Banana Muffins (Milk-Free)
バナナマフィン（乳なし）
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
These banana muffins are a snack-time favorite at preschool. Ripe banana does most of the work, giving the muffins their sweetness and a soft, moist crumb without any butter or milk. Everything is stirred together in one bowl with a whisk, and a slice of banana on top makes each muffin look special enough that kids reach for them eagerly.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 27 gbanana
- 30 gflour
- 24 gsweetened soy milk (Japanese chosei tonyu)Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
Seasonings
- 1.2 gbaking powder
- 6 gsugar
- 3.6 gvegetable oil
About the Japanese ingredients in this recipe
- sweetened soy milk (Japanese chosei tonyu) (調製豆乳)
- Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
Directions
- 1
Cut a few rounds of banana for decorating the tops, then mash the rest with a potato masher.
- 2
Put the flour, baking powder and sugar in a bowl and mix with a whisk.
- 3
Add the soy milk, oil and the mashed banana from step 1, and stir to combine.
- 4
Pour the batter from step 3 into muffin cups, top each with a banana round, and bake in a toaster oven (or an oven preheated to 180°C/350°F) for about 25 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 202.5 kcal | 405 kcal | 202.5 kcal |
| Protein | 3.6 g | 7.2 g | 3.6 g |
| Fat | 4.9 g | 9.9 g | 4.9 g |
| Carbohydrates | 36.5 g | 72.9 g | 36.5 g |
| Fiber | 1.4 g | 2.7 g | 1.4 g |
| Salt equivalent | 0.2 g | 0.3 g | 0.2 g |
| Calcium | 43.5 mg | 87 mg | 43.5 mg |
| Iron | 0.6 mg | 1.2 mg | 0.6 mg |
| Potassium | 217.5 mg | 435 mg | 217.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 202.5 kcal | 3.6 g | 4.9 g | 36.5 g | 1.4 g | 0.2 g | 43.5 mg | 0.6 mg | 217.5 mg |
| 1 adult serving | 405 kcal | 7.2 g | 9.9 g | 72.9 g | 2.7 g | 0.3 g | 87 mg | 1.2 mg | 435 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
