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Matcha Banana Coconut Muffins

These matcha banana coconut muffins are soft, warm, and deliciously fragrant, featuring a balance of earthy matcha, sweet banana, and crunchy coconut for a perfect snack or breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Fusion
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tbsp matcha powder
  • 2 tsp baking powder
  • 1 pinch salt
Wet Ingredients
  • 1 large egg
  • 1 cup reduced-fat milk
  • 2 ripe bananas ripe bananas, mashed
  • 1/4 cup coconut oil, melted
  • 1 tsp vanilla extract
Topping
  • 1/4 cup sweetened coconut flakes

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and line a muffin pan with non-stick cupcake liners.
  2. In a large bowl, whisk together the dry ingredients: flour, baking powder, matcha, salt, and sugar.
  3. In a second bowl, blend the banana, coconut oil, vanilla extract, egg, and milk until smooth-ish, leaving a few banana chunks for texture.
  4. Make a well in the center of the dry ingredients and add the wet ingredients.
  5. Mix with a wooden spoon just until combined; do not overmix; a few streaks are okay.
  6. Spoon the batter into the muffin tins, filling each about 3/4 full, then sprinkle sweetened coconut flakes on top.
Baking
  1. Bake in the oven for approximately 20 minutes.
  2. Pop a toothpick in the center of one of the middle muffins. If the toothpick comes out clean, they are done; if not, pop them back in for another couple of minutes.
Cooling
  1. Set aside to cool for a few minutes in the pan, then transfer to a wire rack to finish cooling.

Notes

Serve warm for the best flavor; pairs with butter or coconut yogurt and a drink like milky coffee or matcha latte. Store in an airtight container for up to 2 days at room temperature, or refrigerate for up to 5 days.