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Matcha Chocolate Banana Muffins

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Muffins with caffeine?! YES PLEASE. These Matcha Chocolate Banana Muffins are fluffy, sweet, and filled my favorite morning tea - MATCHA. Matcha is an antioxidant powerhouse! It has less caffeine than coffee, and gives you more of a sustained energy. These muffins are made with simple whole food ingredients like almond flour, eggs, raw cacao powder, and coconut oil! Great for anyone who is gluten-free, dairy-free, or on a Paleo diet!

Overhead shot of muffins.
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🍴Ingredient Notes

  • Almond Flour - I have not tested this recipe with any other flour, and would not recommend trying a substitution. Make sure you use almond flour and not almond meal!
  • Coconut Sugar - You can sub with Lakanto monkfruit!
  • Ripe Bananas, Mashed - My favorite way to mash banana is with a hand mixer! (Especially if I’m making a double batch.) It takes less than 30 seconds, and creates the perfect puree. You can also use a fork or potato masher! The bananas should be very ripe, which make it’s very easy to mash!
  • Eggs - I have not tested this recipe with an egg replacement.
  • Raw Cacao Powder - You can sub with cocoa powder, but there are more health benefits to cacao powder!
  • Culinary Grade Matcha Powder - When choosing a matcha powder, you want to find a culinary grade matcha - save the higher quality matcha for your morning latte! I've been using a brand called Soar Organics for the last 2 years, and I love it! You can purchase through their website, or on Amazon. For this recipe I used their Culinary Grade.

🍴 Step by Step Instructions

How to make the muffin batter

  1. Start with a medium sized mixing bowl, and add almond flour, coconut sugar, baking soda, cinnamon, and salt.
  2. In a separate bowl add the bananas, and vanilla. Blend until the bananas are mashed up. Then add your eggs and blend until fully combined.
  3. Slowly start to add your dry mixture into your wet mixture. Scraping down the edges each time you add more flour.
  4. Once the batter is fully combined, scoop out two cups of batter into a separate bowl. Add your cacao powder, and blend until fully combined. Add your matcha to the other half of the batter, and blend until fully combined.
  5. At this point you should have one bowl with the matcha batter, and one bowl with the chocolate batter.

Filling Muffin Tins

  1. Now it's time to fill our muffin tins! You can use parchment paper liners, or grease the pan with a non-stick spray. (OR wipe a paper towel into coconut oil and use to grease each cup.)
  2. Add a small scoop of chocolate to each cup, then a scoop of matcha, and repeat until they're evenly filled! If you want to add chocolate chips on top, now is the time!

Baking

  1. Place them in the oven at 350 degrees for 15-18 minutes. (Depending on how big the muffin tins are!)
  2. When they're done baking, remove the pan from the oven. If you used muffin liners, let them sit in the pan for about two minutes before removing. Place on a wire cooling rack. If you greased the pan, let them cool completely before trying to remove! (It helps if you take a sharp knife and scrape around the edges, then use a fork to pop them out!
  3. ENJOY!

How to store leftover Muffins

If you have any leftovers, they can be stored at room temperature for a couple days in a glass container. They will store well in the refrigerator for about 7-10 days. After that I would put them in an air tight glass container in the freezer. PRO TIP: Frozen desserts are actually really tasty!!

More muffin recipes!

Overhead shot of muffins.

Matcha Chocolate Banana Muffins

Muffins with caffeine?! YES PLEASE. These Matcha Chocolate Banana Muffins are fluffy, sweet, and filled my favorite morning tea - MATCHA. Matcha is an antioxidant powerhouse! It has less caffeine than coffee, and gives you more of a sustained energy. These muffins are made with simple whole food ingredients like almond flour, eggs, raw cacao powder, and coconut oil! Great for anyone who is gluten-free, dairy-free, or on a Paleo diet!
5 from 1 vote
Print Recipe Pin Recipe Share on Facebook
Prep Time 20 mins
Cook Time 18 mins
Total Time 38 mins
Course Breakfast, Dessert
Cuisine American
Servings 12
Calories 167 kcal

Equipment

  • Hand Mixer or Stand Mixer
  • Muffin Tins

Ingredients
  

Dry Ingredients

  • 2 Cups Almond Flour
  • ⅓ Cup Coconut Sugar Can sub with lakanto monkfruit!
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Baking Soda
  • ½ Teaspoon Salt

Wet Ingredients

Chocolate Layer

  • ¼ Cup Cacao Powder

Matcha Layer

  • 2 Teaspoons Culinary Matcha Powder

Instructions
 

Making the Muffin Batter

  • Start with a medium sized mixing bowl, and add almond flour, coconut sugar, baking soda, cinnamon, and salt.
  • In a separate bowl add the bananas, and vanilla. Blend until the bananas are mashed up. Then add your eggs and blend until fully combined.
  • Slowly start to add your dry mixture into your wet mixture. Scraping down the edges each time you add more flour.
  • Once the batter is fully combined, scoop out two cups of batter into a separate bowl. Add your cacao powder, and blend until fully combined. Add your matcha to the other half of the batter, and blend until fully combined.
  • At this point you should have one bowl with the matcha batter, and one bowl with the chocolate batter.

Filling Muffin Tins

  • Now it's time to fill our muffin tins! You can use parchment paper liners, or grease the pan with a non-stick spray. (OR wipe a paper towel into coconut oil and use to grease each cup.)
  • Add a small scoop of chocolate to each cup, then a scoop of matcha, and repeat until they're evenly filled! If you want to add chocolate chips on top, now is the time!

Baking

  • Place them in the oven at 350 degrees for 15-18 minutes. (Depending on how big the muffin tins are!)
  • When they're done baking, remove the pan from the oven. If you used muffin liners, let them sit in the pan for about two minutes before removing. Place on a wire cooling rack. If you greased the pan, let them cool completely before trying to remove! (It helps if you take a sharp knife and scrape around the edges, then use a fork to pop them out!
  • ENJOY!

Notes

Your Matcha powder does not have to be ceremonial grade! You can use baking grade - it's cheaper, and works great for baking or cooking! Ceremonial grade is used for matcha lattes because it's less bitter, and more smooth in a latte!

Nutrition

Serving: 12gCalories: 167kcalCarbohydrates: 14gProtein: 7gFat: 11gSaturated Fat: 1gCholesterol: 55mgSodium: 222mgPotassium: 118mgFiber: 3gSugar: 6gVitamin A: 133IUVitamin C: 2mgCalcium: 55mgIron: 1mg
Keywords chocolate matcha, easy matcha recipes, gluten-free matcha cake, gluten-free muffins, healthy matcha recipes, matcha muffin recipe, matcha muffins, paleo muffins
Did you make this recipe?Tag @freshwaterpeaches on Instagram!

After you make these Matcha Chocolate Banana Muffins, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love them as much as I do! xo Mariah

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Comments

  1. Mel

    5 stars
    Huge matcha fan!! Loved this combination.

    Reply

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