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!!😜