Matcha Matcha Muffins
Ingredients
- 1 cup gluten-free oat flour
- 1/2 cup coconut sugar or cane sugar
- 1/4 cup gluten-free all-purpose flour
- 3/4 cup milkadamia unsweetened vanilla milk
- 2 tsp Mizuba culinary matcha powder
- 1 ripe banana
- 1 tbsp baking powder
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees
- In a blender, blend banana, macadamia nut milk, matcha powder, vanilla and sugar on high until completely smooth.
- In a large bowl, whisk oat flour, almond meal, gluten-free flour and baking powder together then pour the wet mixture into the bowl and stir to combine well.
- Grease the muffin pan, use a non-stick pan, or use muffin liners. Add the batter into the muffin pan filling each about 3/4 way to the top. Yields about 9 muffins.
- Bake for about 22 minutes. Allow to cool for 30 minutes before removing from the pan.
- Serve and enjoy!
- Store in an air-tight container.
