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Easy Coconut Banana Matcha Muffins

Featured in Delicious Drinks for Any Time.

These Coconut Banana Matcha Muffins are a vibrant take on breakfast. Matcha powder isn’t just for the eye-catching color—it adds an earthy flavor and nutrients to the recipe. Ripe bananas add sweetness, complemented by rich virgin coconut oil and toasted coconut flakes. The muffins are moist and lightly sweetened, perfect to bake ahead and enjoy on hectic mornings or as a grab-and-go snack. Beautiful and healthy, all in one!
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Emily Watson
Updated on Mon, 10 Mar 2025 03:24:32 GMT
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Banana Coconut Matcha Muffins | thefamilycooks.com

Discover these delightful Matcha Banana Coconut Muffins - a creative fusion of Japanese green tea, ripe bananas, and tropical coconut. The naturally vibrant green color and balanced flavor profile make these muffins a wholesome choice for breakfast or an energizing snack.

Key Ingredients

  • Matcha: Use culinary-grade powder
  • Bananas: Choose well-ripened with dark spots
  • Coconut oil: Unrefined preferred
  • Eggs: Large, room temperature
  • All-purpose flour: Unbleached
  • Milk: Full-fat recommended
  • Vanilla extract: Pure only

Preparation Method

  1. Allow ingredients to reach room temperature
  2. Gently warm coconut oil until liquid
  3. Thoroughly mash bananas until smooth
  4. Sift dry ingredients together
  5. Combine wet ingredients separately
  6. Fold mixtures together until just combined
  7. Fill muffin cups evenly
  8. Bake until golden and springy
Easy Coconut Banana Matcha Muffins Pin it
Easy Coconut Banana Matcha Muffins | thefamilycooks.com

Baking Temperature Guide

Proper oven temperature is essential for muffin success. Preheat thoroughly to 375°F and verify with an oven thermometer. This ensures even baking and helps develop the characteristic domed tops while preserving the delicate matcha flavor.

Storage Instructions

Store cooled muffins in an airtight container with a paper towel liner for up to 5 days. For extended storage, wrap individually and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Serving Ideas

Serve slightly warm with coconut butter or cream cheese. Pair with green tea for breakfast or enjoy as an afternoon treat with coffee. The subtle matcha flavor complements both sweet and savory spreads.

Recipe Variations

Enhance the recipe by adding dark chocolate chips or chopped macadamia nuts. Substitute coconut milk for whole milk to intensify the tropical flavor. Adjust matcha quantity to taste preference while maintaining the proper dry-to-wet ingredient ratio.

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Delicious Coconut Banana Matcha Muffins | thefamilycooks.com

Frequently Asked Questions

→ Can regular green tea replace matcha in this recipe?
No, matcha is needed for its vibrant color and unique flavor, which green tea lacks.
→ What’s special about using virgin coconut oil?
Virgin coconut oil gives a much more pronounced coconut taste compared to refined oil.
→ Are these muffins easy to make dairy-free?
Definitely—you can swap whole milk with coconut or other plant-based milk options.
→ How ripe should I let my bananas get?
The riper the better! Look for bananas with spots to maximize flavor and sweetness.
→ Can I save these muffins in the freezer?
Yes, they freeze great! Store them for up to 3 months in an airtight container.

Banana Coconut Matcha

Soft muffins blending green tea matcha’s unique flavor with sweet bananas and shreds of coconut. Great for mornings or snacks on the run.

Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes

Category: Beverages

Difficulty: Intermediate

Cuisine: Modern Asian

Yield: 12 Servings (12 muffins)

Dietary: Vegetarian

Ingredients

→ Dry Goods

01 2 cups of plain flour
02 1½ teaspoons of baking powder
03 ¼ teaspoon of salt
04 2 tablespoons of matcha tea powder

→ Liquids

05 Two very ripe bananas
06 A third of a cup of sugar
07 A quarter cup of melted coconut oil
08 1 teaspoon of vanilla essence
09 1 large egg
10 1 cup of full-fat milk

→ Optional Finish

11 ¼ cup of sweetened coconut flakes (you don’t have to use this)

Instructions

Step 01

Set your oven to 350°F and let it warm up.

Step 02

In a large mixing bowl, toss together the flour, matcha, baking powder, and salt.

Step 03

In a second bowl, smash up the bananas. Stir in the sugar, coconut oil, egg, and vanilla until it’s all blended nicely.

Step 04

Pour the milk into your banana mix and give it a stir. Add the dry mixture a bit at a time, folding gently just until everything is mixed.

Step 05

Spoon the batter evenly into 12 muffin cups that you’ve greased or lined with paper. Sprinkle on the coconut flakes if you’re using them.

Step 06

Pop the tray in the oven for 20–22 minutes. The muffins are done when a toothpick comes out clean. Let them cool in the tin for 15 minutes before moving them to a wire rack.

Notes

  1. For the best taste, stick to virgin coconut oil.
  2. You can swap out the coconut oil for butter if you prefer.
  3. Using whole milk makes these the richest.
  4. The coconut flakes on top are totally optional.

Tools You'll Need

  • A muffin tray
  • Two big mixing bowls
  • A whisk or electric hand-mixer
  • A cooling rack

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes milk and dairy products.
  • Eggs are part of this recipe.
  • Contains gluten from the flour.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 187
  • Total Fat: 6 g
  • Total Carbohydrate: 28 g
  • Protein: 5 g