These easy kinako banana muffins have a nutty flavor from Japanese roasted soybean powder. With whole wheat flour, it’s a healthier breakfast bake that’s not too sweet.

What Even Is This Recipe? What is Kinako? Where to Buy it?

One of my absolute favorite Japanese flavors is kinako. It’s a roasted soybean powder that’s typically used to top traditional Japanese snacks such as mochi, dango, or warabimochi. Japanese Americans tend to use it mostly at New Year’s, when it dusts our freshly made mochi. Kinako has a roasty, nutty flavor. My Auntie Karen always says it reminds her of peanut butter, and I totally agree. You can find kinako at any Japanese grocery store, sometimes at Daiso, and even online.

But did you know kinako can also be used as a substitute for wheat flour? With its strong flavor, and the cost, you probably wouldn’t want to make entire cakes or breads with it, but in small amounts its a great complement. I first developed this recipe prepping for a family camping trip, trying to think of an easy, healthy breakfast that didn’t need refrigeration. Banana muffins were at the top of my list. Thinking of camping and s’mores got me in a roasty kind of mood, and the lightbulb went off! Why make just plain banana muffins, when you can make KINAKO banana muffins? With a kinako streusel to top it all off!

I have to admit this might be one of my more genius bakes. My Auntie Linda baked this literally the day after I posted the recipe on Instagram, and she told me it was a keeper. It’s been Japanese Auntie approved, everyone!

With that said, it’s a fairly easy recipe. Feel free to jump on down to the recipe box below, or keep reading for information on ingredient substitutions and more ways to modify your bake.

Ingredient Substitutions

I really like making this recipe with whole wheat flour. It complements kinako really nicely AND it makes these muffins a healthier sweet breakfast choice with the extra protein and fiber. However, if you don’t have any, you can definitely substitute regular all purpose flour instead.

For the sugar, you can use either dark or light brown sugar. However, if you have it, I highly recommend trying Okinawan black sugar. It looks just like brown sugar, but it’s unrefined and minimally processed, with a very deep molasses flavor. SO GOOD. You can also substitute up to half the sugar for white granulated cane sugar if you’ve got an extra sweet tooth, but I prefer the deeper notes of brown sugar myself.

Also consider adding in 1/2 cup of chopped nuts! My kids won’t eat it if I add it in, but I’d love this recipe with some chopped walnuts or pecans. You can add chocolate chips too, if you’d like, but for me it’s a little too sweet.

About the Optional Kinako Streusel

I just think muffins look better with a little something covering their puffy muffin tops. I made a crumbly streusel with brown sugar, butter, and more kinako. You can actually do a combination of kinako and flour if you aren’t sure about how much kinako flavor you like. But the streusel is totally optional. If you don’t want to go through the hassle of making it, you could also just sprinkle some oats on top or turbinado sugar. Or leave it plain! It’ll still taste great.

More Kinako Recipes

Looking for more ways to use kinako? Check these out:

Thanks for checking out this recipe. If you like it, I’d love if you left a review below! It helps my blog reach more readers. Happy baking!

closeup shot of two kinako banana muffins stacked on top of each other
4.50 from 2 reviews

Kinako Banana Muffins

Mochi Mommy
These healthier muffins use whole wheat flour and roasted soybean powder (kinako) for extra protein, fiber, and nutty flavor.
Servings: 12 muffins
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
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Ingredients
  

For Streusel (Optional)

  • 2 tbsp softened unsalted butter
  • 1/4 cup kinako , 25g
  • 1/4 cup brown sugar, 30g

For Muffins

  • 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
 

  • Preheat oven to 425 F and line a 12 cup standard muffin tin with paper liners.
  • Mix streusel ingredients until sandy. Set aside while you make muffins.
  • In a mixing bowl, whisk dry ingredients (flour, kinako, baking powder, baking soda, salt, and cinnamon). Set aside.
  • In a separate bowl, mash bananas and mix with brown sugar, melted butter, eggs, and vanilla.
  • Mix the dry ingredients with the wet ingredients.
  • 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).
  • 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.
  • 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.

Notes

  • For the optional streusel, you can substitute half flour for the kinako if you’d like a milder flavor.
  • You can substitute all purpose flour for the whole wheat flour as well.
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