Ingredients
Scale
- 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.)
Instructions
- 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.