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Whether you’re a matcha tea lover, looking to add more healthy ingredients to your diet, in the mood for anything green, or just love muffins, you’re going to love these gluten free Pistachio Matcha Muffins.
They’re full of yummy matcha flavor and spiked with a salty pistachio crunch and oh-so moist banana bread-like texture. PLUS, you can enjoy these as a treat anytime without remorse, since they’re made with OWYN plant-based, allergen-free protein powder.** They’re also dairy-free and vegan without even trying!
If you’re wondering if you’ll like matcha tea, it has a subtle but yummy flavor that works great in these muffins – in fact, from the taste, no one would guess the recipe was made with tea at all. Matcha is naturally green in hue, and among its many health benefits, it can help boost metabolism and burn calories, detoxify the body and enhance mood. It’s also rich in fiber, chlorophyll and vitamins like vitamin C, selenium, chromium, zinc and magnesium.
The addition of pistachios boosts the muffin’s healthy fats, protein, fiber and antioxidants. When combined with OWYN’s plant-based protein blend, Omega-3s, probiotics, trace minerals and superfoods, these are some downright nutritious gluten free pistachio matcha muffins!
The other bonus about using OWYN’s Match Tea Protein Powder in this recipe is that it allows us to skip the eggs altogether, and to use less sugar than you would in a typical muffin recipe. OWYN products already contain chia and flaxseed, which help to give structure like eggs do, and the monk fruit extract used is a natural low sugar sweetener.
And it goes without saying (although, apparently I’m saying it anyway) that if you’re looking for a really green muffin, add some food coloring. Here’s a link to one that uses natural food dyes, you know, so you can keep feeling smug about how healthy these muffins are. (If you need a reminder: yellow + blue = green)
I hope you give this recipe a try, and feel good all day long about your matcha muffins.
Preheat oven to 350 F (static) 325 F (convection – preferred). Line 12 muffin cups with muffin papers or lightly oil.
Whisk together gfJules Flour, baking powder and baking soda, then set aside.
In a large mixing bowl, cream sugar, OWYN Matcha Tea Protein Powder, and butter or vegan alternative, beating until lighter and no clumps remain.
Add yogurt and applesauce, mixing until smooth.
Add the gfJules Flour mixture alternating with milk and vanilla until completely incorporated. If the batter is very stiff, stir in more milk by the tablespoon until it’s easily spoonable and smoothable in the muffin cups; depending on the milk used, you may need slightly more than 1/2 cup.
Chop, then fold in pistachios if using.
Spoon equally into 12 muffin cups, then smooth the tops with a wet rubber spatula to smooth. Sprinkle more chopped pistachios on top, if desired.
Bake for 20-25 minutes, depending on the pan used. Check for doneness with a toothpick inserted into the center of a muffin — when clean or with only a few dry crumbs attached, muffins are ready. They should also spring back to a light touch.
Remove to cool on wire rack and cover, once cooled, to keep fresh.
* If you use OWYN Protein Powder in place of milk powder, you’ll be adding 14 grams of protein to this recipe. If you also use OWYN Vanilla Protein Drink in place of milk, you’ll be adding 7 more grams of protein to this recipe.
**I’ve partnered with OWYN (Only What You Need) to use their products in order to increase the nutrition in many popular gluten-free recipes. As always, all opinions are my own. See my disclosure policy for more information. Working with select brands I love allows me to keep bringing you free recipes, and I hope that in the process, you’ll learn about some of the safe gluten free products I choose for my family. Thanks so much for your support!