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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!
4.50 from 2 votes
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
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
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