I don’t know what it is about 2020 but I’ve been in a baking mood. Well, along my baking journey I somehow slid down the muffin rabbit hole. My friend shared a blueberry muffin recipe to try and I haven’t looked back since. These matcha muffins are so easy to make and also easy to make gluten and dairy free for those that want a muffin but don’t want a stomach ache. The matcha? Now that’s an added bonus.
Carbs make a Comeback
I’m pretty pumped for carbs. They had a rough go there for awhile but it seems like they’re making a comeback. Every time I go to the grocery store, it seems that flour and a lot of carb based items are running low.
Now, one could argue if we are being less active this might not be the macro we should be turning to, but all rules are off. We need something to look forward to and some enjoyment in our lives and it seems carbs fill that void for some.
I still recommend being active because you’ll feel better and you’ll put those carbs to good use but also, enjoy the slow down and getting back in the kitchen. I know that I’ve enjoyed getting into the kitchen and baking more. Hence, the recipes galore lately….oh yeah, and muffins.
Muffin Bowls 2020
If you know me by now, you know that I eat most of my meals out of bowls. Why? Because I like combining all of my food. I don’t mind all my food touching but I know that’s not for everyone.
So when I went through this muffin phase, I decided I needed to make it into a more substantial breakfast option. While some may poo-poo a muffin there’s no reason we can’t make it work. I’ve been adding plain Greek yogurt to a bowl, crumbling the muffin over it and the my topping it with berries & almond or peanut butter. So good and so satisfying! Move over oats, muffins bowls are taking over.
What would you put in your muffin bowl?
Okay, during my whole muffin making stint, I ran out of muffins. I was giving them out to friends because I miss the act of making food for others, so I went out and delivered them muffins to hopefully cheer them up, and selfishly cheer myself up.
Anywho, when I ran out, I luckily found a frozen Soozy’s brand muffin in my freezer and it was a matcha flavored one. I forgot how good their muffins were. So instead of making an unnecessary trip to the grocery store like I might normally, I decided to recreate it. I had this matcha collagen from Vital Proteins I had been meaning to try and it did the trick.
I then went on to make it with regular matcha powder too in case you can’t get your hands on the matcha collagen (even though I highly recommend it). Matcha may taste like grass to some, but when you put it in a muffin it is truly magical.
Well as luck would have it, matcha is pretty dang good for you. It is nothing more than green tea powder. So all those benefits you get from green tea are basically just amplified by you ingesting the whole powder as opposed to just the water with green tea infused in it.
- Rich in antioxidants
- Improved blood pressure
- Reduced LDL cholesterol
- Potential positive effects on weight loss, type 2 diabetes, mental health & more but more studies are needed
Note: Matcha has caffeine in it, so if you are sensitive to it and/or avoiding it for health reasons, just know that it may not be in your best interest. Talk to your doctor or dietitian.
Pro Tip: You can use either matcha powder or matcha collagen for this recipe. Don’t have any? That’s okay just replace with regular flour and you’ll still have amazing muffins, they just won’t be green or matcha-flavored, but they’ll still be muffins, so still a win!
- 1–3/4 cup flour or gluten free flour (I used Bob's Red Mill 1 to 1 flour)
- 1/4 cup matcha collagen (or 2 Tablespoon regular matcha tea powder)
- 1 TBSP baking powder
- 1/2 tsp salt
- 2 large eggs
- 3/4 cup sugar
- 1/2 cup coconut oil (or butter) (melted)
- 1/2 cup oat milk (sub in any type of milk)
- 1 tsp vanilla extract
Add-Ins (optional-pick 1)
- 1/2 cup chocolate chips
- 1 cup berries (blueberries, raspberries, etc.)
- Preheat oven to 350F & line or spray a 12-count muffin pan
- Mix flour, matcha, baking powder and salt in a medium bowl, set aside.
- Whisk eggs, sugar & vanilla in a large bowl or stand mixer until smooth.
- Add in oil/butter and milk slowly & whisk until blended.
- Slowly add flour mixture until combined and batter is uniform. (it will be green-don't be alarmed)
- Scoop batter into each muffin cup until batter is used up, each muffin cup will be about 3/4-1 cup fill.
- Bake for 20-30 minute or until cooked through. Then let cool for 5-10 minutes, or don't you're an adult.
Okay, that is all for now. If you do get the urge to make these simple cookies, make sure you tag me @thesassydietitian and share with me how they taste!
Have a recipe request? I’m all ears, just comment below or shoot me a message.
Pin Now, Muffin Later
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