Bright Matcha Muffins Banana Green (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
30 g Vital Proteins Matcha Collagen or 7 g matcha powder
02 -
2.5 g fine salt
03 -
2.5 g baking powder
04 -
2.5 g baking soda
05 -
240 g gluten-free all-purpose flour
→ Wet Ingredients
06 -
5 ml vanilla extract
07 -
120 ml unsweetened applesauce
08 -
80 ml dairy-free Greek yogurt
09 -
3 medium ripe bananas, mashed
10 -
60 ml coconut oil, softened
11 -
100 g Truvia Baking Blend
→ Other Ingredients
12 -
40 g vegan white chocolate chips
# Instructions:
01 -
Let your muffins chill right in the tin set on a wire rack, and once cool, go ahead and enjoy or pop them away for later.
02 -
Drop the heat to 175°C and keep baking another 15 to 20 minutes. You’ll know they’re done when a toothpick poked in the middle comes out clean.
03 -
Toss your muffins in the hot oven (220°C) for 5 minutes to help those dome tops puff right up.
04 -
Evenly scoop your batter into the lined muffin cups, filling each only about three-quarters of the way.
05 -
Gently work the vegan white chocolate chips into the batter. Try to spread them around so every muffin gets some.
06 -
Pour the dry mix into your bowl with the wet stuff. Stir softly until you don’t see loose flour anymore. Don’t overdo it or you’ll get dense muffins.
07 -
In your biggest bowl, mix up Truvia, soft coconut oil, mashed bananas, Greek yogurt, applesauce, and vanilla until you don’t see streaks anymore.
08 -
Grab a medium bowl and mix the gluten-free flour, baking soda and powder, salt, and matcha together so it’s even all throughout.
09 -
Fire your oven up to 220°C. Set baking liners in a 12-hole muffin tin and give them a quick spritz with coconut oil or any nonstick spray.
# Notes:
01 -
Go for plain matcha powder instead of collagen for a totally plant-based option.
02 -
Filling liners just about three-quarters lets your muffins bake up the same size and get the best bump on top.
03 -
Grab some paper or silicone liners—they make cleanup way easier and help your muffins pop out without a fight.
04 -
Keep muffins in a sealed box on the counter for two days, stash in the fridge for five, or freeze up to three months.