Matcha Muffins Green Banana

Sweet earthy matcha muffins with green banana have become my go-to for breakfast and snack time. They blend nutty matcha flavor with creamy banana and bursts of vegan white chocolate for a treat that is both vibrant and satisfying. This is my answer to bakery-style muffins without gluten or dairy, and every batch is a hit with both kids and adults.

Ingredients

• Gluten-free all-purpose flour: ensures a soft fluffy muffin without gluten Look for blends with xanthan gum if possible
• Baking soda and baking powder: give gorgeous domed tops Always check freshness for the best rise
• Fine salt: brightens the matcha and banana flavors Use a fine sea salt for even mixing
• Matcha collagen or matcha powder: for bold color and unique flavor I use a ceremonial-quality matcha for a clean vibrant taste
• Truvia baking blend: offers sweetness with fewer calories You can use coconut sugar if preferred but Truvia keeps the muffins light
• Coconut oil: adds richness and keeps the crumb moist Make sure it is softened for easy mixing
• Ripe bananas: provide creaminess and sweetness The more speckled the better
• Dairy-free Greek yogurt: creates tang and tender texture Look for unsweetened thick varieties
• Unsweetened applesauce: keeps muffins moist without extra fat
• Vanilla extract: enhances all the flavors Choose pure extract for best aroma
• Vegan white chocolate chips: for creamy pockets of sweetness Look for ones that melt well and are soy or rice-based

Step-by-Step Instructions

Preheat the Oven:

Set your oven to four hundred twenty five degrees Fahrenheit Line a twelve-cup muffin tin with paper or silicone liners and give them a quick mist with coconut oil spray to prevent sticking

Mix Dry Ingredients:

In a medium bowl whisk together your gluten-free flour baking soda baking powder salt and matcha powder until fully combined Make sure there are no lumps for a smooth batter

Combine Wet Ingredients:

In a large bowl blend the Truvia softened coconut oil mashed bananas thick dairy-free Greek yogurt applesauce and vanilla extract Stir until everything looks homogenous and creamy

Combine Wet and Dry Mixtures:

Add the matcha flour mix to your wet bowl Gently fold everything together with a spatula or large spoon only mixing until there are no dry spots A few lumps are fine Overmixing can make muffins tough

Add White Chocolate:

Fold the vegan white chocolate chips into the batter Distribute them evenly so each muffin gets plenty

Fill the Muffin Tin:

Scoop batter evenly into each prepared muffin cup filling each about three quarters full This helps with even rise and portion size

Bake with High Heat First:

Bake muffins for five minutes at four hundred twenty five degrees Fahrenheit This quick burst of high heat helps the muffins rise for beautiful domed tops

Lower Temperature and Continue Baking:

Without removing the muffins drop the oven down to three hundred fifty degrees Fahrenheit Bake for fifteen to twenty minutes longer or until a toothpick inserted into the center comes out clean with just a crumb or two

Cool and Enjoy:

Let muffins cool in the pan set on a wire rack They will finish setting and pop out easily when cool Serve fresh or store for later

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Storage Tips

Cool muffins fully before transfer If storing at room temperature use a covered container for up to two days For longer freshness refrigerate them for up to five days For make-ahead meal prep freeze muffins in a sturdy container or bag and reheat straight from the freezer in the microwave or toaster oven

Ingredient Substitutions

If you do not have matcha collagen simply use extra matcha powder No Truvia baking blend Try coconut sugar or maple sugar at equal measure For a nutty twist add a handful of chopped pecans or walnuts during the white chocolate step Sour cream can sub in for the dairy-free yogurt if you eat dairy

Serving Suggestions

Enjoy muffins warm with a pat of plant-based butter or almond butter Serve with sliced fruit and a cup of tea for a breakfast that feels special I love to break them apart and use them as a base for making banana nice cream sandwiches for dessert

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Cultural or Historical Context

Matcha muffins are a playful nod to Japanese snack cakes but made American brunch-style Green bananas bring in that classic banana bread comfort while the matcha keeps it fresh I mix up a batch when I want something different than the usual chocolate or blueberry muffins

Recipe FAQs

→ Can I use pure matcha powder instead of matcha collagen?

Yes, you can substitute all of the matcha collagen with 1 tablespoon of pure matcha powder for a vegan version.

→ What kind of flour can I use?

A gluten-free all-purpose blend is recommended for light texture, but you can experiment with regular flour if gluten isn't a concern.

→ How should I store these muffins?

Once cooled, keep them in an airtight container at room temperature for 2 days, refrigerate up to 5 days, or freeze for 3 months.

→ Why bake at two different oven temperatures?

Starting at a higher heat helps the muffins rise quickly for domed tops, while the lower temperature prevents over-baking and keeps them moist.

→ Are there vegan alternatives for all ingredients?

Absolutely! Use matcha powder instead of matcha collagen, vegan yogurt, and ensure chocolate chips are dairy-free for a fully plant-based batch.