Matcha Oatmeal Muffins
More Matcha!
Matcha is trending right now, and for good reason. Its floral yet earthy flavor adds fantastic depth to any recipe. Since I am a huge lover of all things breakfast, I wanted to find another way to add matcha to my mornings. These muffins are super easy to make and much healthier than a traditional muffin. I use gluten-free flour, but regular flour (or even whole wheat) can be used as well. It has oatmeal that fills you up and no processed sugar! I recommend using honey or maple syrup.
When it comes to matcha, I recommend getting one that is organic. You don’t need the “ceremonial grade” matcha that is used for matcha lattes. Just grab one that is good quality.
I like to top these with extra oats and a little coconut sugar for crunch. These are best hot and fresh from the oven.
No matcha? No problem. You can actually leave the matcha out if you want. When I make these for the kids I leave out the matcha and add in chocolate chips.
matcha muffins 8
Author:
Maria Provenzano
Serves:
12 muffins
Ingredients
1 1/4 cup old fashioned oats; plus extra for topping
1 1/4 cup milk (or dairy-free substitute); slightly warm
1 egg; room temperature
1/2 cup butter; melted and cooled (or coconut oil)
1/2 cup honey or maple syrup
1 1/4 cup gluten-free flour (or all-purpose flour)
3 teaspoons baking powder
2 teaspoons matcha powder
1/2 teaspoon salt
about 1/4 cup oats for topping
about 1/4 cup coconut sugar for topping
cooking spray or cupcake liners
Instructions
Preheat oven to 350 degrees
Combine the milk and oats in a bowl and allow to stand for about 15 minutes.
Stir in the egg, honey, and cooled butter (or coconut oil) into the milk and oats mixture.
In another bowl, combine the flour, baking powder, matcha powder, and salt using a whisk.
Add the dry mixture into the wet mixture.
Stir until just combined.
Spray a muffin tin with cooking spray so that it evenly coats each cup, or place cupcake liners into the muffin tins.
Fill each cup of the 12-cup muffin tin with the batter.
Sprinkle each muffin with the extra oats and coconut sugar.
Bake for 20-25 minutes or until the tops of the muffins spring back when lightly touched, and a toothpick comes out clean when inserted.
Allow to cool completely.