Deep Green Super Clean Matcha Muffins
These deep green, vegan muffins are packed with Matcha superfood goodness and will surely give you your daily dose of antioxidants! The natural caffeine in the Matcha will give you a nice little energy boost in the morning, too. Recipe is courtesy of our friend Carla Riley from Keep Kitchens.
Dry Ingredients:
- 2 Tablespoons + 1/2 Teaspoon Kato Matcha Powder
- 2 Cups Rolled Oats
- 1/3 Cup Vanilla Protein Powder
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 1/2 Cup Coconut Sugar
- 1/4 Cup Almond Flour
Wet Ingredients:
- 1/2 Cup + 2 Tablespoons Plant Based Milk
- 1 Cup Spinach
- 2 Ripe Bananas
- 3 Tablespoons Chia Seeds
- 3 Tablespoons Chlorella
- 6 Tablespoons Water
- 4 Tablespoons Maple Syrup
Preparation:
- Preheat oven to 350 degrees
- Quickly blend rolled oats and set aside in large bowl
- Combine water, chlorella, and chia seeds in separate small bowl and set aside
- Add the following ingredients in a blender in this order: milk, spinach, bananas, maple syrup, chia water mixture
- Blend until completely smooth
- Add Matcha, protein powder, 2 tablespoons of milk to the blender mixture and continue to blend until a smooth texture is achieved
- To the oats, add coconut sugar, baking powder, baking soda, almond flour and 1/2 teaspoon of Matcha. Stir to combine
- Add wet ingredients to dry and mix until well incorporated
- Grease muffin liners and fill with an ice cream scoop
- Bake for 30 mins and let cool completely. Enjoy!
