Note: I was sent a package of Matcha Green Tea from Tenzo Tea in order to write this post. Opinions are mine alone.
I’ve been on a bit of a muffin kick recently. I’m trying to make sure we have as many “quick meals” as possible on hand during the busy fall season!
I was recently contacted by Tenzo Tea, a matcha green tea company that is based in Los Angeles. They were kind enough to send me some Tenzo Matcha to try in a recipe.
Matcha is finely powdered green tea leaves. To make into a tea, you just add a teaspoon of matcha powder to hot water and whisk until frothy. Because you ingest the whole tea leaves (rather than just steeping leaves in normal tea), there are a bunch of health benefits attributed to matcha.
I have never tried matcha before, but my sister is a huge fan, so I figured it was worth my time. Coconut matcha lattes seem to be quite a popular way to enjoy matcha, so I decided to turn that into a muffin I could enjoy during the week.
I based this recipe off of Smitten Kitchen’s Double Coconut Muffins, with a few tweaks.
Tenzo Tea was kind enough to provide a promo code for I Can Cook That readers. Use code cancook to receive 15% off a one-time purchase!
Ingredients:
- 1/2 cup virgin coconut oil
- 3/4 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons matcha powder
- 1/2 cup shredded coconut
- 1 cup coconut milk
- 1/3 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
