As I’ve said before, I love gluten.
I eat wheat, bulgur, rye, or spelt… well, probably everyday.
Luckily for me, gluten loves me back, but that’s not the case for everyone. There are some gluten-free babes who can’t tolerate gluten despite all of its goodness.
This one is for you, gluten-free babes.
The nice almost-summer-but-not-quite weather inspired me to load up this muffin with a bunch of summery flavors. You got your bananas, coconut, and matcha, all of which are reminiscent of refreshing smoothies.
BUT this is better than a smoothie because it is a MUFFIN! And, as everyone knows, muffins satisfy that emptiness in you in ways that smoothies just can’t.
These muffins do not have a traditional glutened-muffin texture, but that’s OK. They are moist and dense, but super flavorful and satisfying.
And for all my gluten-free babes, stay tuned because I will be posting one gluten free quick bread recipe a month!
So, fill that emptiness in your soul and make some de-glutened matcha coconut banana goodness.
Makes 12 Muffins
Total Time: 35 Minutes, Active Time: 10 Minutes
3 medium sized over ripe bananas
1/2 cup sugar
1 1/4 cup unsweetened plant milk
1 1/4 cup almond flour
1/2 cup coconut flour
1/2 cup potato starch
1/4 teaspoon salt
1 1/2 tablespoon baking powder
5 teaspoons matcha powder
unsweetened coconut flakes, for garnish
- Preheat the oven to 350 degrees Fahrenheit and line a 12 cup muffin pan.
- In a large bowl, mash the bananas until pureed.
- Add in the sugar and mix until incorporated. Then, mix in the plant milk.
- Start mixing in the dry ingredients about 1/2 cup at a time. Start with the almond flour. Then, mix in the coconut flour and, finally, the potato starch.
- Add in the salt, baking powder, and matcha, and mix well.
- Fill the cupcake liners fully (this will create nice plump muffin tops!) and top with unsweetened coconut flakes. Bake for 25 minutes.
- When the muffins are done baking, allow to cool on a cooling rack for at least 10 minutes before enjoying. The muffins will be really soft when they are still warm.
*Use a high fat milk (soy milk or homemade nut milk) for best result. If you only have store-bought almond milk, replace 1/4 cup of the plant milk with a neutral tasting oil.
**These muffins will last up to two days in a bread bag or sealed container.