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.
For a more indulgent treat, try stirring a handful of vegan mini chocolate chips into banana batter before swirling with matcha batter.
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
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.
In small bowl, whisk together flaxseed and water. Chill mixture for 5 to 10 minutes.
In large bowl, whisk together rice flours, potato starch, tapioca flour, coconut sugar, salt and baking powder until well combined.
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.
Transfer 1 cup muffin batter to small bowl and stir in matcha powder until well combined. Batter should be a lovely green color.
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.
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.