These Coconut Banana Matcha Muffins are so light and delicious! Amp up the health factor in your morning muffin with matcha powder and banana. The flavors all work so well together and create a delightful taste and texture that will wake you up and start your day off right.
Healthy green tea muffins take less than 30 minutes to make and are a great grab-and-go breakfast option. They freeze well, so make a big bunch and keep them on-hand for any time you want a healthy snack!
Jump to:
👩🏻🍳 Why You'll Love This Recipe
Looking for a way to energize in the mornings with something sweet but healthy? Try these green tea muffins! With the flavors of banana and coconut and the distinct but subtle matcha, these muffins take a boring breakfast to the next level.
These healthy matcha muffins are great to make in large batches and freeze to preserve. Grab one for a nutritious and satisfying breakfast on the go! And better yet, pair it with a Kiwi Banana Matcha Smoothie for some extra energy, or these Orange Muffins for a whole muffin spread!
🥘 Ingredients Needed
- flour - I typically go with all purpose flour for muffins, but you can also use pastry flour if you want a lighter and more delicate muffin.
- matcha powder - gives your muffins their signature green color and bittersweet tea flavor.
- baking powder - ensures that your muffins are fluffy.
- salt - balances out any sweetness.
- bananas - overripe bananas are best for this recipe!
- sugar - for added sweetness.
- coconut oil - provides the coconut flavor.
- vanilla extract - for some extra sweetness.
- egg - helps bind the muffin batter.
- whole milk - you can substitute a milk with less fat, but it may affect the texture.
- coconut flakes - this ingredient is optional but can add some extra coconut flavor and texture to your green tea muffins.
🔪 Instructions
- Combine flour, matcha powder, baking powder, and salt in a large bowl.
- In a separate bowl, mash the bananas.
- Add sugar, coconut oil, egg, and vanilla. Mix until well combined.
- Pour the milk into the egg mixture and mix well.
- Fold the flour mixture into the egg mixture.
- Mix only until just combined.
- Distribute batter in muffins cups and sprinkle with coconut flakes (if using).
- Bake at 350 degrees F for 20-22 minutes, then remove and cool before serving.
👪 FAQs
Yes, matcha is a great ingredient to use when you want to add some flavor or color variety to baked goods. As long as it's not overbaked, it will result in a beautiful green hue. Check out this post on what does matcha taste like for more information about the flavor profile, health benefits, and more!
There are three kinds of matcha powder: ceremonial grade, premium grade, and culinary grade. Though they're more expensive, ceremonial and premium grade matcha powders are better for baking as they have a more vibrant color and concentrated flavor.
If you're looking for muffins that have that distinct domed top, you'll want to chill your batter for at least an hour (or overnight if possible), and when you bake them, start at 425 degrees F for a few minutes then bring the temperature down to 350. The initial higher heat creates a burst of steam that lifts the batter!
There are many tips to keeping your muffins moist, including: mix your dry and wet ingredients separately, add flavorings last if possible, don't bake at too high a temperature, and don't overfill muffin cups.
These muffins taste amazing when served alongside tsokolate (Filipino hot chocolate) for sipping. It's so simple to make and it's not overly sweet or artificial tasting!
Have some extra bananas? Try these delicious almond flour banana muffins. They are low carb and ready in 30 minutes!
💭 Expert Tips and Tricks
- The best coconut flavor will come from virgin coconut oil.
- Dust with some confectioner's sugar for an elegant and sweet finish.
- Sift your dry ingredients before combining to avoid clumps.
You'll love these healthy matcha muffins as a sweet and energizing breakfast or a snack on the go! Make them in large batches and freeze for later for ultimate convenience.
📖 Substitutions and Variations
- Butter can be substituted for coconut oil, but your muffins won't have the coconut flavor (except from the coconut flakes).
- Other kinds of milk can be used instead of whole milk, though your matcha muffins might be less rich and flavorful.
- Feel free to leave out the coconut flakes if you don't like the texture.
- For an even healthier version, use maple syrup to sweeten instead of sugar.
🥫 Storage and Reheating
Store your muffins in an airtight container. At room temperature, they should be good for at least 5 days. In the fridge, they can last up to a week, but they might go a little stale from the cooler temperature.
Freeze in an airtight container or plastic bag for up to 3 months. Thaw at room temperature for several hours or overnight.
⏲️ Make Ahead Instructions
Make large batches of these muffins and let them cool, then pop in the freezer to eat whenever you want one. To thaw, you can let them sit at room temperature for a bit, or if you need it to be snappy, put a couple of frozen muffins in the microwave until they're warm and soft again.
