My love for matcha is pretty deep. Not only do I drink it every morning and afternoon, I find myself dreaming of different ways I can use this wonderful blessed, magical, spiritually uplifting, energizing yet calming green goddess of goodness. (Yes, I think of matcha as a female. 😊) So far I’ve written a couple of posts on matcha, how I make my lattes linked here, as well as the benefits of matcha linked here. Since not being able to drink coffee due to health reasons matcha has been my saving grace. Let’s just say once you go matcha you don’t go back.
I just received my monthly subscription of matcha from Encha. With my matcha supply looking really good, I decided now was the best time to come up with a matcha recipe. And that recipe my dear friends is…..Matcha Mini Muffins!
These muffins are my version of corn muffins but instead of corn…matcha. Corn muffins usually tend to have a dense but moist texture and this is the precise texture of this muffin. With corn muffins you can eat them with just about any type of meal and the same goes for these. The garbanzo bean flour used for this recipe has a strong flavor but combined with the taste of the matcha, the balance of flavors blend well together. The matcha I used for this recipe is the latte grade from Encha. However you can use any other type of matcha you might have, just save the pricey but precious ceremonial grade for drinking. There’s also a surprise ingredient which gives the muffins it’s moistness, texture and adds to the balance of flavors; See if you can guess what it is before getting to the recipe (hint, it’s also green).
Now here’s the best part! These muffins are gluten free, oil free, refined sugar free, dairy free, nut free, has only 8 ingredients, protein rich and is a one bowl recipe. 💚💚
I made this recipe into mini muffins but please feel free to make them into regular size muffins which I’ve done and they came out great, but mini size of anything is definitely more fun! 😊