Ingredients
Dry Ingredients
- 2 cups gluten free flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup matcha collagen or 1 tablespoon matcha powder
Wet Ingredients
- 1/2 cup sugar or low sugar baking blend
- 1/4 cup coconut oil softened
- 3 medium ripe bananas
- 1/3 cup dairy free Greek yogurt
- 1/2 cup applesauce
- 1 tsp vanilla extract
Other Ingredients
- 1/4 cup white chocolate chips
Directions
- Preheat oven to 425F. Line a muffin tin with baking cups and spray them with coconut oil or cooking spray.
- To a medium bowl add flour, baking soda, baking powder, matcha collagen and salt. Whisk together and set aside.
- Add wet ingredients to a large bowl and stir together until well mixed. Add dry ingredients and stir until just blended.
- Fold in chocolate chips.
- Use an ice cream scoop to evenly portion out 12 muffins.
- Bake at 425F for 5 minutes. Reduce the heat to 350F and bake for 15-20 minutes or until a toothpick inserted into
- the middle comes out clean.
- Allow muffins to cool in pan on a baking rack.
Makes: 12 muffins
