Matcha breakfast muffins

Easy to make and perfect for an on-the-go breaky, give these matcha breakfast muffins a go. 

These matcha breakfast muffins are hearty, oaty and very satisfying in the morning. For a teatime version, add white or dark chocolate chips when you mix in the nuts, stirring them in gently.

Ingredients (makes 12)

100g  rolled oats

200g plain flour

2 tsp baking powder

1 tsp bicarbonate of soda

1 tbsp matcha powder

¼ tsp sea salt

85g light brown sugar

4 large ripe bananas

1 large egg, beaten

60g melted butter (or light olive oil)

85g chopped walnuts
or pecans

Method

Preheat the oven to 180°C/gas mark 4. Line a 12-hole muffin tin with paper baking cases.

In a large bowl, combine the oats, flour, baking powder, bicarbonate of soda, matcha powder, salt and sugar. Mix together and make a well in the centre.

Mash the bananas with a fork in another bowl. Stir in the beaten egg and melted butter (or olive oil). Add to the dry mixture with the walnuts or pecans and fold through until just combined – take care not to over-mix. If the mixture seems too thick or a little dry, add a little orange juice or milk to thin it.

Spoon the mixture into the paper cases and bake in the preheated oven for 20 to 25 minutes until the muffins are well risen and a skewer inserted in the middle comes out clean.

Serve the muffins warm or cold. They can be kept fresh in an airtight container stored in a cool place for two to three days.

Variations

You can flavour the muffins with a few drops of vanilla extract or add a little ground cinnamon, ginger and nutmeg for a spicy result.

Mix in some freshly grated orange zest and the juice of an orange.

For more fibre and texture, try stirring a tablespoon of flax seeds into the mixture. Or sprinkle the tops with pumpkin seeds before baking.

Recipe courtesy of Book of Matcha by Louise Cheadle and Nick Kilby of Teapigs, (£18.99, Jacqui Small)