1 tbsp + 2tspMatcha (we used our organic Cha Ka Matcha)
¾tspBaking Soda
1 + ¼tspVanilla Powder
½ cup + 2tbspAllulose
1 Egg
1tbspAvocado or Grapeseed Oil or Melted Ghee
1tbspSliced Almonds
Instructions
Combine the first 5 ingredients thoroughly. Store the dry mixture in a pint Mason jar. Makes 5 muffins.
When ready to make one muffin mix 1 egg and 1 tbsp avocado oil, grapeseed oil, or melted ghee.
Add 6 tbsp "Homemade Matcha Muffin Mix with Allulose" and mix until well combined.
Line a microwave-safe mug (6-8 oz size) if you wish. Pour the batter into the mug. Top with sliced almonds.
Place the mug in the center of the microwave. Cook on high power for 75 to 90 seconds. The muffins are done when a toothpick inserted into the center comes out clean.
Enjoy as is, or top it with whipped coconut cream, if desired.
**If you would rather use Maple Syrup in place of Allulose. Omit the Allulose from the dry mix. When preparing to make muffin add 1½ tbsp Maple Syrup to wet ingredients and proceed with the remaining steps.