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These bright, earthy matcha banana muffins are a favorite for breakfast and snacking. They mix the nutty taste of matcha with the creaminess of ripe bananas, plus bursts of vegan white chocolate. It's my way to get fluffy, bakery-style muffins without gluten or dairy. Everyone, from little kids to grown-ups, loves these.
Ingredients
- Vegan white chocolate chips: gives sweet creamy pockets Look for soy or rice-based chips that melt well
- Gluten-free all-purpose flour: makes super fluffy muffins Stick with a blend that has xanthan gum if you can
- Baking soda and baking powder: help muffins pop up high Always double check they're fresh for max rise
- Coconut oil: brings richness and keeps muffins moist Use it softened for best blending
- Matcha collagen or matcha powder: adds a punch of color and tasty green tea notes Ceremonial grade is my go-to for the brightest flavor
- Dairy-free Greek yogurt: makes them tender and a bit tangy Grab an unsweetened, thick style
- Fine salt: boosts matcha and banana taste I go with fine sea salt so it mixes evenly
- Truvia baking blend: keeps things light and sweet, but you could sub coconut sugar if that's your thing
- Vanilla extract: ties all the flavors together Try pure vanilla for the best smell
- Ripe bananas: these give the muffins creaminess and sweetness—go for the very speckled ones
- Unsweetened applesauce: more moisture, no extra fat
Step-by-Step Instructions
- Cool and Enjoy:
- Once out of the oven, let the muffins rest in the pan set on a rack until they cool down Pop them out gently and either dig in right away or stash for later
- Lower Temperature and Continue Baking:
- Drop the oven temp straight to three fifty, no need to remove your muffins Just keep baking fifteen to twenty minutes until a toothpick slid into the middle comes out mostly clean
- Bake with High Heat First:
- Give your muffins five fast minutes at four twenty-five to boost rise and create pretty domed tops
- Fill the Muffin Tin:
- Scoop batter into each muffin cup, about three-fourths full for even sizes and gentle rise
- Add White Chocolate:
- Fold vegan white chocolate chips into the batter so every bite gets some creamy sweetness
- Combine Wet and Dry Mixtures:
- Gently fold the flour and matcha mix into the wet bowl using a spatula or big spoon—it shouldn’t be perfectly smooth Some lumps are perfect Don’t over-stir so your muffins stay tender
- Combine Wet Ingredients:
- Whisk up your Truvia, bananas, coconut oil, thick yogurt, applesauce, and vanilla in a big bowl until it all looks creamy and well-blended
- Mix Dry Ingredients:
- Mix up gluten-free flour, baking soda, baking powder, fine salt, and matcha in a medium bowl Break up all the lumps for the smoothest combo
- Preheat the Oven:
- Fire up your oven to four twenty-five degrees F Line a twelve-cup muffin tray with liners and spritz with coconut oil spray so nothing sticks
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Storage Tips
Let the muffins cool all the way before you move them If you're keeping them on the counter, use a covered box for up to two days For longer stretches, keep them chilled in the fridge up to five days For meal prep, stick them in a freezer bag or airtight tub and heat straight from the freezer in your toaster oven or microwave
Ingredient Substitutions
Skip the matcha collagen and just do a little more plain matcha if that’s what you have Run out of Truvia Blend? Coconut sugar or maple sugar work using the same amount For a fun twist, toss chopped walnuts or pecans in when you add the chocolate Dairy Greek yogurt eater? Sour cream will do the trick
Serving Suggestions
Melty plant butter or almond butter on a warm muffin is the move Or, slice a muffin with some fresh fruit and tea to make breakfast special Sometimes, I even use them to make banana nice cream sandwiches for a cool treat
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Cultural or Historical Context
These matcha banana muffins mix up classic American brunch with a cheeky nod to Japanese snack cakes. Green bananas give off that nostalgic banana bread comfort, and the matcha keeps it interesting Whenever I'm bored with my usual bakes (like chocolate or blueberry), this is what I make
Frequently Asked Questions
- → Is matcha powder okay instead of collagen?
Sure, swap out matcha collagen with a full tablespoon of plain matcha powder if you want a plant-based option.
- → Which flour should I pick?
Gluten-free all-purpose gives the lightest crumb, but if gluten isn't an issue, regular flour totally works too.
- → What's the best way to store these?
After they cool, pop them in an airtight box for 2 days on the counter, in the fridge for 5 days, or freeze and enjoy within 3 months.
- → Why do you use different oven heats?
The hotter start makes them rise big and tall, while the lower temp after keeps them from overbaking and helps them stay tender.
- → Can these be fully plant-based?
You bet! Use matcha powder instead of collagen, grab dairy-free yogurt, and pick vegan chocolate chips to keep everything plant-friendly.