I’ve cooked up quite a potful of red beans with no idea what I wanted to do with them after I’ve had a bowl of red bean soup. I’ve got a few overriped bananas, and I’m still thinking what I should do with them. And then I chanced upon a recipe that listed both as ingredients. It was a steamed cake. But I steamed cakes are not my favourite things to eat, so I converted it to a muffin.
I will make these again and again. They are healthy, taste so wonderful, and are so easy to make! Take note of the baking time. Because of the abundance of red bean and banana in there, the baking time is slightly longer than most muffins. This is the optimum red bean and banana in the muffins. Do not use larger bananas, or more red beans. The muffins will be too moist and will not stay fresh for long if you do so.
1 medium sized banana (overripe preferred)
100g self-raising flour
100g oats (any kind that your like, unsweetened)
1 tsp matcha powder (please refrigerate your matcha)
75g cooked red bean (pressure cooked on high for 30 minutes with sugar and water)
50g raw sugar
20ml corn or sunflower oil (any cooking oil of choice)
- Preheat oven at 200C.
- Mash the banana and add milk. Stir till you get a good paste.
- Add the rest of the ingredients.
- Once all the dry ingredients are wet, put them into 6 muffin cups.
- Bake on high to medium shelf for 20 minutes. Watch carefully as all ovens are different.
If you replace the sugar with a sugar substitute such as stevia, this would work well because there’s little sugar in this muffin. The nutritional value will be such: