I thought I’d post another new recipe experiment this time using green tea powder (matcha) as the theme of my dessert. I love all things green tea and it’s always fun experimenting with green tea powder – the possibilities are endless: you could make green tea pancakes, crepes, chiffon cakes, pannacotta, creme brulee, pudding and so much more. I’m going to be experimenting more with green tea as I recently just purchased some more matcha powder so I will definitely be putting it to good use. Matcha Pancakes mmmmm….perhaps that will be next on my list of things to make ;P
I met Teepot last weekend in Melbourne and earlier on she had asked whether I could make her some green tea muffins for a quick and easy breakfast option or a snack option when she gets hungry at work. I utilised bananas in this recipe to make the muffins moist and soft in the middle contrasting the top of the muffin which I sprinkled with a bit of sugar for a crunchier top. I was very pleased with the way my muffins turned out especially as this was based on an experiment. I had to try one of the muffins after they came out of the oven in case they didn’t turn out the way I had hoped but luckily enough, the muffin turned out just the way I liked it and the fact that these muffins are healthy, low in sugar and vegan…means you can indulge in a few and not feel so bad right?..that’s what I keep telling myself ;P
Jackpot’s Vegan Green Tea Banana Muffins
- 1 Cup of White Spelt Flour
- 1 Cup of Wholemeal Spelt Flour
- 2-3 Tablespoons of Green Tea Powder (Matcha) – I didn’t really measure this out and more went on the colour of the mixture
- 2 Tsps of Baking Powder
- 1/2 Tsp of Bicarb Soda
- Pinch of Salt
- 3-4 Bananas (I used 3 bananas in my first experiment and it turned out well but if you want a more moist muffin with more bananas in it you can use 4 bananas like I did with my second experiment)
- 3/4 Cup of Vegan Buttermilk (Soy Milk + 2 Tbs of Apple Cider Vinegar)
- 1/3 Cup of Coconut Oil
- 1 Tbs of Pure Vanilla Extract
- 1/4 Cup of Agave Nectar
- Sugar (for topping – optional)
- Preheat your oven to 180 Degrees Celsius.
- Line a muffin tray with muffin cups or if not using muffin cups, grease your muffin tray and set aside.
- In a big mixing bowl, combine your flours, green tea powder, baking powder, bicarb soda and salt and stir with a wooden spoon until combined.
- Mash your bananas in a small bowl with a fork until well mashed. You can mash it very well so there are no banana pieces but if you like big pieces of banana in your muffins you will only need to mash lightly with your fork.
- Make your vegan buttermilk by combining soy milk with the apple cider vinegar. Whisk and then set aside for it to curdle together.
- Add in a smaller mixing bowl, the mashed bananas, vegan buttermilk, coconut oil, vanilla extract and agave nectar and combine together.
- Add your wet ingredients into your dry ingredients bowl and mix until just combined. Do not overmix.
- Using an ice-cream scoop or a big spoon, pour the batter into each muffin mold until around 2/3’s full.
- Sprinkle a bit of sugar on each muffin to form a crunchier top (optional)
- Put the muffin tray into the oven and bake for around 20-25 minutes (My first batch I baked for 20 minutes as I used less bananas and my second batch I baked for around 25 minutes to ensure my muffin was baked through)
- Once the muffins are baked, you can take out the tray and remove the muffins from the muffin tray. Cool on a wire rack.
- Try not to eat them all at once because they are really that addictive! Great for breakfasts and snacks on the go.
Photos from my experiment:
I loved these muffins so much that I decided to make a second batch with an extra banana (4 bananas) and it turned out really well surprisingly. It’s a bit more soft and moist in the middle than the first batch but I like my muffins that way as they aren’t too dense or dry. I think I might just eat one right now… ;P
Here’s a photo from the second experiment:
And on a final note:
Until next time readers!