With St Patrick’s day around the corner I always get inspired to cook some green recipes and matcha is one of my favourite ingredients to use that gives a nice green hue. It’s also packed with antioxidants and great for a caffeine boost other than coffee!
You can sub it for a greens powder if you prefer, its not essential just great for a boost!
This recipe can also be adapted to be vegan and gluten free.
Recipe- makes 8-10 depending on size
-100g oat flour (sub 30g for plain flour or self raising for a lighter muffin)
-50g plant protein, I used pea protein or use more flour
-1 tsp baking powder & 1/4 tsp baking soda (or extra 1/2 tsp baking powder)
-1 generous tsp organic Japanese matcha
-30g coconut sugar or sugar alternative
-1 lemon, zest of & juice of roughly 1/4 to 1/2 adjust to taste
-90g apple puree or blended up apple
-1 egg (sub chia egg for vegan)
-1 & 1/2 Tbsp oil
-150ml water or milk of choice
-lemon extract 1 & 1/2 caps (I get mine in Tesco)
-handful of pistachios
Icing= I used a sugar free alternative (Pure via) to icing sugar with some water & baobab powder
Directions
-I pre-soak my pistachios for 5-10 mins in water so they dont dry out
-Mix the dry ingredients together & zest the lemon
-Mix the wet ones in a well in the same bowl if its big enough then stir & leave to sit for around 15mins to thicken while you pre-heat the oven to 150c fan
-Scoop the mix into bun cases, top with pistachios then bake for around 18mins to 20mins, my oven cooks stuff fast so yours may need longer until they’re golden/brown on top
Once cool make the icing & drizzle over
