Sam and I are constantly on-the-go over here and more often than not, we don’t have time for breakfast. I love killing two birds with one stone, which is why I came up with a breakfast muffin that will 1) keep us full and 2) give us energy! I give to you… the green tea breakfast muffin! DUN DUN DUUUUUUN! Yes. I’m weird. Moving on.
These taste delicious and are packed with awesome ingredients. Yes, people, this IS real life! Some of my favorite ingredients are:
Almond flour/meal: Not only does the moist, nutty taste drive me wild, but it is high in monounsaturated fats, low in carbs and sugar, and very high in protein! It helps balance your blood sugar levels, which in return keep you feeling satisfied, without cravings.
Oat flour: I love baking with oat flour because it brings moisture to your baked goods – a priority of mine. Baking necessities aside, it is gluten free and loaded with carbs. Before you freak out, these are good carbs. Complex carbs. Your body’s primary and preferred source of energy. Another awesome fact about oats is that they help tremendously in reducing cholesterol. Having oats in the morning will help keep you feeling full until lunch, which can help with weight loss! Whoa. So many italics in this paragraph.
Matcha powder: This powerful stuff is packed with antioxidants, and I mean packed. It also boosts your metabolism, helps naturally detoxify your body, is rich in chlorophyll and fiber, and helps lower cholesterol and blood sugar. It also has a healthy amount of caffeine, which will increase your energy and your mood!
Topped with slivered almonds, these muffins are more like a treat to me 🙂 I ate two right out of the oven and never looked backed. Instead, I looked forward at having another one. Oops.
Get in the kitchen and whip these bad boys up! They will maybe last two days in my house if I’m lucky. If you make them, make sure to tag #lavenderlists so I can see your yummy baking skills 🙂
- 2 organic eggs
- 1 cup almond meal
- 1/2 cup + 2 Tablespoons oat flour
- 2 medium bananas
- 3 Tablespoons honey
- 2 teaspoons matcha powder
- 3 Tablespoons unsweetened almond mylk
- 1 tsp vanilla extract
- 1 tsp baking soda
- Slivered almonds, for garnish
- Preheat oven to 350F and grease muffin tin with coconut oil.
- In a large bowl, mash the bananas, then add all of the ingredients and mix well.
- Taste test for sweetness and add more honey if you would like.
- Pour batter into muffin tins and top with slivered almonds.
- Bake for 25 minutes.
- Remove and let cool, then transfer those babies to a cooling rack.
- Once cooled, begin eating! NOM!
- I used green tip bananas - if you would like it to be more sweet than make sure your bananas are very ripe.
- Instead of mashing, I threw my bananas into my food processor to save time, but either way works!
- Adding chocolate chips, berries, or whatever else your heart desires would be delicious!
- To make these vegan, sub for 2 flax eggs.
- Maple syrup or agave nectar would also work instead of honey. Whatever your preference!