Matcha adds a unique flavor along with caffeine to these Healthy Oat Matcha Muffins, making them a delightful morning snack or part of breakfast.
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Why You’ll Love Healthy Oat Matcha Muffins
Oat muffins are easy to make and allow you to eat oatmeal on-the-go! Mix all the ingredients and bake for portable oatmeal. Matcha adds umami flavor to these muffins. Bananas and honey provide sweetness to balance out the matcha flavor. Greek yogurt, milk, and eggs provide some protein.
Enjoy for a Pre-Workout Snack
Matcha contains caffeine and L-theanine, which promotes alertness without a crash in energy levels like other sources of caffeine. Each muffin has about 30 mg of caffeine, compared to 100 mg from a cup of black coffee.
Pre-workout snacks should have carbs to provide quick energy for your workouts. One Healthy Oat Matcha Muffin has 28 grams of carbs. The combination of carbs and caffeine make these muffins a great pre-workout snack to provide energy and keep you focused to perform your best!
Ingredients
- Ripe bananas: adds natural sweetness, carbs, fiber, and potassium.
- Milk: adds liquid to the batter. Any milk or milk alternative can be used.
- Greek yogurt: adds protein and calcium.
- Eggs: bind ingredients together in baking.
- Honey: adds sweetness to balance out the matcha. You can also use maple syrup.
- Vanilla extract: adds flavor.
- Oats: the base of the muffin that provides carbs and fiber.
- Matcha powder: adds mild sweetness, subtle bitterness, and umami. Matcha is high in antioxidants, and contains caffeine and L-theanine. I used Sencha Naturals Matcha Powder.
- Baking powder: helps the muffins rise.
How to Make Healthy Oat Matcha Muffins
Preheat oven to 375°F. Prepare a 12-cup muffin pan with muffin cups or use a silicone muffin pan.
In a large mixing bowl, mash bananas. Then, add milk, Greek yogurt, eggs, honey, and vanilla. Mix together. Add oats, matcha powder, and baking powder to liquid ingredients. Stir to combine.
Pour batter evenly into muffin cups.
Bake for 25-30 minutes or until an inserted toothpick comes out mostly clean.
How to Store Healthy Oat Matcha Muffins
After muffins have completely cooled, place in an airtight container lined with a paper towel. Place another paper towel on top of the muffins, then close lid. The paper towels absorb moisture to prevent the muffins from getting soggy. Muffins can be stored at room temperature in an airtight container for 2-3 days.
Muffins can be stored in an airtight container in the refrigerator for up to 7 days. Freeze muffins to last months and have them prepped and ready to eat!
Tips
- Use a silicone muffin pan or cups. Muffins come out easily and clean-up is quick!
- Make muffins sweeter by adding more honey. You can also use sugar, stevia, allulose, or other sugar alternatives. Follow the package instructions for conversions.
- Adjust the sweetness to your preference. Use more or less of honey or other sweeetner of your choice. You can also use sugar, stevia, allulose, or other sugar alternatives. Follow the package instructions for conversions.
Try These Oat Muffin Recipes Next
- Chocolate Banana Oat Muffins
- Healthy Strawberry and Cream Cheese Muffins
- Healthy Lemon Banana Blueberry Oat Muffins
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Healthy Oat Matcha Muffins
Ingredients
- 2 ripe bananas
- 1 cup milk
- 1 cup Greek yogurt
- 2 eggs
- 1/4 cup honey or maple syrup
- 2 tsp vanilla extract
- 3 cups oats
- 2 tablespoons matcha powder
- 1 tsp baking powder
Instructions
- Preheat oven to 375°F. Prepare a 12-cup muffin pan with muffin cups or use a silicone muffin pan.
- In a large mixing bowl, mash bananas. Then, add milk, Greek yogurt, eggs, honey, and vanilla. Mix together.
- Add oats, matcha powder, and baking powder to liquid ingredients. Stir to combine.
- Pour batter evenly into muffin cups. Bake for 25-30 minutes or until an inserted toothpick comes out mostly clean.
Notes
- Use a silicone muffin pan or cups. Muffins come out easily and clean-up is quick!
- Adjust the sweetness to your preference. Use more or less of honey or other sweeetner of your choice. You can also use sugar, stevia, allulose, or other sugar alternatives. Follow the package instructions for conversions.
