Description
These vegan and grain-free Avocado Matcha Muffins are green tea superfood goodness packed into a soft and fluffy baked bundle for the perfect healthy snack!
Ingredients
Scale
- 1 large avocado ((about 3/4 cup or 225g after mashing))
- 1/2 cup (90g) maple syrup
- 1 1/2 cup (170g) almond flour ((*see notes for oat flour option))
- 1/2 cup (70g) tapioca starch
- 1 tbsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
- 1–2 tbsp Power Matcha
- 1/4 cup non-dairy milk
Instructions
- Preheat the oven to 350F.
- In a blender or food processor, combine the avocado and maple syrup. Blend until broken down with no large chunks of avocado remaining.
- Add the rest of the ingredients. Blend to combine. Do not over blend.
- Lightly grease 6 cavities of a muffin pan. Fill each with batter until almost level with the top.
- Bake for 25-30 minutes at 350F or until the center feels firm to the touch.
- Remove from the oven and cool for at least 10 minutes before removing from the pan and eating.
- Keep in an airtight container for up to 1 week preferably in the fridge for optimal freshness.
Notes
For the oat version, substitute 1 1/2 cups oat flour for the almond flour and leave out the tapioca starch. The muffins will be slightly drier but still very fluffy and delicious!