Dessert

Matcha Banana Coconut Muffins Recipe

ByJeannette Jaeger January 27, 2026January 27, 2026

Introduction

These Matcha Banana Coconut Muffins are a delightful blend of earthy matcha, sweet ripe bananas, and tropical coconut. Perfect for breakfast or a snack, they offer a moist texture with a subtle green tea flavor that’s both unique and comforting.

A close-up of a single green cupcake held by a woman's hand with pale nails, showing a soft, slightly cracked top covered with a layer of toasted white coconut flakes, placed in a white cupcake liner. In the background, several more green cupcakes with the same toasted coconut topping sit in a dark metal muffin pan on a light wooden board. To the right, a small white bowl filled with green powder sits next to a small white bowl holding shredded white coconut, all set against a white marbled surface. 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 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

Instructions

Step 1: Preheat your oven to 375°F (190°C) and line a muffin pan with non-stick cupcake liners.
Step 2: In a large bowl, whisk together the flour, sugar, matcha powder, baking powder, and salt until well combined.
Step 3: In a separate bowl, blend the mashed bananas, melted coconut oil, vanilla extract, egg, and milk until smooth.
Step 4: Create a well in the center of the dry ingredients, then pour in the wet mixture. Stir gently with a wooden spoon until just combined; avoid overmixing.
Step 5: Spoon the batter evenly into the prepared muffin cups. Sprinkle the sweetened coconut flakes on top of each muffin.
Step 6: Bake in the preheated oven for about 20 minutes. Check doneness by inserting a toothpick into the center of a muffin—if it comes out clean, they are ready.
Step 7: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Use very ripe bananas for the sweetest, most flavorful muffins.
Substitute coconut oil with melted butter for a richer taste.
Add chopped nuts or white chocolate chips for extra texture.
For a vegan version, replace the egg with a flax egg and use plant-based milk.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 2 months. Reheat frozen muffins in the microwave or oven until warm before serving.

How to Serve

Six green muffins sit in white paper liners inside a metal muffin tray, each topped with a mix of toasted white and golden brown coconut flakes, some scattered around the tray. The muffins have a soft, slightly cracked texture on top, showing a fluffy green interior beneath the coconut garnish. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular tea powder instead of matcha?

Regular tea leaves won’t provide the same vibrant flavor or color as matcha powder. Matcha is finely ground green tea that adds both taste and a beautiful green hue to these muffins.

What if I don’t have coconut oil?

You can substitute coconut oil with melted butter or any neutral oil like vegetable or canola oil. Keep in mind this may slightly alter the flavor and texture.