paleo matcha macadamia muffin

Paleo MATCHA MACADAMIA MUFFINS – your morning muffin just got an upgrade friends! Two of my favorite things, MATCHA and macadamia nuts, all nestled together and baked up in a muffin! Pair this delicious and oh so stunning muffin with your morning matcha latte and your day is off to an amazing start.

Let’s talk matcha shall we? I’ve not always been a fan, but quickly became one after learning about this amazing plant. First time trying matcha was a “um, no thank you” as it didn’t taste great. Then I learned that sourcing is super important as is when it’s harvested. Often, bad sourcing and/or harvesting means a lower quality of matcha, resulting in a product that is not that desirable.

So happy to introduce (or reintroduce you) to JADE LEAF MATCHA. A company that sources their pure matcha from generational family farmers in Japan who have been doing this since the mid 1850’s. Yep, you read that right! That’s quickly coming up on 200 years, so they KNOW their matcha.

A philosophy I’ve been intentional about over the last few years, if there is something I’m going to consume on a daily basis, I like to make sure it’s organic. JADE LEAF believes in the methods of cultivating their leaves as it’s been done for centuries in Japan before the advent of pesticides. Making their efforts more sustainable and better for the family farmers and their customers. It’s organic, pesticide free, and sustainably sourced from single origin family farmers.

One of the main reasons I started drinking matcha years ago was for the unparalleled health benefits in a way that nature intended. It’s one ingredient, with all the concentrated goodness built right into it. Mother Nature continues to prove so wise! It’s loaded with antioxidants to boost the body’s efforts in decreasing inflammation, balancing hormones, rebuilding tissue damage and of course aging!

You know what else MATCHA has, L-theanine. Naturally occurring, just like the caffeine it also has. When the two are paired together, it provides a more calm, alert feeling rather than the jitters you may feel when consuming caffeine alone.

The types of MATCHA also vary and depending on your application will determine the “grade” you might need. Check out JADE LEAF’S site for details on what that means for you. This MATCHA MACADAMIA MUFFIN uses their CULINARY GRADE matcha. Ground from second harvest tea leaves, which make it perfect for baked goods or smoothies.

This muffin is truly so delicious! Being Paleo it is dairy free, refined sugar free as well as gluten free. Will you be able to tell the difference? Nope! You can add up to one tablespoon of matcha in this recipe, totally up to you. We like to add some white chocolate chips (nope, not paleo) on occasion, but you can certainly only add mac nuts if that suits you. If you’re living the low-carb life, we also have a matcha muffin for you as well.

paleo matcha macadamia muffin

Recipe by MichelleCourse: breakfastCuisine: snackingDifficulty: easy

Servings

10

muffins

Prep time

15

minutes

Cooking time

20

minutes

paleo, matcha infused & oh so delish!

Ingredients

• 1 cup almond milk, room temperature (or milk of choice)

• 1 tbsp fresh lemon juice

• 1¾ cups cassava flour

• ½ cup maple sugar

• 2-3 tsp JADE LEAF culinary grade matcha

• 1 tsp baking soda

• ¼ fine sea salt

• 3 large eggs, room temperature

• ¼ ghee, melted & slightly cooled

• ¼ dairy free, plain or vanilla yogurt

• 1 tsp vanilla

• ¾ cup macadamia nuts, roughly chopped

• ¾ cup white chocolate chip or dark chocolate chips (opt)

• organic vanilla sugar (opt)

Directions

• Preheat your oven to 385° and prepare standard muffin tin by lining with preferred liners. You should get approximately 10 muffins.
• In a medium sized measuring cup, combine milk and lemon juice. Stir well and set aside for at least 5 minutes. This will leave you with “buttermilk” to use with the rest of the ingredients. Set aside.
• In a medium sized mixing bowl, add cassava flour, maple sugar, JADE LEAF matcha, baking soda and salt. Fluff to combine well and set aside.
• Add eggs, ghee, yogurt and vanilla to the “buttermilk” mixture. Whisk well to fully incorporate all ingredients. Pour into the dry ingredients along with the macadamia nuts* and white chocolate chips, if using. Stir all ingredients together with a rubber spatula, being sure to incorporate all the dry ingredients fully into the wet.
• Spoon batter into prepared muffin tins. Top with additional macadamia nuts and chips if desired and a sprinkle of vanilla sugar using.
• Place in a preheated oven and bake for 20-22 minutes until the tops are set. Remove from the oven and cool for 3-4 minutes in the muffin tin, then remove to a cooling rack to finish cooling. Best enjoyed within a day or two, but can be stored at room temperature for up to 4 days. These do freeze well, so that is a consideration for preparing ahead of time for your next brunch.
• *Increase macadamia nuts to 1½ cups if not adding any white chocolate chips