Go Back
–+ servings
Matcha Muffins with Banana and Coconut

Delicious Matcha Muffins with Banana and Coconut Bliss

Indulge in these Matcha Muffins with Banana and Coconut, a delightful mix of flavors perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 muffins
Course: MUFFINS
Cuisine: American
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour This forms the base for your muffins, giving them structure.
  • 1/2 cup granulated sugar Adds just the right amount of sweetness to balance the matcha’s earthiness.
  • 1 tbsp matcha powder Infuses a vibrant green color and rich flavor into your muffins.
  • 2 tsp baking powder Ensures your muffins rise beautifully and have a light texture.
  • 1 pinch salt Enhances overall flavor, making each bite more delightful.
  • 1 egg egg Acts as a binder and contributes moisture to the muffins.
  • 1 cup reduced-fat milk Keeps the muffins moist while making them a bit lighter.
  • 2 ripe bananas, mashed ripe bananas Adds natural sweetness and moisture, perfect for banana lovers!
  • 1/4 cup coconut oil, melted Brings a subtle coconut flavor and healthy fats to the recipe.
  • 1 tsp vanilla extract Elevates the flavor profile with its warm, aromatic notes.
  • 1/4 cup sweetened coconut flakes Adds a delightful chew and tropical twist, enhancing your muffins.
For Optional Toppings
  • Fresh banana slices Perfect for garnishing your muffins and adding a pop of natural sweetness.
  • Powdered sugar A light dusting adds an elegant touch to your muffins before serving.
  • Chopped nuts Add crunch and richness, perfect for those who love a bit of texture.

Equipment

  • mixing bowls
  • Loaf pan
  • whisk
  • Spatula

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C).
  2. Mix the dry ingredients in a large mixing bowl by combining the all-purpose flour, granulated sugar, matcha powder, baking powder, and a pinch of salt.
  3. Whisk the wet ingredients in another bowl: combine the egg, reduced-fat milk, mashed bananas, melted coconut oil, and vanilla extract.
  4. Combine the wet and dry mixtures by gradually adding the wet ingredients to the dry ingredients, mixing until just combined.
  5. Fold in the sweetened coconut flakes gently.
  6. Pour the batter into a greased loaf pan, smoothing the top with a spatula.
  7. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 190kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 100IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

Serve warm with fresh banana slices for an extra touch of sweetness. Store muffins in an airtight container at room temperature for up to three days.

Tried this recipe?

Let us know how it was!