Sweets and drinksSteamed CakesEurope and North AmericaAbout 40 minutes, with 15 to 20 minutes for steaming
Steamed banana muffins need no oven, just a steamer. The tricky part is the condensation, since drips onto the surface leave the muffins pitted and wet. The steamer goes onto low heat to warm up before the batter is mixed.
A toothpick inserted into the center comes out dry when they are done. The batter is divided into cupcake molds and steamed for 15 to 20 minutes. A cloth wrapped around the lid keeps condensation off the muffins.
This batch weighs about 724g, at roughly 297 calories per 100g.
Method
Set the steamer on the stove over low heat so it warms up first.
Sift 150 g all purpose flour, then whisk it together with 7 g baking powder and 0.5 g baking soda.
Put 2 room temperature chicken eggs in a clean bowl and beat at medium speed until pale, then add 81 g kOBE Monk Fruit Blend, turn to high and beat until light and ivory colored, with a ribbon falling from the beater when it is lifted.
Add 3 mashed ripe bananas and a pinch of salt to the dry ingredients and mix on low speed until combined.
Add the flour mixture to the eggs, fold gently with a whisk until no dry flour remains, then add 75 g cooking oil and mix through.
Divide the batter into lined cupcake molds, set them in the steamer and steam for 15 to 20 minutes. A toothpick inserted into the center comes out dry when they are done.
Tips
These muffins are best warm, and they suit breakfast on a cool morning.
Cold eggs never ribbon no matter how long they are beaten, so leave them out about 30 minutes first.
Fully ripe bananas give a deeper aroma and more natural sweetness.
Wrap the steamer lid in a cloth so condensation does not drip onto the muffins.
Steam over medium heat, since lifting the lid suddenly makes the tops sink.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.