GREEN TEA MATCHA MUFFINS WITH COCONUT AND BANANA

By Iselin Amanda Støylen

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INGREDIENTS:

  • 2 cups oats
  • 1/2 cup coconut sugar
  • 2 tbsp flour (whole-wheat, all purpose, gluten-free)
  • 3 tbsp rice malt syrup/maple/agave
  • 1/4 almond milk
  • 1 ripe banana
  • a handful shredded coconut or coconut flakes
  • 1/2 tsp Mix n Matcha powder
  • 1/2 tsp baking powder
  • 1/4 tsp vanilla powder

Topping:

  • Melted, dairy free chocolate
  • Coconut flakes

METHOD:

  1. Place the oats in a food processor and grind into flour.
  2. Add in coconut sugar, flour, Matcha powder, baking powder and vanilla.
  3. Add then in the banana, the syrup and almond milk. Blend/process until you get a thick, smooth batter.
  4. Stir in coconut flakes by hand.
  5. Pour the batter into cupcake/muffin tins (makes about 12). The batter should fill about 3/4 of the tins.
  6. Bake the cupcakes for about 20 minutes at 200 degrees celcius. Let them cool completely before decorating with melted chocolate and coconut flakes.
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