Strawberry Matcha Muffins
You guys, these Strawberry Matcha Muffins are everything! There are times when drinking a hot matcha just doesn't seem right, think post workout, and these muffins fill the void like a champ.
Let's be real I love Vital Proteins Matcha and I'm always looking for ways to incorporate more of it into my life. Matcha is packed full of cancer & free radical fighting antioxidants. It also provides around 34mg of caffeine, which is the same as a cup of coffee.
I find it’s...
- longer lasting
- easier on my stomach
- and far less likely to give me the caffeine jitters.
When you combine that with the potential health benefits of collagen (think healthier joints, skin, hair & nails) I consider that a win win! The muffins are dairy free and sweetened with Sugar 2.0 and strawberries. The strawberries provide the perfect dose (89mg per cup) of vitamin C to help the collagen do its job.
So if you’re looking for a not-so-ordinary St. Patty’s Day treat, I’ve clearly got you covered!
Happy Friday Lovelies!
Makes about 16 muffins (or 12 muffins and 4 donuts in my case).
2 1/4 cups flour
1 cup old fashioned oats
1 cup Sugar 2.0 (or white sugar)
1 Tablespoon baking powder
3 scoops Vital Proteins Matcha
1/2 teaspoon salt
1 1/4 cup unsweetened almond milk
1 teaspoon vanilla extract
2 teaspoons almond extract
3/4 cup non-fat plain greek yogurt
1/4 cup coconut oil
1 1/2 cups chopped strawberries
Preheat oven to 400 degrees. Mix all dry ingredients in a mixing bowl. When combined add all wet ingredients until mixed thoroughly. Line muffin tin with muffin liners and spray with non-stick spray. Fill muffin liners to just below the edge with batter. Sprinkle with course sugar if desired.
Bake muffins at 400 degrees for 10 minutes. Reduce temperature to 350 and bake an additional 15 minutes. Allow muffins to cool completely before serving. Store muffins in airtight container or freeze for later.