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MATCHA COCONUT MUFFINS

By Nourish Not Punish

MATCHA COCONUT MUFFINS by Nourish Not Punish
May 30, 2015 matchamaiden
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MATCHA MUFFINS

These matcha coconut muffins with a chocolate & coconut frosting are our June Matcha Mail recipe of the month from the beautiful Evelyn of @nourishnotpunish who has this message for you all:

Hey guys, my name is Evelyn and I’m the lady behind the health food blog @nourishnotpunish. I’m an ethical vegan from Melbourne, who has both coeliac disease and fructose malabsorption. Nourishing the body with healthy, wholesome cruelty free food is something I am super passionate about. I also believe that taking care of the mind and soul is just as important.

All the recipes I create on my blog, e-books and instagram page are gluten free, vegan, refined sugar free and fructose friendly! I have also recovered from an eating disorder, so strive to help as many girls and boys battle their demons and live a life they deserve. Matcha Maiden is a gorgeous product, I really enjoy baking with it! 🙂 Enjoy these matcha coconut muffins! Love, Ev x

INGREDIENTS

1 cup gluten free self raising flour
2 tsp MIX N MATCHA
½ cup desiccated coconut
2/3 cup coconut sugar
4 tbsp melted coconut oil
½ cup soy milk (Or any other plant based milk)
2 tsp baking powder

Frosting ingredients:
¾ cup natvia icing sugar mix
¼ cup desiccated coconut
2 tbsp nuttelex (or any other plant based spread)
1 tbsp raw cacao powder
2 tbsp almond milk

Makes approx. 9 muffins.

METHOD

  1. Preheat oven to 170 degrees Celsius (fan forced) and grease a muffin tray.
  2. In a bowl, sift in the gluten free self raising flour, followed by adding in the coconut, coconut sugar, matcha green tea powder and baking powder.
  3. Whisk in the melted coconut oil and soy milk until combined well.
  4. Transfer the mixture evenly between the muffin tray.
  5. Bake in the oven for approx 30-35 minutes until golden on top.
  6. Remove from the oven and allow to cool completely before icing.

ICING:

By using a hand mixer, simply mix the icing sugar mix, nuttelex, raw cacao and almond milk until fluffy. Stir through the coconut with a spoon! Spread over the cooled muffins and enjoy.

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