Description
These Matcha Banana Coconut Muffins combine the natural sweetness of ripe bananas with the earthy flavor of matcha green tea powder and the tropical touch of shredded coconut. Perfect for a nutritious breakfast or a delightful snack, these moist muffins are easy to make and sure to impress.
Ingredients
Scale
Wet Ingredients
- 1 cup mashed ripe bananas
- 1/3 cup melted coconut oil
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon matcha green tea powder
- 1/4 teaspoon salt
Add-ins
- 1/2 cup shredded coconut
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners to prepare for baking.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, melted coconut oil, sugar, eggs, and vanilla extract. Stir thoroughly until the mixture is smooth and well integrated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, matcha green tea powder, and salt to ensure even distribution.
- Mix Batter: Gradually add the dry ingredients into the wet mixture. Gently mix until just combined, being careful not to overmix to maintain a tender crumb.
- Fold in Coconut: Gently fold in the shredded coconut to add texture and a hint of tropical flavor to the batter.
- Fill Muffin Cups: Evenly divide the batter among the prepared muffin liners, filling each about three-quarters full.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean.
- Cool and Serve: Once baked, remove the muffins from the oven and allow them to cool in the pan for a few minutes before transferring to a wire rack to cool completely. Serve at room temperature.
Notes
- Use very ripe bananas for the best flavor and sweetness.
- You can substitute all-purpose flour with gluten-free flour for a gluten-free version.
- Ensure not to overmix the batter to keep muffins light and fluffy.
- Shredded coconut can be toasted lightly for added flavor before folding in.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
