Kinako Banana Muffins
These healthier muffins use whole wheat flour and roasted soybean powder (kinako) for extra protein, fiber, and nutty flavor.
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.