Single-serving Matcha Muffin
One bakery-style muffin fresh out of the oven whenever you want one!
Servings: 1 muffin
Calories: 221kcal
Equipment
- Muffin pan, ideally jumbo size (or a ramekin, small cake pan, etc. but you need to adjust baking time)
Ingredients
Wet ingredients
- 2 tbsp applesauce (30 g) sub mashed banana
- 1 tbsp (nut) milk (15 g) I used unsweetened almond milk
- 1 tbsp sugar (12 g)
- 1 tsp oil (5 g)
- drop of vanilla extract
Dry ingredients
- 1/4 cup flour (30 g) gf all purpose if desired
- 1/2 tsp matcha powder
- 1/2 tsp baking powder
- pinch of salt
- 1 tbsp (optional) white chocolate chips (15 g) sub any other dry mix-in
Instructions
- Preheat oven to 350F and grease a muffin cavity/ramekin or line with liners.
- In a small bowl, mix applesauce, milk, sugar, oil, vanilla.
- In a mug mix flour, matcha, baking powder, salt until no clumps remain. Pour into the wet mixture and fold to combine, do not overmix.
- Fold in chocolate chips and transfer to muffin cavity. (Optional) sprinkle with more chocolate chips. Bake 25 minutes.
- Let the muffin cool a few minutes before handling. Enjoy!
Notes
- The recipe will make a fluffy muffin as written. But increase oil to 2 tsp for an even richer texture.
- If baking in a shallow wide dish such as a ramekin, check for done-ness at around 20 minutes.
- You can also make 2 regular sized muffins out of this recipe, reduce baking time to 20-23 minutes.
- Pro-tip: For an extra dome-y muffin, bake the first 5 minutes at 425F.
Nutrition
Serving: 1 muffin | Calories: 221kcal | Carbohydrates: 40g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 233mg | Potassium: 56mg | Fiber: 1g | Sugar: 15g | Vitamin A: 109IU | Vitamin C: 0.3mg | Calcium: 142mg | Iron: 2mg