Matcha Muffins

Makes 6 muffins
Cook Time: 35 minutes

INGREDIENTS
3/4 cup coconut flour, sifted
1/4 cup quinoa flour
1/2 tsp sea salt
1/2 tsp baking soda
2 tsp cinnamon
4 packets of Panatea matcha powder (about 2 tbsp)
4 egg whites
2 1/2 tbsp honey
2 tbsp lemon juice
1/3 cup unsweetened almond milk
1 1/2 tbsp vanilla extract
1/2 cup plain 0% Greek yogurt
1 tbsp coconut oil, melted
Old fashioned oats to sprinkle on top at the end

STEPS

  1. Preheat oven to 350oF
  2. Combine dry ingredients in a small mixing bowl (3/4 cup coconut flour, 1/4 cup quinoa flour, 1/2 tsp sea salt, 1/2 tsp baking soda, 2 tsp cinnamon, 4 packets of matcha powder). Mix well with a whisk or spoon.
  3. In a larger mixing bowl, combine wet ingredients (4 egg whites, 2 1/2 tbsp honey, 2 tbsp lemon juice, 1/3 cup unsweetened almond milk, 1 1/2 tbsp vanilla extract, 1/2 cup Greek yogurt, 1 tbsp coconut oil)
  4. Add water ingredients to dry ingredients and mix together with a spoon
  5. Line muffin tin with cupcake cups (or use parchment paper if you don't have muffin cups) and scoop muffin mixture into each cup. Sprinkle oats on top and then place in the oven for 20-22 minutes. Test by piercing with a fork or toothpick and checking whether there is any residue when you pull it out. If there is, the muffins aren't ready. 
  6. Once ready, remove from oven and let cool for 5-10 minutes before digging in. 
Chloe Moussazadeh