I wanted to share with you my favourite muffin of all time. They are sweet, full of bananas and have the heavenly taste of green tea. I originally found this recipe at Salt Bird and immediately ran out and grabbed a tin of matcha from our local Booster Juice. You can also find matcha at Asian markets and in some grocery stores. I didn't make very many changes to the original recipe except I used olive oil instead of canola and doubled up on the chocolate chips. Hope you enjoy them as much as I do!
Match Muffin Ingredients
- 1 cup all purpose white flour
- 1/ cup of whole wheat flour
- 1/ tsp salt
- 1/2 cup of sugar rounded generously
- 1 tsp baking soda
- 1/2 tso ginger
- pinch of nutmeg
- 1-2 tsp of matcha
- 4 bananas
- 3 T yogurt plain or vanilla
- 1 T of cooking oil (I use olive oil)
- 1 tsp vanilla
- 4 egg whites
1/2 cup of white chocolate chips (optional) I always use more
Add first 8 dry ingredients into a bowl and thoroughly mix until well combined. I always use 2 teaspoons of matcha for a very flavourful muffin but you could use less for a more subtle tea flavour.
Next, mash bananas in separate bowl and then mix in all of the other wet ingredients. Transfer the wet ingredients into the dry bowl and mix until just combined. Don't over mix as you may end up with a tough muffin. Fold in chocolate chips.
Evenly pour muffin mixture into a greased or lined muffin tin or a mini loaf pan. I am absolutely in love with my loaf pan as I find they make the perfect sized treat. Muffins are just a little too small for my liking!
Bake in a preheated oven at 350 degrees Fahrenheit for 25-30 minutes. Pull from oven when toothpick inserted comes out clean. Let cool for 10 minutes and then slather in yummy melty butter. I found there to be no difference in baking times between the muffins and the mini loafs but this may vary depending on your oven.
YUMMY MINI LOAF!!!!!!!
Here is another shot of the loaf cut in half. As you will notice the chocolate chips partially melt to create oozing pockets of deliciousness.