Ingredients
Directions
Preheat oven to 375 degrees F and line muffin tins with paper cups or use a silicone muffin pan.
In a small bowl, whisk together the chia seeds and water. Set aside.
In a large bowl, add the dry ingredients and stir until combined.
In a medium bowl, add the wet ingredients and stir until combined.
Transfer the wet ingredients to the dry and stir well.
Fold in the chia egg.
Transfer the batter to the muffin cups, filling about ¾ full. Sprinkle the top of each muffin with slivered almonds, if desired.
Bake matcha muffins for 20 minutes or until golden brown.
Chef's Notes
Substitutions
Instead of oat flour use whole wheat flour.
Substitute ¼ of the oat flour with teff flour.
Use applesauce in place of banana.
Substitute almond butter for tahini.
Whole Food Sweetener
Substitute date paste for coconut sugar, but add it to the “wet ingredients.” Also, you will only need ¾ cup plant-based milk instead of 1 cup when you substitute date paste for coconut sugar.
Flour-free
Sorry BLE members, we don’t have a flour-free option for this recipe.
Nut-free
Omit the almonds and add sunflower seeds, flax seeds or other topping of choice.
Storage
Store the matcha muffins in an airtight container in the refrigerator for up to 5 days or freeze for up to 30 days.
Ingredients
Directions
Preheat oven to 375 degrees F and line muffin tins with paper cups or use a silicone muffin pan.
In a small bowl, whisk together the chia seeds and water. Set aside.
In a large bowl, add the dry ingredients and stir until combined.
In a medium bowl, add the wet ingredients and stir until combined.
Transfer the wet ingredients to the dry and stir well.
Fold in the chia egg.
Transfer the batter to the muffin cups, filling about ¾ full. Sprinkle the top of each muffin with slivered almonds, if desired.
Bake matcha muffins for 20 minutes or until golden brown.