Matcha Berry Crumble Muffins
With a unique and delicious flavor combination, these muffins also also full of antioxidants and fiber from berries, spinach and oats.
- 1 1/3 cups all-purpose or gluten-free AP flour
- 1 cup oat flour
- 1 ½ tablespoons matcha powder*
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup plus 2 tablespoons white sugar sub granulated monkfruit or coconut sugar
- ½ cup avocado oil
- 2 teaspoons vanilla extract
- 2 large eggs room temperature
- ¾ cup plain Greek yogurt
- ½ cup unsweetened almond milk
- 2 packed cups baby spinach
- 2 ½ cups frozen mixed berries
- Crumble Topping:
- ⅓ cup all-purpose or gluten-free AP flour
- 3 tablespoons unsalted butter melted and cooled (sub coconut oil)
- 2 tablespoons white sugar sub granulated monkfruit or coconut sugar
- Preheat oven to 350 degrees F and line a cupcake tin with liners. You can also thoroughly grease the tin.
- In a large mixing bowl, whisk together AP flour, oat flour, matcha powder, baking powder, baking soda and salt.
- In a blender, combine sugar, oil, vanilla, eggs, yogurt, almond milk and spinach. Blend until completely smooth and creamy.
- Pour wet mixture into dry and fold until JUST combined, then fold in berries.
- Scoop approximately ⅓ cup mixture into each liner. You want the batter to line up slightly under the edge of the tin. NOTE: you should have some batter leftover for 4 more muffins.
- In a small bowl, mix together all crumble topping ingredients with a fork or your fingers. Evenly sprinkle over muffins, then gently pat into the batter.
- Bake for 27 minutes, then cool in the tin for 10 minutes. Remove from tin and place on a slotted rack. Cool completely before enjoying, another 20 minutes or so.
- Repeat with remaining batter and crumble. Muffins will keep at room temperature up to three days or frozen 4 months.
*Despite the name of the recipe, these muffins are still yummy without matcha. Leave it out if you don't think you'll use it otherwise!