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.

Recipe

Makes 12 Muffins
Total Time: 35 Minutes, Active Time: 10 Minutes

Ingredients

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

Instructions

1. Preheat the oven to 350 degrees Fahrenheit and line a 12 cup muffin pan.
2. In a large bowl, mash the bananas until pureed.
3. Add in the sugar and mix until incorporated. Then, mix in the plant milk.
4. 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.
5. Add in the salt, baking powder, and matcha, and mix well.
6. Fill the cupcake liners fully (this will create nice plump muffin tops!) and top with unsweetened coconut flakes. Bake for 25 minutes.
7. 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.

Notes

*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.