Raise your hand if you love muffins! Admittedly, I usually reach for a doughnut over a muffin, but not when it comes to these Banana Matcha Swirl Muffins. I always buy bananas for smoothies, but every now and then I have some over-ripe bananas lying around and I need to come up with creative ways to use them. Banana bread is delicious, but sometimes you want something with a twist. So these Banana Matcha Swirl Muffins are the perfect solution! The matcha flavor subtly enhances the banana in the muffins and the swirl is gorgeous.
These Banana Matcha Swirl Muffins are perfect for breakfast, brunch, and morning on-the-go. Lately, our lives have been crazy busy, so these muffins have been a godsend. Last week, I ended up in the emergency room from an allergic reaction to a bug bite, I onboarded 3 new clients, and I started packing…because my husband and I are moving back to Southern California at the end of the month! Yes, it’s been kind of insane lately, so please bear with me as I transition across country. I’m so sad to leave Chicago, but I know that Southern California will be a new adventure. The good news is that I’ll still be working on new designs and recipes in California!
15 minPrep Time
25 minCook Time
40 minTotal Time
- 2 cups All-purpose Flour
- 1/2 cup Granulated Sugar
- 1/2 teaspoon Salt
- 1 1/2 teaspoon Baking Powder
- 1 tablespoon Culinary Grade Matcha Powder
- 1 Egg, room temperature
- 1 cup Whole Milk, room temperature
- 2 Over-ripe Bananas
- 3 tablespoons Butter, melted
- 1 teaspoon Vanilla Bean Paste
- Preheat the oven to 375ºF.
- Line a muffin tin with muffin cups/liners. Set aside.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking powder until fully combined. Set aside.
- Beat together the egg, milk, bananas, vanilla bean paste, and melted butter.
- Slowly pour the wet mixture into the dry mixture and stir (by hand or with an electric mixer) until just combined. Remember to scrape down the sides. The batter should be a bit lumpy.
- Separate 1 1/4 cups of the batter into a separate, small bowl. Add the matcha powder to the separated batter and mix until fully combined.
- Using a large spoon, fill each muffin liner with the banana batter (non-matcha) until a 1/4 full. Then drop a 1-2 teaspoons of the matcha batter in each muffin liner.
- Use a toothpick to gently swirl (NOT MIX) the batters together.
- Evenly distribute the rest of the banana batter (non-matcha) into each muffin liner. Then evenly distribute the rest of the matcha batter into each muffin liner.
- Use another clean toothpick to swirl (NOT MIX) the batter together. Do not mix the batter all the way down to the bottom—that will mess up your first swirl. Instead, stick the toothpick into the batter so it just skims the top layers of batter.
- Bake on the middle rack of the oven for 20-25 minutes or until an inserted toothpick comes out clean.
- Cool the muffins in the pan for 5 minutes before removing. Store at room temperature.
Note: This post contains affiliate links and I receive a small commission when you purchase any of the products via the links above. But I wouldn’t recommend them if I didn’t absolutely love them!