Banana Soy Milk Muffins
バナナ豆乳マフィン
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
These banana muffins are one of our afternoon snacks at preschool: mashed ripe banana and unsweetened soy milk keep the crumb soft and moist, and kokuto (Japanese brown sugar) adds a mellow, molasses-like sweetness so we only need a little. A banana slice on top of each one makes them easy for small children to recognize and reach for. They come together in a single bowl, so they are just as easy to bake at home on a weekend morning.
Contains kokuto (Japanese brown sugar), which should not be given to babies under 1 year old.
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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
- 7.5 gunsweetened plain soy milk
- 15 gegg
- 25.5 gflour
Seasonings
- 9 gunsalted butter
- 7.5 gkokuto (Japanese brown sugar)An unrefined dark cane sugar from Okinawa with a deep, molasses-like flavor. Substitute: Dark brown sugar or muscovado.
- 1 gbaking powder
About the Japanese ingredients in this recipe
- kokuto (Japanese brown sugar) (黒砂糖)
- An unrefined dark cane sugar from Okinawa with a deep, molasses-like flavor. Substitute: Dark brown sugar or muscovado.
Directions
Video is in Japanese and may show a different version of this dish (other ingredients or steps). Follow the ingredients and steps on this page, especially when cooking for allergies.
- 1
Slice a little of the banana into rounds for the topping. Mash the rest with a potato masher and stir in the soy milk.
- 2
Cream the softened, room-temperature butter with the kokuto until well blended, then add the beaten egg a little at a time, mixing well after each addition.
- 3
Add the mashed banana to the butter mixture and stir it in. Sift in the flour and baking powder and fold gently until just combined.
- 4
Spoon the batter into foil baking cups, top each with a slice of banana, and bake in a 180°C (350°F) oven for about 20 minutes.
Note: For children in the final stage of weaning (around 12 to 18 months), we swap the kokuto for regular sugar when serving.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 232.5 kcal | 465 kcal | 232.5 kcal |
| Protein | 4.7 g | 9.3 g | 4.7 g |
| Fat | 9.6 g | 19.2 g | 9.6 g |
| Carbohydrates | 35 g | 69.9 g | 35 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 61.5 mg | 123 mg | 61.5 mg |
| Iron | 0.9 mg | 1.8 mg | 0.9 mg |
| Energy | Protein | Fat | Carbs | Salt equiv. | Calcium | Iron | |
|---|---|---|---|---|---|---|---|
| 1 serving | 232.5 kcal | 4.7 g | 9.6 g | 35 g | 0.3 g | 61.5 mg | 0.9 mg |
| 1 adult serving | 465 kcal | 9.3 g | 19.2 g | 69.9 g | 0.6 g | 123 mg | 1.8 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.
