12 cup standard muffin tin with paper liners.
- 2
Mix streusel ingredients until sandy. Set aside while you make muffins.
- 3
In a mixing bowl, whisk dry ingredients (flour, kinako, baking powder, baking soda, salt, and cinnamon). Set aside.
- 4
In a separate bowl, mash bananas and mix with brown sugar, melted butter, eggs, and vanilla.
- 5
Mix the dry ingredients with the wet ingredients.
- 6
Divide the batter into the 12 muffin liners. It should fill the cups all the way to the top. Sprinkle the streusel on top (you may have extra).
- 7
Bake for five minutes at 425F. Then, without opening the oven, reduce the temperature to 350F and bake for another 15 minutes or until a toothpick inserted in the center comes out clean.
- 8
Store leftovers in an airtight container. It's fine at room temperature or you can keep in the refrigerator if your kitchen is hot and humid.