Kokuto, knows as Okinawa black sugar, is one of my favorite sugars in Japan. The taste is similar to Molasses, it’s rich and deep. I used to make banana muffins with ordinary white sugar. But one day I made banana muffins with Kokuto sugar, and it was the most delicious banana muffins I’ve ever made. So today I will share this recipe.
This Kokuto (Okinawa black sugar) banana muffins are not fluffy, buttery muffins, it’s rather a slightly dense and richer muffins. Also, dark chocolate and Kokuto (Okinawa black sugar) make a good combination.
You can make this Kokuto (Okinawa black sugar) banana muffins with one ball and a fork, so if you find rape bananas in the kitchen!
Ingredients for 6 muffins
- 3 large rape bananas
- 120g plain white flour, sifted
- 30g almond flour
- 1 tsp (5g) baking powder
- 75g Kokuto (Okinawa black sugar) powder, not sugar rocks
- 60g butter, melted
- 1 egg
- a pinch of salt
- 1/3 cup of chopped chocolate / chocolate chips
- 1/2 cup of pecan nuts
Introductions
- Preheat oven to 365°F (180°C). Coat a 6-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- In a large bowl, mash bananas with a fork.
- Add an egg and mix.
- Add Kokuto through a mesh strainer, and also add melted butter, then mix
- Add baking powder, almond flour, salt and 3 tablespoons of water. Then well combined.
- Finally, add white flour and mix until just about combined.
- Spoon the batter into the muffin pan, and top with chocolate and nuts.
- Bake the muffins for 25 minutes.
If you would like to other recipe using a muffin pan, check out my Gluten Free Japanese Cotton Cheesecake.
Disclaimer: Kokuto (Okinawa black sugar) can contain the bacteria that causes infant botulism, so do not feed Kokuto (Okinawa black sugar) and this muffins to children younger than 12 months.
Kokuto (Okinawa black sugar) Banana Muffins
Ingredients
- 3 large rape banana
- 120 g plain white flour sifted
- 30 g almond flour
- 1 egg
- 60 g butter melted
- 75 g Kokuto (Okinawa black sugar) powder
- 1 tsp (5g) baking powder
- a pinch of salt
- 1/3 cup chopped chocolate / chocolate chips
- 1/2 cup pecan nuts
Instructions
- Preheat oven to 365°F (180°C). Coat a 6-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- In a large bowl, mash bananas with a fork.
- Add an egg and mix.
- Add Kokuto through a mesh strainer, and also add melted butter, then mix.
- Add almond flour, baking powder, salt and 3 tablespoons of water. Then well combined.
- Add sifted white flour and gently mix until just about combined.
- Spoon the batter into muffin pan, and top with chocolate and nuts.
- Bake the muffins for 25 minutes.
