These moist muffins are packed with great ingredients and make for an excellent snack or an easy on-the-go breafast. Plus, they're paleo-friendly. For a vegan version, you can replace the egg with a chia seed binder by soaking 1 tablespoon ground chia seeds (use a spice grinder if needed) and then soaking it with 3 tablespoons cold water for 10 minutes.
Special Diets:
Ingredients
Method
Preheat oven to 325°F. Oil 6 cups of a standard 12-cup muffin pan with extra-virgin olive oil.
In a medium bowl, whisk together almond flour, coconut flour, matcha, baking powder and salt.
In the bowl of an electric mixer, combine avocado, maple syrup and lemon juice. Beat until fairly smooth.
Add egg and beat until light and fluffy, about 2 minutes.
Stir in flour mixture and almondmilk. Fold in half of the pistachios.
Spoon batter into prepared muffin pan, dividing evenly among the 6 cups. Sprinkle the tops of muffins with remaining pistachios.
Bake until the tops are lightly browned and a toothpick inserted into the center comes out with moist crumbs, about 20–25 minutes.
Let muffins cool in the pan 5 minutes, then run a knife around the edges of the pan and unmold muffins on a wire rack to cool completely. Store in an airtight container for up to four days.