Elevate your muffin game with these protein-packed chickpea flour muffins, infused with earthy matcha and topped with a luscious maple tahini drizzle. This unconventional twist on a classic muffin will leave your taste buds dancing!
Ingredients
- 1 cup chickpea flour
- 1/2 cup almond milk (or any plant-based milk)
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tablespoon matcha powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 cup chopped nuts (almonds or walnuts) or seeds (pumpkin or sunflower) for added crunch
For the Maple Tahini Drizzle
- 2 tablespoons tahini
- 1 tablespoon maple syrup
- 1 teaspoon lemon juice
- Water, as needed for consistency
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
In a large mixing bowl, whisk together the chickpea flour, matcha powder, baking powder, baking soda, and salt until well combined.
In another bowl, mix the almond milk, melted coconut oil, maple syrup, and vanilla extract. Stir until the mixture is smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. If you’re adding nuts or seeds, fold them in at this point.
Evenly distribute the muffin batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
While the muffins are cooling, prepare the maple tahini drizzle. In a small bowl, whisk together tahini, maple syrup, and lemon juice. Gradually add water, a teaspoon at a time, until you reach your desired drizzle consistency.
Once the muffins have cooled, drizzle the maple tahini mixture over the top. Serve and enjoy your deliciously unique chickpea flour and matcha muffins!