Energize with these easy 1-Bowl Matcha muffins with raspberries that are oil-free, gluten-free, and lightly sweetened with maple syrup.
Annnnnnd the holiday baking continues!
These 1-Bowl Matcha Muffins with Raspberries are sort of “accidentally festive”, but I decided to go with it, because, ’tis the season!
I don’t disagree, friends!
So…don’t be a grinch.
Make a batch to share with your family, friends, and maybe little Cindy Lou-Who, too.
Do I have any Matcha lovers out there?
This one’s for you.
I’ve been a coffee drinker for almost as long as I can remember.
Guzzling a mug of the black liquid was about the only thing I enjoyed on early high school mornings after the alarm went off at 5:30.
It’s still a ritual I look forward to every single morning.
Dan knows that if I haven’t had my coffee yet…he had better approach with caution.
This year I finally decided to try Matcha.
A cup of Matcha brings mental concentration, emotional stability, composure of mind, and physical well being!
I can’t argue with results like that.
My favorite way to enjoy this Ceremonial Green Tea is in a Matcha Latte with frothy almond milk and slightly sweet from maple syrup.
Especially this time of year, there’s really nothing I love more than a mug full of something warm and steamy.
Except, of course, baking…
I love using Eden Foods Organic Matcha in this recipe because it’s organic, hand harvested, and stone ground green tea powder from Japan.
It’s basically green fairy-dust, friends.
The powder melts into the batter and makes the muffins a beautifully vibrant green.
Matcha’s emerald color is stunning vibrant and verdant and looks totally festive when paired with a fresh raspberry topping!
If you don’t have raspberries or prefer a fruit-free muffin, feel free to omit them for a solid Matcha Muffin recipe!
Enjoy these 1-Bowl Matcha Muffins with Raspberries as an energizing breakfast, snack, or anytime treat.
I think we should make a tin of them over Christmas break to fuel for festivities.
If your calendar looks like mine over the next few days (back-to-back family), we’re going to need a hot muffin minute.
(Although, I think they’re just as good cold as they are warm.)
I haven’t tried them yet with hot cocoa but I’m going to plant that seed because it sounds amazing.
If you make these 1-Bowl Matcha Muffins with Raspberries, let me know!
I’d love to hear what you think.
Want more oil-free, gluten-free, refined sugar-free muffins?
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Energize with these easy 1-Bowl Matcha muffins that are oil-free, gluten-free, and lightly sweetened with maple syrup. Top with raspberries for some zippy complementary colors.
- 1 flax egg (1 TBSP ground flaxseed + 3 TBSP filtered water)
- 1/2 cup unsweetened almond milk yogurt
- 1/3 cup unsweetened apple sauce (or sub 1 smashed banana)
- 1/4 cup unsweetened almond milk
- 1/3–1/2 cup maple syrup
- 2 cups gluten-free oat flour
- 1 tsp baking powder
- 1–2 TBSP Eden Foods Organic Matcha
- 1 pint raspberries, rinsed and patted dry
- Preheat the oven to 350 degrees F and line a muffin tin with muffin liners, or, alternatively, lightly grease with coconut or avocado oil.
- In a large bowl, prepare your flax egg and allow to sit for 5 minutes to gel. Add the almond milk, almond milk yogurt, apple sauce, and maple syrup and stir to combine.
- Next, sift in the oat flour, baking powder, and matcha powder and mix well.
- Divide batter between muffin cups and top with several raspberries.
- Bake for 25-30 minutes or until the muffins have rised and the raspberry juices has mostly baked off (a little syrupy-ness is OK).
- Remove from the oven and allow to cool in the pan for 5-10 minutes before serving.
- Store leftover muffins in an airtight container in the fridge for 5-7 days and freeze for long-term storage.
- Category: Snack, Breakfast
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free
This post is brought to you by Eden Foods, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!