Ok so these were originally supposed to actually be GREEN for St. Patrick’s Day but I decided to go for taste and not necessarily color. Now don’t get me wrong I LOVE green tea and matcha powder (which is essentially a fine powder made from green tea leaves) but it does have a bitter taste like most teas do when brewed and tannins are released. Another thing is that matcha powder can be quite costly, so a little should go a long way.
These muffins have all the healthy good stuff…green tea, chia seed, flax seed, quinoa, Greek yogurt….ok, yes, there is some sugar and butter but we have to live, right? Everything in moderation. Oh and I decided to make these egg-free too, just because.
Green Tea Quinoa Muffins
- 1/4 cup cooked quinoa
- 1/2 cup whole wheat pastry flour
- 1/2 cup ground flax seed (or flax meal)
- 1 tablespoon ground chia seed
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoon green tea matcha powder
- 1/2 cup brown sugar
- 1 teaspoon pure vanilla extract
- 3 tablespoons melted unsalted organic butter
- 1/2 cup plain nonfat Greek yogurt
- 2 ripe, mashed bananas
- Preheat oven to 400 degrees F. Grease muffin tins or use cupcake liners.
- Set aside cooked quinoa and allow to cool.
- Combine flour, ground flax, chia seed, baking powder, salt, green tea and matcha powder in a medium bowl.
- Add cooled, cooked quinoa and set aside.
- In another medium size bowl, mix brown sugar, vanilla, butter, yogurt and bananas.
- Add sugar mixture to flour and stir to combine, being careful not to overmix. Place into greased muffin tins.
- Bake for 25-30 minutes for regular size muffins and 12-15 minutes for mini muffins, until toothpick inserted into center of muffin comes out clean. Allow muffins to cool in pan.
- Place in airtight container in the refrigerator for up to 5 days.