I don't eat muffins often. But when I do, I prefer they contain chocolate. I made these gluten free + dairy free matcha chocolate chip muffins in March so I would have something green to eat for breakfast on St. Patrick's Day. I was tired of eating leafy greens. I'm finally getting around to sharing the recipe here in case you want to indulge in these too. They're good any time of the year.
Ingredients:
3 eggs
¼ cup maple syrup
⅓ cup almond butter
¼ coconut oil, melted
¼ milk or non-dairy alternative (I used cashew milk)
1 cup almond flour
¼ cup coconut flour
2 tbsp matcha powder
2 tbsp coconut or date sugar
1 tsp baking powder
A dash of vanilla extract
¾ cups semi-sweet dark chocolate chips
Directions:
Preheat the oven to 350°.
Place all the wet ingredients into a mixing bowl and mix well.
Slowly stir in the rest of the ingredients (except for the chocolate chips) and mix until you have a smooth and even consistency.
Fold in the chocolate chips and transfer the batter to 12 silicone muffin cups.
Bake for 24 minutes, or until cooked through.
Did you make these and enjoy them? If so, I want to hear about it! Share them on Instagram and tag @realfoodeducation and #realfoodeducation.