I currently have a matcha obsession. Ever since coffee shops in NYC have been adding matcha tea lattes to their menus, I’ve been a goner. The problem is I’m literally spending like $30 a week on these damn things. Technically, I could make them myself… but that’s really so much effort. And I definitely don’t know how to make those cute little hearts out of steamed almond milk.
In addition to my matcha latte purchases, I’ve been baking matcha muffins. If you follow us on Snapchat & Instagram stories (I can’t keep up with the social media) you probably saw that it took me a few tries to get this recipe right.
These Gluten Free Matcha Muffins are subtly sweet with a hint of green tea. Not to mention, matcha tea will give you a boost in the areas of metabolism and anti-oxidants. I mean, that’s how I justify my $6 lattes. 😉
- 2 1/2 cups of old fashioned oats
- 6oz of plain 0% greek yogurt (one of those individual cups)
- 2 eggs
- 1/2 cup of raw maple syrup
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of vanilla extract
- 2 ripe bananas
- 2-3 tablespoons of matcha powder
- Slivered almonds
- Preheat the oven to 350 degrees F.
- Add the oats to a blender and blend for about 10 seconds until processed into a flour consistency.
- Add all of the remaining ingredients to the blender, and blend until completely combined. Try not to over blend.
- Pour the batter into a lightly greased muffin tin, filling each slot 3/4 of the way.
- Top with slivered almonds.
- Bake for 18-20 minutes, a toothpick should come out clean.
- These muffins tend to produce moisture easily when stored at room temperature. I've found storing them in the fridge helps them last longer.
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