Matcha Muffins Green Banana

These matcha muffins blend the earthy flavors of high quality green tea with the cozy texture of a bakery treat. They are a naturally green, gluten free, and vegan breakfast that comes together in thirty minutes. The result is soft, moist muffins perfect for a light morning bite or a nourishing snack any day of the week.

One morning, I whipped these up on a whim before work. To my surprise, my whole family was raving about the subtle sweetness and fun color before I even had my first cup of coffee. Now they are my go to snack when I need a grab and go treat that feels like a little luxury.

Ingredients

• Gluten free flour: ensures a light and tender crumb. Choose a finely ground blend for best results
• Baking soda and baking powder: help the muffins rise evenly and create a fluffy texture
• Salt: brings out the green tea flavor and balances sweetness
• Vital Proteins Matcha Collagen or high quality matcha powder: delivers the signature bright color and gently earthy flavor. Opt for ceremonial grade or trusted brands for smoothness
• Truvia Baking Blend: keeps these low sugar while naturally sweetening. If preferred, use coconut sugar or regular granulated sugar
• Coconut oil: adds healthy fats for moist, flavorful muffins. Go for unrefined coconut oil for extra fragrance
• Ripe bananas: create natural sweetness and are easiest to mash when heavily speckled brown
• Dairy free Greek yogurt: brings moisture and subtle tang. Look for unsweetened to control the sweetness
• Applesauce: helps bind and tenderize the muffins without eggs. Unsweetened is best here
• Vanilla extract: warms and lifts the earthy flavors. Pure extract makes a difference
• White chocolate chips: fold extra melty pockets of creamy sweetness into every bite. Bake Believe brand is vegan and high quality

Step-by-Step Instructions

Prepare the Muffin Tin:

Line a standard muffin tin with baking liners and lightly mist them with coconut oil spray to prevent sticking. Preheat your oven to four hundred twenty five degrees Fahrenheit for a tall, bakery style rise

Combine Dry Ingredients:

In a medium bowl, vigorously whisk together the gluten free flour, baking soda, baking powder, matcha collagen or matcha powder, and salt until evenly blended. This eliminates lumps and distributes the matcha perfectly

Mix Wet Ingredients:

In a large bowl, mash the ripe bananas extremely well until smooth. Add in the softened coconut oil, Truvia Baking Blend, dairy free Greek yogurt, applesauce, and vanilla extract. Stir together thoroughly so everything looks uniform and glossy

Bring Dry and Wet Together:

Gently fold the dry mixture into the wet mixture using a spatula or wooden spoon. Mix just until combined so the muffins stay tender and fluffy. Be careful not to overmix or you’ll toughen the crumb

Add Chocolate Chips:

Sprinkle in the white chocolate chips and fold a few more times to distribute them evenly throughout the batter. The batter will be thick and spoonable

Fill the Liners:

Use an ice cream scoop or large spoon to portion the batter evenly into all twelve muffin cups. Fill each liner about three quarters full for perfectly domed muffins

Bake:

Place the muffin pan in the hot oven and bake for five minutes at four hundred twenty five degrees Fahrenheit. Immediately lower the oven temperature to three hundred fifty degrees and continue baking for fifteen to twenty minutes until a toothpick inserted into the center of a muffin comes out clean

Cool:

Let the muffins cool in the pan placed on a wire rack until cool enough to handle. This set time keeps them extra soft and prevents sticking when you remove them from the liners

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My favorite part is folding in those creamy white chocolate chips right at the end. The burst of sweetness and melty texture with the gentle matcha earthiness genuinely feels like a small celebration in every bite. I first made these with my son on a rainy afternoon and he could not get enough of their fun color and unique flavor.

Storage Tips

Keep your cooled matcha muffins in an airtight container at room temperature for up to two days. If you want to store them longer, pop them in the refrigerator for up to five days. For the freshest flavor after a few days, warm slightly in the microwave before enjoying. If you want to freeze, make sure the muffins are fully cooled, then stash them in a freezer safe bag or container for up to three months. Thaw at room temperature and rewarm for the just baked feel

Ingredient Substitutions

If you do not have Truvia Baking Blend, you can use coconut sugar or any granulated sugar. No coconut oil on hand Swap in melted vegan butter or neutral avocado oil. For the yogurt, choose any thick unsweetened plant based option or even regular Greek yogurt if not strictly vegan. The matcha collagen can be swapped for plain matcha powder at a ratio of one tablespoon matcha powder for each quarter cup collagen

Serving Suggestions

Serve these fresh in the morning with a mug of herbal tea or coffee for a zippy breakfast. Pack them as an energizing snack for hiking or school lunches. Dress up a brunch table with their vibrant green color. For a quick dessert, warm a muffin and top with a dollop of dairy free whipped cream or a scoop of banana ice cream

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Matcha Muffins in Context

Matcha is finely powdered green tea from Japan, known for delivering L theanine and an earthy caffeine lift. Japanese tea ceremonies prize matcha for its taste, tradition, and calming energy. These American style muffins bring matcha’s goodness to a familiar format, making green tea accessible even to kids and tea novices. I love sharing a taste of Japanese culture through a treat that feels both new and homey

Frequently Asked Questions

→ What gives these muffins their green color?

The addition of matcha powder or matcha collagen imparts a vibrant natural green hue and subtle tea flavor to the muffins.

→ Can I use regular all-purpose flour?

Yes, all-purpose flour can be used if a gluten-free option is not required. The texture will remain moist and fluffy.

→ Are there substitutes for dairy-free yogurt?

Unsweetened applesauce or mashed extra banana can be used in place of dairy-free yogurt, but may slightly alter texture.

→ How should I store the muffins?

Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. They can also be frozen for up to 3 months.

→ Can these muffins be made without white chocolate chips?

Absolutely! Omit the chips for a less sweet treat or substitute with nuts or dark chocolate as desired.

→ Why start baking at a high oven temperature?

Beginning at 425F helps the muffins rise quickly for a beautifully domed top, then lowering the temperature ensures even baking inside.