It’s my birthday tomorrow! So why not celebrate with cupcakes today – matcha cupcakes of course, because matcha everything is my favourite. But seriously, the hint of lemon accentuates the matcha flavour just perfectly, making it the perfect mix of citrus and green tea that is deliciously smooth. And of course the matcha adds those wonderful anti-inflammatory catechins to the mix for a bit of a health boost. Add the vanilla icing and you’ve got yourself a rich, decadent treat 😉
Makes 12 muffins.
- ¼ cup freshly squeezed lemon juice (from ~ 2 lemons)
- 2 Tbsp white chia seeds
- ¼ cup + 2 Tbsp liquid honey
- ¼ cup maple syrup
- ¼ cup coconut oil, melted
- ¼ cup plain almond or coconut milk
- 2 tsp matcha green tea powder
- 2 tsp baking powder
- ½ tsp sea salt
- 2 cups ground rolled oats (oat flour)
- Heat oven to 350. Line muffin tin with 12 muffin cups.
- In a large bowl, beat together the lemon juice, chia, honey, maple syrup, coconut oil and milk.
- Beat in the matcha, baking powder and salt, and then fold in oat flour.
- Divide batter between 12 muffin cups.
- Bake 25- 30 minutes (until a toothpick comes out clean). Cool completely and store in fridge if not eating within 24 hours (or ice them if for a special occasion).
Optional vanilla icing (for 12 cupcakes)
- ¼ cup softened grass fed butter (or coconut butter)
- 2 Tbsp plain coconut or almond milk
- drop of vanilla extract
- 1 cup icing sugar (or raw cane sugar)
If using icing, beat the butter, milk and vanilla together. Add icing sugar (if using raw cane sugar, first place it into a high speed blender and blend on high for 30 seconds), and beat the sugar into the butter until the icing is smooth and creamy. Ice the cupcakes and store in a cool place.
To deliciously healthy food and stronger faster running… Cheers,
Sarah J Cuff, RHN