Matcha Banana Coconut Muffins Recipe
Delight in these moist and flavorful Matcha Banana Coconut Muffins, combining the earthy taste of matcha with sweet ripe bananas and a hint of tropical coconut. Perfect for breakfast or a wholesome snack, these muffins offer a unique twist on traditional banana bread with a beautiful green hue and a crispy coconut topping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: Fusion, Western
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp matcha powder
- 2 tsp baking powder
- pinch of salt
Wet Ingredients
- 1 egg
- 1 cup reduced-fat milk
- 2 ripe bananas, mashed
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
Topping
- 1/4 cup sweetened coconut flakes
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the muffins evenly.
- Prepare the muffin pan: Line a muffin pan with non-stick cupcake liners to prevent sticking and for easy removal after baking.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, matcha powder, pinch of salt, and sugar until well combined, ensuring even distribution of leavening and flavor.
- Combine wet ingredients: In a separate bowl, blend the mashed bananas, melted coconut oil, vanilla extract, egg, and reduced-fat milk until smooth.
- Combine batter: 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, avoiding overmixing to keep the muffins tender.
- Fill muffin tins: Spoon the batter evenly into the prepared muffin cups. Then sprinkle the sweetened coconut flakes evenly on top of each muffin for added texture and flavor.
- Bake: Place the muffin tray in the preheated oven and bake for approximately 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Check doneness and cool: If the toothpick is not clean, continue baking for a few more minutes. Once done, remove from oven and let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
- Use very ripe bananas for natural sweetness and moist texture.
- Do not overmix the batter to avoid dense muffins.
- You can substitute coconut oil with melted butter if preferred.
- Sweetened coconut flakes add a crunchy texture; unsweetened can be used for less sugar.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Keywords: matcha banana muffins, coconut muffins, breakfast muffins, healthy muffins, matcha recipe, banana coconut recipe, baked muffins
Find it online: https://topreci.com/matcha-banana-coconut-muffins-recipe/
