Hey there! How are you doing?
Fall is coming fast and it’s time to get back to work and school again. However the hectic schedule doesn’t mean you have to give up your healthy eating routines. Keeping healthy, wholesome snacks available is the key to keeping your energy levels up and figure lean. Made with naturally gluten free buckwheat flour and sweetened with low GI coconut sugar, these matcha green tea muffins will keep you going through the fall rains.
Matcha tea has a huge amount of health benefits and is loaded with antioxidants. Like mentioned in my previous post, it is said to have a calming and relaxing effect on mind. Also the caffeine in matcha tea is different to the caffeine found in regular coffee, and it can sustain energy levels without the adverse effects of regular caffeine.
These muffins make a great breakfast too, with a warming cup of coffee or tea aside!
Here are the instructions, happy baking!
Matcha Green Tea Chia Muffins
(makes 6 muffins)
1 cup buckwheat flour
3 tbsp coconut sugar
1 tbsp matcha green tea powder
2 tbsp chia seeds
1 tsp baking powder
2 small ripe bananas
½ cup plant mylk
1 tsp vanilla extract
Preheat the oven to 180°C and grease a muffin tray with a bit of coconut oil or use paper liners.
In a large bowl mix the buckwheat flour, coconut sugar, matcha powder, chia seeds and baking powder, stir well to combine. Peel and mash the bananas and add into the bowl with plant mylk and vanilla extract. Stir well to combine. Pour the batter into the muffin tray and bake in the oven for about 15-20 minutes, or until golden and tooth pick comes out clean.
Drizzle some melted vegan dark chocolate over, serve and ENJOY!
Thank you for stopping by, have a great day! 🙂
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