Green Banana Matcha Muffins (Print Version)
Soft and gluten-free, these muffins mix up ripe banana, matcha, and creamy vegan chocolate for a colorful snack you’ll crave.
# 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 flour mix
→ Wet Ingredients
06 -
5 ml vanilla extract
07 -
120 ml unsweetened applesauce
08 -
80 ml non-dairy Greek-style yogurt
09 -
3 medium bananas, mashed up
10 -
60 ml softened coconut oil
11 -
100 g Truvia Baking Blend
→ Other Ingredients
12 -
40 g vegan-friendly white chocolate chips
# Steps:
01 -
After baking, just let the muffins chill out on a wire rack. Keep them in the pan until they’re cool and then you’re good to eat or store them.
02 -
Turn down the oven to 175°C. Let them bake for 15 to 20 more minutes. They’re ready when sticking a toothpick in comes out clean.
03 -
Pop the tray into the oven at 220°C for about 5 minutes. This gets the muffin tops puffed up nicely.
04 -
Fill each cup in the muffin pan about three-quarters with your batter. Try to keep them as even as you can.
05 -
Stir in the vegan white choc chips. Make sure they end up in every bite.
06 -
Carefully add your bowl of dry stuff into the wet mix. Stir just enough to mix it together—don’t go overboard.
07 -
Grab a big bowl and toss in the Truvia, coconut oil, your mashed bananas, non-dairy yogurt, applesauce, and vanilla. Mix it all till it’s smooth.
08 -
Get a medium bowl and mix together the flour mix, baking powder, salt, baking soda, and matcha collagen or just plain matcha. Give it a good whisk and leave it aside for now.
09 -
Set your oven to 220°C. Line a muffin pan with paper or silicone cups and hit them with a little coconut oil or nonstick spray.
# Notes:
01 -
If you want these fully plant-based, swap the collagen for plain matcha powder.
02 -
Getting the batter up to about three-quarters in each liner usually leads to even muffins that rise up well.
03 -
Using silicone or paper liners keeps things from sticking and your cleanup’s a breeze.
04 -
Store the muffins in a sealed container—keep on the counter for 2 days, fridge up to 5, or freeze for as long as 3 months.