Pin
Earthy matcha and green banana muffins are my new favorite way to start my day or snack mid-afternoon. Every bite brings a punch of matcha, creamy mashed banana, and melty vegan white chocolate, so they taste extra fun and cozy. No gluten or dairy in sight, but folks of all ages keep grabbing them. These are my better-than-bakery fix!
Ingredients
- Vegan white chocolate chips: stir these in for sweet creamy bits—go for a kind that melts smoothly and is based on rice or soy
- Vanilla extract: splash in pure vanilla to round out all the flavors and make the whole batch smell sweeter
- Unsweetened applesauce: swap this in to keep things extra moist without adding fat
- Dairy-free Greek yogurt: choose a really thick, plain one for a soft, tender bite and a hint of tang
- Ripe bananas: better if they're really speckled for the sweetest, most banana-forward muffins
- Coconut oil: use it softened for easy mixing and a rich crumb
- Truvia baking blend: throws in sweetness but is lighter than sugar—coconut sugar works too but this makes the crumb fluffier
- Matcha collagen or matcha powder: this is where all the green magic and earthy taste come from—I reach for ceremonial matcha for pure flavor and awesome color
- Fine salt: helps all the flavors shine through—fine sea salt mixes in fast
- Baking soda and baking powder: these two together make the muffins rise up nice and tall, just check they're fresh for the best pop
- Gluten-free all-purpose flour: gives you a cloud-soft muffin without gluten—a blend with xanthan gum is best
Step-by-Step Instructions
- Cool and Enjoy:
- Move the muffin tin to a wire rack and let your muffins finish setting as they cool down. They pop out perfectly once they're not hot. Dig in now, or stash for another day.
- Lower Temperature and Continue Baking:
- Keep the muffins inside and turn your oven down to three fifty Fahrenheit. Let them go for fifteen to twenty more minutes. Check doneness with a toothpick—it'll come out clean or with a few soft crumbs.
- Bake with High Heat First:
- Start hot—put the tray in at four twenty five Fahrenheit for five minutes. This gives the tops a nice dome right from the jump.
- Fill the Muffin Tin:
- Spoon the batter into the lined muffin cups so they're each about three quarters full, so they bake even and puff up right.
- Add White Chocolate:
- Drop in the vegan white chocolate chips and stir them around gently until they're scattered all through the batter.
- Combine Wet and Dry Mixtures:
- Pour your dry matcha mix and wet banana mix together. Fold with a spatula till there are just a couple lumps and you can't spot any dry flour. Don't over-mix, or the muffins will get tough.
- Combine Wet Ingredients:
- In a big bowl, blend mashed banana, Truvia, dairy-free yogurt, applesauce, coconut oil, and a splash of vanilla extract. Mix till it's all nice and smooth.
- Mix Dry Ingredients:
- Take a medium bowl. Whisk together gluten-free flour, both leaveners, matcha, and salt. Get it all evenly mixed—no clumps allowed.
- Preheat the Oven:
- Flip the oven on to four twenty five Fahrenheit. Pop liners into your muffin pan and spritz them with coconut oil spray to keep everything from sticking.
Pin
Storage Tips
Let every muffin cool completely so they don’t steam up in storage. If you’re eating them in a couple days, just keep ‘em covered on the counter. Need them to last? Chill in the fridge up to five days. Or freeze them in a bag or container—just reheat straight from frozen using your toaster oven or microwave.
Ingredient Swaps
If you’re out of matcha collagen, just switch in more matcha powder. Don’t have Truvia? Coconut sugar or maple sugar both work well—measure the same. For a nutty crunch, toss in some chopped walnuts or pecans with the chips. If you eat dairy, you can totally use sour cream instead of the non-dairy yogurt.
Ways to Serve
Warm ‘em up and top with almond butter or your fave plant-based spread. Try them with fresh fruit and tea for a treat-yourself breakfast. Or break them up and sandwich some banana nice cream between for a killer dessert.
Pin
Fun Backstory
I mash up these matcha muffins to put a new spin on the classic Japanese snack cakes. They’ve got that comfy banana bread vibe with a fresh matcha twist. When I need something besides chocolate or berries, I whip up a batch for brunch.
Recipe FAQs
- → Can I use regular matcha powder in place of matcha collagen?
Totally! Swap all the matcha collagen for a tablespoon of straight-up matcha powder. That way, they're vegan too.
- → What flour works best?
A gluten-free all-purpose mix makes for the lightest muffins, but if gluten isn't an issue, try your usual flour and see how it goes.
- → How do I keep these muffins fresh?
After they’ve cooled off, pop them in a sealed container on the counter for a couple days, in the fridge for five days, or freeze for up to three months.
- → What's the deal with two oven temps?
Jumping heat at the start gets the muffins to puff up nicely. Turning it down keeps them soft and stops them drying out.
- → Can I make these totally plant-based?
Yep! Use only matcha powder, choose a vegan yogurt, and double-check those chips are dairy-free for an all-vegan batch.