Soft, slightly sweet, and packed with tropical vibes—these Matcha Banana Coconut Muffins are a fun twist on a classic banana muffin!
The matcha adds a subtle earthy flavor, the banana keeps them super moist, and the shredded coconut gives a little chew in every bite.
Plus, they’re naturally sweetened and kid-approved! 🍌🥥💚
Make a batch for breakfast, snacks, or even a light dessert. Let’s get baking!
🥣 What You’ll Need
Ingredients:
- 2 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 tablespoon matcha powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup shredded coconut
- ½ cup honey or maple syrup
- ⅓ cup coconut oil, melted
- 2 eggs
- ½ cup coconut milk
- 1 teaspoon vanilla extract
👩🍳 Pro Tips
- Use overripe bananas – The browner, the better! They’re sweeter and easier to mash.
- Sift the matcha – This prevents clumps in your batter.
- Don’t overmix! – Stir just until combined; overmixing can make the muffins dense.
- Coconut flakes for extra crunch – Sprinkle extra shredded coconut on top before baking.
- Bake immediately – Once the batter is mixed, get it in the oven fast to help the muffins rise well.
🔪 Tools You’ll Need
- Mixing bowls
- Whisk
- Fork (for mashing bananas)
- Measuring cups & spoons
- Muffin tin
- Muffin liners
- Spatula
🔄 Substitutions & Variations
- No coconut milk? Use almond or regular milk.
- Gluten-free? Swap all-purpose flour for a gluten-free 1:1 blend.
- Want extra texture? Add chopped nuts like almonds or walnuts.
- Less sweet? Reduce honey/maple syrup to ⅓ cup.
⏳ Make-Ahead Tips
- Mix dry ingredients in advance and store them in an airtight container.
- Mash bananas and keep them in the fridge for up to a day before using.
👩🍳 Step-by-Step Instructions
1️⃣ Mash the Bananas
In a large bowl, mash the ripe bananas until smooth.
2️⃣ Mix the Dry Ingredients
In another bowl, whisk together flour, matcha powder, baking soda, baking powder, salt, and shredded coconut.
3️⃣ Mix the Wet Ingredients
To the mashed bananas, add honey (or maple syrup), melted coconut oil, eggs, coconut milk, and vanilla extract. Whisk until smooth.
4️⃣ Combine Wet & Dry
Slowly add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined.
5️⃣ Fill the Muffin Tin
Line a muffin tin with liners and divide the batter evenly, filling each cup about ¾ full. Then top with shredded coconut.
6️⃣ Bake
Bake at 350°F (175°C) for 18-22 minutes, or until a toothpick comes out clean.
7️⃣ Cool & Enjoy!
Let the muffins cool for 5 minutes in the pan, then transfer to a wire rack.
🥡 Leftovers & Storage
- Store in an airtight container at room temp for up to 3 days.
- Keep in the fridge for up to a week.
- Freeze for up to 3 months—just thaw and reheat before eating!
💚 Time to Bake!
I hope you love these Matcha Banana Coconut Muffins as much as we do! If you try them, leave a comment below and let me know how they turned out. Happy baking! 🥰
