Matcha Banana Coconut Muffins (Print Version)
Moist muffins blending matcha, mashed banana, and shredded coconut, ideal for breakfast or a sweet snack.
# What You Need:
→ Dry Ingredients
01 - 2 cups (250 g) all-purpose flour
02 - 1 tbsp matcha green tea powder
03 - 1 tsp baking soda
04 - 1/2 tsp baking powder
05 - 1/4 tsp salt
→ Wet Ingredients
06 - 2 ripe bananas, mashed
07 - 3/4 cup (150 g) granulated sugar
08 - 2 large eggs
09 - 1/3 cup (80 ml) melted coconut oil (or vegetable oil)
10 - 1/2 cup (120 ml) coconut milk
11 - 1 tsp vanilla extract
→ Add-Ins
12 - 3/4 cup (60 g) unsweetened shredded coconut
13 - 1/2 cup (60 g) chopped walnuts or pecans (optional)
# How to Prepare:
01 - Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly with oil.
02 - In a large mixing bowl, whisk together the all-purpose flour, matcha green tea powder, baking soda, baking powder, and salt until evenly distributed.
03 - In a separate bowl, combine the mashed bananas, granulated sugar, eggs, melted coconut oil, coconut milk, and vanilla extract. Mix until smooth and well incorporated.
04 - Pour the wet ingredient mixture into the dry ingredients. Stir gently with a spatula until just combined—do not overmix to keep muffins tender.
05 - Gently fold in the unsweetened shredded coconut and chopped nuts (if using) until evenly distributed throughout the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
07 - Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.
# Expert Advice:
01 -
- The matcha gives a gentle caffeine lift without the jitters, making these a smarter breakfast choice than coffee alone.
- Banana keeps everything so moist you can bake these on sunday and still enjoy them wednesday without a single dry crumb.
02 -
- If your coconut oil solidifies when it hits cold eggs or coconut milk, warm the wet bowl gently in a water bath for thirty seconds and whisk again.
- Matcha color fades to a dull olive if baked too long, so pull them out the moment that toothpick is clean.
03 -
- Use the ripest bananas you can stand to look at, because their natural sweetness means you can cut the sugar by two tablespoons and never miss it.
- Let the batter rest for ten minutes before scooping it into the tin, which hydrates the flour and gives you a more tender crumb.