When you think of matcha you think of vibrant green powder, and with water added it becomes a deep grass green. Well, as you can see the muffins are a little more unconventional in color despite the matcha addition. Due to the other ingredients, the matcha transforms the mixture into a dark olive green; however, the muffins are nothing short of delicious and nutritious.
Holy smokes are these muffins moist! They retain their consistency even after being frozen so they last longer. I tend to freeze them in bags of two and that’s the ideal combo for me as I don’t eat them quickly enough before they turn.
They’re great as a snack or if I have to be out early and don’t have time to make a complete breakfast they are a super option to tied me over till I can get back and make myself something.
So, without further ado, let’s get to the recipe!
2 cups (284g) of all-purpose white flour
1 tsp baking powder
1/2 tsp of baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1 tbsp matcha
1/3 cup demerara sugar
1/4 cup & 2 tbsp of olive oil
2 apples peeled, stewed and mashed with a potato masher
2 large eggs
1 1/2 tsp vanilla extract
1 cup of finely shredded carrot
1 cup of unpeeled, finely shredded zucchini
- Preheat oven to 350° and line a muffin tin with paper muffin cases.
- Cut and stew the apples in a saucepan using a tbsp of water.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and matcha then set aside.
- In a separate mixing bowl, whisk together the demerara sugar, olive oil, apples, eggs, and vanilla.
- Stir in the carrots and zucchini, add in the flour mixture and fold the batter using a spatula until nearly combined.
- Divide the batter between the 12 muffin cases until they’re almost full.
- Pop them into the oven for 20 minutes. Using a toothpick insert. If it doesn’t come out clean, return it to the oven for a further 5 minutes.
- Remove from the oven and leave the muffin tin to partially cool before transferring the muffins to a cooling rack.
- Finally, enjoy with a cup of tea.
My personal choice is pairing the organic rooibos tea with these muffins, as I find the individual flavors don’t get lost.