Matcha Banana Coconut Muffins (Printable View)

Earthy matcha meets banana and coconut in moist, tender muffins—perfect for breakfast or a sweet snack.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tablespoon matcha green tea powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 2 ripe bananas, mashed
07 - 3/4 cup granulated sugar
08 - 2 large eggs
09 - 1/3 cup melted coconut oil (or vegetable oil)
10 - 1/2 cup coconut milk
11 - 1 teaspoon vanilla extract

→ Add-Ins

12 - 3/4 cup unsweetened shredded coconut
13 - 1/2 cup chopped walnuts or pecans (optional)

# How To Make It:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease each cup lightly with oil.
02 - In a large mixing bowl, whisk together the flour, matcha powder, baking soda, baking powder, and salt until evenly distributed.
03 - In a separate bowl, combine the mashed bananas, sugar, eggs, melted coconut oil, coconut milk, and vanilla extract. Stir until smooth and well blended.
04 - Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix to keep the muffins tender.
05 - Gently fold in the shredded coconut and chopped nuts, if using, until evenly distributed throughout the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • The matcha gives these muffins a gorgeous green hue that makes them look like they came from a fancy bakery.
  • They stay incredibly moist for days thanks to the banana and coconut milk working together.
  • You probably have most of these ingredients in your pantry right now.
02 -
  • Overmixing the batter once the wet and dry meet will give you dense, rubbery muffins instead of the tender crumb you want.
  • Matcha quality matters enormously, and the cheapest powder you find will taste bitter and flat no matter how much sugar you add.
03 -
  • Let your coconut oil cool slightly after melting before adding it to the wet ingredients, because hot oil can start cooking the eggs on contact.
  • Toss the shredded coconut and nuts in a spoonful of flour before folding them in, which prevents them from sinking to the bottom of each muffin.

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