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If you love bakery sweets, you'll be all about these matcha muffins—they're soft, full of cozy crumb, and pack that gentle green tea punch. They're bright green, don't have gluten, and fit a vegan lifestyle. You can make them in about half an hour. They're super soft and just right for breakfast on the move or when you want a nourishing nibble anytime.
One day before work, I made these on a whim. I hadn't even had my coffee yet when my family was already going on about their sweet taste and awesome green color. Now, if I'm in a rush or just want to treat myself, these are my grab and go MVP snack.
Tasty Ingredients
- White chocolate chips: Add creamy sweet bites all through. Try Bake Believe for a vegan pick
- Vanilla extract: Lifts all those earthy flavors. Pure is worth it
- Applesauce: Handy for making things moist and binds stuff together without eggs. Go for plain, unsweetened applesauce
- Dairy free Greek yogurt: Gives just enough tang and makes things nice and soft. Unsweetened keeps the sweetness in check
- Ripe bananas: Sweetens things naturally, and works best when they're spotty and brown
- Coconut oil: Keeps the muffins moist and extra tasty. Unrefined smells like pure coconut
- Truvia Baking Blend: Makes them sweet but keeps sugar lower. You can trade out for coconut or regular sugar
- Vital Proteins Matcha Collagen or high end matcha powder: The magic for flavor and that green color. Go for one you'd drink straight for smoothness
- Salt: Wakes up the matcha and keeps the sweetness from being too much
- Baking soda and baking powder: Helps things puff up and get light
- Gluten free flour: The base for a super tender, melt-in-your-mouth crumb. Finer blends are best
Simple Instructions
- Let the Muffins Cool
- Put the pan on a cooling rack and let them sit 'til they're just warm to the touch. That way, they'll release easy and no tearing
- Bake Time
- Slide muffins in at four twenty five for five minutes. Then drop the temp down to three fifty and bake fifteen to twenty more. Check with a toothpick—if it comes out clean, you're done
- Fill Your Muffin Cups
- Use a scoop or a big spoon to drop batter into each liner. Three quarters full is the way to go for muffin tops
- Mix in the Chocolate
- Last thing, sprinkle in white chocolate chips and gently fold—just enough to spread them around
- Bring Wet and Dry Together
- Tip your dry mix into the wet mixture. Use a spatula or wooden spoon and fold gently so you don't make the muffins tough. Only mix 'til it's just combined
- Get Your Wet Ingredients Ready
- In a big bowl, mash those ripe bananas until smooth. Toss in melted coconut oil, your sweetener, yogurt, applesauce, and the vanilla. Stir until smooth and glossy
- Mix Your Dry Stuff
- Whisk your flour, baking powder, baking soda, matcha (or collagen), and salt in another bowl. Get all the lumps out
- Prep the Tin
- Stick paper liners in your muffin pan and give 'em a spray with coconut oil. Set the oven to four twenty five so the muffins puff up nicely
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The best bit: mixing in those white chocolate chips at the very end. They're creamy and give every bite a melty pop next to that matcha earthiness. The first time I baked these, it was with my son on a rainy day—he thought they looked cool and couldn't stop eating them.
Keep Them Fresh
Once your matcha muffins cool, stash them in a closed box on the counter. They'll stay good for about two days. Want to hang onto them longer Just stick in the fridge and they'll last five days. To make them taste bakery-fresh again, a quick zap in the microwave does the trick. For freezing, make sure they're totally cool, then pop into a freezer bag or container—they'll keep up to three months. To eat, defrost at room temp and warm up if you want them soft again
Swapping Out Ingredients
No Truvia No worries, regular sugar or coconut sugar work fine. Out of coconut oil Try melted vegan butter or a gentle avocado oil. Use any unsweetened plant yogurt—or usual Greek yogurt if you eat dairy. If you don't have matcha collagen, stick with regular matcha powder: just swap one tablespoon of powder for every quarter cup of the collagen mix
How to Serve
Fresh from the oven, these go great with a mug of coffee or your favorite herbal tea for a bright morning. They're a handy snack in your kid's lunch or for a hike. Show off that green color at brunch. For dessert vibes, warm one up and top with dairy free whipped cream or banana ice cream
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Why Matcha Muffins Stand Out
Matcha is ground green tea leaves from Japan, packed with the good stuff for calm focus. It's all about tradition, unique flavor, and bright energy in Japanese tea ceremonies. These muffins bring those matcha benefits into a fun, kid-friendly, American bakery treat. I love sharing a little Japanese culture with friends and letting everyone enjoy something that's classic and a bit new
FAQs About the Recipe
- → Why are these muffins green?
Matcha powder (or matcha collagen if you want) gives the muffins that awesome green color and a hint of tea flavor.
- → Can I swap in regular flour?
Yep, if you don't need gluten-free, all-purpose flour works and the muffins still turn out light and moist.
- → Is there something else I can use if I don't have dairy-free yogurt?
You can go with plain applesauce or mash up more banana instead—just a heads up, the texture might get a bit different.
- → What's the best way to keep these muffins fresh?
Keep them in a container with a tight lid at room temperature for two days, or put them in the fridge for up to five. Want to save them longer? Pop them in the freezer for up to three months.
- → Can I skip or swap out the white chocolate chips?
For sure! Leave them out for a less sweet muffin, or toss in nuts or dark chocolate if that's more your thing.
- → How come you crank up the oven heat at first?
Starting off at 425F makes the muffins rise nice and tall with good tops, then dropping the heat bakes them evenly inside.