Yes, these definitely look like an item to share either in March around St. Patrick’s Day or in the Fall around Halloween. By all means, make them any time! Know why? Here’s the catch, they taste amazing all year long and are packed with matcha & dark chocolate so they’re also full of amazing antioxidant benefits. See that, you’re well on your way to feeling better all ready and the day has just started!
Another low carb offering – we know there are plenty of folks wanting to live the low carb life, yet still be able to sink their teeth and taste buds into some delicious muffin-ness! A muffin that is in actual muffin and not just sweetened egg, if you know what I mean. I’ve seen some low carb (and even tried to make a couple) recipes and they’re just really NOT a muffin. We may have an obsession with muffins, but we also know we’re not alone. It’s a great tribe! We are, and have always been, about muffins (see our dedicated “muffin’ to it” page) so we wanted to make a couple low carb options available.
We’ve got a few more flavors we want to put together, but hit us up with any you’re having a hankering for, we’d love to hear what’s most popoular!
low carb matcha muffin
low carb, matcha, chocolate chunk - winning trio
- 1½ cups almond flour
- ¾ cup Bacon’s Heir Pork Panko
- ¼ cup Otto’s Cassava Flour
- 2 tblsp matcha
- 1 tblsp lucuma powder
- 1 tblsp maple sugar (opt)
- 1 tsp baking powder
- ½ tsp Redmond Real Salt
- 1 cup raw milk, room temp (sub full fat coconut milk for diary free)
- 4 eggs, room temp
- ¼ cup butter, melted & slightly cooled
- 1½ tsp stevia glycerite (we like the French vanilla)
- ½ cup chopped Pili Hunter raw pili nuts, roughly chopped (opt)
- 5-6 squares Alter Eco Dark Blackout Chocolate, roughly chopped
- Preheat oven to 385° – line muffin tin with parchment liners.
- In a medium bowl, combine almond flour, pork panko, cassava flour, matcha, lucuma, maple sugar, baking powder and salt. Fluff together with fork to combine, set aside.
- In a small bowl, add milk, eggs, butter and stevia, whisk well to combine. Pour wet ingredients into dry and stir with a small spatula to combine well. Stir in pili nuts and ¾ of the chocolate if you want to reserve some to sprinkle on top after they come out of the oven. Otherwise, add all of it.
- Spoon into prepared muffin tins, fill 8 for a larger size or 10 for a smaller muffin.
- Bake for 18-20 minutes or until edges just start to turn golden and center springs back when lightly touched.
- Remove from oven and let cool for 4 minutes, then remove to a cooling rack. If you have reserved some chocolate, sprinkle on top of each muffin at this point and the residual warmth will melt it on top. Enjoy warm or store to eat later. We keep ours in the fridge or they also freeze beautifully.
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