1 large egg (we use Eggland’s Best because they have 25% less saturated fat, four times the vitamin D and double the omegas compared to other eggs, thanks to the proprietary hen feed)
¼ cup unsweetened almond milk
1 cup plain nonfat Greek yogurt
½ cup unsweetened applesauce
2 tbsp honey
1 tsp vanilla extract
Instructions
Preheat oven to 400 degrees.
In a large mixing bowl, combine the rolled oats, quinoa flour, brown sugar, craisins, matcha powder, hemp powder, salt, and baking powder.
In a separate bowl, whisk the egg. Then, add the almond milk, applesauce, honey, olive oil, and vanilla extract.
Add the dry ingredients mixture to the wet ingredients mixture and stir.
Line a 12-muffin baking pan. Fill each compartment about ¾ full.
Let cook for 25 minutes. To know if the muffins are done, stick a toothpick through the middle of a muffin and make sure that no residue appears on the toothpick. Allow 10-15 minutes to cool.
Nutrition Information
Serving size: 1 muffin Calories: 143 Fat: 2 g Carbohydrates: 27 g Sugar: 13 g Sodium: 344 mg Fiber: 3 g Protein: 5 g Cholesterol: 15 mg
Recipe by Nutrition Twins at https://www.nutritiontwins.com/matcha-oatmeal-craisin-muffins/