Oil-Free Banana Matcha Swirl Muffins

oil-free-banana-matcha-swirl-muffins-baking-vegan.jpg

Who else has been dealing with really weird weather??

It has been cold and rainy one day and warm and sunny the next. It's been going back and forth like this for like two weeks here in Cali. I mean I love the rain and the chilly weather but I'm also kinda ready for spring and beach days, ya know? I'm torn, and confused. LOL. Mother nature please figure this out, kay?

Haha okay, anyways.....

Tomorrow is St. Patricks day!

oil-free-banana-matcha-swirl-muffins-baking-vegan.jpg

I'm not like the biggest fan of this holiday. I didn't grow up celebrating it really, maybe that's why? Idk. But I am always up for a party. And themes. And fun food. 

I was going to share these muffins as my exclusive recipe in next weeks newsletter. But hello, they are green and festive and I thought you might like to have the recipe for tomorrow? 

These would be super cute to have for you and your friends for breakfast/brunch. Maybe with some coffee... or mimosas. It's the weekend after all, I'm not judging. 

oil-free-banana-matcha-swirl-muffins-baking-vegan.jpg

These muffins are:

+ moist 

+ sweet, but mildly so. 

+ filling

+ healthy

+ oil-free 

+ vegan

+ perfect on-the-go food

BTW - In the recipe card it says this recipe makes 6 large muffins. Obviously you can also make 8 or 12 muffins as well using a different pan. 

Let me know what you think! And if you're looking for more muffin recipes, I've got you.

MORE MUFFIN RECIPES HERE!

xoxo - cort. 

oil-free-banana-matcha-swirl-muffins-baking-vegan.jpg
print recipe
OIL-FREE BANANA MATCHA SWIRL MUFFINS
Ingredients
  • 2 cups whole wheat flour
  • 1/2 cup organic brown sugar
  • 1/2 teaspoon sea salt
  • 1 1/2 teaspoon baking powder
  • 2 ripe bananas, mashed
  • 1 egg or flax seed egg*
  • 1 cup milk of choice
  • 3 tablespoons applesauce, unsweetened
  • 1 teaspoon vanilla extract
  • 3 tablepsoons matcha powder, baking grade
Instructions
* FLAX SEED EGG: 1 TABLESPOON GROUND FLAXSEED & 3 TABLESPOONS WATER. COMBINE & LET SIT IN THE FRIDGE FOR 15 MINUTES1.) PREHEAT OVEN TO 375 DEGREES F. OIL A MUFFIN TIN AND SET ASIDE. 2.) IN A LARGE BOWL, MIX FLOUR, SUGAR, SALT, AND BAKING POWDER. SET ASIDE. 3.) IN A SEPARATE BOWL, WHISK TOGETHER MASHED BANANAS, EGG, MILK, APPLESAUCE, AND VANILLA. 4.)  SLOWLY MIX WET INGREDIENTS INTO DRY INGREDIENTS. MIX UNTIL JUST COMBINED. THE BATTER WILL BE SLIGHTLY LUMPY. 5.) SET ASIDE 1/2 CUP OF THE BATTER IN A SMALL BOWL. 6.) MIX MATCHA POWDER WITH 1/2 CUP OF BATTER.7.) SPOON BANANA BATTER INTO MUFFIN TIN, FILLING EACH SLOT EVENLY. 8.) SPOON MATCHA BATTER EVENLY INTO THE MUFFIN SLOTS UNTIL ALL THE MATCHA BATTER HAS BEEN USED.10.) USING A TOOTHPICK, GENTLY SWIRL THE TOP OF THE BATTER TO SWIRL THE TWO BATTERS TOGETHER. 11.) BAKE FOR 20-25 MINUTES OR UNTIL A TOOTHPICK STUCK IN THE CENTER OF A MUFFIN COMES OUT CLEAN.12.) LET SIT FOR 5-10 MINUTES BEFORE EATING* WILL STORE FOR UP TO ONE WEEK IN A SEALED CONTAINER.
Details
Prep time: Cook time: Total time: Yield: 6 large muffins