Delicious moist muffins, quick and easy to make!
Servings: 12 muffins
- 2 cups all purpose flour
- ½ cup sugar
- ½ tsp baking powder
- 1 ½ tsp myMatcha powder
- 1 tbsp ground flax
- 2 ½ tbsp water
- 1 cup unsweetened almond milk
- ⅓ coconut oil, melted
- ½ tsp vanilla extract
STEP 1. Preheat the oven to 180 C and prepare your muffin pan with muffin cups.
STEP 2. In a small bowl mix together the ground flax seeds and water. Set aside for 5 minutes.
STEP 3. In a large bowl whisk together the dry ingredients, all purpose flour, sugar, baking powder, salt, and matcha powder.
STEP 4. Make a well in the center of the large bowl. Add the flax egg, almond milk, coconut oil, and vanilla extract. Fold together using a spatula until just combined.
STEP 5. Add the batter to the muffin tin filling about ⅔ of the way full. Sprinkle the top of each muffin with sliced almonds.
STEP 6. Bake for 20 minutes or until just golden brown, and the toothpick inserted into the center comes out clean. Watch the muffins near the end of the cooking time to be sure they don’t over bake.
STEP 7. Allow the muffins to cool in the tin for 5-10 minutes. Then remove and allow them to cool completely on a wire rack.
* You can use any myMatcha flavour for this recipe. Purchase the matcha powder HERE *