Matcha Muffins

My favorite plant-based muffin recipe to prep on Sundays for breakfast + snacks throughout the week. I prefer to sweeten with whole foods, like banana + date sugar—typically just dehydrated dates, but good to check! They are also a great canvas for adding nutrient dense superfoods of your choice—I like adding spirulina + activated charcoal!


Yield: 12 miniature cupcakes

1⁄2 cup coconut oil

½ cup date sugar ( OR sub 1 additional banana)

flax egg (1 Tablespoon ground flax seed, 3 tablespoons water)

1⁄2 cup mashed ripe bananas (approx. 1 banana)

3⁄4 cup + 2 tablespoons almond flour

1⁄4 teaspoon salt

1⁄4 teaspoon baking soda

2 1⁄2 tablespoons almond milk

1⁄4 teaspoon apple cider vinegar

1⁄2 teaspoon vanilla extract

2 Tablespoons Matcha Powder (OR SUB 1 Tbsp Spirulina OR Activated Charcoal)

1⁄2 banana, cut in thin rounds for topping


  1. Preheat oven to 350° F. Prepare muffin tins with cupcake liners.
  2. Cream coconut oil and sugar together in stand mixer until light and fluffy. Add flax egg and mashed banana, mixing thoroughly.
  3. Sift and whisk dry ingredients together in bowl; add to coconut oil and flax egg mixture in mixer. 4. Whisk to combine almond milk, vinegar, and vanilla and Matcha Powder; add mixture to batter in mixer.
  4. Fill cupcake liners using ice cream scoop, filling 1⁄2 – 2/3 full. Top with slice of banana.
  5. Cook for 15- 20 minutes. Check doneness by with toothpick in center—it should come out clean.






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