Preheat your oven to 180 ℃. Use a masher to mash 200 g of the bananas. Cut the remaining banana into slices to be used as topping.
Combine all of the ● ingredients and the canola oil in a blender and mix until crumbly.
Put the mixture from Step 2 into a bowl and mix in the oatmeal. Then, add the soy milk and mashed banana and mix.
Pour the batter into a muffin pan filled with muffin cups, and top with the banana slices. Bake in an oven for about 30 minutes.
I tried making a variation using cocoa powder. Macrobiotic Cocoa Muffins (Recipe ID: 2504433). These are also delicious.
Story Behind this Recipe
I received a lot of fruits as a gift, so I came up with this recipe to use up the bananas I'd bought! The sweetness of the muffin will change depending on the ripeness of the banana, so adjust the amount of beet sugar to desired taste. If you've got a sweet tooth, then maybe 3 tablespoons of beet sugar will work for you.
Adjust the oven temperature accordingly, as they vary by maker. If I don't have whole wheat flour I use 140 g of regular flour. If you don't have a blender then use your hands to knead the dry ingredients until the dough becomes crumbly. As a safety measure, cut off the top 1 cm of the banana (and discard it).