Matcha Banana Muffins (Printable Version)
Soft green muffins packed with matcha, ripe banana, and sweet white chocolate. Gluten-free, vegan, each one under 200 calories.
# What You'll Need:
→ Other Ingredients
01 -
1/4 cup vegan white chocolate chips
→ Wet Ingredients
02 -
1/2 cup Truvia Baking Blend
03 -
1/3 cup Greek yogurt that's dairy-free
04 -
1/2 cup applesauce without added sugar
05 -
1/4 cup coconut oil, make sure it's soft
06 -
1 teaspoon vanilla
07 -
3 ripe medium bananas, mashed up
→ Dry Ingredients
08 -
2 cups gluten-free all-purpose flour
09 -
1/2 teaspoon baking soda
10 -
1/2 teaspoon salt, fine
11 -
1/2 teaspoon baking powder
12 -
1/4 cup Vital Proteins Matcha Collagen or just 1 tablespoon matcha powder
# Step-by-Step Guide:
01 -
Let the muffins chill in the pan on a wire rack. Wait before digging in or tucking them away.
02 -
Drop the oven down to 350°F and finish baking for another 15 to 20 minutes. If you poke a muffin with a toothpick and it comes out clean, they’re set.
03 -
Kick things off by baking at 425°F for a good 5 minutes. This helps them get a nice puffy top.
04 -
Spoon the batter evenly into your lined muffin cups. Fill them about 3/4 full so they bake up just right.
05 -
Toss in the white chocolate chips and gently fold them through the mix. Make sure you get some in every bite.
06 -
Pour the bowl of dry stuff into your wet mix. Stir until it’s just mixed—don’t stir too long.
07 -
In your biggest bowl, blend together the sweetener, coconut oil (make sure it’s soft), mashed bananas, applesauce, Greek yogurt, and vanilla. Get it all smooth.
08 -
Take a medium bowl and mix the gluten-free flour, baking powder, baking soda, salt, and matcha stuff. Set that bowl out of the way for now.
09 -
Crank your oven up to 425°F. Line a 12-slot muffin pan with baking liners and hit them lightly with coconut oil or your favorite spray.
# Additional Notes:
01 -
If you want these fully vegan, don’t use collagen—go for just the matcha powder.
02 -
Filling your muffin papers about three-quarters of the way works best for even baking and good lift.
03 -
Silicone or paper liners are super helpful if you want to stop any sticking and keep cleanup easy.
04 -
When the muffins are totally cool, keep them sealed tight: on your counter for 2 days, in the fridge for 5 days, or pop them in the freezer for up to 3 months.