Tumeric Matcha Muffins are low sugar, gluten-free and easy way to incorporate superfoods into your diet.
Pre-heat the over to 350°F. Place muffin liners in a muffin pan for 9 muffins and set aside.
In a large bowl, whisk together the brown sugar, egg, vanilla, almond milk, oil, banana, and agave until mostly smooth. Add in the rest of the ingredients, continuing to mix and blend well together.
Using a large spoon, scoop batter into each muffin cup until approximately ¾ full. Bake in oven for 20-25 minutes or until you can poke cleanly with a toothpick.
Melt the chocolate and coconut oil on the stove using low heat. Alternatively, you can heat the chocolate in the microwave at 30-second intervals until melted. Spread melted chocolate on top of each muffin and garnish with Nature's Eats Pistachios.
Allow muffins to cool before serving. Can be stored in an air tight container for 3 days. You can also freeze them for up to a month.
These muffins are so moist and boast the perfect sweetness. The chocolate glaze makes them easy to devour, enhanced by the finishing crunches from the Nature's Eats Pistachios. These could be a great breakfast or snack option and are very filling and satisfying. Make them at home and watch how quickly they disappear or bring them to a potluck or party and hear people rant and rave about how yummy they are.