Matcha Banana Nut Muffins
The holidays are here and they are often filled with holiday parties complete with decadent desserts. The constant sight of of food during the holidays can be overwhelming. Today I am sharing my favorite banana nut recipe packed with added antioxidants and superfoods. This Matcha Banana Nut Muffin recipe is sure to be a hit at your holiday party.
Matcha is traditionally used in Japanese tea ceremonies. It is made of finely milled green tea leaves and contains naturally occurring catechin tea antioxidants. Matcha is also packed with flavonoids and tons of vitamins and minerals. My favorite benefit of Matcha is that it enhances your mood and gives you energy without the inevitable crash of caffeine.
Maca Powder is made from Maca root which is a root vegetable closely related to cauliflower or broccoli. It is a plant-based adaptogen known for its ability to defend against symptoms of stress, boost energy, improve brain function, and help regulate hormones in both women and men.
2 cups organic whole wheat flour
1 1/2 teaspoons baking soda
4 overripe bananas
1 cup organic brown raw cane sugar
1 teaspoon organic vanilla extract
1/2 stick unsalted butter, melted
2 organic eggs
1/2 walnuts (or pecans)
4 tablespoon culinary matcha
1 tablespoon organic Maca powder
Preheat oven to 375 degrees F and lightly coat one muffin pan.
In a large bowl, combine the flour, baking soda, culinary matcha, and Maca powder; set aside.
Mash the 4 bananas then mix the sugar and bananas together with an electric mixer. Add the melted butter, eggs, and vanilla and beat well.
Mix in the dry ingredients and mix with the electric mixer. Fold in the nuts and mix with a rubber spatula.
Spoon the batter into the muffin pan to fill them about halfway.
Bake for 18-20 or until a toothpick stuck in the muffins comes out clean. Let them cool for a few minutes before removing the muffins. Serve warm or at room temperature.