Gluten-free Almond and Matcha Muffins
Few people have experimented with almond flour. Although it has gained popularity with followers of the paleo and ketogenic diets, this flour remains under-utilized by many. Because it is derived from pulverized almonds, this flour is naturally grain-free and gluten-free. Rich in protein and healthy fats, it gives this muffin recipe a fluffy texture and a nutritional value superior to any grain flour.
Because of this nutrient density, these almond and matcha muffins are a real winner. breakfast a satisfying and satiating snack. These muffins are sure to satisfy any craving, as well as supporting energy levels and concentration. Enjoy!
To prepare: 15 minutes
Cooking time : 20 to 25 minutes
Culinary tools: hand blender
Allergen : nuts
Grain-free, gluten-free, no added sugar.
Ingredients
- 2 ripe bananas
- 2 free-range eggs
- ¼ cup avocado oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 tablespoons sweetener with monk fruit
- 1 ½ cups super fine almond flour
- 1 teaspoon baking powder
- 2 tablespoons matcha green tea powder
- Pinch of salt
- 2 tablespoons sliced almonds (for garnish)
Process
- Preheat oven to 350 oF and place the rack in the middle of the oven.
- Line a 12-muffin tin with paper or individual silicone moulds.
- Place mashed bananas, eggs, avocado oil, vanilla extract, cinnamon and sweetener in a medium bowl. Using a hand mixer, blend until smooth.
- Add almond flour, baking powder, matcha and salt. Continue mixing until a dense, uniform mixture is obtained.
- Divide mixture between 12 muffin moulds and garnish with sliced almonds.
- Bake for 20 to 25 minutes, or until a toothpick inserted comes out dry.
- Leave to cool for 15 minutes before unmolding.
- Keep for up to 3 days at room temperature.
Enjoy!
About the author
Naturopaths of La Boite à Grains
Team of licensed and certified naturopaths (ND) in Gatineau, Outaouais.
Original article written by Véronique Cousineau, Naturopath