These Matcha Muffins are so fun for March and any St. Patrick’s Day inspired festivities, but they’re also delicious at any time of the year! Their green pigment comes from matcha and spinach – no food dyes! And the matcha provides that signature earthy flavor that is complemented so well by the sweetness in the bananas, honey and sugar. Whether pairing these muffins with eggs or a yogurt bowl for breakfast or enjoying them as a sweet pairing with coffee or tea, these are sure to become one of your favorite muffins!
Yields: 18 muffins
Ingredients:
1 ½ C all purpose flour
½ C rolled oats
¾ C sugar
2 Tbsp brown sugar, packed
1 Tbsp baking powder
¼ tsp salt
¼ C honey
½ C unsalted butter (1 stick)
¾ C plain, unsweetened whole milk Greek yogurt
¾ C whole milk
2 tsp vanilla extract
3 medium bananas, ripe or overripe
1 ½ C spinach, packed
3 grams matcha
2 large eggs
Nonstick cooking spray
Directions:
- Preheat the oven to 400 degrees Fahrenheit.
- Melt butter and set aside so it can cool to room temperature.
- Add milk, Greek yogurt, vanilla extract, honey, eggs, bananas (broken into thirds or quarters), spinach and oats to blender. Cover and blend until smooth and bright green.
- In a separate large mixing bowl, add the flour, sugar, brown sugar, baking powder, salt and matcha. Combine with a large spoon or rubber spatula.
- Pour liquid green mixture into the large bowl with the dry ingredients and mix until well combined. Do not overmix.
- Line a muffin tin with muffin/cupcake liners and spray with nonstick cooking spray (optional). Fill each muffin liner with batter. The batter should yield 18 muffins, which can be baked in 1 batch using a 12-muffin tin and a 6-muffin tin.
- Bake in oven at 400 degrees Fahrenheit for 15 minutes. Without opening the oven, reduce the heat to 350 degrees Fahrenheit for an additional 25-30 minutes. A toothpick should be inserted and come out clean when done. Let muffins cool before removing from muffin tin and enjoying. Muffins can be stored in an airtight container for up to 3-4 days. Enjoy!
*Individual oven times may vary
Alyssa Lavy, MS, RD, CDN, CPT is a registered dietitian, personal trainer and mom of 2. She earned her Bachelor of Science in Exercise Science from The George Washington University and her Master of Science in Nutrition and Exercise Physiology from Teachers College Columbia University, where she also completed her dietetic internship. She has been an ACSM certified personal trainer for over a decade. Alyssa is the owner of Alyssa Lavy Nutrition & Wellness, a wellness brand offering nutrition communications, program development and consulting services for individuals and corporations.
Website: alyssalavy.com
Instagram: @alyssalavyrd