1.5 cups rolled oats
2 tbsp matcha powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large bananas
1/4 cup maple syrup
1 tsp vanilla
1/3 cup almond milk
1/2 cup sliced almonds
Preheat oven to 350F and line a muffin tin with muffin liners, then spray with non stick spray. Both steps are necessary unless you have silicone muffin liners.
Add all of your ingredients to the blender, starting with the dry and working your way down the list.
Blend until combined. You want a very smooth batter, but don’t over blend or your muffins will deflate. Use a spoon to make sure all areas are mixed in.
Stir in 1/3 cup almond milk.
Pour into lined + greased muffin tins, and then add sliced almonds on top.
Bake for 18-22 minutes or until toothpick inserted comes out clean.
Store at room temperature for up to two days, or fridge for up to one week.
Category: breakfast, gluten-free Method: blender, oven Cuisine: American Diet: Gluten Free