Matcha Mayhem: Gluten-Free Matcha Muffins

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INGREDIENTS

  • 1/4 C melted organic coconut oil (I used @nutiva)

  • 1/4 C dairy-free milk alternative (I used @oatly)

  • 2 eggs (I used @vitalfarms)

  • 3-4 Tbs organic honey (I used @naturenates)

  • 1 tsp vanilla extract

  • 2 1/4 cup almond flour (I used @bobsredmill)

  • 2 tsp ceremonial grade matcha (I used @aiyamatcha)

  • 1/4 teaspoon sea salt or Himalayan pink salt

  • Dash of cinnamon

  • 2 tsp baking powder

  • Optional: 2 Tbs flax meal, 2 Tbs hemp seeds, 3-4 scoops @vitalproteins collagen peptides

  • Toppings: @enjoylifefoods chocolate chips, sliced strawberries, shredded unsweetened coconut

DIRECTIONS

  1. Preheat oven to 350

  2. Mix all wet ingredients (melted coconut oil, eggs, milk alternative, vanilla extract, honey) together in a large mixing bowl. Make sure the melted coconut oil is not hot otherwise it will cook the egg!

  3. Add in all dry ingredients except almond flour (matcha, salt, baking powder, cinnamon, and flax/collagen/hemp seeds if using) and mix thoroughly.

  4. Begin to slowly fold in the almond flour, mixing without clumps. Mix well.

  5. Add cupcake liners to your cupcake baking sheet. Using an ice cream scooper, scoop muffin mixture into the holes. I had to do 2 scoops per tin.

  6. Top with desired toppings and bake for 20 mins or until they pass the toothpick test!

Stevi PortzComment