I've been having SO much fun doing my "Feedfeed TV" Instagram Stories takeovers. If you guys haven't been following along yet, it's a little quick series where I show you guys one workout move and a easy, healthy recipe. This week I got to share one of my favorite lazy girl recipes: my Matcha Mini Muffins! They are made with oats and banana in a blender, so it is naturally gluten-free + dairy free, AND there are no added sugars. I also, of course, added my favorite collagen, to boost up the protein content and nutrition factor.

It's a little silly how easy it is to make this recipe, considering all you need to do is dump everything in to a blender, then pour it into a muffin pan-- AND they freeze extremely well, so it is the perfect grab-n-go post-workout snack.

My favorite matcha brand for the past two years has been Matchaeologist-- they are a brand that is based in London, but I have yet to find another brand that truly matches their quality and taste for their price point. I was so excited to partner with them to create this recipe, because they have an amazing culinary-grade matcha, Midori, to bake and cook with. It's really important to use culinary-grade matcha because ceremonial grade is very delicate to extremely high temperatures and it will affect the taste. I love Midori because I've tried several other culinary-grade matchas and they tend to get quite bitter with baking, but Midori does not!

It's also just the most beautiful vibrant green color that adds antioxidants and a clean boost of caffeine to anything, sooooo I will take it.

You guys ready for this recipe? Ready or not, get set, and blend!

Matcha Mini Muffins with Collagen

Gluten-free, Dairy Free
Makes ~2.5dozen mini muffins

Ingredients

2 1/4 cup raw rolled Oats
3 or 4 very ripe Bananas (1 cup mashed- you can also sub in applesauce)
2 large Eggs
3/4 cup Almond or Coconut Milk (or any milk you prefer)
1/4 cup Coconut Oil, melted + more to grease muffin tins
4 tbsp Collagen Hydrolysate
3 heaping tbsp of culinary-grade Midori Matcha
2 tsp pure Vanilla extract
2 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp Salt

Directions:

1. Preheat oven to 325ºF (for a dark tins. Use up to 340ºF for lighter tins) and grease mini muffin tin with coconut oil.
 
2. Place all ingredients in a high-powered blender. Blend until batter is very smooth.
 
3. Pour batter to fill mini muffin tins 2/3 of the way, then place in the oven to bake for about 15 minutes when the sides of the muffin begin to pull away from the edges.
 
4. Remove muffin tins from oven, let cool for 2 minutes, then transfer muffins onto a cooling rack.
 
5. Top muffins with whatever you wish: tahini, sesame seeds, cacao, etc. Then serve!

Huge thanks to the sponsor for this post, Matchaeologist.

You can purchase the Midori Matcha (culinary grade) that I used in this recipe, HERE.
And their ceremonial grade that I love, the Meiko blend, HERE.