Recipes

Matcha Spirulina Muffins

August 2, 2015

Happy Sunday, friends!

If you’ve seen our previous post you know that right now we are in France…probably having some delicious croissants. It’s all about balance. But, instead of taking all of you off the bandwagon with us, we thought we would share a healthy recipe that is perfect for breakfast or snack with some tea. Green tea is a very popular flavor for Japanese treats.  You can find this being used in cookies, cakes, ice cream and candies since green tea goes well with milk products.  Matcha is a special kind of green tea, being the highest quality powdered green tea available. Matcha powder is full of health benefits, such as being high in anti-oxidants, improved concentration, detoxify the body and many others that you can read more about here.

However, most green tea or Matcha recipes are far from being healthy. Having white flour, being full of refined sugar and unsaturated fats (butter) they have more unhealthy in their composition than the latter. So this week I decided to create a better alternative for having something healthy and sweet at the same time. I decided to throw in some spirulina and chia seeds for good measure. You can never have too much of a good thing, right? Superfood my muffins and I’m happy!

I also included some raspberries because, why not? Muffins and fruit are always a nice combo. These muffins turned out to be super fluffy and moist. They are not super sweet, but sweet enough to satisfy a sweet tooth.

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Matcha Spirulina Muffins
Yields 10
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 230 ml vegan milk (I used almond milk)
  2. 250 g flour (I used a mixture of 200 g spelt, 50 g rice)
  3. 100 g muscovado sugar
  4. 2 tsp matcha tea powder
  5. 1 scoop spirulina powder
  6. 2 tsp baking powder
  7. 1 tsp baking soda
  8. 1 tbsp chia seeds
  9. juice of 1/2 lemon
  10. 60 g coconut oil (in liquid form)
  11. 60 g rapsberries
Instructions
  1. Mix all the dry ingredients together
  2. Add the lemon juice and coconut oil to the dry ingredients and mix with a whisk until well combined
  3. Add the raspberries
  4. Fill muffin cases until about 2/3 full (this is important for the perfect size muffins) and bake for 25 minutes (approx. depending on your oven)
Notes
  1. You may also use normal milk instead of vegan milk, if you are not vegan or lactose intolerant
  2. Muscovado sugar can also be replaced by coconut sugar, stevia, agave or another sweetener if you can't find muscovado, but the quantity must be adjusted.
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