The perfect breakfast food for matcha lovers! These matcha banana muffins made with our Matcha Wakatake will put some pep in your step on even the gloomiest mornings. Bonus: they're completely vegan!

This recipe yields 16 muffins.

Ingredients:

2 cups flour
3/4 cup to 1 cup date sugar (sweeten to your own preference)
2 teaspoons baking powder
1 tablespoon cornstarch
1/4 teaspoon salt
2 tablespoons Matcha Wakatake
1 and 1/4 cups soy milk
1 teaspoon apple cider vinegar
1/3 cup avocado oil
1 teaspoon vanilla extract
3 large ripened bananas (the spottier, the better!)

Directions:

1. Preheat your oven to 400 degrees Fahrenheit. Line your muffin pans with parchment paper liners.
2. In a medium sized bowl, add the apple cider vinegar to the soy milk and let sit. This mixture will slowly curdle to create a vegan "buttermilk" consistency. Stir occasionally to ensure uniform curdling.
3. In a larger separate bowl, combine the flour, date sugar, baking powder, cornstarch, salt, and matcha. You will ideally sift the baking powder, cornstarch, and matcha into the bowl to prevent clumps for easier mixing.
4. Mash the ripened bananas (ideally with a mortar and pestle for optimal texture, but a fork and some determination will also work) until they are the most mashed they could possibly be.
5. Check that the soy milk and apple cider vinegar mixture has curdled properly to resemble a buttermilk texture. Then add the remaining wet ingredients, including the mashed bananas, to the medium sized bowl containing that mixture. Stir together all wet ingredients until combined.
6. Slowly pour the wet ingredients into the larger bowl containing the dry ingredients. Stop pouring about halfway through and mix gently, making sure to get all of the dry ingredients off the sides of the bowl. Then resume pouring the last of the wet ingredients and continue gently folding everything together until mixed.
7. Spoon the batter into your lined muffin pans until there is about half an inch left of the liner visible at the top. Put the pans in the oven.
8. Bake for 15 - 20 minutes at 400 degrees. Not all ovens are the same, so a quick toothpick test about 15 minutes into the baking process is always a good idea! As soon as the toothpick comes out clean when inserted into the muffin, remove the pans from the oven and let cool. Once slightly cooler, remove the lined muffins from the pan and place them on a cooling rack to ensure they don't overcook while resting in the hot muffin pan.
9. Pair your delicious, healthy matcha banana muffins with a matcha latte!

Recipe by Aleeza Naeem