Matcha Banana Coconut Muffins
A delightful fusion of ripe bananas, earthy matcha, and toasted coconut, these muffins bring the essence of summer to your mornings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Baking
- Diet: Vegetarian
Ingredients
Scale
- 2 ripe bananas
- 1 cup coconut milk
- 1/4 cup melted coconut oil
- 1/2 cup sugar or sweetener of choice
- 2 cups all-purpose flour
- 1 tablespoon matcha powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup shredded coconut
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mash the ripe bananas with a fork until smooth.
- Mix in the coconut milk, melted coconut oil, and sugar until well combined.
- Whisk together the flour, matcha powder, baking soda, baking powder, and salt in another bowl.
- Add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the shredded coconut and vanilla extract.
- Fill each muffin cup with the batter, about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool for a few minutes before transferring them to a wire rack to cool completely.
Notes
These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://cookingwithmayaa.com/banana-coconut-muffins-with-matcha/