For 27 years I bragged about my zero-caffeine diet… And then I was introduced to matcha. Although the superfood contains caffeine, it also contains a ton of other amazing properties, which is why it is now a staple part of my diet. Matcha is a powerful antioxidant, it boosts metabolism, burns calories, aids in concentration, and has a ton of vitamins. And those are just a few of the benefits!
Side note- there is nothing wrong with caffeine if you ask me personally, I just choose to avoid it.
As much as I love my matcha latte’s, I also love incorporating matcha into my recipes. For MONTHS now I’ve tried to perfect matcha muffins, and I’m happy to announce the recipe is complete! I can’t wait to hear what you think!
What You Will Need:
1 3/4 cup Almond Flour
1/4 cup + 2T Unsweetened Vanilla Almond Milk
1 teaspoon vanilla
1 Egg
1/4 cup coconut oil
1/3 cup maple syrup
2 teaspoons baking powder
1T matcha
Handful blueberries
What You Will Do:
In a large bowl, combine almond milk, vanilla, coconut oil, maple syrup, and egg.
In a small bowl, combine almond flour, baking powder, matcha.
Pour bowl of dry ingredients into the large bowl of wet ingredients and mix until thoroughly combined.
Add a small handful of blueberries and mix again!
Line a muffin tray with muffin cups, and pour batter into the cups. You will have enough batter for 11-12 muffins!
Garnish with more blueberries if you’d like! Aim for 2-3 blueberries per muffin.
Cook at 350 for 15 minutes. Check with a toothpick (if it comes out clean, you are done, otherwise cook up to 18 minutes!)
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