Clean Green Matcha Muffins

I love matcha, I love green veggies, and I love muffins. So I put them all together to make these delicious and nutritious muffins!

These are plant-based, gluten-free, grain-free, sugar-free, and loaded with fiber, protein and healthy fats. You can't even taste all the green ingredients, if that is weary to you!

Top with coconut butter or nut butter of choice and enjoy!!

Makes : 8 Muffins

Time: 20 - 25 minutes

Ingredients:

• 1 cup raw spinach
• 1/4 cup raw zucchini (chopped)
• 1/4 - 1 ripe banana (I go for less sweetness, but add as much as you'd prefer)
• 1 TBSP Sunflower Butter (may substitute with any nut butter)
• 1/4 cup nut milk
• 1 scoop vanilla plant protein (optional, if you choose to leave it out, substitute with 1-2 tsp vanilla extract)
• 1/2 TBSP coconut oil
• 1/3 cup almond flour
• 1 flax egg (1 tbsp flax meal mixed with 2 tbsp water and let sit to thicken for 5 minutes)

Directions:

1. Preheat oven to 350 degrees
2. Blend spinach, zucchini, banana, nut butter, milk, and protein powder in a food processor or blender until creamy batter consistency
3. Transfer to a large mixing bowl and add almond flour and flax egg
4. Lightly oil a muffin pan (I used coconut oil), and spoon batter into each muffin bin
5. Bake for 13-16 minutes until edges are browned and inside is cooked thoroughly (if you poke with a fork, batter should not come onto the fork)
6. Store in the fridge for a week!
7. ENJOY!