Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed
- 5 Tokyo Banana (or any banana-flavored snack cake), chopped into small pieces
Special equipment needed:
- Muffin tin
- Muffin liners
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a muffin tin with muffin liners.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the melted butter, eggs, milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Fold in the mashed bananas and chopped Tokyo Banana pieces.
6. Spoon the batter into the prepared muffin tin, filling each liner about 2/3 full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Remove from the oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
375°F (190°C)
Serving size:
12 muffins
Nutritional information:
Calories: 209
Fat: 9g
Carbohydrates: 29g
Protein: 3g
Sodium: 124mg
Sugar: 15g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Unsalted butter can be substituted with coconut oil or vegetable oil.
- Milk can be substituted with almond milk or soy milk.
- Tokyo Banana can be substituted with any banana-flavored snack cake or fresh bananas.
Variations:
- Add 1/2 cup of chocolate chips or chopped nuts for added texture and flavor.
- Use different flavored snack cakes for a unique twist on the recipe.
- Add a teaspoon of cinnamon or pumpkin pie spice for a fall-inspired flavor.
Tips and tricks:
- Make sure to not overmix the batter to avoid tough muffins.
- Use ripe bananas for a sweeter and more flavorful muffin.
- Chop the Tokyo Banana into small pieces to ensure even distribution throughout the muffin batter.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Reheating instructions:
Microwave the muffins for 10-15 seconds or heat in a 350°F (175°C) oven for 5-7 minutes.
Presentation ideas:
Serve the muffins on a platter with sliced bananas and a dusting of powdered sugar.
Garnishes:
Top the muffins with a dollop of whipped cream or a drizzle of chocolate sauce.
Pairings:
Serve the muffins with a cup of coffee or tea for a delicious breakfast or snack.
Suggested side dishes:
Pair the muffins with fresh fruit or yogurt for a balanced breakfast or snack.
Troubleshooting advice:
- If the muffins are too dry, try adding an extra tablespoon of milk to the batter.
- If the muffins are too wet, try reducing the amount of mashed bananas in the recipe.
Food safety advice:
Make sure to properly store the muffins in an airtight container to prevent spoilage.
Food history:
Tokyo Banana is a popular snack cake in Japan that is shaped like a banana and filled with banana cream. This recipe is inspired by the flavors of Tokyo Banana.
Flavor profiles:
The Tokyo Banana Muffins are sweet and moist with a banana flavor and a hint of vanilla.
Serving suggestions:
Serve the muffins warm or at room temperature for a delicious breakfast or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese
Taste: Sweet, Buttery, Banana, Moist, Fluffy, Banana-Flavored