Get A Load Of These Amazing Matcha Muffins

by Simona Terron
Green tea is constantly being touted for its health benefits and amazing ability to enhance your weight loss efforts. But we love ourselves a good cuppa of matcha, the fine powder ground from high-quality green tea leaves. Not only is it chock full of antioxidants, it also has the perfect balance of l-theanine and caffeine designed to keep you just alert enough without sending your energy levels through the roof. This is kind of having the best of both worlds, being relaxed but not drowsy, attentive but not buzzed.

Cynthia Sass, a nutritionist and registered dietitian currently playing sports nutrition consultant to the New York Yankees, says matcha is loaded with polyphenols, which have been linked to fighting heart disease and cancer, as well as improved blood sugar regulation, a reduction in blood pressure, and best of all, are anti-aging miracle-workers. Another polyphenol in matcha called EGCG has been shown in research to boost metabolism, and slow or halt the growth of cancer cells.

So if you’re not in the mood to down cups of the good stuff despite these wonderful benefits, how about eating some delicious matcha muffins?

We bring you a super-easy recipe from the handsome Andrew Olson, who teaches us how to prepare these adorable and tasty whole-grain muffins in no time at all.

  • 2/3 cup soy milk
  • 1 tablespoon ground flax
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla
  • 1/4+ cup coconut oil
  • 1/2 cup maple syrup
  • 1 3/4 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons matcha
  • Chocolate chips or blueberries
  • Preheat the oven to 375 degrees F.
  • Combine the soy milk, flax seed, lemon juice, and vanilla in a bowl and whisk together. Set this aside and allow them to thicken for 5-10 minutes.
  • In a separate mixing bowl, combine the flour, baking powder, and salt. Then, sift in the matcha powder. Sifting is important to prevent any clumps of matcha in the batter.
  • Melt the coconut oil and maple syrup in a large mixing bowl. As mentioned, these muffins are fairly dry. If you like dry muffins, this recipe is perfect. If not, you can either add more coconut oil (not recommended) or half a mashed banana which adds a lot of moisture and body without adding too strong of a banana flavor.
  • Pour in the soy milk mixture and stir together. Slowly add in the dry ingredients and combine, but do not over mix. You can add a handful of vegan dark chocolate chips at this point or blueberries.
  • Spoon the batter into a muffin pan with liners, about 2/3 full, and bake for about 20 minutes until a toothpick comes out clean, but before the edges start browning. Optionally sift a little matcha over the top and allow them to cool before serving.
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