Morning Friends! Last week I told you how much I love green tea and that I discovered matcha green tea in powder format when I was stocking up on my Yamamotoyama Genmai-Cha Green Tea on Amazon. Since I bought matcha, I’ve been creating tons of recipes in my head. Like this matcha smoothie I gave you last week.
Matcha has a mild flavor making it really versitile to add to smoothies and baked goods. It also has a vibrant green tint which is fun for holidays like St. Patrick’s Day. Since my weight-loss, I’ve acquired a hobby for cooking and baking things light and low-calorie. I’m always experimenting with foods and different combinations.
My work collegues have been loving my experiments and I love them for trying everything and giving me their honest feedback. Last week they went bananas for my Mint Chocolate Hazelnut Muffins. So did you guys! They’re already asking when the next batch will be made. One of my collegues requested that my next experiement be without chocolate and just nuts.
So in honor of this green holiday, I made matcha pistachio muffins. They were fab and green!
- 1 1/3 cups whole wheat flour
- 1 tbsp organic matcha green tea powder
- 2.5 tsp baking powder
- 3 tbsp organic sugar
- 2 bananas, mashed
- 1 cup orange juice
- 2 tsp flax seeds
- 2 tsp ginger powder
- 1 tsp salt
- 1-2 tbsp safflower oil
- 2 tbsp raw, unsalted pistachios
- 1/4 tsp vanilla extract
- Preheat oven to 350 degrees
- Combine all dry ingredients
- Stir flax seeds into 2-3 tbsp of water and allow it to set 10-30 minutes
- Mash bananas
- Fold wet ingredients into dry ingredients and stir until smooth
- Line muffin tray with muffin liners
- Fill muffin liners with 2-3 tbsp of batter
- Bake at 350 degrees for 18 minutes
- Allow muffins to cool before serving
- 110 calories
What’s one ingredient you love to bake with? What the strangest thing you ever baked with? What’s was the worst?