Matcha Banana Coconut Muffins

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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!

Matcha Banana Coconut Muffins 1

🥣 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
all the ingredients arranged neatly on a white marble countertop with hints of gold.

👩‍🍳 Pro Tips

  1. Use overripe bananas – The browner, the better! They’re sweeter and easier to mash.
  2. Sift the matcha – This prevents clumps in your batter.
  3. Don’t overmix! – Stir just until combined; overmixing can make the muffins dense.
  4. Coconut flakes for extra crunch – Sprinkle extra shredded coconut on top before baking.
  5. 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.

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2️⃣ Mix the Dry Ingredients

In another bowl, whisk together flour, matcha powder, baking soda, baking powder, salt, and shredded coconut.

a mixing bowl filled with dry ingredients:

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.

a mixing bowl as dry ingredients are being folded into the wet batter with a spatula

4️⃣ Combine Wet & Dry

Slowly add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined.

a mixing bowl as dry matcha ingredients are being folded into the wet white batter with a spatula.

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.

a muffin tin lined with paper liners, each cup filled with thick greenish matcha banana batter

6️⃣ Bake

Bake at 350°F (175°C) for 18-22 minutes, or until a toothpick comes out clean.

bake the muffin

7️⃣ Cool & Enjoy!

Let the muffins cool for 5 minutes in the pan, then transfer to a wire rack.

baked Matcha Banana Coconut Muffins

🥡 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! 🥰

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