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.

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Matcha Oatmeal Muffins

Yield: 12
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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.
Author: Maria Provenzano
Course: Breakfast
Cuisine: American