My favorite thing to do on the weekend is to enjoy a leisurely and delicious breakfast. It’s so nice to take the time to enjoy a morning meal instead of rushing out the door – which is what normally happens during the working week.
So to help you make the most of your weekend mornings, at Kenko Tea we’ve got a classic but super tasty breakfast recipe to share: Vegan Matcha Jam Oat Muffins by the very talented Tess Begg.
Tess is an ace recipe creator from Sydney with a huge passion for fitness and healthy vegan food. A big matcha fan, she’s shared loads of delectable vegan matcha recipes with us at Kenko Tea.
You can check out Tess and her inspiring creations here:
This recipe for glamorous Green Tea Muffins is dead simple to make and yields 5 muffins – more than enough for a hearty weekend breakfast! Plus, the recipe doesn’t feature any dairy and refined sugar, so you can scoff away without feeling guilty.
The fruity flavor of raspberry jam combined with the crunch and wholesomeness of oats makes a wonderful combination, with matcha giving the muffins that special edge.
Now, it's muffin time :)
Vegan Matcha Oat & Jam Muffins
Servings: 5 muffins
Ingredients
½ cup unrefined cane sugar
¼ cup brown rice malt syrup
½ cup almond milk
1 cup plain flour
⅔ cup oats
1 tsp baking powder
1 tsp matcha
5 tsp raspberry chia jam
Method
Preheat oven to 180 C
Mix sugar, malt syrup, almond milk until well combined
Blend in flour, oats, baking powder, matcha to the mixture
Scoop into each muffin cup of baking pan
Swirl 1 tsp jam on each cup (5 total)
Bake at 180 C for 20-30 mins
Let it cool before serving
There’s also a video of this Oat & Jam Matcha Muffins recipe for you to enjoy.
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