Grain-free Matcha Mini Muffins
Print recipe
| Serves | 24 |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Total time | 30 minutes |
| Dietary | Dairy-free, Gluten-free, Paleo |
| Meal type | Breakfast, Snack |
Grain-free and full of antioxidants, these Matcha Muffins are a great go-to snack!
Ingredients
- 2 Medium Bananas (ripe)
- 3 Large Eggs (cage-free)
- 1/2 cup Coconut Oil
- 1 tablespoon Matcha Powder (organic)
- 2 tablespoons Lucuma Powder
- 2 tablespoons Coconut Palm Sugar
- 1 cup Almond Milk (unsweetened)
- 1 cup Almond Meal
- 1/4 cup Coconut Flour
- 1 tablespoon Lemon Peel
- 2 teaspoons Baking Powder
- 3 tablespoons Hemp Seeds (for sprinkling on top of muffins)
Note
Substitute Coconut Palm Sugar if you don't have Lucuma Powder.
Directions
| Step 1 | |
| In a large mixing bowl add eggs, coconut oil, bananas, coconut palm sugar, matcha powder and lucuma powder. Mix in a blender until all ingredients are incorporated. | |
| Step 2 | |
| In a separate bowl blend together the almond meal, coconut flour, lemon peel and baking powder. Add to wet ingredients and blend. | |
| Step 3 | |
| Spray mini muffin trays with non-stick spray and fill about 7/8 full (nearly to the top). Sprinkle lightly with hemp seeds. | |
| Step 4 | |
| Place in a preheated 350 degree oven for 18-20 minutes. | |
| Step 5 | |
| Remove muffins from tray onto a cooling rack. | |
| Step 6 | |
| Store muffins in a sealed container in the refrigerator. | |
