Name: Matcha Banana Coconut Muffins Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Fusion
Ingredients: 2 cups all-purpose flour; 1/2 cup granulated sugar; 1 tbsp matcha powder; 2 tsp baking powder; Pinch of salt; 1 egg; 1 cup reduced-fat milk; 2 ripe bananas, mashed; 1/4 cup coconut oil, melted; 1 tsp vanilla extract; 1/4 cup sweetened coconut flakes

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Introduction

These Matcha Banana Coconut Muffins offer a delightful twist on classic banana muffins, combining the earthy flavor of matcha with the tropical sweetness of coconut. They’re moist, fluffy, and perfect for breakfast or a tasty snack anytime.

A single green muffin sits in a white ridged paper cup on a white ridged plate, topped with scattered white toasted coconut flakes that create uneven texture and light browning. The muffin has a soft and slightly porous surface with tiny holes and a rounded dome shape. The plate rests on a white marbled surface, and a golden fork is partially visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar
1 tbsp matcha powder
2 tsp baking powder
pinch salt
1 egg
1 cup reduced-fat milk
2 ripe bananas (the riper the better), mashed
1/4 cup coconut oil, melted
1 tsp vanilla extract
1/4 cup sweetened coconut flakes

Instructions

Step 1: Preheat your oven to 375°F and line a muffin pan with non-stick cupcake liners.
Step 2: In a large bowl, whisk together the all-purpose flour, baking powder, matcha powder, salt, and granulated sugar until evenly combined.
Step 3: In a separate bowl, blend the mashed bananas, melted coconut oil, vanilla extract, egg, and reduced-fat milk until smooth.
Step 4: Create a well in the center of the dry ingredients and pour in the wet banana mixture.
Step 5: Gently mix everything together with a wooden spoon until just combined; avoid overmixing to keep the muffins tender.
Step 6: Spoon the batter evenly into the muffin tins and sprinkle sweetened coconut flakes on top of each muffin.
Step 7: Bake in the preheated oven for about 20 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean.
Step 8: If the toothpick isn’t clean, bake for a few more minutes. Once done, remove the muffins and set them aside to cool before enjoying.

Tips & Variations

For a nutty twist, add a handful of chopped walnuts or almonds to the batter before baking.
Use coconut milk instead of reduced-fat milk for a richer coconut flavor.
If you prefer a less sweet muffin, reduce the sugar to 1/3 cup or substitute with honey or maple syrup.
Make sure your bananas are very ripe for the best natural sweetness and moisture.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. To reheat, warm in a microwave for about 20 seconds or briefly toast in the oven.

How to Serve

A close-up of a green cupcake with two layers: the top green cake layer is soft and moist, covered with light green frosting decorated with small white coconut flakes scattered unevenly on top; the base layer is a light brown paper cupcake liner. A piece of the cupcake is cut and placed on a white textured plate, held by a silver fork, showing the crumbly texture inside. The background is a white marbled surface, making the bright green color stand out clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute matcha powder with green tea leaves?

Matcha powder is finely ground and gives a stronger flavor and vibrant color compared to steeped green tea leaves. Using leaves won’t provide the same taste or texture, so it’s best to use matcha powder for this recipe.

Are these muffins vegan?

No, this recipe includes an egg and dairy milk. To make a vegan version, you can replace the egg with a flax or chia egg and use a plant-based milk such as almond or oat milk.