gluten-free keto-friendly
Lazy Sunday Afternoon Matcha Muffin
Overview
Have a healthy homemade muffin in a few minutes!
Have you ever wanted homemade snacks that can be made quickly like “out-of-box” baked goods? If so, try our “gluten-free, keto-friendly homemade matcha muffin mix.” This dry mix could be a life saver! Here we would like to show you how to “upgrade” the muffin easily. The upgraded version is healthier, yummier, and more attractive. Perfect to brighten up your afternoon tea time!
Ingredients
Matcha Muffin Mix
Gluten free, keto-friendly Matcha Muffin Mix. This pint jar has enough to make 5 giant muffins or 10 small ones.
1 Egg
1 Tbsp. Oil
Grapeseed oil or Avocado oil is our favorite.
Fruit
You can add fruit, such as strawberries, huckleberries, pear, peaches… This page features two scrumptious variations: Strawberry Almond Matcha Muffins and Huckleberry Matcha Muffins.
Nuts
Nuts add a nice crunchy texture to the muffin along with plant protein. You can mix them in the batter and add them on top.
Instructions
1. Have the “Gluten-free Keto-friendly Matcha Muffin Mix” ready
Have this healthy dry mix on hand–then you can whip up delicious & healthy homemade matcha muffins in minutes.
2. Make the batter
Mix 1 egg and 1 Tbsp. oil (grapeseed oil or avocado oil is recommended) well. Add 6 Tbsp. Matcha Muffin Mix and stir until well combined.
To make Strawberry Almond Matcha Muffins
Chop one large strawberry. Add the chopped strawberry and 1 Tbsp. sliced almonds to the batter.
To make Huckleberry Matcha Muffins
Add 2 Tbsp. huckleberries to the batter.
3. Pour the batter into 2 lined cups & microwave
The batter makes two muffins so you will need two microwavable cups and two cupcake liners.
Set each liner in a cup. With a spoon, pour half of the batter into each cup. For Strawberry Almond Matcha Muffin, add 1 tsp. sliced almonds on top.
Place both cups in the center of the microwave. Microwave them with high power for about 90 seconds. Check doneness by inserting a toothpick into the center–if it comes out clean, it is done.
Remove muffins from cups. Cool them on a cooling rack.
How to dress up the Strawberry Almonds Muffin
When Matcha is cool, top it with your favorite whipped cream. Sift Matcha powder over the cream.
How to dress up Huckleberry Matcha Muffin
While waiting for Matcha Muffin to cool, make huckleberry jam: Microwave 2 Tbsp. huckleberries for 30 seconds. If you are using frozen huckleberries, microwave them 60 seconds. Add 1 tsp. tapioca and mix well. Microwave the mixture for 15 seconds. It thickens as it cools.
When Huckleberry Matcha Muffins are cool, top each muffin with half of the huckleberry jam. Sprinkle grated orange zest on top of the muffin.
Strawberry Almond Matcha Muffin
Ingredients
- 6 Tbsp. "Gluten free, keto friendly Matcha Muffin Mix" (Find the link to this recipe on the top of this page.)
- 1 Egg
- 1 Tbsp. Grapeseed oil or Avocado oil
- 1 large strawberry or 2 small stroawberries Chopped into 1/4" pieces
- 1 Tbsp. plus 2 tsp. sliced Almonds
- 1 Tbsp. your favorite whipped cream
- 1/8 tsp. Matcha
Instructions
- Mix egg and oil well. Add muffin mix and combine thoroughly.
- Add strawberries and 1 Tbsp. almonds.
- Line two microwavable cups with a baking cup. Pour half of the batter into each cup. Add 1 tsp. almonds on top of the batter.
- Place the cups in the center of the microwave. Microwave for 90 seconds with high power. Check doneness by inserting a toothpick in the center of the muffin. It comes out clean when it's done. Remove the muffin from the cups. Cool them on a cooling rack.
- Top it with your favorite whipped cream. Sift Matcha powder on cream.
Huckleberry Matcha Muffin
Ingredients
- 6 Tbsp. "Gluten free, keto friendly Matcha Muffin Mix" (Find the link to this recipe on the top of this page.)
- 1 Egg
- 1 Tbsp. Grapeseed oil or Avocado oil
- 4 Tbsp. Huckleberries Fresh or frozen
- 1 tsp. Tapioca
- 1/8 tsp. Matcha
- 1/4 tsp. Orange zest
Instructions
- Mix egg and oil well. Add muffin mix and combine thoroughly.
- Add 2 Tbsp. Huckleberries to the batter and combine well.
- Line two microwavable cups with a baking cup. Pour half of the batter into each cup.
- Place the cups in the center of the microwave. Microwave for 90 seconds with high power. Check doneness by inserting a toothpick in the center of the muffin. It comes out clean when it's done. Remove the muffin from the cups. Cool them on a cooling rack.
- Microwave 2 Tbsp. huckleberries for one minute. Add Tapioca, mix well, and microwave 15 seconds. It thickens as it cooles.
- Top the cooled muffin with huckleberry jam. Sift matcha and sprinkle orange zest.
