Here are the ingredients that you need to compile to make this recipe:
- 150 grams all-purpose flour about 1 cup, loosely packed OR 180 grams oat flour as the substitute for all-purpose (but note it will be more crumbly, so use muffin liners if you use this method)
- 1 tsp baking powder
- 1/8 tsp salt
- 3 tsp matcha powder ceremonial grade
- 1/2 cup melted vegan butter (118g) or coconut oil (90g)
- 1/2 cup maple syrup (150g)
- 1 large egg OR 1/2 cup almond milk as the substitute for the egg
- 1 tbsp powdered sugar optional for topping
Source: Beautiful Eats
Here are the instructions that you need to follow to make this recipe:
- First, you need to prepare all of your ingredients. Line a muffin tin and set that aside for later. Then, preheat your oven to 350F.
- In a large bowl, you need to fully whisk together all of the flour, baking powder, salt and matcha. Combine the mixture until all of the ingredients have been incorporated.
- In a separate medium bowl, whisk together all of the butter, maple syrup, and egg until well combined. The mixture should have no lumps.
- Pour the dry ingredients in with the wet and mix until smooth. The dry ingredients should be carefully poured in thirds. Fully combine the mixture before you add in the remaining dry ingredients. The batter should be very smooth and consistent. You want to mix the batter by hand fully for about a minute, just to form a little gluten and hold in the batter. You can use a stand mixer on the lowest setting.
- Pour the batter into six muffin lined muffin cups. Bake at 350F for 20-25 minutes or until you can insert a toothpick and it comes out clean.
- Take the muffins out of the oven, sprinkle powdered sugar on top of them, serve and enjoy! They also keep in the refrigerator for up to a week.
Source: Okawari Shitene Cooking