Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.

Vanilla Bean Matcha High Protein Muffins

Name: Vanilla Bean Matcha High Protein Muffins
Cook time: 40 min
Yield: 6 servings
Ingredients: Eggs; Maple Syrup; Extra-Virgin Olive Oil; Apple Cider Vinegar; Vanilla Extract; Almond Flour; Vegan Vanilla Protein Powder; Matcha Tea Powder; Baking Powder; Sea Salt

Recipe by Megan Horsley

Ingredients

Time

40m

Serves

Clocking in at 14g of protein each, these Vanilla Matcha muffins are a great low-carb snack option to keep you full and help manage blood sugar.

Snack

High Protein

Gluten-Free

Ingredients

Eggs

1/4 cup

Maple Syrup

1/4 cup

Extra-Virgin Olive Oil

1 tsp

Apple Cider Vinegar

1 tsp

Vanilla Extract

1 1/2 cups

Almond Flour

1/2 cup

Vegan Vanilla Protein Powder

1 Tbsp

Matcha Tea Powder

2 tsp

Baking Powder

1/4 tsp

Sea Salt

Instructions

Preheat the oven to 350ºF (175ºC). Line a muffin tin with six muffin liners.

Mix the eggs, maple syrup, oil, vinegar and vanilla together in a bowl.

In a separate bowl, mix the almond flour, protein powder, matcha powder, baking powder, and salt. Add the wet ingredients to the dry ingredients and mix well.

Divide the batter between the muffin cups. Bake for 20 minutes or until a toothpick comes out clean. Enjoy!

Substitutions: No vegan vanilla protein powder: use whey protein powder.