Banana Muffins with Miso Caramel
Sweet banana muffins meet salty miso on this low-sugar “caramel” twist!
Servings
15~16
Prep Time:
15 min.
Bake for:
30 min.
Good For:
Breakfast, Snacks
Introduction
Banana Muffins with Miso Caramel
After I gave birth, I craved caramel for some reason. Gooey, sweet-and-salty caramel. But for my dairy-free friends and those of us trying to cut refined sugar, caramel is usually a no-go! So for this recipe, I used white miso which can be found in abundance in Japan, and made a similar substitute! Is it going to taste exactly like caramel? Honestly, no. But it tastes as good and you get all those notes of umami from the miso, and sharp cinnamon flavors. Pairs great with cut fruits such as apples, but I love it drizzled over my gluten-free banana muffins.
Ingredients
MUFFINS
- Coconut flour, 3/4 cup
- Arrowroot powder, 6 tbsp.
- Baking powder, 3 tsp.
- Salt, 1 tsp.
- Ripe bananas, 2
- Crushed walnuts, 1/3 cup
- Eggs, 3
- Melted coconut oil, 6 tbsp.
- Maple syrup, 3/4 cup
MISO CARAMEL
- White miso, 2~3 tbsp.
- Maple syrup, 3 tbsp.
- Cinnamon, 1/2 tsp.
Preheat your oven to 170C.
Mash bananas with a fork.
Mix muffin ingredients well, getting rid of all clumps.
Bake for 30 minutes.
In a separate bowl, mix miso, maple syrup and cinnamon well. You’ll have to taste as you go as miso is quite salty and cinnamon can be overpowering!
Chill your miso caramel in the fridge for at least 15 minutes.
When your muffins are done baking, cool at room temperature.
Drizzle your miso caramel over your muffins and enjoy!
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