For this year’s summer break, I chose to make it the most relaxing one for our whole family.
Unlike the previous years, our calendar was not crammed with never ending activities. Even our daily routine was very easy going. There were days when I even let the kids stay in their pajamas. Surprisingly, the kids loved this type of vacation. For them, it’s too good to be true.
Well, just like anything in life, some things have to end. A few more days and the kids will be back in school. Then our crazy schedule will kick in.
With that in mind, I’m sharing this super easy recipe for Matcha muffins. It’s perfect when you are short in time or there is a sudden party notice for your allergy child. Yes, it never stops.
These muffins are full of flavor, really soft, airy and moist. The mix already contains sugar so be careful when using egg substitutes like banana puree or applesauce as it may become too sweet.
Oh, these make delicious cupcakes too. Just top it with homemade coconut whipped cream or regular dairy free frosting.
1 package Bears Gluten Free Muffin Mix
3 Tbs. flax meal
9 Tbs. lukewarm water
5 Tbs. avocado oil
5 Tbs. non dairy milk
2 Tbs. matcha powder
1 tsp. avocado oil (for greasing the muffin tin)
Preheat the oven to 350 degrees.
Line a 12 standard sized muffin tin with cupcake liners or brush with a little avocado oil.
In a big mixing bowl, whisk together the flax meal and water. Set aside for 5 minutes.
When the flax goo starts to thicken, add the oil and non dairy milk.
Slowly add the muffin mix.
Add the matcha and mix until well combined. The batter is on the thick side.
Fill each muffin tin crevice with the batter (about 2/3 full). Make sure to leave some space on top.
Bake in the oven for 20 – 25 minutes. It will be done when a toothpick inserted inside the muffin comes out clean.
Remove from the muffin tins and let cool.
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