Okay, I made these Maple matcha chia muffins today at work for the rotating special and they are goooooood. Originally, I had wanted to do just a matcha chia muffin, but I was inspired to add in maple syrup instead of white sugar after seeing the jug just sitting on the counter, waiting, teasing me with it’s smokey B-grade goodness.
The finished muffin tastes a bit smokey from the maple syrup, but the matcha does make an appearance in the background. The bananas keep the muffin moist and the chia makes you feel better about yourself.
I was originally going to try make a second batch Vegan, but I ended up leaving early. I’ll be trying again tomorrow and will follow up with an edit to this post.
- 3 Ripe Banana’s
- 1 cup of Whole Milk
- 1/2 cup of Butter (room temp)
- 1 Egg
- 3/4 cup of Maple Syrup (B Grade preferable)
- 2 cups of All-Purpose Flour
- 1/2 cup of Chia Seeds
- 1 TBSP of Matcha Powder
- 1/4 tsp of Salt
- 1/4 tsp of Baking Soda
- 1 tsp of Baking Powder
- Preheat your oven to 350 degrees F or 180 degrees C
- Mash your ripe bananas in a bowl with a potato masher. When most of the larger clumps are gone, add your butter and milk.
- Fully incorporate before adding the egg. Crack and whisk in completely. Add maple syrup last.
- In a separate bowl, combine all of the dry ingredients until uniform and add the dry mixture to the wet bowl, stirring it in slowly.
- Grease a muffin pan and spoon in the batter.
- Bake for 20-23 minutes, or until the tops are lightly brown and a toothpick inserted in the middle come out clean.