Banana Muffins
バナナマフィン
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
These banana muffins are a preschool afternoon snack that comes together in one bowl with just six ingredients. Ripe mashed banana gives the batter most of its sweetness and keeps the crumb soft and moist, so only a little sugar is needed, and the recipe uses oil and milk rather than butter or eggs, which makes it a handy choice when egg allergies are a concern. Each muffin gets a slice of banana on top before baking - a small touch that children look forward to and that makes it easy to tell what is inside.
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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 gmilk
Seasonings
- 1.2 gbaking powder
- 6 gsugar
- 3.6 gvegetable oil
Directions
- 1
Cut a few rounds of banana for the tops, then mash the rest with a potato masher.
- 2
Put the flour, baking powder and sugar in a bowl and whisk to combine.
- 3
Add the milk, vegetable oil and the mashed banana from step 1, and mix.
- 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 g | 2.1 g | 1 g |
| Salt equivalent | 0.2 g | 0.3 g | 0.2 g |
| Calcium | 63 mg | 126 mg | 63 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 213 mg | 426 mg | 213 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 g | 0.2 g | 63 mg | 0.3 mg | 213 mg |
| 1 adult serving | 405 kcal | 7.2 g | 9.9 g | 72.9 g | 2.1 g | 0.3 g | 126 mg | 0.6 mg | 426 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.
