[Receipe from https://storyweb.jp/lifestyle/155439/]
Steps
- Peel and mash bananas with a fork. Cut the bananas into slices about 5 mm thick for garnish according to preference.
- In a bowl, whisk the eggs, maple syrup, and coconut oil all together until the mixture turns white. Add the soy milk and mix further.
- Add the shaken flour mixture to the bowl in step 2 and mix with a rubber spatula.
- Add the mashed bananas and mix further to complete the batter.
- Place batter in muffin cups and place the banana on top for decoration.
- Bake in a preheated oven at 170°C for about 25 minutes. If the batter does not stick to a bamboo skewer, remove from heat by placing on a mesh.
Key Point
Substitute soy flour and almond powder instead of normal flour. For oil, use coconut oil, which is easily metabolized for energy. *You can also use sugar instead of maple syrup and salad oil or rice oil instead of coconut oil.
【Comment from Dietitian】
Energy = 175 kcal
PFC ratio = 15:60:25
- Adjust the amount of banana according to your health condition.
- MCT oil can be used instead of coconut oil but be sure to knead it well into the dough and bake at 160-170 degrees Celcius.
- You can also use “cream cheese” for half of the bananas. If you substitute half of the bananas for cream cheese and 15 g (6 bananas) of MCT oil for the coconut oil, the energy = 184 kcal and PFC ratio = 16:65:19.
