Green Matcha Tea Muffins. Vegan. Gluten free.

Green Matcha Tea muffins.

Happy almost weekend!  I’m sorry I’ve been a bit MIA this week.  I’ve been planning two parties, one of which is this weekend to celebrate my daughter’s sweet 16, along with working, training and living – my blog has suffered by my absence.  So FINALLY  I’m sitting down post dinner to get these yummy muffins up right now!  These are perfect for your Matcha lover, maybe a fun Mom’s Day treat? I made these yesterday and already they’re gone in my kitchen.

Okay my husband is an admitted Matcha fan a—hem addict.  I’ll tolerate it but don’t drink it daily.  It is without a doubt, oh so healthy however and I’ve recipe tested so many failures.  I knew I needed to find a recipe because I’ve had NO success on my own, hey – sometimes it happens.  So I found a recipe from Nuts.com and morphed it a bit.  I’m still testing a banana/matcha recipe but until I reach an acceptable level of perfection — this will have to do. I hope you enjoy this tasty recipe.  It’s a great muffin for breakfast and I especially loved it teamed up with some chocolate chips mixed in – shocker.

Ingredients:

1/2 cup almond flour (not meal)
1/2 cup coconut flour
1/4 cup rolled oats
1 flax egg (1 tbl flax meal mixed with 3 tbl water – allow to sit for 4 minutes)
1/2 cup olive oil
1 tsp vanilla extract
1/2 cup non-dairy milk
1/4 cup of coconut sugar
2 tbsp Matcha tea powder
1 tsp baking powder
1/2 tsp baking soda

Optional:
1/4 cup of vegan chocolate chips

Dusting (optional):

2 tbl of vegan confectioners’ sugar
1/2 tsp of Matcha powder
Whisk to combine and sift over cooled muffins.

Method:

Preheat your oven to 350 degrees.  Spray with coconut oil or line your muffin tins with liners.

In a bowl, add the flours, oats, sugar, Matcha, baking powder and soda.  In a separate bowl, blend egg, extract and milk.  Add the dry mixture to the wet and whisk to combine.  Once blended, add your chips if using.  Spoon your batter into your muffin tins (3/4 of the way filled).  Bake for 22-24 minutes or until a toothpick inserted comes out clean.  Allow to cool completely.  Dust with powdered sugar if desired.  Store in an airtight container.


These muffins are super moist and dense.  Lovely texture.


Sunday:  6 miles
Monday:  55 weightlifting/45 cardio/kettle bell workout at home with some functional work for my knees.
Tuesday:  7 outdoor miles
Wednesday:  50 minutes weight lifting increased weights significantly (only completing 5-6 reps per 3 x set), 40 minutes climbing on the treadmill
Thursday: 7.25 outdoor miles, kettle bell work/functional knee training

Signing off from here!

— Knead to Cook

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