Japanese-inspired
Hojicha Banana Oat Muffins with Sesame Crumble
Tender banana oat muffins with roasted hojicha tea, Greek yogurt, and a toasty sesame crumble for a less-sweet breakfast bake.
Hojicha is a smart follow-up to matcha because it brings roasted, nutty depth without the same grassy edge.
In muffins, that flavor works especially well with banana, oats, and sesame.
These are breakfast muffins, not cupcakes.
Greek yogurt keeps them tender, oats add substance, and the sesame crumble gives the top a little texture so the muffins do not rely on extra sugar.
Use finely ground hojicha powder if you can find it.
If you only have loose tea, grind it as finely as possible so the batter tastes roasted rather than gritty.
For another recipe in this seed collection, try Strawberry Pistachio Matcha Overnight Oats or Black Sesame Banana Bread Oat Bars.
Directions
- Heat the oven to 375 F and line a 12-cup muffin pan.
- Stir oats, flour, hojicha powder, baking powder, and 1/4 teaspoon salt in a bowl.
- Whisk banana, Greek yogurt, 1/3 cup brown sugar, eggs, and 3 tablespoons melted butter.
- Fold the dry ingredients into the wet ingredients just until combined.
- Mix sesame seeds with remaining brown sugar and remaining melted butter.
- Divide batter among muffin cups, sprinkle with sesame crumble, and bake for 18 to 20 minutes.
- Cool for 10 minutes before serving.
Nutrition
Nutrition Information
Estimated per muffin: 190 calories, 6 g protein, 29 g carbohydrates, 7 g fat.
Variations
Recipe Variations
- Use toasted walnuts instead of sesame seeds.
- Add chopped dark chocolate for a dessert-leaning muffin.
- Use matcha for a greener, more bitter version.
Notes
- Do not overmix the batter or the muffins will be tough.
- The muffins keep for 3 days at room temperature.
- Freeze extras and rewarm gently for breakfast.
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