Matcha is a surprisingly versatile superfood ingredient to have in your cupboard and if you're a fan of the green stuff, these Matcha Green Tea & Lemon Breakfast Muffins are a healthy snack to enjoy first thing in the morning or to beat that dreaded afternoon slump.
I am partial to a good Matcha Latte (check out how to make one here), but after browsing some of my cookbooks, I decided to try it in baking for the first time last month and I loved the results! Since then, I've experimented with a couple of different recipes and have been enjoying these delicious Breakfast Muffins so much that I wanted to share it on here for Foodie Friday.
This recipe is taken from The Gut Health Diet Plan by Christine Bailey which is well worth checking out if you're interested in how you can improve your gut health. Dairy-free, gluten-free, grain-free and vegetarian-friendly, these muffins are packed full of anti-inflammatory antioxidants thanks to their Matcha content. They also contain a source of the amino acid L-theanine which has been shown to relieve minor symptoms of anxiety and help the body cope with daily stress so these are perfect if you have a busy commute to work or Uni!
Tip: If you want to make these muffins vegan, simply swap the eggs for some mashed banana or try an egg replacement product like Follow Your Heart Vegan Egg.
Ingredients (makes 8 muffins)
- 200g Ground Almonds
- 30g Coconut Flour
- 1/2 tsp Bicarbonate of Soda
- 1 tsp gluten-free Baking Powder
- 60g Xylitol or Coconut Sugar
- Zest & Juice of 2 Lemons
- 1tbsp Matcha Green Tea powder
- 60ml Almond or Coconut Milk
- 4 organic, free-range Eggs, beaten
- 2tbsp Coconut Oil, melted
- 1tsp Vanilla Extract
- 1 tbsp Chia Seeds
- Flaked Almonds (optional topping)
- Pinch of Sea Salt
Method
- Preheat the oven to 180C / Gas Mark 4. Line an 8-cup muffin pan and set aside.
- In a large bowl, combine the Ground Almonds, Coconut Flour, Salt, Bicarbonate of Soda, Baking Powder, Sugar, Lemon Zest and Matcha, gently mixing everything together.
- Slowly stir in the Lemon Juice and Milk, then add the rest of the wet ingredients; Eggs, Coconut Oil and Vanilla Extract. Stir until smooth.
- Leave the mixture to stand for 5 minutes, then stir in the Chia Seeds.
- Divide the batter into the muffin cases and add a few Flaked Almonds on top if using.
- Bake for 25-30 minutes until golden and firm to the touch. Leave to cool for 5 minutes before turning out on a wire rack to cool completely. Enjoy!
Have you tried using Matcha in baking?
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