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Matcha Zucchini Oat Muffins?!

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The other day while looking for a healthy dessert recipe, I chanced upon Pranin’s Matcha Zucchini Muffins recipe. I baked a batch of the muffins and thought it’d be good to share my experience! Also, Pranin, if you ever came across this post, your PureFood A to Z is amazing! :)))

(My muffins sprinkled with chia seeds)

The process:

The ingredients are all easy to get and combining them was easy. I had a hard time figuring out if the muffins were fully baked, as I really couldn’t tell! They came out still moist for the first 20 minutes (recipe calls for 18-20 minutes) and I ended up baking them for another additional 20 minutes.

Nope, the ovomaltine spread did not get added into my bowl of greens. 

The results:

It was definitely a healthy option for you healthy lover out there. Unfortunately for me, it was definitely too bland for my liking plus the muffins crumbled to pieces when I removed the cupcake liners….

Here’s what I will do differently the next time I bake them again:

– Add more chocolate chips and vegan butter / brown sugar/ apple sauce etc. to sweeten them up. The muffins definitely tasted more like a green meal for me with all the zucchinis. (I wrote this last night and actually wrote suchinnnis instead haha)
– Add their A-Z Powder to the ingredient list because what’s healthy without vitamins? *wink
– Add dates to see if they could keep the muffins from crumbling and falling apart.
– Make sure I actually have baking soda…Maybe it is one of the factors why the muffins crumble? Hmm…

See below for the recipe or you can also visit their website here.

The ingredients:

  • 1 2/3 cups coconut flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda – I replaced this with additional 3-4tsp of baking powder
  • 1 tablespoon organic matcha powder
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon salt
  • 1 flax egg – Used an Omega-3 Egg 
  • 1/2 cup maple syrup or honey – Used Honey
  • 1/2 cup non-dairy milk – Used Almond Milk
  • 1/4 cup coconut oil, melted
  • 1 teaspoon Vanilla extract – Unfortunately ran out of Vanilla extract so I used none. 🙁
  • 1 1/2 cups grated zucchini
  • 1/3 cup gluten-free oats
  • 1/3 cup Carob chips or Vegan dark chocolate chips or Raw Cacao Nibs optional

Directions

  • Heat oven to 350°F Prepare a 12-cup muffin pan by using coconut oil to grease
  • In a large mixing bowl, whisk together flour, baking powder, baking soda, matcha, cinnamon and salt until combined. Add in other optional ingredients at this point (if they are dry ingredients.)
  • In a separate bowl, whisk together flax egg, maple syrup, non dairy milk, coconut oil and vanilla extract.
  • Pour the wet mixture into the dry ingredient mixture, and stir with a spoon until just combined. Make sure to not overmix.
  • Before adding in the grated zucchini, wrap it in a towel and squish it. This is to take out the excess moisture. Once this is done, stir in the zucchini and oats until just combined.
  • Portion the batter evenly between 12 baking cups. Optional: For added nutrition and crunchy texture sprinkle extra oats on top of each. You can also sprinkle chia, hemp or flax seeds on top if you wish.
  • Bake for 18-20 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Transfer pan to a cooling rack, then serve the muffins warm.

 

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