Matcha Latte Mini Muffins

• Vegan

• Produce

  • 2 tsp Matcha powder

• Baking & Spices

  • 1 tsp Baking powder
  • 1 Icing
  • 1/4 tsp Salt
  • 1 cup Vanilla dairy-free creamer
  • 1/2 tsp Vanilla extract
  • 1 cup Wheat flour, white

• Oils & Vinegars

  • 3 tbsp Oil

Found on godairyfree.org

Description

Ingredients

• 1 cup white-wheat flour
• 2 teaspoons matcha powder
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup vanilla dairy-free creamer (I use So Delicious French Vanilla Coconut Milk Coffee Creamer)
• 3 tablespoons oil (I use Ellyndale rice bran oil or melted coconut oil)
• ½ teaspoon vanilla extract
• Icing, optional (recipe below)

Directions

• Preheat your oven to 400ºF and grease 18 mini muffin wells. If using cupcake liners, it helps to lightly spray them with cooking spray as these muffins have a delicate crumb.
• In a medium bowl, whisk together the flour, matcha, baking powder and salt until well combined.
• In a mixing bowl, stir together the creamer, oil, and vanilla. Gradually add the flour mixture, stirring until just combined.
• Divide the batter between the muffin wells, they should be about ¾ full.
• Bake for about 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Remove to a wire rack to cool. Let cool completely if using cupcake liners or if you plan to ice them.
• If icing, dip the tops of the cooled mini muffins into the prepared icing, turn upright, and place back on your wire rack. The icing should set up within a few minutes. Optionally dust with an extra little sprinkling of matcha powder.