EASY AND MOIST MATCHA MUFFINS

Preheat the oven to 340°F/170°C. Line muffin-cupcake tray with paper liners. Set aside. Sift whole wheat flour, oat flour, baking powder, baking soda, soda, sugar, salt, and matcha powder into a medium bowl.

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PREHEAT

In a separate small bowl, whisk together yogurt, oil, egg, and vanilla extract until combined.

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WHISK YOGURT

Add the flour mixture to the yogurt mixture and gently fold until the batter is smooth. Avoid over mixing.

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COMBINE

Divide the batter amongst 12 muffin liners.

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TRANSFER

Bake for 15-18 minutes until an inserted toothpick comes out clean.

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BAKE

Allow the muffins to cool in the pan for five minutes before removing. Transfer to a wire rack to cool completely.

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ALLOW TO COOL

Store muffins in an airtight container in a cool dry place for up to three days. Glaze with lemon icing!

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ICE & COOL

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