Coconut Matcha Muffins
Coconut Matcha Muffins
This one’s for all those in the matcha craze movement. Sourcing Genmaicha tea makes the jam extra delicious. Regardless, it’s a unique muffin experience.
Servings
12
Prep time
Cook time
Recipe
Vegaterian. Gluten Free
Ingredients
- 3 tbsp chia seeds
- 2 tsp matcha powder
- 200mL kombucha (or substitute water + juice ½ lemon)
- 4 tbsp Genmaicha tea (or regular green tea), brewed strong & strained (allow extra to adjust consistency if needed)
- 2½ cups almond meal
- ½ cup tapioca flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- ¼ tsp sea salt
- 1 tbsp matcha powder
- 1⁄3 cup desiccated coconut
- 100mL melted coconut oil
- 100mL maple syrup
- 100g dates, pitted
Method
- Preheat oven to 180°C. Line a 12-hole muffi n tin with paper cases.
- Soak chia seeds in kombucha (or water and lemon juice) for10-15 mins until plump and gel-like.
- In a large bowl, mix almond meal, tapioca fl our, baking powder, bicarb, salt, matcha powder and desiccated coconut.
- In a separate bowl, whisk together chia seed mixture, melted coconut oil, maple syrup and vanilla. Pour wet ingredients into dry and fold gently until just combined.
- Divide batter among muffi n cases. Bake for 15-20 mins until golden and a skewer inserted comes out clean. Cool in tin for 5 mins if you can resist for that long!
- For matcha jam, blend dates, matcha powder and half of warm brewed tea until smooth. Add more tea as needed to reach spreading consistency. As jam cools and thickens, spoon a small amount onto top of each still-warm muffin.
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