Avocado Matcha Muffins. Gluten Free. Vegan. Grain Free. Luv Stefani
These avocado matcha muffins are packed with antioxidants, healthy fats, and high in protein. The perfect handheld morning breakfast, or snack on the go.
-3/4 Cup Almond Flour
-1/4 Cup Coconut Flour
-1.5 Tbs Matcha Powder
-2 Scoops Protein Powder (Plant based or whey)
-1 Tbs Baking Powder
-1 Large Ripe Avocado (Peeled & Mashed)
-1/4 Teaspoon Salt
1 TBS Lemon Juice
-1/4 Cup Sugar Free Syrup or Pure Maple Syrup
-1 Large Egg ( or 1 TBS chia seeds for vegan version )
-1/2 Cup Unsweetened Dairy Free Milk (If using vegan protein add 1/4 cup extra dairy free milk)
Preheat oven to 325
In a large bowl whisk together almond flour, coconut flour, match, protein powder, baking powder, and salt. Set aside.
Combine mashed avocado, maple syrup/sugar free syrup, lemon juice and whisk or mix with an electric mixer until smooth.
Add in egg, and mix until light and fluffy *1-2 min
Stir in the flour mixture, and almond milk. * sometimes using vegan protein causes it to thicken, if so add in 1-2 extra tbs of dairy free milk.
Divide the muffin mixture evenly between muffin tray
Bake for 20-25 min, or until the tops are lightly browned.
Let muffins cool for 5 min before removing, and let them finish cooling outside of the muffin tray so they don't over cook.
Store in a Tupperware container in the fridge for up to 4/5 days.
I hope you love this recipe so MATCHA!!😜