Makes 12 muffins.
These pretty muffins are a great on-the-go breakfast or midday snack. The spottier and browner the bananas, the better for this recipe. Very ripe bananas have a stronger banana taste, making for a tastier muffin.
For a more indulgent treat, try stirring a handful of mini chocolate chips into banana batter before swirling with matcha batter.
Place oven rack in middle of oven before preheating to 350 F (180 C). Line muffin tin with paper muffin cups or generously grease and set aside.
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 egg, almond milk, mashed bananas, melted coconut oil, and vanilla extract. Add this wet mixture to dry mixture and, with a wooden spoon or rubber spatula, stir until just combined.
Transfer 1 cup (250 mL) muffin batter to small bowl and stir in matcha powder until well combined and batter is a lovely green colour.
Fill each muffin cup a quarter full with banana muffin batter. Top with about 2 tsp (10 mL) 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 centre of muffin comes out clean, about 20 to 25 minutes. Transfer muffins to wire rack to cool completely at room temperature.
This recipe is part of the Made Marvellous With Matcha collection.
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