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Matcha Muffins with Banana and Coconut

Delicious Matcha Muffins with Banana and Coconut Bliss

Delight in these Matcha Muffins with Banana and Coconut—a flavorful and nutritious way to kickstart your day!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: MUFFINS
Cuisine: Fusion
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2-3 pieces Ripe Bananas Provides natural sweetness and moisture
  • 2 tablespoons Matcha Powder Ensure culinary grade for best results
  • 1 cup Shredded Coconut Opt for unsweetened for a healthier muffin
  • 1.5 cups Flour (all-purpose or whole wheat) Try gluten-free for gluten-free option
  • 2 teaspoons Baking Powder Essential for fluffy texture
  • 1 pinch Salt Enhances flavors
  • 1/3 cup Oil (coconut or vegetable) Substitute with applesauce for lower-fat version
  • 2 large Eggs Can be replaced with a flax egg for vegan
  • 1/3 cup Honey or Maple Syrup Sweetens naturally
Optional Add-ins
  • 1 cup Chocolate Chips Great for satisfying sweet cravings
  • 1 cup Nuts (walnuts or pecans) Adds crunch and healthy fats
  • 1 cup Fresh Berries Adds freshness and color

Equipment

  • mixing bowl
  • muffin tin
  • whisk

Method
 

How to Make Matcha Muffins with Banana and Coconut
  1. Preheat the Oven: Begin by setting your oven to 350°F (175°C) to get it hot for baking.
  2. Mash Bananas: In a mixing bowl, mash 2-3 ripe bananas until smooth.
  3. Combine Wet Ingredients: Mix in 2 large eggs, 1/3 cup of oil, and 1/3 cup of honey or maple syrup until well blended.
  4. Whisk Dry Ingredients: In another bowl, whisk together 1.5 cups of flour, 2 teaspoons of baking powder, 2 tablespoons of matcha powder, and a pinch of salt.
  5. Fold Mixtures Together: Gently fold the dry mixture into the wet mixture until just combined.
  6. Add Coconut: Fold in 1 cup of shredded coconut and any optional ingredients.
  7. Fill Muffin Tins: Spoon the batter into a greased or lined muffin tin, filling each cup about 2/3 full.
  8. Bake: Bake in the preheated oven for 18-20 minutes until a toothpick comes out clean.
  9. Cool: Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 4gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 37mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 8gVitamin A: 100IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For maximum freshness, store muffins in an airtight container and enjoy warm with yogurt or extra coconut on top.

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