Gluten Free) (Edit recipe)

These vibrant muffins are packed with matcha and dark chocolate so they’re also full of amazing antioxidant benefits. There are plenty of folks wanting to live the low carb/macro life, yet still be able to sink their teeth into some delicious muffin-ness! A muffin that is in actual muffin and not just a sweetened egg, if you know what I mean. I may have an obsession with muffins, but I also know I'm not alone. We are, and have always been, about muffins so I wanted to make a couple low carb options available.

20 minutes

18 minutes to 20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	435
Fat:	35 g
Carbohydrates:	20 g
Protein:	17 g
Cholesterol:	47 g
Sodium:	415 mg
Fiber:	5 g
Sugars:	7 g
Calculated for total recipe.

by Back Porch Paleo

View original recipe

Serves: 8-10

Ingredients

1.5 cups Almond Flour
.75 cup Pork Panko
.25 cup Cassava Flour
2 Tbsp Matcha Green Tea Powder, culinary grade
1 Tbsp Lucuma Powder
1 Tbsp Maple Sugar, optional
.5 tsp Sea Salt
1 cup Almond Milk, or milk of choice, room temperature
4 whole Eggs, room temperature
.25 cup Salted Butter, melted & slightly cooled, can sub ghee
1.25 tsp Liquid Stevia Extract, the French vanilla is great in this muffin
.5 cup Sprouted Pili Nuts with Pink Himalayan Salt (Pili Hunters), roughly chopped
.75 - 1 cup Hu Dark Chocolate Gems, or chocolate of choice, roughly chopped

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 385° and line muffin tin with parchment liners.
In a medium bowl, combine almond flour, pork panko, cassava flour, matcha, lucuma, maple sugar (if using), baking powder and salt. Fluff together with fork to combine, set aside.
In a small bowl, add milk, eggs, butter and stevia, whisk well to combine. Pour wet ingredients into dry and stir with a small spatula to combine well. Stir in pili nuts and ¾ of the chocolate if you want to reserve some to sprinkle on top after they come out of the oven. Otherwise, add all of it.
Spoon into prepared muffin tins, fill 8 for a larger size or 10 for a smaller muffin.
Bake for 18-20 minutes or until edges just start to turn golden and center springs back when lightly touched.
Remove from the oven and let cool for 4 minutes, then remove to a cooling rack. If you have reserved some chocolate, sprinkle on top of each muffin at this point and the residual warmth will melt it on top. Enjoy warm or store to eat later. We keep ours in the fridge or they also freeze beautifully.