banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Matcha Swirl Banana Muffins

Makes 12 muffins | ready in 45 minutes

    Share

    Matcha Swirl Banana Muffins

    These pretty, gluten-free muffins are a great on-the-go breakfast or midday snack. The spottier and browner the bananas, the better for this recipe. That’s because very ripe bananas have a stronger banana flavor, making for a tastier muffin.

    Advertisement

    Chip in

    For a more indulgent treat, try stirring a handful of vegan mini chocolate chips into banana batter before swirling with matcha batter.

    Advertisement

    Matcha Swirl Banana Muffins

    Ingredients

    • 1 Tbsp ground flaxseed
    • 2 Tbsp water
    • 1 1/2 cups brown rice flour
    • 1/4 cup white rice flour
    • 1/2 cup potato starch
    • 1/4 cup tapioca flour
    • 1/4 cup coconut sugar
    • 1/2 tsp salt
    • 2 1/2 tsp gluten-free baking powder
    • 1 cup almond milk
    • 2 large overripe bananas, well mashed
    • 2 Tbsp coconut oil, melted
    • 1 tsp vanilla extract
    • 2 tsp matcha green tea powder

    Nutrition

    Per serving:

    • calories168
    • protein2g
    • fat3g
    • carbs38g
      • sugar8g
      • fiber2g
    • sodium125mg

    Directions

    01

    Place oven rack in middle of oven before preheating to 350 F. Line muffin tin with paper muffin cups or generously grease and set aside.

    02

    In small bowl, whisk together flaxseed and water. Chill mixture for 5 to 10 minutes.

    03

    In large bowl, whisk together rice flours, potato starch, tapioca flour, coconut sugar, salt and baking powder until well combined.

    04

    In medium bowl, whisk together chilled flax mixture, almond milk, mashed bananas, melted coconut oil and vanilla extract. Add this wet mixture to dry mixture and, with wooden spoon or rubber spatula, stir until just combined.

    05

    Transfer 1 cup muffin batter to small bowl and stir in matcha powder until well combined. Batter should be a lovely green color.

    06

    Fill each muffin cup halfway full with regular banana muffin batter. Top with about 2 tsp matcha muffin batter and, using a toothpick, gently swirl into banana batter. When swirling batters together, take care not to stick toothpick all the way to the bottom of batter, as this will destroy your first swirl. Instead, just skim the top of the batter to swirl matcha batter into banana batter. Repeat with remaining banana and matcha batter.

    07

    Bake until a toothpick inserted in center of muffin comes out clean, about 20 to 25 minutes. Transfer muffins to wire rack to cool completely at room temperature.

    Advertisement

    Like this recipe?

    This recipe is part of the Made with matcha collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Freeze-Ahead Breakfast Wraps with Sweet Potato, Red Pepper, and Spinach
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.