I love to bake, but I definitely don’t do it enough. I actually won this mix in an Instagram giveaway, so I figured I would get creative with it – one of the many reasons I love baking. To be honest, I pulled this combo out of the air and then looked it up on Pinterest to see if it had been done, and it had, so I got to crafting my own recipe.
This is not your traditional muffin mix – it is gluten free, sugar free, soy free, and grain free (and low carb). It has 9 grams of carbs and 7 grams of dietary fiber, which is 2 grams of net carbs… nice!
Matcha is ground green tea leaves with origins in China and is, without question, a superfood. It is an antioxidant powerhouse – in fact, it has been shown to have 20 times more units per gram than pomegranates or blueberries. Antioxidants help to prevent diseases and illness, and boost your overall immunity. According to Matcha Source, other benefits include:
» Boosts metabolism and burns calories
» Detoxifies effectively and naturally
» Calms the mind and relaxes the body
» Is rich in fiber, chlorophyll and vitamins
» Enhances mood and aids in concentration
» Provides vitamin C, selenium, chromium, zinc and magnesium
» Lowers cholesterol and blood sugar
Original Recipe
Servings: 12 muffins
Ingredients:
Muffins:
- Good Dee’s original muffin mix
- 3 eggs
- 1/3 cup melted coconut oil
- 1 tbsp vanilla extract
- 1 tbsp local honey
- 2 tsp matcha powder
- 1 tsp maca powder
- 1 scoop Further Food collagen
- Fresh blueberries
Frosting:
- Blueberry compote (blueberries + 1 tbsp water)
- 2-3 heaping tbsp Siggi’s vanilla yogurt
- 2 oz. cream cheese
- 1 tbsp local honey
Directions:
- Preheat oven to 350 degrees Fahrenheit.
- Line muffin pan with 12 liners.
- Mix eggs, coconut oil, vanilla extract, and honey in a medium bowl. Then add the mix and combine well (until smooth).
- Add matcha powder, maca powder and collagen – combine well.
- Then add blueberries – I used about 3/4 of the small sized punnet.
- Distribute batter evenly among the muffin tin, not exceeding 2/3 of the way full.
Bake 18-20 minutes OR until golden brown and toothpick comes out clean.
- Wait for the muffins to cool COMPLETELY before removing from the pan/taking off the liners. This batter is a little more flimsy than traditional batters and WILL fall apart.
- While waiting for the muffins to cool, put remaining blueberries into a pot with 1 tbsp water and heat over medium, until a jam like mixture has formed and the blueberries have popped.
- Remove from the stove, add yogurt, cream cheese, and honey. Mix well until smooth.
- Once the muffins are cooled – add the frosting and enjoy these bad boys!
