Matcha Muffins Green Banana (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 cups gluten-free all-purpose flour
02 -
0.5 teaspoon baking soda
03 -
0.5 teaspoon baking powder
04 -
0.5 teaspoon fine salt
05 -
0.25 cup Vital Proteins Matcha Collagen or 1 tablespoon matcha powder
→ Wet Ingredients
06 -
0.5 cup Truvia Baking Blend
07 -
0.25 cup coconut oil, softened
08 -
3 medium ripe bananas, mashed
09 -
0.33 cup dairy-free Greek yogurt
10 -
0.5 cup unsweetened applesauce
11 -
1 teaspoon vanilla extract
→ Other Ingredients
12 -
0.25 cup vegan white chocolate chips
# Instructions:
01 -
Preheat oven to 425°F. Line a standard 12-cup muffin tin with baking cups and lightly spray with coconut oil or cooking spray.
02 -
In a medium bowl, whisk together gluten-free flour, baking soda, baking powder, salt, and matcha collagen or matcha powder. Set aside.
03 -
In a large bowl, blend Truvia Baking Blend, softened coconut oil, mashed bananas, dairy-free Greek yogurt, applesauce, and vanilla extract until fully incorporated.
04 -
Add dry mixture to the wet ingredients and gently stir until just combined. Do not overmix.
05 -
Fold white chocolate chips into the batter, ensuring even distribution.
06 -
Evenly scoop the batter into prepared muffin cups, filling each about three-quarters full.
07 -
Bake muffins at 425°F for 5 minutes to promote domed tops.
08 -
Lower oven temperature to 350°F and continue baking for an additional 15–20 minutes, or until a toothpick inserted in the center comes out clean.
09 -
Allow muffins to cool in the pan placed on a wire rack before serving or storing.
# Notes:
01 -
For a fully vegan version, use only matcha powder in place of matcha collagen.
02 -
Filling muffin liners three-quarters full yields evenly sized muffins and ensures proper rise.
03 -
Paper or silicone muffin liners help reduce sticking and ease 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.