Description
Delight in these vibrant Matcha Banana Coconut Muffins, combining the natural sweetness of ripe bananas with the earthy tones of matcha green tea powder and the tropical hint of shredded coconut. These moist, flavorful muffins are perfect for a nutritious breakfast or a tasty snack, baked to perfection with a tender crumb and a subtle green hue.
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 and Prep: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prevent sticking and make removal easy.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed ripe bananas, melted coconut oil, sugar, eggs, and vanilla extract. Stir well until the mixture is smooth and homogenous.
- Whisk Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, matcha green tea powder, and salt to ensure even distribution of leavening agents and matcha.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet banana mixture, stirring gently until just combined to avoid overmixing and maintain a tender texture.
- Fold in Coconut: Gently fold the shredded coconut into the batter, spreading it evenly throughout without deflating the mixture.
- Fill Muffin Tin: Scoop and evenly distribute the batter into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring to a wire rack to cool completely. Enjoy once cooled or slightly warm.
Notes
- Use very ripe bananas for natural sweetness and moisture.
- You can substitute coconut oil with melted butter if preferred.
- For a vegan version, replace eggs with flax eggs and ensure sugar is vegan-friendly.
- Matcha powder quality affects the flavor; use culinary grade for best results.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
