Why You’ll Love Matcha Banana Coconut Muffins Recipe
This Matcha Banana Coconut Muffins recipe is a harmonious blend of flavors and textures. The matcha powder provides a subtle bitterness that balances the sweetness of the bananas, while the coconut adds a chewy texture and tropical flair. The muffins are moist, flavorful, and visually appealing, making them a standout addition to any meal.
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
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat the oven to 375°F (190°C). Line a 12-count muffin pan with non-stick cupcake liners.
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In a large bowl, whisk together the flour, baking powder, matcha powder, salt, and sugar.
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In a separate bowl, blend the mashed bananas, melted coconut oil, vanilla extract, egg, and milk.
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Make a well in the center of the dry ingredients and add the wet ingredients to it.
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Mix gently with a wooden spoon until just combined; be careful not to overmix.
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Spoon the batter evenly into the muffin cups.
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Sprinkle sweetened coconut flakes on top of each muffin.
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Bake in the preheated oven for approximately 20 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Servings: 12 muffins
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Variations
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Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
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Dairy-Free: Use a plant-based milk like almond or coconut milk and replace the egg with a flaxseed egg.
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Vegan: Replace the egg with a flaxseed egg and use a plant-based milk.
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Add-ins: Incorporate chopped nuts, dried fruits, or white chocolate chips for added texture and flavor.
Storage/Reheating
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Storage: Store the muffins in an airtight container at room temperature for up to 3 days.
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Freezing: For longer storage, freeze the muffins in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months.
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Reheating: Reheat frozen muffins in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through.
FAQs
How do I know when the muffins are done baking?
Insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, the muffins are done.
Can I use frozen bananas?
Yes, thaw the frozen bananas and drain any excess liquid before mashing.
Can I substitute coconut oil with another oil?
Yes, you can use vegetable oil or melted butter as a substitute.
Is matcha powder necessary for this recipe?
Matcha powder gives the muffins their distinct flavor and green color. Omitting it will change the taste and appearance.
Can I make mini muffins instead?
Yes, reduce the baking time to about 12-15 minutes when making mini muffins.
How can I make the muffins sweeter?
Increase the amount of sugar or add a drizzle of honey or maple syrup on top before baking.
Can I add chocolate chips to the batter?
Yes, fold in chocolate chips with the wet ingredients for a chocolaty twist.
Are these muffins suitable for breakfast?
Yes, they make a nutritious and satisfying breakfast option.
Can I use a different type of flour?
You can experiment with whole wheat flour or a gluten-free blend, but this may affect the texture and taste.
How do I prevent the muffins from sticking to the liners?
Ensure the liners are non-stick or lightly grease them before adding the batter.
Conclusion
These matcha banana coconut muffins are a delightful fusion of flavors that are both delicious and nutritious. Their vibrant green color and tropical taste make them a standout treat for any occasion. Whether enjoyed as a breakfast item or a midday snack, they are sure to satisfy your cravings.
Matcha Banana Coconut Muffins
These vibrant green muffins blend the earthy flavor of matcha with the natural sweetness of ripe bananas and the tropical essence of toasted coconut. Perfect for breakfast or a snack, they offer a nutritious twist on traditional muffins.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- ½ 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
- ¼ cup coconut oil, melted
- 1 tsp vanilla extract
- ¼ cup sweetened coconut flakes
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin pan with non-stick cupcake liners.
- In a large bowl, whisk together the flour, sugar, matcha powder, baking powder, and salt.
- In a separate bowl, blend the mashed bananas, melted coconut oil, vanilla extract, egg, and milk until smooth.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a wooden spoon until just combined; avoid overmixing.
- Spoon the batter into the muffin tins, filling each about ¾ full. Sprinkle sweetened coconut flakes on top of each muffin.
- Bake for approximately 20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a richer flavor, consider using coconut milk instead of reduced-fat milk.
- These muffins freeze well; store them in an airtight container for up to 3 months.
- For added sweetness, mix in white chocolate chips or chopped nuts.
