These Paleo Matcha Muffins Are Detoxifying & Energizing
Model, celebrity trainer, health coach, and author of the cookbook Models Do Eat Jill De Jong is all about listening to what her body needs after feeling pressure to stay thin as a young model. At the age of 17, she was counting calories, skipping meals, and felt hungry all the time. A few years later, sick of feeling negative emotions toward food, she ditched the calorie counting and started learning more about nutrition. She began cooking foods that made her feel good. In her new cookbook, she teams up with nine other models who are also nutritionists and health coaches to share their food journeys and favorite recipes.
One of them is Courtney James, a health coach, intuitive healer, and model who found success with the paleo diet after suffering from stomachaches and a weakened immune system. She realized a diet high in protein and greens, and low in grains, gluten, and dairy, helped her feel her best. One of her absolute favorite paleo recipes is her matcha muffins. Instead of all-purpose flour, she uses coconut or almond flour and avoids refined sugars.
"These muffins provide a clean, satisfying, and antioxidant-rich energy boost that can be a snack or a dessert," says James. Matcha is high in antioxidants, which helps protect the body against too many free radicals, which can damage our cells and DNA. It's also a great energy booster. It has half the amount of caffeine as a cup of coffee but will give you the lift you need minus the caffeine jitters.
Endless Energy Matcha Muffins
Makes 10 muffins
- 3 organic pasture-raised eggs
- 1 cup unsweetened coconut milk
- ½ cup extra-virgin coconut oil, melted
- 2 medium bananas (fairly ripe)
- 3 tablespoons granulated monkfruit sweetener (such as Lakanto)
- 1 teaspoon pure vanilla extract
- 1 tablespoon matcha powder
- 1¼ cups coconut or almond flour
- 2 teaspoons baking powder
- Pinch of sea salt
- ⅓ cup extra-virgin coconut oil, melted
- 3 tablespoons pure maple syrup
- 2 tablespoons raw cacao powder
- 2 to 3 tablespoons cacao nibs (for topping)
- Preheat the oven to 350°F.
- Combine the eggs, coconut milk, melted coconut oil, bananas, monkfruit sweetener, vanilla, and matcha powder in a blender and process until all ingredients are incorporated.
- Whisk the flour, baking powder, and pinch of salt in a small bowl. Add to the liquid mixture in the blender and blend until well-combined. The mixture should be quite runny and smooth.
- Lightly grease a muffin tin, then divide the mixture evenly among 10 cups until nearly full.
- Bake for 20 to 25 minutes, then transfer to a wire rack to cool.
- Melt the coconut oil in a saucepan over a low heat just until melted. Mix in the raw cacao powder and maple syrup until smooth.
- When the muffins have cooled, pour the glaze over and top with the cacao nibs.
Caroline Muggia has a B.A. in Environmental Studies & Psychology from Middlebury College. She received her E-RYT with Yoga Works and is a graduate of the Institute for Integrative Nutrition. A writer and environmental advocate, she is passionate about helping people live healthier and more sustainable lives. You can usually find her drinking matcha or spending time by the ocean.