If I had to choose one word to describe these muffins it would be nutty. I wouldn’t call them a sweet muffin but they aren’t quite a savory muffin. Just Nutty. Avocados, matcha powder, coconut oil, and whole wheat flour are all nutty by themselves, but combine them together and you better believe that is some intense nutty flavor.
I HIGHLY recommend you eat this oven fresh out of the oven and slathered with almond butter or sunflower butter. Just so you can reach the 5th degree of nuttiness
1 cup whole wheat flour
1 cup spelt flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon matcha green tea powder
1 cup avocado (~2 medium avocados)
1/3 cup coconut oil, melted
3/4 cup almond milk + 1 tablespoon, separated
15 drops of stevia ( I used NuNaturals)
Preheat oven to 325ºF
Sift together flours, baking soda, baking powder, salt, and matcha green tea powder in a large bowl. Be sure to sift because matcha green tea powder tends to clump up.
Purée avocado and 1 tablespoon of almond milk together in a blender, magic bullet, or food processor. (If you don’t have any of these kitchen appliances, I am willing to imagine that a fork and some muscle will be just fine.) Make sure the avocado mash reaches a smooth consistency with no clumps. In a different mixing bowl combine avocado mash, coconut oil, almond milk, eggs, and stevia. Mix together well. Add dry ingredients to wet and mix until everything is incorporated.
Spoon batter into muffin tin.
Bake for 22-25 minutes until toothpick comes out clean.
Yields 12 muffins.