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!
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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
- 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!
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!
- Healthy Sweet Potato Muffins
- Gluten-Free Blueberry Muffins
- Chocolate Banana Bread Muffins with a Twist
- Gluten-Free Samoa 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!
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
- 2 Ripe Bananas - Mashed
- 4 Eggs
- 1 Teaspoon Vanilla Extract
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
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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Mel
Huge matcha fan!! Loved this combination.
Melinda
I followed the recipe exactly except I substituted one of the cups of almond flour for whole wheat flour. Oh, and used regular cocoa powder.
I personally didn't care for the result. I found the muffins quite dry and wished I had baked them for less time (I did 16 minutes). However, I brought them to an event and got positive feedback from others about them.
Overall, I do like the idea of the matcha and chocolate together. I actually ran a knife around in the batter before putting the tray in the oven, just to give it a little bit of a swirl effect.
Mariah Mandile
Hi Melinda! Whole wheat flour is not a 1-1 replacement for almond flour which is why they probably came out much dryer than the original recipe. (Almond flour is fluffier and less dense.) Let me know if you try again with just almond flour! (: