Fluffy, irresistibly sweet, moist and full of earthy flavours, these matcha banana muffins are not to be missed. If you are a matcha amateur and are confused why these banana muffins are green it is thanks to the matcha green tea powder. This green tea is popular in Japan, it is enjoyed as a hot tea, or in desserts and baking, and recently has also been more appreciated by the west. It is incredibly convenient, as unlike the traditional teas, it comes in a fine powder form, making it ideal to bake and cook with.
These muffins are made using 100% wholegrain spelt flour, are refined sugar-free and packed full of healthy energy making them perfect for breakfast or an uplifting snack any time of the day! Matcha tea is incredibly high in antioxidants which aid body detoxification, and can have positive effects on brain and heart functions; this green powder is truly mighty!
In this recipe I used pure chimp turmeric matcha green tea; I love the extra earthy note that the turmeric brings (and the extra health benefits), however, you can easily use natural matcha and add a teaspoon of turmeric, or simply miss it out and the muffins will be just as delicious.
Makes 8 muffins
2 tablespoons flaxseeds
1 3/4 cups wholemeal spelt flour
1/2 cup coconut sugar sugar
1 teaspoon bicarbonate of soda
4 pure chimp matcha sachets (or 8 grams of matcha powder)
3 ripe bananas
1 teaspoon vanilla bean paste
1 tablespoon apple cider vinegar
2 tbs coconut oil
1/2 cup of blueberries
Preheat the oven to 180℃.
Place the flaxseed in a cup and mix with 5 tablespoons of water, then let them sit whilst you prepare the remaining ingredients.
In a large mixing bowl combine the flour, sugar, bicarbonate of soda and salt and mix in the matcha green tea well.
Next, in a separate bowl mash the banana and mix in the vanilla bean paste, apple cider vinegar and coconut oil (gently melt it if it is solid). Pour this mix into the dry ingredients along with the flax egg (soaked flash seeds) and mix everything well.
Finally, fold through the blueberries living a couple for decoration.
Grease a muffin tin with some coconut oil, and fill 8 of the holes to the top placing a few berries on top. Bake the muffins in the center of the oven for 15 minutes, and allow at least an hour to cool before removing them from the tin.
I love to sprinkle over some chopped almonds and a small dusting of matcha just to finish the muffins off, but feel free to top them with whatever you like; chocolate, coconut yogurt, icing sugar… the possibilities are endless!
Check out my Instagram @wikis.vital.way for more vegan baking inspiration, and sustainability tips!