Description
These Fluffy Matcha Muffins with Banana & Coconut are a deliciously moist and flavorful treat combining the earthy goodness of matcha with the natural sweetness of ripe bananas and tropical coconut. Perfect for breakfast or snack time, these muffins are baked to perfection with a light, fluffy texture and a hint of vibrant green from the matcha powder.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup coconut flour
- 1/2 cup sugar
- 2 teaspoons matcha powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 2 ripe bananas, mashed
- 1/4 cup coconut oil, melted
- 2 eggs
- 1/2 cup coconut milk
Additional
- 1/4 cup shredded coconut
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a muffin tin to prevent the muffins from sticking during baking.
- Mix Dry Ingredients: In a large bowl, combine all-purpose flour, coconut flour, sugar, matcha powder, baking powder, baking soda, and salt. Stir well to evenly distribute the ingredients.
- Combine Wet Ingredients: In a separate bowl, mix the mashed ripe bananas, melted coconut oil, eggs, and coconut milk until the mixture is smooth and well blended.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl containing the dry ingredients. Mix gently until just combined to avoid overworking the batter and maintain fluffiness.
- Fold in Shredded Coconut: Gently fold the shredded coconut into the batter to incorporate texture and flavor throughout the muffins.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising during baking.
- Bake: Place the muffin tin in the oven and bake for 18-20 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean when fully baked.
- Cool: Remove the muffins from the oven and let them cool in the tin for a few minutes. Then transfer the muffins to a wire rack to cool completely before serving.
Notes
- For a gluten-free version, ensure all-purpose flour is replaced with gluten-free flour blend.
- Ripe bananas should be used to achieve optimal sweetness and moisture.
- Do not overmix the batter to keep the muffins light and fluffy.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Optional: Sprinkle extra shredded coconut on top before baking for added texture and visual appeal.
