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Matcha, vanilla and almond bite-sized muffins

Paleo muffins, Paleo Crust, Matcha grain free muffins, gluten free muffin recipe, grainfree muffin recipes, food styling #food photography, christmas food, matcha recipes, Keto muffins, low carb muffins

A little festive fun today with these matcha, vanilla and almond bite-sized Paleo muffins. Sweetened naturally with just fresh pears and a little honey they’re the perfect healthy addition to your Christmas table. They’re also grain, gluten and dairy free too.

There’s a creative sparkle in each and every one of us. Finding and harnessing it is the key to self healing. In addition to following the right diet and eating well, I massively believe that finding a creative outlet in my blog has helped put my autoimmune condition in remission. It’s also led me to a new love… styling and photography. Today i couldn’t resist a little muffin tree! Are you ready to unleash your inner creative and see what health benefits it brings you? Doing what you love will make you healthier. It really doesn’t matter whether you have the skills yet to match the vision in your head, it’s just about having fun.

Ready to have fun?

Makes 18 mini Paleo muffins

Ingredients

  • 3 pears
  • 150ml water
  • 200g ground almonds
  • Juice and zest of 1 lemon
  • 40g coconut oil
  • 1 teaspoon matcha green tea powder
  • 1 teaspoon vanilla powder
  • 4 eggs
  • 1 tablespoon honey
  • 1 teaspoon raw cacao
For decoration
  • Lemon zest
  • Matcha green tea powder

Method

Preheat the oven to 180C (fan assisted) and grease a mini muffin tin with coconut oil to prevent sticking.

Peel all the pears, remove the core and seeds and chop into chunks. Place in a saucepan with 150ml of water and stew for about 10 minutes until soft and the water has reduced. If you need more, add a little. Allow to cool slightly then puree using a hand blender until smooth. You’d don’t want this too dry as it’s to add moisture to the mini Paleo muffins. It should be fairly runny but not like water.

Whisk the eggs with a fork and combine with the almonds, lemon juice, zest and melted coconut oil. Add the pear puree. Mix well and spoon into your mini muffin baking tray. Keep 2 muffins worth of mixture back, add 1 teaspoon of raw cacao and mix. Add to the muffin tin. These are to make the base of the tree.

Bake in the oven for 25 minutes until you can insert and remove a skewer without any crumbs sticking. Allow to cool and remove from the muffin tin.