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Matcha Banana Coconut Muffins

Delightful muffins combining the earthy flavors of matcha, the sweetness of bananas, and the tropical essence of coconut. Perfect for a serene breakfast.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Bakery
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 ripe bananas 2 ripe bananas, mashed
  • 1/2 cup 1/2 cup honey or maple syrup Can use either honey or maple syrup
  • 1/3 cup 1/3 cup coconut oil, melted
  • 2 eggs 2 eggs
  • 1/2 cup 1/2 cup coconut milk
  • 1 teaspoon 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups 2 cups all-purpose flour Can substitute with whole wheat flour for a nuttier flavor
  • 1 tablespoon 1 tablespoon matcha powder Optional; can omit for a plain banana muffin
  • 1 teaspoon 1 teaspoon baking soda Ensure freshness for best results
  • 1 teaspoon 1 teaspoon baking powder Ensure freshness for best results
  • 1/4 teaspoon 1/4 teaspoon salt
  • 1/2 cup 1/2 cup shredded coconut Toasted coconut can enhance flavor and texture

Method
 

Preparation
  1. In a large bowl, mash the ripe bananas until smooth.
  2. In a separate bowl, whisk together the all-purpose flour, matcha powder, baking soda, baking powder, salt, and shredded coconut.
  3. Combine the mashed bananas with honey or maple syrup, melted coconut oil, eggs, coconut milk, and vanilla extract. Whisk until smooth.
  4. Add the dry ingredients to the wet mixture and gently fold until combined, being careful not to overmix.
Baking
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Pour the batter into the liners, filling them about three-quarters full. Sprinkle tops with additional shredded coconut.
  3. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
  4. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

These muffins can be stored in an airtight container at room temperature for up to 3 days, refrigerated for up to a week, or frozen for up to 3 months.