Matcha Muffins Recipe

Introduction

These Matcha Muffins offer a delightful twist on a classic treat, combining the earthy flavor of matcha with the natural sweetness of bananas. They are gluten-free, moist, and perfect for a quick breakfast or snack.

Ingredients

• 2 cups gluten free flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup Vital Proteins Matcha Collagen (or 1 tbsp matcha powder)
• 1/2 cup Truvia Baking Blend
• 1/4 cup coconut oil (softened)
• 3 medium ripe bananas
• 1/3 cup dairy free Greek yogurt
• 1/2 cup applesauce
• 1 tsp vanilla extract
• 1/4 cup Bake Believe white chocolate chips

Instructions

1. Step 1: Preheat the oven to 425°F. Line a muffin tin with baking cups and lightly spray them with coconut oil or cooking spray.
2. Step 2: In a medium bowl, whisk together the gluten free flour, baking soda, baking powder, matcha collagen (or matcha powder), and salt. Set aside.
3. Step 3: In a large bowl, combine the softened coconut oil, Truvia Baking Blend, ripe bananas, dairy free Greek yogurt, applesauce, and vanilla extract. Stir until well mixed.
4. Step 4: Add the dry ingredients to the wet ingredients and stir gently until just blended. Carefully fold in the white chocolate chips.
5. Step 5: Use an ice cream scoop to evenly portion the batter into the prepared muffin cups, filling each about three-quarters full.
6. Step 6: Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F and continue baking for 15-20 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
7. Step 7: Remove muffins from the oven and allow them to cool in the pan on a cooling rack before serving.

Tips & Variations

• For a nutty flavor, try adding chopped walnuts or pecans along with the chocolate chips.
• Swap the white chocolate chips for dark or milk chocolate chips if preferred.
• If you don’t have Vital Proteins Matcha Collagen, plain matcha powder works well too—just use 1 tablespoon.
• Make sure bananas are very ripe for the best natural sweetness and moisture.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins individually wrapped for up to 2 months. To reheat, warm in the microwave for 20-30 seconds or until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten free flour?

Yes, you can substitute regular all-purpose flour in the same quantity if gluten is not a concern. The texture will be slightly different but still delicious.

Can I make these muffins vegan?

To make these muffins vegan, use a plant-based yogurt and replace the white chocolate chips with dairy-free versions. Also, ensure the sweetener you use fits your dietary preferences.

Matcha Muffins Recipe

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★★★★★

4.8 from 136 reviews

• Author: Lana
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Diet: Gluten Free

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Description

These gluten-free Matcha Muffins are a delicious and healthy treat, blending the earthy flavor of matcha with the natural sweetness of ripe bananas and white chocolate chips. Made with Vital Proteins Matcha Collagen for an added protein boost, these muffins are perfect for breakfast or a snack and cater to those looking for gluten-free and dairy-free options.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups gluten free flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup Vital Proteins Matcha Collagen (or 1 tbsp matcha powder)
• 1/2 cup Truvia Baking Blend

Wet Ingredients

• 1/4 cup coconut oil (softened)
• 3 medium ripe bananas
• 1/3 cup dairy free Greek yogurt
• 1/2 cup applesauce
• 1 tsp vanilla extract

Add-ins

• 1/4 cup Bake Believe white chocolate chips

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Instructions

1. Preheat and Prepare: Preheat your oven to 425°F (220°C). Line a muffin tin with baking cups and spray them lightly with coconut oil or cooking spray to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the gluten free flour, baking soda, baking powder, Vital Proteins Matcha Collagen (or matcha powder), and salt. Set this mixture aside.
3. Combine Wet Ingredients: In a large bowl, mash the ripe bananas and add the softened coconut oil, dairy-free Greek yogurt, applesauce, and vanilla extract. Stir until the mixture is well combined.
4. Incorporate Dry Ingredients: Add the dry ingredients to the wet mixture and stir gently until just blended, being careful not to overmix.
5. Fold in Chocolate Chips: Gently fold in the white chocolate chips to evenly distribute them throughout the batter.
6. Portion Batter: Using an ice cream scoop, evenly portion the batter into the prepared muffin tin, filling each cup about three-quarters full, making approximately 12 muffins.
7. Bake: Place the muffin tin in the preheated oven and bake at 425°F for 5 minutes. Then reduce the temperature to 350°F (175°C) and continue baking for 15-20 minutes until a toothpick inserted into the center of a muffin comes out clean.
8. Cool: Remove the muffins from the oven and allow them to cool in the pan on a cooling rack before serving.

Notes

• You can substitute Vital Proteins Matcha Collagen with 1 tablespoon of regular matcha powder if needed.
• If you prefer, use regular Greek yogurt instead of dairy-free, though this will affect the recipe’s dairy-free status.
• Ensure bananas are ripe for natural sweetness and moisture.
• Do not overmix the batter to keep muffins tender and light.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: matcha muffins, gluten free muffins, healthy muffins, breakfast muffins, matcha collagen, dairy free muffins, vegan option muffins