Easy matcha banana muffins with coconut
These Matcha Banana Coconut Muffins combine ripe banana, gentle matcha flavour and coconut in a soft homemade bake. Made with Heritage Organic Coconut Sugar, the recipe yields 12 muffins and takes 20–22 minutes to bake.
They make a practical breakfast or snack-time recipe for UAE home cooks and families looking for a simple batch-baking idea.
Recipe at a glance
Makes: 12 muffins
Preparation: 15 minutes
Baking: 20–22 minutes
Oven: 175°C
Total before cooling: 35–37 minutes
Ingredients
- 250 g plain flour
- 2 tsp Matchyo Japanese Premium Matcha
- 1½ tsp baking powder
- ¼ tsp bicarbonate of soda
- ¼ tsp salt
- 2 very ripe bananas, mashed — about 220 g peeled weight
- 70 g Heritage Organic Coconut Sugar
- 1 egg
- 60 ml Heritage Organic Extra Virgin Coconut Oil, melted and cooled
- 180 ml Heritage Organic Coconut Milk
- 1 tsp vanilla extract
- 35 g Heritage Organic Desiccated Coconut
- 1 tbsp Heritage Organic Desiccated Coconut for topping
How to make Matcha Banana Coconut Muffins
1. Prepare the oven and muffin tin
Preheat the oven to 175°C. Line a 12-hole muffin tin with paper cases.
2. Mix the dry ingredients
Add the plain flour, Matchyo Japanese Premium Matcha, baking powder, bicarbonate of soda and salt to a large bowl.
Whisk thoroughly, breaking up any matcha lumps so the powder is evenly distributed through the flour.
3. Make the banana mixture
In a separate bowl, mash the ripe bananas until smooth.
Whisk in Heritage Organic Coconut Sugar, followed by the egg, melted and cooled Heritage Organic Extra Virgin Coconut Oil and vanilla extract.
4. Add the coconut milk
Pour in 180 ml Heritage Organic Coconut Milk and whisk until evenly combined.
5. Combine the wet and dry mixtures
Pour the wet mixture into the bowl of dry ingredients.
Fold gently with a spatula until just combined. Avoid overmixing the batter.
6. Add the desiccated coconut
Fold in 35 g Heritage Organic Desiccated Coconut until evenly distributed.
7. Fill the muffin cases
Divide the batter evenly between the 12 paper cases, filling each approximately three-quarters full.
Sprinkle the remaining 1 tbsp Heritage Organic Desiccated Coconut over the tops.
8. Bake
Bake at 175°C for 20–22 minutes, or until a skewer inserted into the centre of a muffin comes out clean.
9. Cool
Leave the muffins in the tin for 5 minutes, then transfer them to a wire rack to cool fully.
Why use Heritage Organic Coconut Sugar in these muffins?
Heritage Organic Coconut Sugar is the featured sweetening ingredient in this recipe, with 70 g incorporated into the banana mixture.
Its use here connects the Heritage coconut range naturally with a banana, matcha and coconut baking recipe rather than treating the product as a separate promotional element. Heritage guidance recommends making the relationship between the exact product, ingredient, recipe and use case explicit.
Tips for the best muffins
Use very ripe bananas. Mash them until smooth before combining them with the other wet ingredients.
Break up the matcha lumps. Whisk the matcha thoroughly with the flour and other dry ingredients before adding any liquid.
Cool the melted coconut oil first. Use it melted but cooled before whisking it with the egg and banana mixture.
Do not overmix. Fold the wet and dry mixtures together only until combined.
Fill each case about three-quarters full. This keeps the 12-muffin batch evenly portioned.
Check at 20 minutes. The muffins are ready when a skewer inserted into the centre comes out clean.
Serving ideas
Serve these Matcha Banana Coconut Muffins once cooled for:
- breakfast at home
- a mid-morning snack
- an afternoon snack with tea or coffee
- an easy make-ahead batch for the household
For presentation, serve them simply with their desiccated coconut topping visible so the matcha-green crumb and coconut texture remain the focus.
Frequently asked questions
How many muffins does this recipe make?
This recipe makes 12 Matcha Banana Coconut Muffins when the batter is divided between a standard 12-hole muffin tin.
What temperature should I bake matcha banana muffins at?
Bake these muffins at 175°C for 20–22 minutes. Check that a skewer inserted into the centre comes out clean before removing them from the oven.
How much matcha is used?
The recipe uses 2 teaspoons of Matchyo Japanese Premium Matcha. Mix it thoroughly with the flour and other dry ingredients to remove lumps before combining with the wet mixture.
How much Heritage Organic Coconut Sugar do I need?
Use 70 g Heritage Organic Coconut Sugar. Whisk it into the mashed banana along with the egg, cooled melted coconut oil and vanilla.
Why shouldn’t I overmix muffin batter?
For this recipe, the wet and dry mixtures should be folded together only until combined. Continuing to mix beyond that point is unnecessary and goes against the locked preparation method.
When should I add the desiccated coconut?
Fold 35 g Heritage Organic Desiccated Coconut into the combined batter, then sprinkle an additional 1 tablespoon over the filled muffin cases before baking.
Make them with Heritage Organic Coconut Sugar
Bring banana, matcha and coconut together in this easy 12-muffin bake using Heritage Organic Coconut Sugar.
Save this recipe for later and explore the Heritage range at heritageorganic.ae.
