Matcha Green Banana Muffins (Printable Version)
# What You'll Need:
→ Dry Ingredients
01 -
1 tablespoon matcha powder or 0.25 cup matcha collagen by Vital Proteins
02 -
0.5 teaspoon fine salt
03 -
0.5 teaspoon baking powder
04 -
0.5 teaspoon baking soda
05 -
2 cups gluten free all purpose flour
→ Wet Ingredients
06 -
1 teaspoon vanilla extract
07 -
0.5 cup unsweetened applesauce
08 -
0.33 cup Greek yogurt (dairy free)
09 -
3 medium bananas, very ripe and mashed
10 -
0.25 cup coconut oil, soft
11 -
0.5 cup Truvia Baking Blend
→ Other Ingredients
12 -
0.25 cup dairy free white chocolate chips
# Steps to Follow:
01 -
Once baked, let muffins sit in the pan, and put the pan on a cooling rack before eating or putting away.
02 -
Dial the oven down to 350°F and let everything bake another 15 to 20 minutes. Stick a toothpick in the center—if it comes out with no batter, it's all done.
03 -
Slide the pan in at 425°F for just five minutes. That blast of heat will puff up the tops nicely.
04 -
Spoon the batter into your prepped muffin liners. Fill each spot about three-fourths up.
05 -
Gently toss the white chocolate chips into the batter so they're mixed all through.
06 -
Dump the dry mix in with the wet one. Give it all a few stirs, just until it's barely mixed. Don't keep stirring.
07 -
In a big bowl, mix Truvia, coconut oil, mashed bananas, yogurt, applesauce, and vanilla. Make sure everything’s mixed together.
08 -
In another bowl, whisk together the flour, baking soda, baking powder, salt, and matcha powder or collagen. Set this aside for now.
09 -
Get your oven heating up to 425°F. Pop muffin liners in the pan and hit them with a bit of coconut oil spray.
# Additional Tips:
01 -
Skip the matcha collagen and stick with matcha powder if you need these totally vegan.
02 -
Filling your muffin trays about three-fourths full helps them all come out the same size and gives a nice rise.
03 -
Paper liners or the silicone kind make muffins pop right out and cleanup a breeze.
04 -
Once they're cooled down, keep muffins in a container with a tight lid for 2 days at room temp, up to 5 days in the fridge, or stash them in the freezer for 3 months.