These muffins pack in a bunch of healthiness without letting anyone even realise it! We love the slight crunch from the chia seeds and the Matcha icing ties everything together!

 

What you'll need to make around 14-16 medium sized muffins:

 

Ingredients

• 1- 1 3/4 cups plain or flour of choice
• Tbsp Thea Matcha depending on your preference – I like to use 2 Tbsp but 1 will do the trick
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt – we used pink Himalayan using a grinder
• 1/4 cup light olive oil
• 1 teaspoon vanilla extract
• ¼ cup light brown sugar or coconut sugar – you might want to make it 1/3c-1/2c as its less sweet
• 4 small or 3 large bananas (preferably overripe), mashed – used 2 large bananas
• 1/4 cup oat bran
• ½ tsp vinegar
• 1/3c chia seeds
• 1/3c soy milk – to make chia pudding
• 1 Tbsp soy milk to add to wet ingredients
• 1 -2 Tbsp Thea Matcha depending on your preference – I like to use 2 Tbsp but 1 will do the trick
• Matcha Kit Kats to top your muffins (optional)
• More Matcha to dust over the top

Icing

• 1 Tbsp dairy free margarine
• 1 ½ c icing sugar
• 1/2tsp vanilla extract (optional)
• 1 tsp to 1Tbsp Thea Matcha 

Please note due to the banana it does overpower some of the Matcha flavour – Matcha icing makes up for this and gives it a bit of a bitter sweet kick! I think it’s a must!

 

Gadgets

 

• A few mixing bowls
• Small bowl for your chia pudding
• Masher/Fork
• Measuring Utensils
• Spoon/Spatulas
• Icing Equip
• Small and Large Sieve

 

Step 1: Preheat oven to 180 degrees Celsius on bake

Step 2: Combine sifted flour, baking powder, baking soda, Matcha (you can decide how much you want to put – we think the more the better but maybe start on 1-2 tsp first!) and salt in a medium/large size bowl and set aside.

Step 3: Mash bananas, you should have roughly 1- 1 ½ cups and mix in wet ingredients - oil, sugar, vinegar and vanilla.

Step 4: Mix the wet ingredients into the dry until all combined.

Step 5: Spoon into a well-greased or paper lined muffin tin, fill each muffin about 2/3 – 3/4 full. I used about one heaping table spoon for each muffin case and managed to make 15 medium-sized muffins.

Step 6: Bake for about 15-20 minutes mine were perfect at 17minutes. You can also do the toothpick test in the center of one muffin, if it comes out clean it’s ready. Remove from oven and let cool for 10 min.

Step 7: Icing: Mix together the icing sugar and Matcha. then add in the cold vegan margarine until it’s a thick and spreadable consistency – be wary of how much margarine you put in as if you put too much it will melt too easily!

 Step 8: Top your muffins with the icing mix once the muffins have completely cooled and you're done! We made ours even better by dusting over more Matcha and putting Green Tea Matcha Kit Kats on top!

 

 

Thea Tips

• To make this or any other recipe gluten free – just replace it with gluten free all-purpose/plain flour.
• The batter is quite thick but don’t be alarmed as this will rise a bit and you’ll be putting some icing on top anyways. The soda and vinegar mix keep your cupcakes moist.
• Wholemeal flour was our favourite as it adds so much texture and a deeper flavour to them