Green Tea Quinoa Muffins

Light, healthy and simple to make, these delicious Green Tea Quinoa Muffins are even more delicious with a cup of tea or coffee!

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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?  

Yes, you can easily substitute with a granular brown sugar free sweetener of your choice. I personally love this one!

If you are looking for more healthy muffin recipes, you will love these Almond Flour Chocolate Chip Muffins, Strawberry Banana Muffins and definitely these Double Chocolate Muffins!

All of these would be even more yummy with some Low Carb Bulletproof Hot Chocolate, Apple Chai Latte, Eggnog Latte and definitely some Spiked Apple Cider! 

Also, my cookbooks are both on sale now and would make a great gift! The Everything Wheat Free Diet Cookbook and The Greek Yogurt Cookbook are both the lowest prices I have seen!

Why You Should Make These Green Tea Quinoa Muffins

These delicious muffins are high in protein and also eggless. These are perfect for those who have egg allergies or any type of sensitivity to eggs.

I love these muffins because they are made with all wholesome, real food ingredients. There is no junk or anything artificial in here.

I am sure some of you might think that quinoa in a muffin might sound a little strange, but it really does add a fabulous texture and of course added plant-based protein.

I am always looking to add some more protein to my diet these days, especially when it tastes as yummy as these muffins.

Not going to lie though, I do wish they were naturally colored green. Next time I will use this natural green coloring I found!

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Recipe Tips

This recipe calls for two very ripe bananas, which is just one of the reasons why I always have super ripe bananas in my freezer. The second my bananas start to goo too brown where my kids are complaining how gross and mushy they are, I unpeeled them and place n plastic bags in the freezer.

This way I am not throwing away food and I can use them for banana breads, muffins, smoothies...you name it. I hate wasting food!

As many of you know I love making freezer-friendly snacks and meals. These muffins freeze incredibly well!

I like to take them out 10-20 minutes before I am ready to eat it. I just leave it on the counter and let it defrost.

They still taste delicious and fresh. If you want to toast it lightly and add some butter or even peanut or almond butter, that sounds all types of delicious too.

Related Recipes

Green Tea Coconut Matcha Ice Cream from Lauren Kelly Nutrition

Green Tea Matcha Latte from Lauren Kelly Nutrition 

Baked Matcha Donuts from Love and Lemons

Blood Orange Green Tea Energy Drink from Lauren Kelly Nutrition 

No Bake Matcha Protein Bites from Clean and Delicious

Green Tea Layered Chia Pudding Parfait from Lauren Kelly Nutrition 

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Green Tea Quinoa Muffins

Light, healthy and simple to make, these delicious Green Tea Quinoa Muffins are even more delicious with a cup of tea or coffee!

5 from 3 votes

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Servings: 12 regular size muffins

Calories: 148kcal

Author: Lauren Kelly

Ingredients

• ▢ ¼ cup cooked quinoa
• ▢ ½ cup whole wheat pastry flour
• ▢ ½ 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
• ▢ ½ cup unrefined brown sugar
• ▢ 1 teaspoon pure vanilla extract
• ▢ 3 tablespoons butter melted and unsalted
• ▢ ½ cup plain nonfat Greek yogurt
• ▢ 2 bananas ripe and mashed

Instructions

• 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.

Notes

To store: Keep leftovers over the counter for up to three days or in an airtight container in the fridge for up to one week.

 

To store in the freezer: Place cooled muffins in an airtight container and freeze for up to 3 months.

Nutrition

Calories: 148kcal | Carbohydrates: 21g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 260mg | Potassium: 179mg | Fiber: 3g | Sugar: 12g | Vitamin A: 135IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg

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