Matcha Muffins Green Banana (Print)

Tender gluten-free muffins made with ripe bananas, matcha, and vegan white chocolate chips for a tasty, green twist.

# Ingredients:

→ Dry Ingredients

01 - 240 g gluten-free all-purpose flour
02 - 2.5 g baking soda
03 - 2.5 g baking powder
04 - 2.5 g fine salt
05 - 30 g Vital Proteins Matcha Collagen or 7 g matcha powder

→ Wet Ingredients

06 - 100 g Truvia Baking Blend
07 - 60 ml coconut oil, softened
08 - 3 medium ripe bananas, mashed
09 - 80 ml dairy-free Greek yogurt
10 - 120 ml unsweetened applesauce
11 - 5 ml vanilla extract

→ Other Ingredients

12 - 40 g vegan white chocolate chips

# Steps:

01 - Preheat the oven to 220°C. Line a standard 12-cup muffin tin with baking liners and lightly spray with coconut oil or nonstick spray.
02 - In a medium bowl, whisk together gluten-free flour, baking soda, baking powder, fine salt, and matcha collagen or matcha powder until thoroughly blended. Set aside.
03 - In a large bowl, blend Truvia Baking Blend, softened coconut oil, mashed bananas, dairy-free Greek yogurt, unsweetened applesauce, and vanilla extract until the mixture is fully incorporated.
04 - Add the dry mixture to the wet ingredients and gently fold together just until combined. Avoid overmixing.
05 - Gently fold vegan white chocolate chips into the batter, ensuring even distribution throughout.
06 - Spoon the batter evenly into the prepared muffin cups, filling each approximately three-quarters full.
07 - Bake in the preheated oven at 220°C for 5 minutes to encourage domed tops.
08 - Lower oven temperature to 175°C and bake for an additional 15 to 20 minutes, or until a toothpick inserted in the center of a muffin emerges clean.
09 - Allow the muffins to cool in the pan on a wire rack before serving or storing.

# Additional Notes:

01 - For a fully vegan result, use matcha powder in place of matcha collagen.
02 - Filling each muffin liner three-quarters full produces evenly sized muffins and optimal rise.
03 - Paper or silicone liners help prevent sticking and simplify cleanup.
04 - Store cooled muffins in an airtight container at room temperature for up to 2 days, refrigerated for 5 days, or frozen for up to 3 months.

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