Matcha Banana Coconut Muffins (Printable version)

Tender matcha-banana muffins with shredded coconut and optional nuts—bright, flavorful breakfast or snack.

# What You’ll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tablespoon matcha green tea powder
03 - 1 teaspoon baking soda
04 - ½ teaspoon baking powder
05 - ¼ teaspoon salt

→ Wet Ingredients

06 - 2 ripe bananas, mashed
07 - ¾ cup granulated sugar
08 - 2 large eggs
09 - ⅓ cup melted coconut oil
10 - ½ cup coconut milk
11 - 1 teaspoon vanilla extract

→ Add-Ins

12 - ¾ cup unsweetened shredded coconut
13 - ½ 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 bowl, whisk together the all-purpose flour, matcha powder, baking soda, baking powder, and salt until evenly distributed.
03 - In a separate bowl, combine the mashed bananas, granulated sugar, eggs, melted coconut oil, coconut milk, and vanilla extract. Stir until the mixture is smooth and well incorporated.
04 - Pour the wet ingredient mixture into the dry ingredients. Fold gently with a spatula until just combined. Avoid overmixing to keep the muffins tender.
05 - Gently fold in the shredded coconut and chopped nuts, if using, distributing them evenly 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. The tops should be lightly golden.
08 - Let the muffins rest in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely before serving.

# Expert tips:

01 -
  • The matcha gives these muffins a gorgeous green hue and an earthy depth that pairs beautifully with sweet banana.
  • Coconut oil and coconut milk make them incredibly moist without needing butter.
  • They come together in one bowl and one whisk, no mixer required.
02 -
  • Overmixing the batter is the number one enemy of tender muffins, so stir with a gentle hand and embrace a few small lumps.
  • Matcha quality matters more than you might expect because a stale or bitter powder will make the whole batch taste flat and astringent.
  • Sprinkling extra shredded coconut on top before baking creates a golden, toasted crown that makes these look bakery worthy.
03 -
  • Weigh your flour with a kitchen scale if you have one because even a small overpour leads to dry, heavy muffins.
  • Let your wet ingredients come to room temperature before mixing so the coconut oil does not seize when it hits cold liquids.

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