💡 What To Serve With This Dish
You can serve these muffins along with some other breakfast staples for a fun and filling morning meal! Pair with Air Fryer French Toast or Air Fryer Boiled Eggs when you want something quick, enjoy with No-Bake Peanut Butter Oatmeal Balls for variety on the go, or serve with a Baked Egg Frittata with Ham for a special breakfast or brunch.
🥙 More Healthy Recipes You'll Love
- Açai Smoothie - Another sweet and nutritious breakfast that features sweet and healthy açai.
- Black Bean Ranch Tuna Salad - This better-for-you tuna salad is great as a snack or a light lunch.
- Healthy Chicken Lettuce Wraps - With crunchy cashews, these chicken lettuce wraps are full of flavor and nutrition.
- Creamy Tuscan Chicken Pasta - This filling meal from Healthy Fitness Meals doesn't sacrifice any flavor!
Green Tea Muffins
Love this recipe? Awesome! Snap a photo and tag me on Instagram. You can find me at DizzyBusyandHungry or #dizzybusyandhungry!
⭐ Did you make this recipe? Please give it a star rating below! ⭐
(Looking for another great recipe for your matcha powder? Try these delicious Matcha Cookies with White Chocolate!)
📋 Recipe Card
Coconut Banana Matcha Muffins
Equipment
- 1 Muffin Tin (12 muffin capacity)
Ingredients
- 2 cups flour
- 2 tablespoons matcha powder
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 2 bananas overripe
- ⅓ cup sugar
- ¼ cup coconut oil melted
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup whole milk
- ¼ cup sweetened coconut flakes optional
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine the flour, matcha powder, baking powder, and salt. Set aside.2 cups flour, 2 tablespoons matcha powder, 1 ½ teaspoons baking powder, ¼ teaspoon salt
- In another large bowl, mash the bananas, then add the sugar, coconut oil, egg, and vanilla. Beat with a whisk or electric mixer until well combined.2 bananas, ⅓ cup sugar, ¼ cup coconut oil, 1 egg, 1 teaspoon vanilla extract
- Stir the milk into the banana mixture, then fold in the flour mixture until just combined.1 cup whole milk
- Distribute the batter evenly between 12 greased muffin cups, or use paper or silicone muffin cup liners. Sprinkle the coconut flakes over each muffin, if desired.¼ cup sweetened coconut flakes
- Bake for 20-22 minutes, until a toothpick inserted into the middle of the muffins comes out clean.
- Remove from oven, let cool in the pan for 15 minutes, then remove and finish cooling on a wire rack.
Notes
- Use virgin coconut oil for the best flavor.
- If you don't have coconut oil, you can substitute butter, but just be aware that you won't get the coconut flavor in your muffins, they will just be banana matcha muffins (which are also delicious!).
- If you don't have whole milk, you can substitute another milk but it may result in a less rich and flavorful muffin.
- Skip the coconut flakes if you don't care for them.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Thanks so much for reading! I also invite you to follow me on FACEBOOK, PINTEREST, or INSTAGRAM to keep up with what's going on in my kitchen.
And you might want to check out my Dizzy Busy and Hungry store on Amazon for a whole bunch of great kitchen products I love!
Happy cooking!
Anna says
I used 2 cups of oatmeal flour to make them healthier. I did had to add a bit more of sugar the second time I baked them because I felt they came out a little bit bitter the first time. (Probably from the oatmeal flour since I used an oatmeal mix with chia, quinoa and flax) but healthy and delicious!
Kristin King says
So glad to hear that! Thanks! 🙂
emma says
Never heard if macha, so will make using standard recipe, without the macha..Won't go to store just for macha, probably never use again
Kristin King says
I totally understand! Thanks for stopping by!
Carrie Robinson says
What a delicious, yet unexpected flavor combo for a muffin! I definitely need to try this recipe soon. 🙂
Kelley says
These were soo good! This is the first time I've baked with matcha and it was so good!
Cam says
These were super light and so delicious! Love the matcha flavor and it paired so well with the coconut! I froze half the batch to eat throughout the week whenever I get a craving!
Mirlene says
Now you got all the great sweet flavors in a muffin! Love the banana and matcha combo.
Janessa says
I'm always on the lookout for exciting muffin flavours to pack along for healthy snacks. This flavour combo sounds amazing! I'm going to pick up from matcha tonight so that I can make these!