Made with whole grains, sweet bananas, mellow zucchini and a sprinkle of beautiful matcha green tea, these fluffy, tender muffins are the perfect way to wake up in the morning.
For even better taste, turn to the highest quality in ingredients with Solspring® – the rising brand that offers the largest variety of unique Demeter Certified Biodynamic® and organic foods, sourced from regenerative farms, the way nature intended. Learn more about importance of Biodynamics – the original regenerative agriculture.
USDA OrganicBiodynamic
Ingredients and Directions
Ingredients
1 cup wholegrain spelt flour
1/2 cup rolled oats
1 1/2 Tbsp. Solspring® Organic Matcha
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. Solspring® Ancient Fine Sea Salt
3 large, very ripe bananas (about 1 cup / 250ml mashed)
1 large organic egg
1/4 cup Solspring Wild Acacia Honey (may substitute with maple syrup)
3 Tbsp. cooking oil of your choice
1 tsp. pure vanilla extract
1 cup grated zucchini, lightly packed
Directions
Preheat oven to 375°F / 170°C. Prepare a 12-cup muffin tin.
Mash the bananas in a medium bowl, then whisk in the egg, followed by the honey, oil and vanilla. Fold in the grated zucchini.
In a large mixing bowl, combine the flour, oats, matcha, baking powder, baking soda and salt.
Add the wet ingredients to the dry ingredients, folding just until incorporated – don’t over-mix, or your muffins will be tough. Scoop into the prepared muffin tin and place in the oven.
Bake for about 20-25 minutes until a toothpick inserted into the center comes out clean. Transfer muffins to a cooling rack and let cool completely. Say thank you, and enjoy. Store leftovers at room temperature for 3 days or in the fridge for a week. Freezes well.
USDA Organic
Biodynamic
