Fluffy Matcha Muffins

For about 7 pieces

  • 200g spelt flour
  • 120g unrefined sugar (e.g. coconut blossom or raw cane sugar)
  • 1 heaped tbsp matcha powder
  • 1,5 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 150 ml plant-based milk (room temperature)
  • 20 ml freshly squeezed lemon juice
  • 50g vegan butter
  • 30g liquid deodorized coconut oil

topping

  • 100g white, vegan chocolate
  • Some Matcha powder

Preparation:

Preheat the oven (fan oven at 180°C).

Mix the dry ingredients in a bowl. Heat the butter in a saucepan until melted and remove from the heat. Mix the lemon juice, melted butter, milk and the melted coconut oil in a separate bowl and add to the dry ingredients. Mix well together to form a dough.

Pour the batter into a silicone muffin pan.

Bake for 20 minutes. Leave to cool completely and then remove from the mold. Melt the chocolate, pour over the muffins and top off with Matcha powder!

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