If you think you can’t enjoy baked goods when you’re avoiding white flour and white sugar, you’re wrong. There are so many fantastic alternative flours out there that it makes it easy to enjoy delicious and extra nutritious goodies that will provide you with all the flavour and zero guilt. In fact, when you make gluten-free baked goods made with superfoods, they’re often packed with healthy ingredients that are perfect for kicking off your day, or helping your body recover after a good sweat at the gym.
When my friends at teapigs asked me to create a recipe using their new Super Power Green Organic Matcha, my brain instantly thought of the delicious blueberry muffins I made with almond meal (aka almond ‘flour’) a few years ago when I was on a hardcore 30-day paleo challenge. It was recipes like this one that helped me realize that incorporating super clean and paleo-friendly foods into your daily diet is easy, and can be so good that you never feel like you’re missing out.
If you are new to Matcha Green Tea, you’re in for a treat! teapigs has aptly named theirs the ‘Super Power’ Green Organic Match to highlight the incredible benefits of matcha that include being high in antioxidants, helping to boost memory and concentration, burning calories and even detoxifying the body.
Since it had been a little while since I had made these muffins at home, I got into the #CasaGC kitchen and started mixing and refining to make sure this delicious recipe would be better than ever before. Here’s how to make my Gluten-Free Paleo Matcha Muffins wth Blueberries!
Gluten-Free Paleo Matcha Muffins wth Blueberries
Makes 6 large muffins or up to 10 smaller muffins
What You need:
- 2 cups almond meal
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tbsp teapigs Super Power Green Organic Matcha
- 1/4 cup chia seeds
- 1 cup blueberries (fresh or frozen)
- 2 organic eggs
- 1/4 honey
- 1/4 cup coconut oil
- juice of 1 lemon
- 1 tsp vanilla extract
What To Do:
- Heat your oven to 350 degrees
- Mix all of your dry ingredient in a large bowl. You can add in the blueberries last, once everything else is mixed.
- In a smaller bowl, mix all wet ingredients together before slowing mixing the wet mix into the dry ingredients.
- Grease a cupcake pan with coconut oil line with baking cups and divide the batter evenly.
- Place in your oven to bake for 20-25 minutes if you’re baking 10-12 muffins, or 30-35 minutes if you’re baking 6-8 larger muffins.
- Let cool and enjoy!