Moni’s loves the silky gorgeousness of matcha and decided that it’s best teamed up with bananas. Combining the sweetness of bananas and the velvety richness of matcha delivers a deliciously moist texture packed with antioxidants, metabolism boosters and calorie burners.
Hope you enjoy it as much as we do!
- 230g rice flour
- 3 bananas mashed
- 1 tsp cinnamon
- 2 tbsp mactha powder
- 1 tsp gluten free baking powder
- ½ tsp gluten free bicarbonate of soda
- ½ tsp himalyan salt
- 2 eggs
- 1tsp vanilla extract
- 100g coconut oil
- 160g honey
- Extra banana sliced for topping
Sieve all the dry ingredients into a bowl and combine well. Mash the banana and set aside. In another bowl whisk together all the wet ingredients, add the mashed banana and whisk to combine. Pour the wet ingredients into the dry mix and combine well, not mixing too much.
Pour the batter into a 12 cupcake tin and bake for 25 minutes.