Gluten Free Matcha Mini Muffins

AuthorDesireeCategory, , DifficultyBeginner

This is a great gluten free mini muffin recipe with the wonderful taste of matcha! Perfect for breakfast or as a snack. This recipe makes 12 mini muffins.

Prep Time10 minsCook Time10 minsTotal Time20 mins

 ½ of a very ripe avocado
 4 tbsp maple syrup
 2 tsp matcha
 1 tsp baking powder
 ¼ tsp sea salt
 ½ cup non dairy milk (hemp, almond)
 1 tsp apple cider vinegar
 1 cup sprouted garbanzo bean flour

1

First things first heat your oven to 350 degrees and grease (coconut oil or grapeseed oil is perfect) your muffin pans or line them with cupcake liners.

2

Next combine 1 tsp of Apple Cider Vinegar with the 1/2 cup of hemp milk (if you don’t have hemp you can use almond milk) and set to the side.

3

Mix the avocado and maple syrup together with a whisk until blended. If there’s little lumps of avocado it’s okay. Then add the sea salt, baking powder and matcha whisk together.

4

Then add the flour and milk. You can switch from a whisk to a spoon if you want and stir just till incorporated. The mixture should be smooth and fluffy almost like a thick pancake batter. Scoop into muffin pans.

5

If you’re making mini muffins the baking time is very short, about 10 minutes. If they are regular size bake them for about 20 minutes and check on them. Every oven is different so how you can tell if they’re done is that they will look slightly crinkled on top and have a very slight toasted color. You can also take a cake tester and test the middle and if the tester pulls out clean you’re good to go.

6

Cool for about 10 to 15 minutes and enjoy!

7

* 4 Tablespoons of avocado should be the equivalent of half of an avocado.

** If you can’t find sprouted garbanzo bean flour, you can use regular garbanzo bean (chickpea) flour. I find sprouted flours easier on the digestive system which is why I tend to use sprouted flours and sprouted grains.

Ingredients

 ½ of a very ripe avocado
 4 tbsp maple syrup
 2 tsp matcha
 1 tsp baking powder
 ¼ tsp sea salt
 ½ cup non dairy milk (hemp, almond)
 1 tsp apple cider vinegar
 1 cup sprouted garbanzo bean flour

Directions

1

First things first heat your oven to 350 degrees and grease (coconut oil or grapeseed oil is perfect) your muffin pans or line them with cupcake liners.

2

Next combine 1 tsp of Apple Cider Vinegar with the 1/2 cup of hemp milk (if you don’t have hemp you can use almond milk) and set to the side.

3

Mix the avocado and maple syrup together with a whisk until blended. If there’s little lumps of avocado it’s okay. Then add the sea salt, baking powder and matcha whisk together.

4

Then add the flour and milk. You can switch from a whisk to a spoon if you want and stir just till incorporated. The mixture should be smooth and fluffy almost like a thick pancake batter. Scoop into muffin pans.

5

If you’re making mini muffins the baking time is very short, about 10 minutes. If they are regular size bake them for about 20 minutes and check on them. Every oven is different so how you can tell if they’re done is that they will look slightly crinkled on top and have a very slight toasted color. You can also take a cake tester and test the middle and if the tester pulls out clean you’re good to go.

6

Cool for about 10 to 15 minutes and enjoy!

7

* 4 Tablespoons of avocado should be the equivalent of half of an avocado.

** If you can’t find sprouted garbanzo bean flour, you can use regular garbanzo bean (chickpea) flour. I find sprouted flours easier on the digestive system which is why I tend to use sprouted flours and sprouted grains.

Gluten Free Matcha Mini Muffins

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