Healthy Matcha Muffins with Banana and Coconut Recipe
Introduction
If you’re craving a snack that’s both delicious and a little different, these healthy matcha muffins with banana and toasted coconut are just the ticket. Soft and flavorful, they combine the earthy notes of matcha with the natural sweetness of ripe bananas and a delightful crunch from the coconut topping.
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, baking powder, matcha powder, salt, and sugar until evenly combined.
- Step 3: In a separate bowl, blend the mashed bananas, melted coconut oil, vanilla extract, egg, and milk until smooth.
- Step 4: Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold together with a wooden spoon until just combined; avoid overmixing.
- Step 5: Spoon the batter evenly into the prepared muffin cups, then sprinkle the sweetened coconut flakes generously over the tops.
- Step 6: Bake for about 20 minutes. Test doneness by inserting a toothpick into the center of a muffin—if it comes out clean, they’re 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
- Substitute coconut milk for reduced-fat milk for a richer flavor and extra moisture.
- Add white chocolate chips to the batter for a sweet contrast to the matcha.
- Use overripe bananas to enhance sweetness and moisture in the muffins.
- To toast coconut flakes evenly, spread them on a baking sheet and bake at 350°F for 5–7 minutes, stirring occasionally to prevent burning.
Storage
Store these muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To enjoy them warm, reheat in the microwave for 15 to 20 seconds or in a toaster oven for a few minutes to restore their soft texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of flour?
Yes, you can substitute whole wheat flour for all-purpose flour for a nuttier flavor and added fiber, but the texture will be denser. You may need to adjust the liquid slightly.
What if I don’t have matcha powder?
If you don’t have matcha, you can omit it and simply make banana coconut muffins. The flavor will be different but still delicious and moist.
Print
Healthy Matcha Muffins with Banana and Coconut Recipe
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Healthy Matcha Muffins with Banana and Coconut combine the earthy flavor of matcha powder with the natural sweetness of ripe bananas and a delightful toasted coconut topping. Perfect for a nutritious snack or breakfast treat, these muffins are moist, flavorful, and baked to perfection.
Ingredients
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 (the riper the better)
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
Topping
- 1/4 cup sweetened coconut flakes
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a muffin pan with non-stick cupcake liners to prepare for baking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, matcha powder, baking powder, and a pinch of salt until fully blended and airy.
- Mix Wet Ingredients: In a separate bowl, mash the ripe bananas thoroughly. Add the melted coconut oil, vanilla extract, egg, and reduced-fat milk, then whisk together until smooth and well combined.
- Combine Wet and Dry: Make a well in the center of the dry ingredients. Pour the wet mixture into the well and gently mix everything together with a wooden spoon just until combined. Avoid overmixing to keep the muffins tender.
- Fill Muffin Tins: Spoon the batter evenly into the prepared muffin liners, filling each about three-quarters full. Then sprinkle sweetened coconut flakes on top of each muffin to add a toasted, crunchy finish.
- Bake: Bake the muffins in the preheated oven for approximately 20 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
- Cool: Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy once cooled or slightly warm.
Notes
- The riper the bananas, the better the natural sweetness and moisture in the muffins.
- Make sure not to overmix the batter to prevent tough muffins.
- Optional: Try adding white chocolate chips or substituting reduced-fat milk with coconut milk for a different flavor profile.
- Use non-stick liners or lightly grease the muffin pan to prevent sticking.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: Western
Keywords: matcha muffins, healthy muffins, banana muffins, coconut muffins, easy baked goods, breakfast muffins, vegan option possible
