Matcha Spinach Muffins

Matcha Spinach Muffins 💚 Feeling deeply grateful for a peaceful moment — sipping hot herbal tea brewed with fresh mint leaves and reflecting on one of my favorite Chinese proverbs: “A warrior, like tea, shows her strength in hot water.” These Matcha Spinach Muffins are naturally sweetened with dates and packed with nourishing greens. Spinach, one of the richest natural sources of folate (vitamin B9), supports DNA repair and helps prevent the mutations that can lead to cancer. Matcha, one of the most potent antioxidant foods on the planet, is rich in cancer-fighting compounds and fiber to support healthy digestion. Boosting my immune system and my mood with this vibrant green delight! 

  

Matcha Spinach Muffins 

Ingredients: 

 

4 large eggs separated 

¼ cup avocado oil 

3 cups raw spinach 

1 tablespoon vanilla 

1 cup medjool dates 

3 tablespoons matcha powder 

½ tablespoon baking powder

¼ tsp salt 

½ cup chickpea flour 

½ cup oat flour 

¼ cup nonfat Greek yogurt

 

Directions: 

1.     Preheat oven to 350 degrees.  Line a muffin tin with 12 muffin cups. Set aside. 

2.     Blend wet ingredients: In a blender, combine the dates, spinach, oil, vanilla, and Greek yogurt. Blend until completely smooth and creamy.

3.     Beat egg yolks: In a large mixing bowl, whisk the egg yolks for about 1 minute, or until light and airy. Add the blended date-spinach mixture and mix until well combined.

4.     Add dry ingredients: Gently whisk in the flour, salt, matcha powder, and baking powder until just incorporated. Avoid overmixing.

5.     Whip egg whites: In a separate clean bowl, beat the egg whites until stiff peaks form (about 1 minute). Carefully fold the egg whites into the batter until no streaks remain.

6.    Spoon the batter into prepared muffin liners, filling each about ¾ full. Bake at 350°F  for 20-25 minutes, or until toothpick inserted into the center comes out clean. Remove from oven and allow to cool before transferring to a wire rack to completely cool.