Paleo Matcha Muffins (Edit recipe)

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Paleo MATCHA MACADAMIA MUFFINS – your morning muffin just got an upgrade friends! Pair this delicious muffin with your morning matcha latte and your day is off to an amazing start. You can add up to three teaspoons of matcha in this recipe, totally up to you. We like to add some white chocolate chips (nope, not paleo) on occasion, but you can certainly only add mac nuts if that suits you. The quality of matcha matters, so we like to us Jade Leaf Matcha's culinary grade option. Known for it's sustainability efforts in Japan and boasts it's stunning matcha from multi-generational family farmers.

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PREP TIME

15 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 10

Ingredients

1 cup Almond Milk, room temperature or milk of choice
1 Tbsp Lemon Juice
1.75 cups Cassava Flour
.5 cup Maple Sugar, can sub organic granulated sugar
2 tsp Matcha Green Tea Powder, up to 3 tsp, depending on preference (I used Jade Leaf Culinary Grade Matcha)
1 tsp Baking Soda
.25 tsp Sea Salt
3 whole Eggs, room temperature
.25 cup Ghee, melted & slightly cooled
.25 cup Kite Hill Greek Style Yogurt -Plain Unsweetened, or yogurt of choice
1 tsp Pure Vanilla Extract
.75 cup raw Macadamia Nuts, roughly chopped
.75 cup White Baking Chips, optional
2 Tbsp Vanilla Infused Sugar, optional

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Process

Cook Mode

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 your oven to 385° and prepare standard muffin tin by lining with preferred liners. You should get approximately 10 muffins.
In a medium sized measuring cup, combine milk and lemon juice. Stir well and set aside for at least 5 minutes. This will leave you with “buttermilk” to use with the rest of the ingredients. Set aside.
In a medium sized mixing bowl, add cassava flour, maple sugar, JADE LEAF matcha, baking soda and salt. Fluff to combine well and set aside.
Add eggs, ghee, yogurt and vanilla to the “buttermilk” mixture. Whisk well to fully incorporate all ingredients. Pour into the dry ingredients along with the macadamia nuts* and white chocolate chips, if using. Stir all ingredients together with a rubber spatula, being sure to incorporate all the dry ingredients fully into the wet.
Spoon batter into prepared muffin tins. Top with additional macadamia nuts and chips if desired and a sprinkle of vanilla sugar using.
Place in a preheated oven and bake for 20-22 minutes until the tops are set. Remove from the oven and cool for 3-4 minutes in the muffin tin, then remove to a cooling rack to finish cooling. Best enjoyed within a day or two, but can be stored at room temperature for up to 4 days. These do freeze well, so that is a consideration for preparing ahead of time for your next brunch.

Notes

*Increase macadamia nuts to 1½ cups if not adding any white chocolate chips

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	350
Fat:	23 g
Carbohydrates:	40 g
Protein:	3 g
Cholesterol:	14 g
Sodium:	197 mg
Fiber:	3 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.