Damnnn, these muffins. Here’s my problem with muffins or any baked goods for that matter…I can never stop eating them. This is my main reason why I don’t bake all that often. They’re so easy to grab at home or eat on-the-go, while watching TV, for breakfast, for snack, basically whenever. I can’t stop.
But since these are healthy, gluten-free, and filled with matcha and raspberries (aka healthy superstar ingredients), I don’t feel that upset about inhaling so many of them…
When baking, I am looking for a top quality mixing grade matcha. I never bake with the ceremonial or artisan grade matchas because those are strictly for drinking. The mixing grades are great for baking or lattes. A lot of mixing grade matchas can be yellow-green or lack taste, in other words they can be bad quality matcha. I always make sure that the matcha I am using is bright green and full of flavor. I also look for matchas that are directly sourced from Japan, because those are usually the top quality matchas (unlike those from China or other places).
Zen Matcha is exactly the quality that I am looking for in a matcha. They ensure that you get the best of the best matcha straight from Japan. It has the perfect vibrant green color and full of matcha flavor. While it doesn’t have the “organic” label because of the cost, all of their matcha is grown completely pesticide free. Sacrificing the organic label while still maintaining pesticide free farming, enables Zen Matcha to sell top quality at an affordable price. And I mean…I love clean and healthy things at an affordable price. So hands down, my new favorite company. For this recipe, I used the Zen Matcha Mixing Grade.
Because these muffins are made healthier with oats, bananas, and Greek yogurt, they are slightly denser than your average muffin. They do not rise as much because of the lack of white refined flour. But I love the denser texture of them and love how healthy they are for you.
They are super simple to make, which whisks away my baking fears of it taking too long or being too tedious. You just pop everything in a blender and then pour the mixture in the muffin tins. Twenty minutes later you have ready to eat delicious muffins.
If I were you, I’d make a whole batch on a Sunday to meal prep and keep in the fridge or freezer for when you need a quick, already made, healthy breakfast on the go. Just try and not eat the whole batch in a sitting…it’ll be a tough one.
Hope you enjoy the recipe below. If you make them, be sure to tag @leangreennutritionfiend on Instagram and show me your creations 🙂
Matcha Raspberry Blender Muffins
Ingredients
- 2 cups Rolled Oats
- 2 large very ripe Bananas
- 2 large Eggs
- 1 cup Plain Greek Yogurt
- 3 Tablespoons Maple Syrup
- 2 Tablespoons Matcha Powder
- 1 1/2 teaspoons Baking Soda
- 1/2 teaspoon Pure Vanilla Extract
- 1/8 teaspoon Salt
- 1 heaping cup of Raspberries either fresh or frozen works
Instructions
- Preheat oven to 400 degrees Fahrenheit
- Place all ingredients into the blender except for the raspberries
- Blend the ingredients until smooth and there are little to no clumps of oats or bananas
- Pour the mixture into a large mixing bowl
- Mix in the heaping cup of raspberries to the muffin batter
- Spray a 12-cup muffin pan or place muffin wrappers into each cup
- Distribute the batter evenly into the 12 cups
- Sprinkle a few extra raspberries on top (optional)
- Place the muffin pan into the preheated oven for 15 minutes
- After 15 minutes, take the muffins out and allow to sit for another 5-10 minutes before eating
- Serve and enjoy
Diana
Great recipe