Description
Raspberry Matcha Muffins made vegan and gluten-free in one bowl and naturally sweetened with maple syrup. Top with more raspberries!
Ingredients
- 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
Instructions
- Preheat the oven to 350°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 it to sit for 5 minutes to gel. Add the almond milk, almond milk yogurt, apple sauce, and maple syrup and stir everything to combine.
- Next, sift in the oat flour, baking powder, and matcha powder and mix well.
- Divide the batter between lined muffin cups and top each muffin cup with several fresh raspberries.
- Bake the muffins for 25-30 minutes or until the muffins are lightly browned and the raspberry juices has mostly baked off (a little syrupy-ness is OK).
- Remove the muffins from the oven and allow to cool in the pan for 5-10 minutes before serving.
- Store the leftover muffins in an airtight container in the fridge for 5-7 days and freeze for long-term storage.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Snack, Breakfast
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free