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Matcha & Raspberry Muffins

Matcha & Raspberry Muffins

I am obsessed with the texture of these, doughy with juicy hits of sweet berries! A great sweet treat or healthy snack. Completely sugar-free and vegan, made from oats and berries, these are practically breakfast 🙂 I hope you love them as much as I do…

Ingredients

For: 8 muffins
  • 2 cups oats
  • 3/4 cup desiccated coconut
  • 1.5 cups coconut milk
  • 1/3 cup + 2 tsp monk fruit (or xylitol, stevia, maple syrup)
  • 2 tbsp coconut oil
  • 1 flax egg (1 tbsp flaxseed meal with 3 tbsp water, let soak for 10 mins)
  • 3 tsp organic matcha powder
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • sqeeze lemon juice
  • 1/2 tsp vanilla extract
  • Small handful fresh or frozen raspberries

Instructions

  1. Make your flax egg by combing 1 tbsp flax with 3 tbsp water in a small bowl, allowing to stand for 10+ minutes, until needed.
  2. Preheat the oven to 180 C. Line a muffin tin with baking patties.
  3. Using a blender/food processor, grind the oat until they break down to form a flour.
  4. Add in the coconut, sweetener of choice (unless liquid, then add to next step), matcha powder, baking powder, baking soda and blend to combine.
  5. Place the dry mixture into a bowl, and gently pour in the cooconut milk, melted coconut oil, flax egg, and vanilla, whisking to combine.
  6. Spoon the mixture into the muffin patties in the baking tin.
  7. Place 3-4 raspberries into each muffin, either pushing them down into the batter or leaving on top.
  8. Bake for 35 minutes.
  9. Remove, and allow to cool for 20-30 minutes. Store in an airtight container in the fridge for approx 5 days.

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