This easy recipe for healthy matcha muffins made with ripe bananas and topped with toasted sweetened coconut make the perfect snack.
I had such a craving for cake today. CRAVING! You know the kind, that no matter how much food you devour you still want what you want and nothing else is going to suffice. Going to the store though meant putting on pants, so I foraged in the pantry and found everything I needed to make some yummy baked goods at home. It’s just a shame I’d already eaten all of those chocolate chips right from the bag last week.
Flynn is the only one who eats bananas here but he is at his dad’s house so they are just sitting on the counter. The rest of us only eat them in baked goods or smoothies, so I decided to use the last two before they had to be thrown away.
This recipe was just kind of thrown together with what I had on hand. I’m looking forward to trying it again with white chocolate chips, and maybe coconut milk instead of the reduced-fat milk. Yes, I know it’s not cake, but as long as I was getting baked goods I figured I could trick my brain. It took eating four muffins to do that, but that toasted sweetened coconut did the trick.
Matcha muffins recipe
Looking for more delicious muffin recipes? Try these:
- Chocolate chip pancake mix muffins
- Mini pumpkin donut muffins
- Lemonade muffins
- Gluten-free banana chocolate chip muffins
- Vanilla lemon curd muffins
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3 comments
This looks so good! What a great combination of flavors!
Thanks for sharing! Does it keep long?
Honestly, I have no idea, we gobbled them down in a few days. If you wanted to keep them longer though I’d suggest freezing them.