Ingredients
Scale
Dry Ingredients:
- 2 cups gluten-free all-purpose flour (or a standard blend if gluten isn’t an issue)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- ¼ cup matcha collagen powder (or 1 tablespoon pure matcha powder for a stronger green tea flavor)
Wet Ingredients:
- ½ cup baking blend sweetener (like Truvia, Monk Fruit, or Stevia blend)
- ¼ cup melted coconut oil (or avocado oil)
- 3 medium ripe bananas, mashed well
- ½ cup unsweetened applesauce
- ⅓ cup plain dairy-free Greek yogurt (coconut or almond-based works best)
- 1 teaspoon pure vanilla extract
Protein Addition:
- ½ cup finely diced cooked chicken breast or shredded chicken thigh (grilled or pan-seared with minimal seasoning)
Optional Add-ins:
- ¼ cup dairy-free white chocolate chips (optional for a sweet and savory contrast)
- 1 tablespoon chia seeds or hemp hearts (for extra fiber and protein)
- Pinch of cinnamon (for warmth and depth)
Preparation Notes:
- Make sure all ingredients are at room temperature for best mixing results.
- If using leftover chicken, make sure it is lightly seasoned to avoid overpowering the matcha.
Instructions
- Preheat the Oven and Prep Your Pan
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper liners or lightly grease with oil spray.
- Mix the Dry Ingredients
- In a medium-sized bowl, combine the gluten-free flour, baking soda, baking powder, salt, and matcha powder.
- Stir gently with a whisk or fork to ensure even distribution and remove any lumps.
- Prepare the Wet Mixture
- In a large mixing bowl, mash the bananas using a fork or potato masher until smooth.
- Add the applesauce, Greek yogurt, vanilla extract, coconut oil, and sweetener.
- Mix until all wet ingredients are well blended and creamy.
- Combine Wet and Dry
- Slowly add the dry ingredient mixture into the wet ingredients.
- Use a rubber spatula or a hand mixer on low speed to combine just until no flour streaks remain. Do not overmix.
- Fold in Chicken and Optional Add-ins
- Gently fold in the cooked chicken pieces.
- If using white chocolate chips or seeds, fold them in as well.
- Spoon Batter into Muffin Tin
- Using an ice cream scoop or spoon, divide the batter evenly among the 12 muffin cups.
- Fill each cup nearly to the top for a full, fluffy muffin rise.
- Bake the Muffins
- Place the muffin tin on the center rack of your preheated oven.
- Bake for 22–26 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Rotate the pan halfway through for even baking.
- Cool Before Serving
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack.
- Allow to cool completely if storing, or serve warm for best flavor.
Notes
- Banana Selection: Use bananas that are very ripe—those with brown speckles on the peel are ideal. They offer the most sweetness and moisture.
- Matcha Quality Matters: Culinary-grade matcha is perfect for baking. Avoid ceremonial-grade matcha, as it’s more expensive and subtle.
- Avoid Overmixing: Overmixing the batter can result in dense muffins. Stop mixing as soon as the dry ingredients are just incorporated.
- Storage Tips: Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months.
- Make It Vegan (Optional): If you wish to skip the chicken, these muffins still work great as a vegan snack. Just omit the protein addition.
- Chicken Substitution Ideas: Use shredded rotisserie chicken or grilled chicken thighs for deeper flavor. Beef can be substituted in the same quantity, ideally ground and pan-seared with light seasoning.
- Scoop Size Matters: For uniform muffins, use an ice cream scoop to portion batter evenly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes