With a unique and delicious flavor combination, these muffins also also full of antioxidants and fiber from berries, spinach and oats.
Servings 16muffins
Ingredients
Muffins:
1 1/3cupsall-purpose or gluten-free AP flour
1cupoat flour
1 ½tablespoonsmatcha powder*
1teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonsalt
½cupplus 2 tablespoons white sugarsub granulated monkfruit or coconut sugar
½cupavocado oil
2teaspoonsvanilla extract
2large eggsroom temperature
¾cupplain Greek yogurt
½cupunsweetened almond milk
2packed cups baby spinach
2 ½cupsfrozen mixed berries
Crumble Topping:
⅓cupall-purpose or gluten-free AP flour
3tablespoonsunsalted buttermelted and cooled (sub coconut oil)
2tablespoonswhite sugarsub granulated monkfruit or coconut sugar
Instructions
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.
Notes
*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!